bake - April 2018 - 50

foodservice

Breads

TURKISH

James Beard award winner Anna Sortun of Sofra Bakery & Cafe
in Cambridge, Massachusetts, took the stage at WheatStalk
2018 to demonstrate how bakers and chefs can capitalize on
the unique flavors of Turkish and Lebanese flatbreads, including
a demonstration on how to make Turkish yufka dough.
Using red pepper paste, for example, adds a "vegetable
quality" to flatbreads, Sortun explains, which translates into
more appeal for America's growing numbers of vegetarians.
"Middle Eastern flatbread is used like a sponge to absorb
juices of chopped vegetables and roasted meats," she says.

Ana Sortun led a class on Turkish and Lebanese flatbreads at WheatStalk 2018.

"Non-yeasted doughs - yufka - are similar to a stretchy
tortilla. Yufka is the dough we prepare at Sofra for all of our

by executive chef Ana Sortun, together with business partner

flatbreads. We stuff the dough with vegetable or meat fill-

and executive pastry chef Maura Kilpatrick. While traveling

ings and carefully fold, roll, layer and assemble, so you get the

in Turkey, still deciding on the name for the bakery, Ana and

perfect rotation of flavored bread."

Maura would ask locals what the word "sofra" meant to them.
They were amazed at how the word instantly brought a smile

Carefully rolling the dough to capture the stuffing inside each

to people's faces. In modern Turkish language, sofra means a

delicious flatbread ensures that customers can enjoy an explo-

table prepared or set for eating a meal.

sion of flavor in each bite.
In its "Top Six Food Trends for 2018," Campbell's Culinary &
Yufka dough is made with ease, using all-purpose flour, kosher

Baking Institute predicts culinary heritage to be one of the

salt, warm water and two tablespoons of extra virgin olive oil.

most popular trends. With nearly one of three Americans now

This non-leavened dough is thinner than a tortilla, heartier than

consuming foods that contain multicultural flavors at least

phyllo dough, has substantial bite, but is very flaky, Sortun

once a week, food production companies have an opportunity

explains. It is used to make flatbreads, pastries and börek (a

to capitalize on "the personal stories that define our food" by

baked or fried pie in Turkey). Sofra Bakery offers a savory

bringing culinary traditions to life.

börek with fresh cheese and nigella seed at its bakery cafe.
Prince Castle used consumer data from foodservice research
In her 2016 book "Soframiz: Vibrant Middle Eastern Recipes

firm Technomic to determine the best way to satisfy people's

from Sofra Bakery and Café," Sortun shares 100 recipes that

desires for craveable flavors. Among the many consumer pref-

showcase Middle Eastern spices and flavors in a wide array of

erences regarding flavors, according to the report, there are

bakery products and meals.

two key factors to consider: spotlighting new flavors is essential at restaurants, and customization is now an expectation.

According to a report by the Vegetarian Resource Group, 37
percent of the US population always or sometimes eats vege-

x 65% of consumers like trying new flavors from time to time.

tion is vegetarian (including vegans) all the time, and about 5
percent always eat vegetarian or vegan meals when eating out.

x 66% of consumers are willing to spend more on a meal that
features new flavors.

Sofra Bakery is the second location created by the Oleana

Focusing on creative flavors helps bring in customers who are

Restaurant Group. The bakery cafe was established in 2008

increasingly seeking out globally inspired menu items.

50 < APR 2018 | bakemag.com

JOHN UNREIN

tarian meals when eating out. About 3 percent of the popula-

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

http://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
http://digital.bakemag.com/sosland/bake/2019_03_01
http://digital.bakemag.com/sosland/bake/2019_02_01
http://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
http://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
http://www.nxtbook.com/sosland/bake/2015_02_01
http://www.nxtbook.com/sosland/bake/2015_01_01
http://www.nxtbook.com/sosland/bake/2014_12_01
http://www.nxtbook.com/sosland/bake/2014_10_01
http://www.nxtbook.com/sosland/bake/2014_09_01
http://www.nxtbook.com/sosland/bake/2014_08_01
http://www.nxtbook.com/sosland/bake/2014_07_01
http://www.nxtbook.com/sosland/bake/2014_06_01
http://www.nxtbook.com/sosland/bake/2014_05_01
http://www.nxtbook.com/sosland/bake/2014_04_01
http://www.nxtbook.com/sosland/bake/2014_03_01
http://www.nxtbook.com/sosland/bake/2014_02_01
http://www.nxtbook.com/sosland/bake/2014_01_01
http://www.nxtbook.com/sosland/bake/2013_11_01
http://www.nxtbook.com/sosland/bake/2013_11_02
http://www.nxtbook.com/sosland/bake/2013_10_01
http://www.nxtbook.com/sosland/bake/2013_09_01
http://www.nxtbook.com/sosland/bake/2013_08_01
http://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
http://www.nxtbook.com/sosland/bake/2013_05_01
http://www.nxtbook.com/sosland/bake/2013_04_01
http://www.nxtbook.com/sosland/bake/2013_03_01
http://www.nxtbook.com/sosland/bake/2013_02_01
http://www.nxtbook.com/sosland/bake/2013_01_01
http://www.nxtbook.com/sosland/bake/2012_11_01
http://www.nxtbook.com/sosland/bake/2012_10_01
http://www.nxtbook.com/sosland/bake/2012_09_01
http://www.nxtbook.com/sosland/bake/2012_08_01
http://www.nxtbook.com/sosland/bake/2012_07_01
http://www.nxtbook.com/sosland/bake/2012_06_01
http://www.nxtbook.com/sosland/bake/2012_05_01
http://www.nxtbook.com/sosland/bake/2012_04_01
http://www.nxtbook.com/sosland/bake/2012_03_01
http://www.nxtbook.com/sosland/bake/2012_02_01
http://www.nxtbook.com/sosland/bake/2012_01_01
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