bake - July 2018 - 26

Kraft Foods, Standard Brands - and we used to buy
shortening direct from Armour. These people who
worked the booths were a wealth of knowledge, and
those conventions were the epitome of networking.
The sales companies were so engrained in helping
you want to do better. Nothing replaces face-toface interaction. That's where you really learn stuff.
Watching a machine run on YouTube is not the same
as being there in person."
Lupo credits the rise of the independent specialty,
or boutique, bakery for injecting innovation into the
retail marketplace. "Bread bakers really started the
movement to specialty items," he says. "The level of
everything has risen, and the public really likes it. It's
elevated our industry, and people are really interested
in bakery today. The creativity that has flourished
from independents is amazing."
Responding to younger customers with different
needs remains a crucial path to success.
"It's a different world now, but that doesn't mean
the RBA doesn't have just as important of a place,"
Roeser says. "Think about this. Most millennials are
into locally sourced foods and artisanal foods. The
threat that millennials are to Sears and JCPenney, it's
the opposite for bakery."

BUSKEN BAKERY PRICE LIST 1961

dad, even more so. There would be huge booths -

WHITE BREADS
Homemade 22 cents
Buttercrust 24 cents
Cornmeal 25 cents
French 28 cents
Dutch Crust 29 cents
SPECIALTY BREADS
Boston Brown 20 cents
Dark Rye 25 cents
Salt Rising 29 cents
Egg Twist 30 cents
Cinnamon 35 cents
DONUTS
Apple N Spice 66 cents
Old Fashion Cake 66 cents
Fried Cinnamon Stick 66 cents
Virginia Reels 72 cents
Jelly Filled 78 cents
SWEET ROLLS
Struessel 50 cents
Bunker Hill 60 cents
Orange Tiffin 60 cents
Caramel Fruit Bun 60 cents
Chop Suey 84 cents
COFFEE CAKES
Hungarian 50 cents
Double Butter, large 60 cents
French Custard Cheese 65 cents
Honey Bee 65 cents
Apple Butterscotch 69 cents

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26 < JUL 2018 | bakemag.com

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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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