bake - April 2018 - 3

editor's note

April 2018 / Issue 4

THE DESIGN ISSUE:

a profound influence
Attending WheatStalk 2018, the key conference of the Bread

having an unclear vision, and inability to lead a team) and best

Bakers Guild of America, proved to be an inspirational event for

advice prior to opening (go to work in a bakery ﬁrst, learn how

more reasons than I expected. The educational program was

to manage people, know that everything takes twice the time

amazing, the venue (Johnson & Wales University in Providence,

at twice the cost, and keep personal risk as low as possible).

Rhode Island) was top class, and the people - new friends and

Scherber founded Amy's Bread, with seven retail locations in

old - reminded me of why the bakery business is so much like

New York City and a wholesale baking facility in Queens, 25

a close-knit family.

years ago. Chang opened Flour Bakery + Cafe in 2000 and
expanded the business to seven locations throughout Boston.

Never underestimate the inﬂuence of the diligent work of all
bakers and the lasting memories you create for your customers.

Listening to their insightful words of wisdom was compelling,
and yet what struck me most is when Scherber was moved to

And sometimes the inﬂuence of any bakery goes beyond the

tears when she described the emotions of seeing customers

taste of your products and permeates deeply into the fabric of

lined up at her bakery's doors in the aftermath of the Sept.

your neighborhood community.

11 attacks. Scherber recalled not knowing what to expect,
or whether the bakery should even open. When customers

Two leading bakery owners, Amy Scherber and Joanne Chang,

showed up, she understood how a bakery can be so inﬂuential

shared valuable ideas in a WheatStalk lecture about starting

to a community. Chang shared her similar experience in Boston

and growing a bakery. They offered their top four mistakes

and reminded those in attendance, "You are the place that

of starting a bakery (being underfunded, lack of consistency,

people come to, because it's a safe place."

JOHN UNREIN

junrein@sosland.com

bakemag.com | APR 2018 > 03

http://www.bakemag.com

bake - April 2018

Table of Contents for the Digital Edition of bake - April 2018

Bake - April 2018
Editor's Note - THE DESIGN ISSUE: a profound influence
Contents
Management - Be Financially Fit
New Product Success Stories - Macarons That Pop
Technical Corner - All about Bagels
Practical Marketing - The Review Effect
Equipment Innovations - Spring Cleaning
Elevate your product line
Dessert to go
Inventive Displays
Chocolate & Decorating - National Donut Day
Cakes - Specialty Desserts
Sweet Goods - Seriously delicious donuts
Breads - The Best of Bread
Pastries - The finalists
Foodservice - Turkish Breads
Beverages - Shake it up
Product Showcase
Classifieds
Ad Index
Formula of the Month - Sorghum Whole Grain Banana Bread
bake - April 2018 - Bake - April 2018
bake - April 2018 - Bake - April 2018
bake - April 2018 - 2
bake - April 2018 - Editor's Note - THE DESIGN ISSUE: a profound influence
bake - April 2018 - 4
bake - April 2018 - 5
bake - April 2018 - Contents
bake - April 2018 - 7
bake - April 2018 - Management - Be Financially Fit
bake - April 2018 - 9
bake - April 2018 - New Product Success Stories - Macarons That Pop
bake - April 2018 - 11
bake - April 2018 - Technical Corner - All about Bagels
bake - April 2018 - 13
bake - April 2018 - Practical Marketing - The Review Effect
bake - April 2018 - 15
bake - April 2018 - Equipment Innovations - Spring Cleaning
bake - April 2018 - 17
bake - April 2018 - Elevate your product line
bake - April 2018 - 19
bake - April 2018 - 20
bake - April 2018 - 21
bake - April 2018 - 22
bake - April 2018 - 23
bake - April 2018 - 24
bake - April 2018 - 25
bake - April 2018 - Dessert to go
bake - April 2018 - 27
bake - April 2018 - 28
bake - April 2018 - 29
bake - April 2018 - Inventive Displays
bake - April 2018 - 31
bake - April 2018 - 32
bake - April 2018 - 33
bake - April 2018 - Chocolate & Decorating - National Donut Day
bake - April 2018 - 35
bake - April 2018 - Cakes - Specialty Desserts
bake - April 2018 - 37
bake - April 2018 - 38
bake - April 2018 - 39
bake - April 2018 - 40
bake - April 2018 - 41
bake - April 2018 - Sweet Goods - Seriously delicious donuts
bake - April 2018 - 43
bake - April 2018 - 44
bake - April 2018 - 45
bake - April 2018 - Breads - The Best of Bread
bake - April 2018 - 47
bake - April 2018 - Pastries - The finalists
bake - April 2018 - 49
bake - April 2018 - Foodservice - Turkish Breads
bake - April 2018 - 51
bake - April 2018 - Beverages - Shake it up
bake - April 2018 - Product Showcase
bake - April 2018 - 54
bake - April 2018 - Classifieds
bake - April 2018 - 56
bake - April 2018 - Ad Index
bake - April 2018 - Formula of the Month - Sorghum Whole Grain Banana Bread
bake - April 2018 - 59
bake - April 2018 - 60
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