bake - July/August 2020 - 18

"My operation is simpler to run now," he says. "I sleep

Emphasizing simplicity
Swartz has implemented a

a little better, even if we are making less money."

series of changes to make
his business run smoother

Responding to a crisis

and more profitably. They

As the COVID-19 pandemic continues to disrupt whole-

make more cream horns and

sale and retail bakery channels across the United States,

"pecan diamonds," a signa-

it is imperative that bakeries plot a thoughtful strategy

ture that traces back to his

to be successful in months ahead. Bake reached out to

time at the Culinary Institute,

Pete Thomsen, director of sales and strategy at Sugar

made with shortbread crust

Bowl Bakery, to learn about important steps to take

using butter, brown sugar, and honey.
"I want to go to more seasonal menus," he says. "Chop

during the COVID-19 pandemic. Here are his insights
into responding to a crisis with a positive approach.

down the number of items on our everyday menu and
really try to simplify."

BAKE: How would you describe the framework and
functionality of your response to COVID-19?

As he looks ahead, the bakery owner can't help but

PETE THOMSEN: Sugar Bowl Bakery is a family-owned

wonder what's next around the corner. Still, he is satis-

and operated bakery that produces the highest quality

fied with the direction that his business is heading and

baked goods, distributed in thousands of retail stores

remains optimistic that there are better days ahead.

nationwide. Our employees are at the heart of our Sugar

"Safety of our employees is our number
one concern and that means taking every
precaution and measure to keep them safe.

©FOTOSTUDIOCOLOR24 - STOCK.ADOBE.COM

Pete Thomsen, director of sales and strategy at Sugar Bowl Bakery

18 < JUL-AUG 2020 | bakemag.com


http://www.bakemag.com

bake - July/August 2020

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