bake - July 2018 - 48
DIVIDE * MOULD
BAKE * SLICE * BAG
Krasne also identifies matcha as a flavor
that is prominent right now and will be
Bake Easier with Oliver
here for a long time. On a trip to Japan
a decade ago, she met with matcha
producers in cities like Kyoto and Uji.
Extraordinary Desserts has been in business with those producers ever since,
flying in matcha every three weeks to
make lattes unlike any other. Krasne gets
excited talking about the possibilities of
this flavor profile both in beverages and
baked goods, and the window that can
open up to any flavor profile once it's
thoroughly researched.
POCO Bread & Roll Moulder - Model 670
Despite being in the industry for several
decades and earning accolade upon
accolade, Krasne hasn't let success make
her complacent. She's always looking to
try new things at her bakery locations,
including introducing new items on a
consistent basis.
"Whether it's an ice cream, cake, or
Owner Karen Krasne is dedicated to creating
cookie, we're always playing in the back
memorable desserts.
(kitchen) in order to have one new
Front Load Bread Slicer - Model 732
Simple Equipment,
Exceptional Results
product each week. And that way, we
"Queen of Cakes." She was dubbed that
don't overwhelm our servers. We make
by Gourmet magazine, a reference to her
sure they taste and understand it, in order
bringing a fresh and contemporary sensi-
to carefully convey that information to the
bility to special occasion cakes. In 2011,
customer," Krasne says.
Krasne shared her cake techniques with
the world in the form of her cookbook,
Extraordinary Desserts employs nearly
"Extraordinary Cakes: Recipes for Bold and
45 women between its two locations, a
Sophisticated Desserts." The book showed
point of pride for Krasne. She's passionate
readers how to make amazing desserts
about her role as a woman in the baking
that satisfy sophisticated palates, and it
industry and looks to foster talented
showcased Krasne's aforementioned sense
women in the industry through mentoring.
of unconventional flavor pairings such as
With great success comes great respon-
the luscious Blood Orange Ricotta Torte.
sibility, and Krasne looks to earn her label
Dough Make-up * Ovens * Slicers * Baggers
Quality Equipment Since 1890
oliverquality.com | 800.253.3893
Bloemhof trademark owned by Bloemhof Industries Ltd.
as an industry leader by passing on her
On Saturday nights, the line outside
knowledge to the next generation of
Extraordinary Desserts can extend well
bakers and pastry chefs.
onto the sidewalk, a testament to Krasne's
decadent creations and the atmosphere
Another honor Krasne has earned during
that she has created at both of her
her time in the baking world is the
bakery's locations. B R IA N A MICK
http://www.oliverquality.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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