bake - February 2019 - 18

"These
(gourmet
grocer)
markets
are where
we got our
foothold."
David Yono of Achatz Handmade Pie Company

The pie produc-

on how, where, when and by whom food is grown,

taught us hard work, dedication, and patience," Wendy

tion process at

harvested, made and sold. In addition, another Mintel

says. "This deep experience is what helped to establish

Achatz blends

trend worth noting involves increased emphasis on food

our core values here at Achatz Pies - from teaching

automation with a

texture that engages all senses and provides opportuni-

our next generation of pie makers and passing down

hands-on touch.

ties to share experiences in-person and online.

traditions, to purchasing and using pure, all-natural
ingredients from many local Michigan farms."

This is the white space where local retail and intermediate wholesale bakeries perfectly fit into the

In 1993, Wendy and Dave began selling pies at local

equation. Achatz Pies exemplifies a company that is

farmers markets and quickly learned that they could

committed to premium quality products made with

barely keep up with demand. Business was booming,

natural ingredients. It is no wonder that prominent

so they bought a nearby apple orchard and opened

supermarket operator Whole Foods Market carries

their very first pie shop. Achatz Handmade Pie

Achatz gourmet pies.

Company was officially born.

Growing up on her family's small farm created

Production efficiencies

wonderful childhood memories for Wendy, whose

Today, inside the 20,000-square-foot bakehouse

husband is a second cousin to Grant Achatz, one of

where they make thousands of pies in small batches

the most celebrated chefs in America. A commit-

each week, the production cycle begins in the dough

ment to culinary excellence runs in the family. "We

room where they pre-process different sizes of pie

had a milk cow named Jersey, lots of chickens, geese,

shells. The pie doughs are rested for several hours. All

rabbits, horses and a pet pig," Wendy fondly recalls.

crusts are vegan.

"We drank milk that was only a few hours old that we
had to shake before pouring because the thick layer

An automated depositor drops fruit filling into each

of cream rose to the top. We gathered eggs every

pie as product moves along the conveyor belt, while

day and shared with the neighbors."

workers carefully place a top crust on these doublecrust pies that are being produced on this particular

Dave Achatz learned at an early age from his mother,

day. Achatz fruit pies are made with double crusts or

Irene, to preserve and store vegetables from the

crumb crusts.

garden. He still cans numerous quarts of tomatoes
from the family garden every summer. "Dave and I

"What is great about doing so many pies at once is

both know what purity tastes like, and our farm life

the consistent quality control," says Zack Achatz, who

18 < FEB 2019 | bakemag.com


http://www.bakemag.com

bake - February 2019

Table of Contents for the Digital Edition of bake - February 2019

bake - February 2019
Editor's Note - THE WHOLESALE ISSUE: achatz “pies that fly”
Contents
Management - Top Trends For All
Technical Corner - CAKE Efficiency
Practical Marketing - The Delivery Challenge
Equipment Innovations - Earn More Dough
Pies that Fly
Perfect Pan Pizza
The True Cost of Food
Chocolate & Decorating - Making Sustainable Chocolate THE NORM
Cakes - Start Your Own Trends
Sweet Goods - Plant-Based Food Dyes & Sprinkles
Breads - Launching a New Chapter
Pastries - Growing with the NEIGHBORHOOD
THE BREAD BAKERS GUILD OF AMERICA Calendar
Foodservice - What's Hot On The Menu
Product Showcase
Classifieds
Ad Index
Formula of the Month - Herbed Tomato and Pesto FOCACCIA
bake - February 2019 - bake - February 2019
bake - February 2019 - bake - February 2019
bake - February 2019 - 2
bake - February 2019 - Editor's Note - THE WHOLESALE ISSUE: achatz “pies that fly”
bake - February 2019 - 4
bake - February 2019 - 5
bake - February 2019 - Contents
bake - February 2019 - 7
bake - February 2019 - Management - Top Trends For All
bake - February 2019 - 9
bake - February 2019 - Technical Corner - CAKE Efficiency
bake - February 2019 - 11
bake - February 2019 - Practical Marketing - The Delivery Challenge
bake - February 2019 - 13
bake - February 2019 - Equipment Innovations - Earn More Dough
bake - February 2019 - 15
bake - February 2019 - Pies that Fly
bake - February 2019 - 17
bake - February 2019 - 18
bake - February 2019 - 19
bake - February 2019 - 20
bake - February 2019 - 21
bake - February 2019 - 22
bake - February 2019 - 23
bake - February 2019 - 24
bake - February 2019 - 25
bake - February 2019 - Perfect Pan Pizza
bake - February 2019 - 27
bake - February 2019 - 28
bake - February 2019 - 29
bake - February 2019 - 30
bake - February 2019 - 31
bake - February 2019 - 32
bake - February 2019 - 33
bake - February 2019 - The True Cost of Food
bake - February 2019 - 35
bake - February 2019 - 36
bake - February 2019 - 37
bake - February 2019 - 38
bake - February 2019 - 39
bake - February 2019 - Chocolate & Decorating - Making Sustainable Chocolate THE NORM
bake - February 2019 - 41
bake - February 2019 - Cakes - Start Your Own Trends
bake - February 2019 - 43
bake - February 2019 - 44
bake - February 2019 - 45
bake - February 2019 - Sweet Goods - Plant-Based Food Dyes & Sprinkles
bake - February 2019 - 47
bake - February 2019 - Breads - Launching a New Chapter
bake - February 2019 - 49
bake - February 2019 - Pastries - Growing with the NEIGHBORHOOD
bake - February 2019 - THE BREAD BAKERS GUILD OF AMERICA Calendar
bake - February 2019 - Foodservice - What's Hot On The Menu
bake - February 2019 - 53
bake - February 2019 - Product Showcase
bake - February 2019 - 55
bake - February 2019 - Classifieds
bake - February 2019 - Ad Index
bake - February 2019 - Formula of the Month - Herbed Tomato and Pesto FOCACCIA
bake - February 2019 - 59
bake - February 2019 - 60
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