bake - July 2018 - 36

WINNING PROMOTIONS

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LEVERAGING

36

2018

THE FALL ISSUE

Bakeries all know the major holidays, but are you missing
out on sales opportunities presented by such "micro holidays" as Shark Week and National Siblings Day?
Brian Busken, vice president of iconic Cincinnati retailer
Busken Bakery, one of the nation's largest retail bakeries,
points out that millennial customers are less resistant to
price, especially when you create one-of-a-kind events to
help them celebrate.
From World Cup soccer to Shark Week on the Discovery
Channel, Busken Bakery stirs up all sorts of new business
throughout the year by creating cakes, cupcakes and
cookies that honor unique special occasions. Busken says
you wouldn't believe (think thousands) of shark-themed
cupcakes and cookies they sell leading up to and during
Shark Week, an annual franchise that kicks off its 30th
installment on Sunday, July 22, and lasts for eight days.
"You can really leverage these micro holidays," says
Busken, who starred with his brother Dan (president of
Busken Bakery) on a hand-piped cake celebrating National
Siblings Day on April 10, 2018. "You have to have the ability
to react and go back to the decorating room and respond to
these unique occasions. It really works."

©shibachuu - stock.adobe.com

In the Houston suburb of Pasadena, Texas, there's an annual
strawberry festival that showcases the largest strawberry
shortcake you'll ever see. This year's event featured El Bolillo Bakery and the culinary team from the Pasadena Career &
Technical High School whipping up a 22,000-pound strawberry shortcake made with 4,000 pounds of whipped topping
donated by Flavor Right.
The cake itself was quite a sight to see - and taste.
More than 5,000 pounds of fresh strawberries were used to
assemble the strawberry shortcake.
They used 5,600 pounds of glaze.
Each cake layer was 1,500 square feet.
"I stepped in this year with some amazing help from some
people like Flavor Right for the whipped topping, Tom Lange
for strawberries and Quality Bakery Products for the glaze.
It was a huge success for us and the scholarship recipients
here in Pasadena," says Kirk Michaelis, owner of El Bolillo
Bakery, based in Houston.
The annual Pasadena Strawberry Festival raises money for
the Pasadena school district, local students and education
scholarships. It also helps raise money for 14 other non-profits in the area. They typically raise up to $60,000 for college
scholarships.
The first piece of this year's giant strawberry shortcake
was auctioned off for $600, according to Annemarie Rodriguez, marketing coordinator for Flavor Right.

micro holidays


http://stock.adobe.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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