bake - July 2018 - 45

year, according to Peggy Carollo, who says that today's
customers are looking for high quality and convenience.
Bread bakers at Troubadour work in full view of customers
enjoying their sandwiches, pastries and coffee. You can
witness bakers mixing and sheeting dough and baking
fresh bread and pastries throughout the day. This makes
Troubadour a destination for many young urban professionals in the neighborhood.
In addition to sweet goods, Troubadour offers numerous
breads: pan loaves, boules, batards and baguettes. Doughs
include sourdough, multi-grain, honey whole wheat, sesame
semolina, raisin walnut, challah and ciabatta. Each loaf is
baked by hand in the custom stone hearth oven, which was
shipped from Italy and assembled by craftsmen on site.

OVER 70 YEARS
OF BREAD EQUIPMENT

INNOVATIONS

Vintage equipment
For many bakers, bakery equipment holds a special place
in their heart - like the 1954 and 1955 model Hobart mixers
at Pfaff's Bakery in Pontiac, Illinois. Richard Pfaff, owner
of Pfaff's Bakery, is still using the same two mixers that his
father bought when he started the bakery. These models
are so sturdy that, according to Richard's father, they had
to bring them into the bakery originally with a tow truck.
Richard likes that the mixers are gear driven, as it makes
them very durable.
Richard's father was an immigrant from Hungary and came
to the U.S. to work at his uncle's bakery in Milwaukee. After
getting experience there, he decided to open Pfaff's Bakery
in 1954. Richard Pfaff has owned the bakery for almost
20 years and has added a new location in Dwight, Illinois.

BREAD SLICERS | DOUGH PROCESSING

This is now a satellite location for the bakery. Baking all
occurs at the Pontiac location. He started out working at
the bakery when he was 8 years old. Now he is responsible
for all aspects of its the operation. His goal is to make sure
the customers get their products and are satisfied. Pfaff still
comes in at 2:30 a.m. to get the bakery started for the day.
 
JOHN UNREIN/HOBART

Signature products are the chocolate-chocolate long johns,
smiley-face cookies, coffee cake, doughnuts and cakes. They
have a following - parents bring in their kids to have the
same baked goods they had as kids. Pfaff considers being
able to carry on his father's tradition to be his greatest
success, as well as having loyal customers. "I would love to
see my own children carry on the business," he says, "and
have Pfaff's Bakery make it to 100 years."

5 YEAR EXPANDED PARTS WARRANTY
+1 781-721-2100 * pmolyneux@jac-machines.com * www.jac-machines.com
bakemag.com | JUL 2018 > 45



http://www.jac-machines.com 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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