bake - March 2015 - 21

SUCCESS STORIES:

Pearl Bakery
This February marked the 18th anniversary of one of the most renowned retail bakeries in the country, Pearl
Bakery in Portland, Oregon. In February 1997, Pearl Bakery opened as one of the first businesses on the block
near the edge of Portland's historic Pearl District. Since that time, the bakery has grown with the vibrant
neighborhood, offering pastries, sandwiches, bread, coffee and tea to the growing number of workers and
residents of the Pearl District seven days a week. The bread and pastry shop is devoted to clean label and
sustainable ingredients in a variety of ways. Breakfast pastries, cookies, cakes and other sweet treats are
made with locally made butter and dairy products, flour from sustainably grown wheat farms in Washington
state, and premium chocolate, nuts and fruits. Breads are produced only with unbleached wheat flour, water,
sea salt, and sometimes yeast.
Organic ingredients range from pears to dried figs to arugula. Pearl Bakery buys Pacific Northwest nuts, fruits
and vegetables, and selects flour carefully from a local natural foods purveyor. Many pastries are made with
flour from a small group of wheat farmers and millers in Eastern Washington who specialize in sustainable
agriculture. Butter is made locally in McMinnville at Farmers Co-op Creamery and is guaranteed rBST-free.
The commitment to clean label continues, buying organic, local, and small-producer items whenever possible. The bakery even takes it a step further by using all-natural, biodegradable cleaning products, by recycling, and by using as many sustainably produced ingredients as possible. As the retailer celebrates 18 years
in business, the Portland bakery continues to open the communication lines to tell the story of its wholesome
bakery products to loyal customers. "To start, we want to improve our communication with the customers
we value so much. We are finally on Twitter and Instagram. We will regularly be posting appetizing pictures,
enticing daily deals and newly available seasonal offerings."

For more information on clean label and other trending topics,
visit consumerpulse.bakemag.com

Fewer unwanted ingredients. More consumer satisfaction.
Today, more consumers are health-conscious about the foods they consume. They're looking for cleaner labels with easy-to-understand ingredients.
Our Pristine® line of functional blends and bases can help reduce the number of undesirable ingredients you use to make your bakery goods.
Pristine helps meet consumer preferences for fewer additives without sacrificing taste and performance.

Meet consumer demand for
fewer, simpler ingredients.
INTERESTED IN CLEAN LABEL SOLUTIONS?

corbion.com/pristine

bakery@corbion.com

Pristine is a registered trademark of Corbion. ©2015 Corbion.

* It's clear consumers are becoming more
informed about the food they eat.
* Partner with Corbion for robust solutions that simplify
ingredient labels and remove unwanted ingredients.


http://consumerpulse.bakemag.com http://www.corbion.com/pristine

bake - March 2015

Table of Contents for the Digital Edition of bake - March 2015

Bake - March 2015
The Branding Issue - Lessons for All
Table of Contents
News Bites - Gonnella opens cold storage and distribution center
Dunkin’ Donuts to open 46 stores in Indiana
ClubRational grows to 65,000 members
My Favorite Things
Management - Develop Leaders Who Lead
Legislation - Eliminating Trans Fats
Food Safety - Packaging Matters
Ingredients - Picking Winners
Equipment - Saving Labor
Making her couture cake and eating it too
Creating a Brand of Excellence
All About Promotions
Change Your Culture
Bread and Buns
Imperial Desserts
2015 Wedding Trends
Versatile Muffins
Cafe - Get Gourmet With Breakfast Sandwiches
Fruit-infused Teas
Products
Product Showcase
Classifieds
Ad Index
Online - BakeMag.com
bake - March 2015 - bb - 1
bake - March 2015 - bb - 2
bake - March 2015 - Bake - March 2015
bake - March 2015 - 2
bake - March 2015 - The Branding Issue - Lessons for All
bake - March 2015 - 4
bake - March 2015 - 5
bake - March 2015 - Table of Contents
bake - March 2015 - 7
bake - March 2015 - ClubRational grows to 65,000 members
bake - March 2015 - 9
bake - March 2015 - My Favorite Things
bake - March 2015 - 11
bake - March 2015 - Management - Develop Leaders Who Lead
bake - March 2015 - 13
bake - March 2015 - Legislation - Eliminating Trans Fats
bake - March 2015 - 15
bake - March 2015 - Food Safety - Packaging Matters
bake - March 2015 - 17
bake - March 2015 - Ingredients - Picking Winners
bake - March 2015 - 19
bake - March 2015 - 20
bake - March 2015 - 21
bake - March 2015 - Equipment - Saving Labor
bake - March 2015 - 23
bake - March 2015 - Making her couture cake and eating it too
bake - March 2015 - 25
bake - March 2015 - 26
bake - March 2015 - 27
bake - March 2015 - 28
bake - March 2015 - 29
bake - March 2015 - Creating a Brand of Excellence
bake - March 2015 - 31
bake - March 2015 - 32
bake - March 2015 - 33
bake - March 2015 - 34
bake - March 2015 - 35
bake - March 2015 - All About Promotions
bake - March 2015 - 37
bake - March 2015 - 38
bake - March 2015 - 39
bake - March 2015 - Change Your Culture
bake - March 2015 - 41
bake - March 2015 - 42
bake - March 2015 - 43
bake - March 2015 - Bread and Buns
bake - March 2015 - 45
bake - March 2015 - 46
bake - March 2015 - 47
bake - March 2015 - Imperial Desserts
bake - March 2015 - 49
bake - March 2015 - 50
bake - March 2015 - 51
bake - March 2015 - 2015 Wedding Trends
bake - March 2015 - 53
bake - March 2015 - Versatile Muffins
bake - March 2015 - 55
bake - March 2015 - Cafe - Get Gourmet With Breakfast Sandwiches
bake - March 2015 - 57
bake - March 2015 - Fruit-infused Teas
bake - March 2015 - 59
bake - March 2015 - Products
bake - March 2015 - Product Showcase
bake - March 2015 - Classifieds
bake - March 2015 - 63
bake - March 2015 - 64
bake - March 2015 - Ad Index
bake - March 2015 - Online - BakeMag.com
bake - March 2015 - 67
bake - March 2015 - 68
bake - March 2015 - 71
bake - March 2015 - 72
bake - March 2015 - PAN1
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bake - March 2015 - PAN52
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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
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http://digital.bakemag.com/sosland/bake/2018_02_01
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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
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http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
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http://digital.bakemag.com/sosland/bake/2016_12_01
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