bake - July 2018 - 16

a century of

service
The RBA celebrates 100 years with a
sweet tradition of embracing change.
"In cooperation with the Dunwoody Institute we have

Today, Roeser's Bakery continues to forge on under the

gathered the most practical and scientiﬁc talent and

day-to-day management of Roeser's son, John Roeser

offer real service to any baker who has a problem to

IV. When asked how the family bakery has survived

solve. All of us are of the trade, with a feeling of fel-

107 years in the same location, John Roeser III offers a

lowship toward every baker here at this exhibit."

simple explanation. "Each time there's been a change in
the neighborhood, there's been a new John," he says.

Opening remarks by RBA president Eugene Lipp at
the 1922 annual convention of the Retail Bakers As-

Every decade of change required a slightly different

sociation of America

approach to doing business. Each new generation
ushered in a fresh approach to customer service

Founded in 1911, seven years before the Retail

and product offerings, as the older generation took

Bakers of America ﬁrst organized, Roeser's Bakery

a graceful step aside. All parties understood that

in Chicago still operates as one of America's oldest

change was inevitable, so it was best to embrace it

retail bakeries. Owner John Roeser III chalks up their

rather than ﬁght it tooth and nail.

success to adapting to the ever-changing neighborhood. When his grandfather John opened the bakery

In much the same way, the Retail Bakers of America

on North Avenue, the neighborhood was dominated

(RBA) has withstood the test of time by embracing

by Scandinavian, Norwegian and German immigrants.

change at every critical juncture along the way.

Sweet rolls, Danish, rye bread and cakes were the most
popular items. After World War II, the next big inﬂux

A rich history of community

to the city came from Poland. The bakery introduced

It was the spring of 1918, the same year World War

paczki during this time. By the 1980s, the neighbor-

I would end, when a movement in the United States

hood shifted again to predominantly Puerto Rican.

began to organize retail bakers into a national body.

Cakes for family celebrations gained importance.

On July 16 in Chicago, a temporary organization to be

16 < JUL 2018 | bakemag.com

PHOTOS COURTESY OF RBA, ROESER'S BAKERY, TERMINI BROS. BAKERY

BY JOHN UNREIN

http://www.bakemag.com

bake - July 2018

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

EDITOR"S NOTE - THE RBA 100th Anniversary Issue
MANAGEMENT - The future of fresh
NEW PRODUCT SUCCESS STORIES - Unicorn in a cup
TECHNICAL CORNER - Fiber options
EQUIPMENT INNOVATIONS - New York style water
A century of service
CAKENOMICS - The fall issue
Fun with fall creations
TIME SAVING TIPS - The case for singles
TIME SAVING TIPS - Keeping up with your neighborhood
TIME SAVING TIPS - Put the wow in cake
TIME SAVING TIPS - The age of personalization
SUPPLY SIDE ECONOMICS - Festive frostings
SUPPLY SIDE ECONOMICS - The gold standard
WINNING PROMOTIONS - Strawberry fields of shortcake forever
WINNING PROMOTIONS - Leveraging micro holidays
INNOVATE PRODUCTS
A pair of aces
Featuring the right equipment
CAKES - Putting the extra in extraordinary
BREADS - Ancient grains
PASTRIES - Pie times
FOODSERIVCE - Pizza innovations
FORMULA OF THE MONTH - I love a great love pie
bake - July 2018 - 1
bake - July 2018 - 1
bake - July 2018 - 2
bake - July 2018 - EDITOR"S NOTE - THE RBA 100th Anniversary Issue
bake - July 2018 - 4
bake - July 2018 - 5
bake - July 2018 - 6
bake - July 2018 - 7
bake - July 2018 - MANAGEMENT - The future of fresh
bake - July 2018 - 9
bake - July 2018 - NEW PRODUCT SUCCESS STORIES - Unicorn in a cup
bake - July 2018 - 11
bake - July 2018 - TECHNICAL CORNER - Fiber options
bake - July 2018 - 13
bake - July 2018 - EQUIPMENT INNOVATIONS - New York style water
bake - July 2018 - 15
bake - July 2018 - A century of service
bake - July 2018 - 17
bake - July 2018 - 18
bake - July 2018 - 19
bake - July 2018 - 20
bake - July 2018 - 21
bake - July 2018 - 22
bake - July 2018 - 23
bake - July 2018 - 24
bake - July 2018 - 25
bake - July 2018 - 26
bake - July 2018 - 27
bake - July 2018 - 28
bake - July 2018 - CAKENOMICS - The fall issue
bake - July 2018 - Fun with fall creations
bake - July 2018 - 31
bake - July 2018 - TIME SAVING TIPS - Keeping up with your neighborhood
bake - July 2018 - TIME SAVING TIPS - The age of personalization
bake - July 2018 - SUPPLY SIDE ECONOMICS - The gold standard
bake - July 2018 - 35
bake - July 2018 - WINNING PROMOTIONS - Leveraging micro holidays
bake - July 2018 - 37
bake - July 2018 - INNOVATE PRODUCTS
bake - July 2018 - 39
bake - July 2018 - A pair of aces
bake - July 2018 - 41
bake - July 2018 - Featuring the right equipment
bake - July 2018 - 43
bake - July 2018 - 44
bake - July 2018 - 45
bake - July 2018 - CAKES - Putting the extra in extraordinary
bake - July 2018 - 47
bake - July 2018 - 48
bake - July 2018 - 49
bake - July 2018 - BREADS - Ancient grains
bake - July 2018 - 51
bake - July 2018 - 52
bake - July 2018 - 53
bake - July 2018 - PASTRIES - Pie times
bake - July 2018 - 55
bake - July 2018 - 56
bake - July 2018 - 57
bake - July 2018 - FOODSERIVCE - Pizza innovations
bake - July 2018 - 59
bake - July 2018 - 60
bake - July 2018 - 61
bake - July 2018 - 62
bake - July 2018 - 63
bake - July 2018 - 64
bake - July 2018 - 65
bake - July 2018 - FORMULA OF THE MONTH - I love a great love pie
bake - July 2018 - 67
bake - July 2018 - 68
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