contents 08 10 16 48 56 60 FEATURES 16 40 44 52 THE ROAD AHEAD THE SECRET OF ST. LOUIS WRITING A NEW CHAPTER ROAD TO RECOVERY Freshly milled flour and local grains face opportunities and obstacles on the road ahead. Leading bakers and millers share insights on the future of the movement. Pastry chef and owner Nathaniel Reid is quietly making a big name for his new place by reinventing the neighborhood bakery concept with world-class desserts. Once an aspiring food writer, Avery Ruzicka is turning her passion for exceptional food into a successful business model for the up-and-coming Manresa Bread. Few bakeries in America have survived the number of natural disasters encountered by Houston retailer Three Brothers Bakery, which shares valuable tips for disaster planning. DEPARTMENTS COVER October 2018 08 Management 52 Sweet Goods 10 New Product Success 54 Breads 12 Technical Corner 56 Pastries 14 Practical Marketing 58 Foodservice 48 Cakes 66 Formula of the Month 06 < OCT 2018 | bakemag.com Award-winning pastry chef Nathaniel Reid has crafted his Nathaniel Reid Bakery in St. Louis into one of the most innovative retail shops in America, featuring a world-class yet approachable menu. Featured on the cover is his inventive dessert, The Scarlett, made with Valrhona dark chocolate mousse. BUSINESS. ACCURACY. KNOWLEDGE. EXECUTION. THE INNOVATION ISSUE: the secret of st. louis WHY INNOVATION MATTERS A special report on education centers THE ROAD AHEAD Local grains and freshly milled flour WRITING A NEW CHAPTER Avery Ruzicka at Manresa Breadhttp://www.bakemag.com