bake - September 2019 - 65

Bagatelle Bakery is family owned and operated. Shortly after
their marriage, Naji and Claire Toubia teamed up with influential
restaurateur Antoine Toubia to open Bagatelle Bakery. "Our
mission has always been to give our community the pleasures
of the European bakery experience that the Toubia family
adored growing up abroad," Naji and Claire say.
In the beginning, space was limited, and they stuck to classic French bakery items such as croissants, which they still
make from scratch, and baguettes. From the start, the bakery

NATIONAL HONEY MONTH

has achieved notoriety for its almond croissants and Chan-

The National Honey Board is partnering with 11 of
the best bakeries in the United States to promote the
value of honey and the importance of honey bees
during National Honey Month in September. Each
participating bakery will be featuring made-withhoney bakery products during the month and a
sticky station in their bakery, giving customers the
ability to top their bakery foods or beverages with
three varietals of honey, each with a unique flavor
and color.

tilly cream cakes, which are available in eight flavors including
strawberry (the most popular), kiwifruit, lemon and coconut.
Naji explains that once they moved to their current location,
they added a dining room and a luncheon menu including
Spanish-style empanadas filled with vegetables or meat, salads,
and hot and cold soups.
They make a Tabouli salad with bulgur wheat mixed with
chopped tomatoes, onions, parsley, mint, olive oil and lemon
juice. Their signature Fattouch Salad is made with lettuce,
cucumbers, red onions and roma tomatoes that are tossed with
Toubia's own Fattouch salad dressing and topped with pita
chips.

The bakeries also will be distributing educational
materials, promoting the importance of honey bee
health and detailing the role honey bees play in the
pollination of some of our favorite nuts, fruits and
vegetables.

"The bakery has really evolved since that time," Claire says.
"One of the reasons we moved is so we could add those items.
We have enough room to make everything from scratch."
Another factor in their favor is "reasonable" prices that are conducive to customers shopping for family gatherings, weddings
and birthdays. Every Sunday, the bakery offers two-for-one
specials on French baguettes.
"We are very proud of our baguettes," Naji says. "We bake
them in a very hot oven with steam. It's a texture that is not
easy to replicate."
In addition, Claire says they make mini baguettes that are very
popular with restaurant customers that use them to make sandwiches. Bagatelle Bakery has expanded its bread selections to
include ciabatta, which customers use for dipping.
"Middle Eastern food is becoming more popular," Joseph says.
"We want to continue our traditions."

Participating bakeries include Born & Bread Bakehouse, Lakeland, Florida; Gracious Bakery, New
Orleans; Floriole Café and Bakery, Chicago; Back in
the Day Bakery, Savannah, Georgia; Baker Miller,
Chicago; Companion, St. Louis; Good Cakes &
Bakes, Detroit; La Baguette Magique, West Chester,
Pennsylvania; Little Tart Bakeshop, Atlanta; Essen
Bakery, Philadelphia; and Nathaniel Reid Bakery,
St. Louis.
"The National Honey Board is proud to partner with
these bakeries for National Honey Month in September. We've worked with them in the past and know
firsthand how they can create exceptional bakery
foods using honey either as a flavor, sweetener or as
part of a glaze," says Catherine Barry, the National
Honey Board's director of marketing. "This National Honey Month, we can't wait to see the made
with honey products they create to celebrate this
all-natural sweetener and honey bees."



bake - September 2019

Table of Contents for the Digital Edition of bake - September 2019

bake - September 2019
Editor's Note - THE HOLIDAY ISSUE: The Case for Cookies
Contents
Management - Micro Holidays
Technical Corner - DIGESTIVE Health Solutions
Practical Marketing - Strengthening COMMUNITY
Equipment - Decorating Tools
Levain Tops the Charts
ABOUT LEVAIN BAKERY’S OWNERS
Engaging the Experience
Cafe Clout
Sustainability in the Fields
What's Trending
Chocolate & Decorating - INNOVATIONS ON STAGE
Cakes - A Fresh Take on Cupcakes
Sweet Goods - LIMITED-EDITION DONUTS
TASTE OF DONUTS FESTIVAL
Breads - Pretzels on a Roll
PREVIEW OF EUROPAIN 2020
Pastries - INTERNATIONAL FLAVOR
NATIONAL HONEY MONTH
Foodservice - The Digital Guest Experience
Product Showcase
Classifieds
Ad Index
Formula of the Month
BakeMark's Panaderia - September 2019
CARTA DE INTRODUCCIÓN - CONTENIDO
INTRODUCTORY LETTER - CONTENTS
PAN Y HORNEO - Pancitos y Panes para el Desayuno
PASTELES Y DECORACIONES - Collages Creativos de Color
EL PODER DE SER FRESCO
PERFILES - PANADERÍA LA CENTRAL
EL RANCHO GILBERT
CARNICERÍA DEL RANCHO
LA ESTRELLA PANADERÍA
SUPER CARNICERÍA LOS ALAMOS
RECETAS DESTACADAS
SOLUCIONES CON PRODUCTOS DE BAKEMARK
BREAD AND BAKING - Breakfast Breads & Muffins
CAKES AND DECORATING - Creative Collages of Color
THE POWER OF FRESH
PROFILES - PANADERÍA LA CENTRAL
EL RANCHO GILBERT
CARNICERÍA DEL RANCHO
LA ESTRELLA PANADERÍA
SUPER CARNICERÍA LOS ALAMOS
FEATURED RECIPES
PRODUCT SOLUTIONS FROM BAKEMARK
bake - September 2019 - bake - September 2019
bake - September 2019 - bake - September 2019
bake - September 2019 - 2
bake - September 2019 - Editor's Note - THE HOLIDAY ISSUE: The Case for Cookies
bake - September 2019 - 4
bake - September 2019 - 5
bake - September 2019 - Contents
bake - September 2019 - 7
bake - September 2019 - Management - Micro Holidays
bake - September 2019 - 9
bake - September 2019 - Technical Corner - DIGESTIVE Health Solutions
bake - September 2019 - 11
bake - September 2019 - Practical Marketing - Strengthening COMMUNITY
bake - September 2019 - 13
bake - September 2019 - Equipment - Decorating Tools
bake - September 2019 - 15
bake - September 2019 - Levain Tops the Charts
bake - September 2019 - 17
bake - September 2019 - 18
bake - September 2019 - 19
bake - September 2019 - ABOUT LEVAIN BAKERY’S OWNERS
bake - September 2019 - 21
bake - September 2019 - 22
bake - September 2019 - 23
bake - September 2019 - 24
bake - September 2019 - 25
bake - September 2019 - Engaging the Experience
bake - September 2019 - 27
bake - September 2019 - 28
bake - September 2019 - 29
bake - September 2019 - 30
bake - September 2019 - 31
bake - September 2019 - Cafe Clout
bake - September 2019 - 33
bake - September 2019 - 34
bake - September 2019 - 35
bake - September 2019 - 36
bake - September 2019 - 37
bake - September 2019 - 38
bake - September 2019 - 38a
bake - September 2019 - 38b
bake - September 2019 - 38c
bake - September 2019 - 38d
bake - September 2019 - 38e
bake - September 2019 - 38f
bake - September 2019 - 38g
bake - September 2019 - 38h
bake - September 2019 - 38i
bake - September 2019 - 38j
bake - September 2019 - 38k
bake - September 2019 - 38l
bake - September 2019 - 38m
bake - September 2019 - 38n
bake - September 2019 - 38o
bake - September 2019 - 38p
bake - September 2019 - 39
bake - September 2019 - Sustainability in the Fields
bake - September 2019 - 41
bake - September 2019 - 42
bake - September 2019 - 43
bake - September 2019 - 44
bake - September 2019 - 45
bake - September 2019 - What's Trending
bake - September 2019 - 47
bake - September 2019 - Chocolate & Decorating - INNOVATIONS ON STAGE
bake - September 2019 - 49
bake - September 2019 - Cakes - A Fresh Take on Cupcakes
bake - September 2019 - 51
bake - September 2019 - 52
bake - September 2019 - 53
bake - September 2019 - 54
bake - September 2019 - 55
bake - September 2019 - Sweet Goods - LIMITED-EDITION DONUTS
bake - September 2019 - 57
bake - September 2019 - TASTE OF DONUTS FESTIVAL
bake - September 2019 - 59
bake - September 2019 - Breads - Pretzels on a Roll
bake - September 2019 - 61
bake - September 2019 - PREVIEW OF EUROPAIN 2020
bake - September 2019 - 63
bake - September 2019 - NATIONAL HONEY MONTH
bake - September 2019 - 65
bake - September 2019 - Foodservice - The Digital Guest Experience
bake - September 2019 - 67
bake - September 2019 - 68
bake - September 2019 - 69
bake - September 2019 - Product Showcase
bake - September 2019 - 71
bake - September 2019 - Classifieds
bake - September 2019 - Ad Index
bake - September 2019 - Formula of the Month
bake - September 2019 - 75
bake - September 2019 - 76
bake - September 2019 - Blank - 1
bake - September 2019 - Blank - 2
bake - September 2019 - BakeMark's Panaderia - September 2019
bake - September 2019 - Pan - 2
bake - September 2019 - CARTA DE INTRODUCCIÓN - CONTENIDO
bake - September 2019 - INTRODUCTORY LETTER - CONTENTS
bake - September 2019 - Pan - 5
bake - September 2019 - PAN Y HORNEO - Pancitos y Panes para el Desayuno
bake - September 2019 - Pan - 7
bake - September 2019 - Pan - 8
bake - September 2019 - Pan - 9
bake - September 2019 - PASTELES Y DECORACIONES - Collages Creativos de Color
bake - September 2019 - Pan - 11
bake - September 2019 - Pan - 12
bake - September 2019 - Pan - 13
bake - September 2019 - Pan - 14
bake - September 2019 - EL PODER DE SER FRESCO
bake - September 2019 - Pan - 16
bake - September 2019 - Pan - 17
bake - September 2019 - Pan - 18
bake - September 2019 - Pan - 19
bake - September 2019 - PERFILES - PANADERÍA LA CENTRAL
bake - September 2019 - Pan - 21
bake - September 2019 - EL RANCHO GILBERT
bake - September 2019 - Pan - 23
bake - September 2019 - CARNICERÍA DEL RANCHO
bake - September 2019 - Pan - 25
bake - September 2019 - LA ESTRELLA PANADERÍA
bake - September 2019 - Pan - 27
bake - September 2019 - SUPER CARNICERÍA LOS ALAMOS
bake - September 2019 - Pan - 29
bake - September 2019 - RECETAS DESTACADAS
bake - September 2019 - SOLUCIONES CON PRODUCTOS DE BAKEMARK
bake - September 2019 - BREAD AND BAKING - Breakfast Breads & Muffins
bake - September 2019 - Pan - 33
bake - September 2019 - CAKES AND DECORATING - Creative Collages of Color
bake - September 2019 - Pan - 35
bake - September 2019 - Pan - 36
bake - September 2019 - THE POWER OF FRESH
bake - September 2019 - Pan - 38
bake - September 2019 - Pan - 39
bake - September 2019 - PROFILES - PANADERÍA LA CENTRAL
bake - September 2019 - Pan - 41
bake - September 2019 - EL RANCHO GILBERT
bake - September 2019 - Pan - 43
bake - September 2019 - CARNICERÍA DEL RANCHO
bake - September 2019 - Pan - 45
bake - September 2019 - LA ESTRELLA PANADERÍA
bake - September 2019 - Pan - 47
bake - September 2019 - SUPER CARNICERÍA LOS ALAMOS
bake - September 2019 - Pan - 49
bake - September 2019 - FEATURED RECIPES
bake - September 2019 - PRODUCT SOLUTIONS FROM BAKEMARK
bake - September 2019 - Pan - 52
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