bake - February 2019 - 20

SPRING

SUMMER

FALL

WINTER

Double Crust Raspberry

Cadillac Silk

Autumn Harvest

Butterscotch Cream

Sandra's Sunshine Lemon

Double Crust Peach

Butterscotch

Chocolate Peanut Butter Swirl

Strawberry Silk

Peach Blueberry Crumb

Chocolate Peanut Butter Swirl

French Pecan Silk

Veronica's Raspberry Divine

Sandra's Sunshine Lemon

Mock Mincemeat

Mock Mincemeat

Strawberry Silk

Pumpkin Cheesecake

Peppermint Cream

Shelly's Pumpkin Praline

Shelly's Pumpkin Praline

Sweet Potato

Sweet Potato

Traditional Pumpkin

Traditional Pumpkin

is Dave and Wendy's son and helps manage the bake-

Yono says they are exploring new ways to easily ship

house and the overall business.

fresh pies to their six retail stores that will result in
less environmental impact. The business also employs

Yono points out an important point that their facility

a recyclable program for metal, tin and paper. "We

is SQF certified - "this holds us to the highest stan-

are all about putting as little waste as we can into the

dards of the food industry."

trash," he says. "Wendy is very big on sustainability."

Pies are cooled to ambient temperatures, and the

"Sustainable packaging is our goal," Zack says.

bakehouse uses a blast chiller to freeze pies that are
shipped to wholesale accounts.

Wendy says they started shipping pies online 20
years ago and learned valuable lessons along the

Achatz pies are

There is a well-executed boxing operation, and boxes

way. The golden rule is don't overpromise and don't

available in a wide

are coded for traceability and sent through X-ray

underdeliver. They affectionately call their online sales

variety of seasonal

machines to ensure quality control. Achatz pies are

business "pies that fly."

flavors using natu-

distributed to hundreds of grocery stores and restau-

ral ingredients.

rants across the United States and Canada.

"We really thought it through. What would the
pie look like on the other end when the consumer
received it?" she says.
"We include a paperboard box with a breathable
window, in case (consumers) want to store it. We
include instructions for toasting it up to re-crisp the
crust, because nothing is worse than a soggy pie
crust. It's important to put yourself in the customer's
shoes. We package pretty well."
Consumer trends worth watching
Retail and intermediate wholesale bakeries that are
looking to expand their businesses into the supermarket sector, as well as online sales, are wise to
examine the latest trends in packaging and how
consumers are being influenced.
The 10th annual Trends Report from the Foodservice
Packaging Institute identifies that the two greatest
trends in foodservice packaging are the push-back
on single-use products, regardless of material, and
drivers for the foodservice industry. "The results
from this year's Trends Report reflect the consumer
climate. Leading this is the current drive against

20 < FEB 2019 | bakemag.com

ACHATZ

that delivery continues to be one of the biggest sales


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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