bake - February 2019 - 42

pastries
cakes

Start Your Own

trends

Rebecca Moesinger, chef-owner of 45 Surfside in Nantucket,
Massachusetts, says that the best promotion you can have
for your business is to send out each item with the hopes
that it will be the best thing your customer has ever tasted.
"If you're not aiming to amaze, you're missing out on a
marketing opportunity," she says. "Customers know when
you put all of your love and passion into your work."
Start your own trends by looking in places others might not,
she recommends. "The spring season's cake trends might
not be inspired by the cake magazines. Try looking at bridal
gowns, popular venues and florist shops. Trends in relevant industries might help bakers predict what might be the
next trend in wedding cakes."
For example, she suggests looking at 1980s fashion. Look
at the wedding gowns of that time and compare them to
the wedding cakes. Both are just over the top, intricately
detailed, conservative and traditional. As for today's style,
the dress is lightly adorned with lace, beading. The cake is
equally as simple and elegant.
Early lessons
The award-winning Boston pastry chef became her family's
dedicated cook when she was in the sixth grade after her
mother returned to work after raising eight children.
"My mother had to take the 2-10 shift and there was no
one to cook dinner so I decided to take on the task,"
Moesinger says.
She remembers her parents gave her $5 per meal, which was
generous at the time. Each night once the dishes were done,
she says she worked about four hours, but she loved cooking
and considers herself lucky to have discovered her passion at
such a young age.

cious meal on the table every night. In retrospect I imagine
there were some not-so-tasty attempts but each night my
father thanked me," she says.
Today, the website of Moesinger's new bakery and café on
Nantucket declares that she and her partners take the same
care crafting each salad and sandwich as they would cooking

42 < FEB 2019 | bakemag.com

REBECCA MOESINGER

"It was scary at first but after a while I was able to get a deli-



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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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