bake - July 2018 - 32
TIME SAVING TIPS
case
Singles
THE
FOR
KEEPING UP WITH
your neighborhood
Tres leches cakes aren't just for Hispanic
bakeries anymore. Retail shops like Roeser's
Bakery are wisely keeping pace with
changes in their neighborhood by expanding
cake selection.
"The biggest growth in our neighborhood
is the Mexican population," says John Roeser III, owner of iconic Roeser's (founded
in 1911) on North Avenue in downtown
Chicago. "As soon as we started making tres
leches cakes, it became our best seller."
32
2018
More retail
bakeries are
witnessing a
surge in demand
for single slices
of cake and
cheesecake.
THE FALL ISSUE
Widely popular in Hispanic culture, tres
leches cakes are made by pouring a mixture
of three milks (whole, condensed and evaporated) over the top of a cake prior to icing.
The milks can leak out, so Roeser's lets the
cakes soak overnight.
"We can't compete with Hispanic bakeries on traditional breads like conchas and
bolillos, but we can still make great cakes,"
Roeser says. "Consumers are looking to
celebrate more occasions today."
Soak tres
leches cake
layers
overnight
Roeser's Bakery
For three decades, Simma's Bakery has crafted
decadent cheesecakes, wedding cakes and pastries
for residents of Milwaukee. Current owner Peggy
Carollo points out that times are changing, and single-serve options are gaining popularity quickly.
Simma's makes more and more single-serve cakes
and cheesecakes, the latter of which is a signature
recipe with a chocolate cake base, a thin layer of
raspberry filling and covered in chocolate ganache.
"People today are looking for delicious sweet
bites they can take with them or enjoy as a snack,"
Carollo explains.
In Boston, Flour Bakery + Cafe recently introduced a new birthday cake made with vanilla bean,
chocolate pudding frosting and homemade sprinkles. The cake is available by the slice or as a full
cake at all Flour locations through pre-order
Make sure you slice your cakes in exact same-size
portions to add to the elegant appeal. An automatic
cake slicer comes in handy here.
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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