bake - February 2019 - 44

cakes

for their own families. 45 Surfside serves a variety of foods,

operated for 25 years and where she became regionally

including gourmet breakfast and lunch sandwiches with the

famous for custom and special occasion cakes.

finest cheeses, fresh-baked breads and island-grown fruits
and vegetables.

Three years ago, she sold her shares in Konditor Meister to
become a pastry instructor at Le Cordon Bleu's Cambridge

Examples include prosciutto and ricotta with house-pickled

location. All the while, she nurtured a dream that she'd one

cherry peppers and basil olive oil, or a fried egg sand-

day move to Nantucket, where as a child she spent part of

wich dressed with fresh avocado and tomato, olive oil and

each summer with family friends. Her location on the bike

cheddar.

path outside of Nantucket's busy downtown appeals to
people on their way to the beach or locals taking their kids

Desserts on stage

to and from the nearby schools.

But the pastries and desserts are where customers can
expect 45 Surfside to really shine.

Moesinger has been baking with The Perfect Purée for six
years and keeps a variety of flavors in the freezer, so she

After graduating from the University of Massachusetts,

can fill any custom request. She appreciates them because

Amherst, with a degree in hospitality and going to work in

they're not too sweet and their vibrant colors complement

a restaurant, Moesinger's trajectory included two years as

her desserts.

garde manger at The Park Plaza and another two years in
The Ritz Carlton's pastry department, where she decided to

Moesinger says she hopes to teach cooking and baking

pursue a career as a pastry chef.

classes on Nantucket with The Perfect Purée, too.

She returned to Massachusetts and opened the celebrated

"The flavors are delicious and allow us to create many

Konditor Meister bakery in Braintree, which she owned and

different flavor profiles that customers love," she says.

CUPCAKES STILL KICKIN'

West loves buttercream-based cake and cupcake designs, using fondant as accents. She is a big fan of
Flavor Right, which offers the functional abilities to
blend well with color, ingredients and ideas. Flavor
Right's Custom Ice ready-to-whip icing is easier to
work with than traditional buttercream and you can
expect more consistent results, according to Flavor
Right. You'll save time, especially on clean-up. And
you'll find Custom Ice customizes nicely with flavors,
sweeteners and colors.

44 < FEB 2019 | bakemag.com

JOHN UNREIN

"Cupcakes are alive and well, and our cupcake sales
keep growing," says Diane West, aka "The Cake Lady,"
owner of The Kake Korner in Laurel, Maryland. She
makes dozens of cupcake flavors every day, including
cookies and cream, carrot and coconut. On Tuesdays,
the bakery runs a 50% off special, which she promotes
on Facebook Live. "We sell $1,000 worth of cupcakes
every Tuesday," she adds.


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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