bake - May 2018 - cake - 3

A

Bisous Bisous Pâtisserie

ndrea Meyer, owner and executive pastry chef of Bisous
Bisous Pâtisserie in Dallas, is busy crunching numbers
nowadays. Sure, the energetic owner of one of the fastestgrowing bakeries in Texas is checking over profit-and-loss
statements to ensure her shop is maximizing profitability. But
there's another kind of number she is dealing with, which is
becoming all the rage in her local community.
"We are feeling the craze of number cakes," Meyer says.
"We've seen a big increase in our cake orders in the past few
weeks since debuting these cakes."
It's no wonder because the number cakes at her shop are no
simple creation. These are multi-layer numerals made of cake
and topped with dollops of chocolate icing, chocolate decorations and her signature French macarons.

"Our retail team handles the ordering and communication with the customers," Meyer says. "We've provided them
with guidelines on everything from servings per number to
flavors, colors and the type of board or box it will be put on or
into. They set the expectation for the customer and communicate it with the kitchen staff."
Bisous Bisous Pâtisserie requires a two-day lead time on
cake orders, which allows the shop time to ensure they have
the necessary tools to execute. "We make our cake each
week in anticipation of the week's orders and we have premade templates for each number in each size we offer. Cake
assembly is relatively quick, and our entire team has workshopped these types of orders, so anyone can do them. We
don't deliver, so pickup is pretty seamless, just like any other
pre-ordered item."
Here's another great idea for summer celebration cakes.
People love their pets, and you can bring customers a lot of
joy with a sculpted cake of their favorite dog or pet.
Award-winning cake decorator Al DiBartolo Jr. of DiBartolo Bakery in Collingswood, New Jersey, loves to use Flavor
Right's Custom Ice icing along with fondant to sculpt and
create one-of-a-kind cakes that wow his customers at celebrations and special occasions.
"You always want to add a little surprise," he says. "Take it up
a notch. Little things go a long way."
When you airbrush, tint in the lightest color. "I use Chefmaster colors. They are always consistent," DiBartolo says.
"You don't want to compromise quality. You've got to price
it accordingly, but you have to satisfy your demographics.
Remember, we're making memories for people."
Meyer says she has learned several valuable lessons when it
comes to handling birthday/party cake orders that have helped
her bakery improve and streamline the process.

Number cakes are
a hot trend for
summer, fueled by
a flurry of activity
on Pinterest and
Instagram.
THE SUMMER ISSUE

2018

3



bake - May 2018

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

bake - May 2018
Editor's Note - Why National Bakery Day?
Contents
Management - Time Management
New Product Success Stories - GOURMET Marshmallows
Technical Corner - DONUT FRYING
Equipment Innovations - Gaining Efficiency
National Bakery Day
Tapping into Preferences
Chocolate & Decorating - Glamorize Your Line
Cakes - The Art of COMPETITION
Sweet Goods - A Fresh Take on Blueberries
Breads - Sandwich Breads
Pastries - Star Treatment
Beverages -The Toast of Milwaukee
Product Showcase
Classifieds
Ad Index
CAKENOMICS - May 2018
Fabulous & Fun Tips
Time Saving Tips
Supply Side Economics
Winning Promotions
bake - May 2018 - bake - May 2018
bake - May 2018 - bake - May 2018
bake - May 2018 - 2
bake - May 2018 - Editor's Note - Why National Bakery Day?
bake - May 2018 - 4
bake - May 2018 - 5
bake - May 2018 - Contents
bake - May 2018 - 7
bake - May 2018 - Management - Time Management
bake - May 2018 - 9
bake - May 2018 - New Product Success Stories - GOURMET Marshmallows
bake - May 2018 - 11
bake - May 2018 - Technical Corner - DONUT FRYING
bake - May 2018 - 13
bake - May 2018 - Equipment Innovations - Gaining Efficiency
bake - May 2018 - 15
bake - May 2018 - National Bakery Day
bake - May 2018 - 17
bake - May 2018 - 18
bake - May 2018 - 19
bake - May 2018 - 20
bake - May 2018 - 21
bake - May 2018 - 22
bake - May 2018 - 23
bake - May 2018 - 24
bake - May 2018 - 25
bake - May 2018 - 26
bake - May 2018 - CAKENOMICS - May 2018
bake - May 2018 - cake - 2
bake - May 2018 - Fabulous & Fun Tips
bake - May 2018 - cake - 4
bake - May 2018 - cake - 5
bake - May 2018 - cake - 6
bake - May 2018 - cake - 7
bake - May 2018 - Time Saving Tips
bake - May 2018 - cake - 9
bake - May 2018 - Supply Side Economics
bake - May 2018 - cake - 11
bake - May 2018 - Winning Promotions
bake - May 2018 - cake - 13
bake - May 2018 - cake - 14
bake - May 2018 - cake - 15
bake - May 2018 - cake - 16
bake - May 2018 - Tapping into Preferences
bake - May 2018 - 28
bake - May 2018 - 29
bake - May 2018 - 30
bake - May 2018 - 31
bake - May 2018 - Chocolate & Decorating - Glamorize Your Line
bake - May 2018 - 33
bake - May 2018 - Cakes - The Art of COMPETITION
bake - May 2018 - abm - 1
bake - May 2018 - abm - 2
bake - May 2018 - abm - 3
bake - May 2018 - abm - 4
bake - May 2018 - 35
bake - May 2018 - Sweet Goods - A Fresh Take on Blueberries
bake - May 2018 - 37
bake - May 2018 - Breads - Sandwich Breads
bake - May 2018 - 39
bake - May 2018 - 40
bake - May 2018 - 41
bake - May 2018 - Pastries - Star Treatment
bake - May 2018 - 43
bake - May 2018 - Beverages -The Toast of Milwaukee
bake - May 2018 - 45
bake - May 2018 - Product Showcase
bake - May 2018 - 47
bake - May 2018 - Classifieds
bake - May 2018 - Ad Index
bake - May 2018 - 50
bake - May 2018 - 51
bake - May 2018 - 52
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