bake - March 2015 - 31

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SOMETIMES IT'S
WHO YOU KNOW

PHOTO CREDIT: CARLY DIAZ

"In order to succeed, you
need to fall in love with the
process. You don't look at
the reasons it won't work.
You ask yourself, how can
I make it work?"
Marius Pop, owner of Nuvrei

After three years in New York City, Pop returned to Portland
where he opened Nuvrei to immediate success among a
rapidly growing clientele. He admits to being blessed with
a good palate, so that putting together great flavors comes
naturally. What did not come as naturally was the business
side of running a bakery.
"A lot of time and money was spent on mistakes," he says,
"but you don't give up. You keep going. You learn from
your mistakes and you understand how to manage your
vision with the requirements of running a business. Now I'm
equally passionate. I view the business and the product as
connected. In order to succeed, you need to fall in love with
the process. You don't look at the reasons it won't work. You
ask yourself, how can I make it work? I think if you can make
it here in Portland, you can make it anywhere.
"A lot of what a business becomes has a lot to do with its
surroundings," Pop adds with emphasis.

W

hile planning to earn both a master of science and
doctorate degree in biology, Norman Fox wanted
something to do "on the side." His "something on the side,"
was the Donut Den which turned into a 33-year success.
When Norman decided to open a doughnut shop, a friend,
Herb Stewart, introduced him to Oliver Harlow, founder of
Honey Flush Donuts, a 40-store chain. Stewart and Harlow
helped Norman open the Donut Den, in July, 1973, in
Nashville, Tennessee. "Oliver Harlow not only inspired, but
gave me valuable practical advice," said Norman.
Harlow started using International® Bakers Services (IBS)
flavorings in the 1960s, and suggested that Norman do the
same. He highly recommended Cinnamon-Butter Blend.
Today, that flavor is the secret ingredient in the Donut Den's
Apple Fritters-their most popular product. "There is no other
type of cinnamon flavoring that makes the product taste this
good," stated Norman.
Consistency is the key to success in any business.
Maintaining a core product line and keeping up with new
trends keeps regular customers coming back and attracts new
customers as well. "Another secret to help ensure consistent
quality is our own Harold Graves, the cook for the Donut Den
for over 30 years," Norman stated. But he attributes his 33
years of success to following Harlow's recommendation-relying on the flavors from International® Bakers Services. "Their
flavors are consistently the best," according to Norman.
Norman was a graduate student during the first four years
of the Donut Den. After earning his doctorate degree, he
taught in university classrooms. But it was a friend of a friend
who taught him his most valuable business lessons. Sometimes
it's who you know that helps the most.
If you value consistent quality, you should get to know
International® Bakers Services. Contact us toll-free at
(800) 345-7175, by fax at (574) 287-7161, or in writing at
1902 North Sheridan Ave., South Bend, Indiana 46628.
We have the flavors your customers deserve.

bakemag.com | MAR 2015 > 31


http://www.bakemag.com

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
bake - March 2015 - PAN2
bake - March 2015 - PAN3
bake - March 2015 - PAN4
bake - March 2015 - PAN5
bake - March 2015 - PAN6
bake - March 2015 - PAN7
bake - March 2015 - PAN8
bake - March 2015 - PAN9
bake - March 2015 - PAN10
bake - March 2015 - PAN11
bake - March 2015 - PAN12
bake - March 2015 - PAN13
bake - March 2015 - PAN14
bake - March 2015 - PAN15
bake - March 2015 - PAN16
bake - March 2015 - PAN17
bake - March 2015 - PAN18
bake - March 2015 - PAN19
bake - March 2015 - PAN20
bake - March 2015 - PAN21
bake - March 2015 - PAN22
bake - March 2015 - PAN23
bake - March 2015 - PAN24
bake - March 2015 - PAN25
bake - March 2015 - PAN26
bake - March 2015 - PAN27
bake - March 2015 - PAN28
bake - March 2015 - PAN29
bake - March 2015 - PAN30
bake - March 2015 - PAN31
bake - March 2015 - PAN32
bake - March 2015 - PAN33
bake - March 2015 - PAN34
bake - March 2015 - PAN35
bake - March 2015 - PAN36
bake - March 2015 - PAN37
bake - March 2015 - PAN38
bake - March 2015 - PAN39
bake - March 2015 - PAN40
bake - March 2015 - PAN41
bake - March 2015 - PAN42
bake - March 2015 - PAN43
bake - March 2015 - PAN44
bake - March 2015 - PAN45
bake - March 2015 - PAN46
bake - March 2015 - PAN47
bake - March 2015 - PAN48
bake - March 2015 - PAN49
bake - March 2015 - PAN50
bake - March 2015 - PAN51
bake - March 2015 - PAN52
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http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
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