bake - December 2020 - 3

editor's note

the upper crust
For decades, pizza was synonymous with pepperoni,
red sauce, and mozzarella cheese. Today, the definition

EDITORIAL STAFF
Editor
Managing Editor
Digital Media Associate Editor

John Unrein
Andy Nelson
Brian Amick

National Sales Manager
Sales Manager - Classified Ads

Troy Ashby

Educator and author of the new book, Perfect Pan
Pizza, Reinhart is widely acknowledged as one of the

Michael Barbee
Dustin Pickman

Director of Digital Media
Digital Advertising Manager
Advertising Manager
Advertising Coordinator
Design Services Manager
Production Specialist
Senior Design Consultant
Graphic Designer
Promotions Manager
Promotions Media Designer
Sales Coordinator

Lindsey Sheridan
Carlea Schuler

SOSLAND PUBLISHING COMPANY
4801 Main Street, Suite 650,
Kansas City, MO 64112
Phone: (816) 756-1000
Fax: (816) 756-0494
Web: bakemag.com
Email: bakemag@sosland.com

world's leading authorities on bread. He is the author of
10 books on bread and is the founder and host of the
popular video website PizzaQuest.com.

Jon Hall

" I look for crust caramelization on the top and the

Carrie Fluegge

bottom, " he explains in elaborating on his definition of

Nora Wages

the perfect crust. " Pizza is the perfect flavor delivering

Annie Fournier
Elisabeth Spillman

system. "

Marj Potts

Our cover story this month examines the wonderful

Becky White

story of baker Marius Pop, who in August opened Pop

Brian Peterman

Pizza in Seattle. For years, this talented baker has made

Jim White

headlines with the extraordinary pastries and creative

Abby Chronister
Whitney Hartman

innovations like sea salt baguettes and pretzel-style
bagels at his bakery, Nuvrei.
Pop studied under the legendary Francois Payard

CORPORATE STAFF
Chairman and CEO
President
Chief Financial and Administrative Officer
Chief Operating Officer and Executive Editor
Chief Marketing Officer

memorable starts with the crust. "

Lily Alvarez

Audience Development Analyst

Audience Development Coordinator

" It's the crust that sets everything up, " explains Pe-

James Boddicker

Audience Development Director

Audience Database Specialist

ways by the quality of the crust.
ter Reinhart. " People understand what makes a pizza

PUBLISHING STAFF
Publisher

of great pizza has changed, and it is defined in many

Charles S. Sosland
L. Joshua Sosland
Staci Greco
Meyer Sosland
Jim Saladin

when Pop worked in New York City and previously
lived in Detroit where he gained a full appreciation for
Detroit-style pizza, a version of which he is doing now.
" I lived in Detroit for a while, and it is very nostalgic
for me, " Pop says. " Pizza has gone through a lot - dining in or Domino's and Pizza Hut - but not a lot in between, " Pop explains. " We felt this is our opportunity
to have the best pizza and get it to people through the
delivery channel. We do know that delivery is going to
be here to stay. "
It is also worth noting that pizza consumption is
flourishing during these challenging times when millions of consumers are turning to comfort foods at
home. The timing seems perfect for a better choice of
pizza to flourish in an environment where there are a
lot of fast-food pizza choices and plenty of sit-down
pizza restaurants but little in between. Pop Pizza hits
the spot.

JOHN UNREIN
junrein@sosland.co m

bakemag.com | NOV-DEC 2020 > 03


http://www.PizzaQuest.com http://www.bakemag.com http://www.twitter.com/bakemag http://www.facebook.com/bakemagazine http://www.linkedin.com/showcase/10672007/ http://www.instagram.com/bakemagazine http://www.bakemag.com

bake - December 2020

Table of Contents for the Digital Edition of bake - December 2020

bake - December 2020 - 1
bake - December 2020 - 1
bake - December 2020 - 2
bake - December 2020 - 3
bake - December 2020 - 4
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