bake - May/June 2020 - 39

RELIABLE RESOURCES

For Dawn's 100th birthday
this year, Dawn Foods is
saying "Thank You" to bakers
by donating $50,000 to the
charities its bakers support.
CHECK FOR RAFFLE WINNERS ON JUNE 5. #DONUTSFORGOODENTRY

Friday, June 5, National Donut Day brought tremendous energy,
enthusiasm, and innovation to donut lovers nationwide, from
California to Maine.
What is interesting is how the unique celebration began. Each
year on the first Friday in June, National Donut Day honors Salvation Army Donut Lassies, dubbed Donut Girls, who first made
fresh donuts for American soldiers serving in France during
World War I. Two women, Ensign Margaret Sheldon and Adjutant Helen Purviance, cleverly decided to fry the donuts that
were made from the limited ingredients available, according to
the Salvation Army.
The scent of fresh baked goods permeated the air and drew
homesick soldiers to the service "hut" where they could enjoy
a taste of home, according to historical records. Word spread
quickly among the soldiers. "If you're hungry and broke, you can
get something to eat at The Salvation Army."
Approximately 250 Salvation Army volunteers traveled overseas during WWI to set up these service "huts" located in abandoned buildings near the front lines. One of the volunteers was
Signa Leona Saunders from Brainerd, Minn., who wrote a memoir about her experience. In addition to serving donuts, the Donut Girls also provided writing supplies and stamps, and offered
a clothes-mending service to the soldiers in battle.
Donuts became synonymous with the Salvation Army and
American  WWI vets who were returning home with the nickname "doughboys."
The tradition continued as the Donut Girls again served soldiers in World War II and the Vietnam War.
The very first celebration of National Donut Day raised funds
for people in need during the Great Depression. Since then, the
day is a way to honor the memory of soldiers on the first Friday
in June.
Today, The Salvation Army provides 64 million meals, including donuts to millions of Americans every year. In Minnesota and
North Dakota alone, 992,000 meals are served annually to people in need. The donut continues to be a comfort food served
by The Salvation Army to those in need during times of disaster.

To ensure bakeries across the country have the
information needed to continue delivering baked
goods to customers during the pandemic, Dawn
Foods has created a list of resources for bakers,
including using technology to reach customers
during social distancing, creating at-home bake kits
and giving back to the local community.
A low-cost, high-impact plan for your business
is to aggressively leverage social media. Use your
platforms for more than updating customers on
changed hours or business plans. You can inspire,
engage and give people a much-needed break from
the stream of serious news. Post product pics, ideas
for baking at home or how your business supports
local efforts such as donating to food banks.
Many local communities are doing their work to
support each other. Check with your local chamber of
commerce to find out how they are investing in local
businesses by promoting them, sharing information
or offering financial services and advice. Community
newspapers, radio stations and other outlets for
promotion are offering greatly reduced pricing.
Consider investing in advertising to help drive
business for your takeout and online business.
Consider things like 'Bake at Home' kits where
customers can buy donuts, cinnamon rolls or muffins
by the dozen that they can take home and bake
themselves. Or sell 'Decorating in a Box' kits where
families can buy a dozen cookies complete with
icings and sprinkles for home. These are fun ideas
for homebound families looking for something to do.
And, it keeps revenue coming in.
Now is the time to focus on what you can make
well, at a low cost, and with minimal waste and
errors. Stick with the staples that sell well and
remind customers of the traditional comfort they're
looking for in trying times. You will keep your costs
lower and appeal to a broader audience. You might
also partner with other local businesses such as
farms/farm shops to offer a wider range of necessities
to your customers including eggs and milk.
Most importantly, communities are suffering and
everyone should do their part to help. As much as
you can, support local first responders and healthcare
workers. It can be hard to give when businesses are
stretched but taking care of others is something
bakeries do every day when marking important
moments in the lives of customers. Now more than
ever, hold onto the truth that bakers, and what you
create, always make people feel better, safer and more
connected to each other.



bake - May/June 2020

Table of Contents for the Digital Edition of bake - May/June 2020

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http://digital.bakemag.com/sosland/bake/2020_06_01
http://digital.bakemag.com/sosland/bake/2020_05_01
http://digital.bakemag.com/sosland/bake/2020_04_01
http://digital.bakemag.com/sosland/bake/2020_02_01
http://digital.bakemag.com/sosland/bake/2020_01_01
http://digital.bakemag.com/sosland/bake/2019_12_01
http://digital.bakemag.com/sosland/bake/2019_11_01
http://digital.bakemag.com/sosland/bake/2019_10_01
http://digital.bakemag.com/sosland/bake/2019_09_01
http://digital.bakemag.com/sosland/bake/2019_08_01
http://digital.bakemag.com/sosland/bake/2019_07_01
http://digital.bakemag.com/sosland/bake/2019_06_01
http://digital.bakemag.com/sosland/bake/2019_05_01
http://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
http://digital.bakemag.com/sosland/bake/2019_03_01
http://digital.bakemag.com/sosland/bake/2019_02_01
http://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
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http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
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https://www.nxtbook.com/sosland/bake/2014_10_01
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https://www.nxtbook.com/sosland/bake/2013_11_01
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http://digital.bakemag.com/sosland/bake/2013_06_01
https://www.nxtbook.com/sosland/bake/2013_05_01
https://www.nxtbook.com/sosland/bake/2013_04_01
https://www.nxtbook.com/sosland/bake/2013_03_01
https://www.nxtbook.com/sosland/bake/2013_02_01
https://www.nxtbook.com/sosland/bake/2013_01_01
https://www.nxtbook.com/sosland/bake/2012_11_01
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