bake - March 2019 - 23

Valrhona revealed the rare flavor of Tulakalum 75%
Pure Origin Chocolate from Belize, a chocolate
couverture dedicated to the artisans of taste. Maya
Mountain Cacao is a pioneer in defending premium
quality cocoa in Belize as part of an ethical vision,
both environmentally and socially. Signed for 10
years, the partnership with Maya Mountain Cacao
is part of Valrhona's corporate social responsibility
program, "Live Long."
On the show floor, exhibitors such as Bridor introduced innovative new products. Bridor unveiled
the Breizh'n'Roll, inspired by the traditional kouign
amann. Oven manufacturer MIWE was among those
to feature new innovations for snacking consumers.
Unifiller showcased the versatility and efficiency of
modern depositing systems.
Solutions for artisan bread bakers were abundant at

TEAM USA

Lesaffre, where top bakers like Déborah Ott (who

Chocolatier
Chef Olivier Saintemarie is the Executive Pastry Chef at JBI
Inc., Les Chefs de France in Lake Buena Vista, Florida. He
serves as the Executive Pastry Chef at the French Pavillon at
Epcot, leading in 2014 the opening of the company's brandnew 7,000-square-foot bakery and production kitchen. His
team of 35 takes care of bread and pastries for "Les Halles"
Bakery shop, "Les Chefs de France," the 220-seat Brasserie
style restaurant, "Monsieur Paul," the 110-seat fine dining
and "L'Artisan des Glaces", the artisan style ice cream shop.

won the 2018 World Master Baker title in gourmet
baking for France) demonstrated techniques.
New from Barry Callebaut, Ruby chocolate is
acclaimed by chefs and chocolatiers from around the
world because it is made using the Ruby cocoa bean
and delivers unique taste and pairing opportunities.
Demarle featured many unique applications for
Flexipan, which revolutionized the world of baking
and pastry making. Today, Flexipan is the reference
for flexible molds and is one of the best-selling pieces
of equipment for baking professionals.
Unique presentations in pastry grab the attention
of consumers and drive higher sales. Dawn Foods
offered creative ideas for seasonal pastries and showcased a traditional American bakery serving fresh

Sugar Artist
Chef Nicolas Chevrieux brings a wealth of talent as Executive
Pastry Chef at Maison Kayser USA, where he creates elegant
French pastries, often re-interpreting classics by using new
techniques or novel flavor combinations, inspired by his
numerous travels around the world. He oversees a team of 60
pastry cooks in charge of executing delicious French pastries
with the finest ingredients and impeccable technique.

donuts.
Exhibitors were on the rise - 3,770 exhibitors and
brands, including 28% internationals - and were
highly satisfied with the attendance and quality of
the visitors, many of whom were new French and
international prospects, as well as executive decision
makers and purchasers. The exhibition hall increased
by 10,000 square meters for the occasion (140,000

Ice Carver
A Philippines native based in Marietta, Georgia, Victor Dagatan works as a food artist and pastry cook at the Ritz
Carlton Hotel and an ice carver in Atlanta. His achievements
include a gold medal at the 2009 ACF Ice-Carving Championships in Atlanta, a silver medal at the 2010 National Ice Carving Association World Championships, and a bronze medal at
the 2011 World Ice Art Championships.

square meters in total).
bakemag.com | MAR 2019 > 23


http://www.bakemag.com

bake - March 2019

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

bake - March 2019
Editor's Note
Contents
Management - Investing in Your FUTURE
Technical Corner - BLENDING FLOURS FOR FLAVOR
Practical Marketing - Demonstration Pavilion
Equipment Innovations - Milestones in Mixing
Global Inspirations from Sirha
bake a BETTER WORLD
Chocolate & Decorating - Back to Nature
Cakes - Wedding & Spring Trends
Sweet Goods - INNOVATION IN SESSION
Breads - Breakfast Drives GLOBAL GROWTH
Pastries - Pastry Hybrids 2.0
Foodservice - NEW DIRECTIONS
Product Showcase
Classifieds
Ad Index
Formula of the Month
BAKEMARK'S PANADERIA - MARCH 2019
CARTA DE INTRODUCCIÓN
INTRODUCTORY LETTER
PAN Y HORNEO - El Pan Vuelve a Estar de Moda
PASTELES Y DECORACIONES - Los Sabores Frescos de la Primavera
Cómo Crecer Su Negocio
PERFILES - CARNICERÍAS JIMÉNEZ
AZTECA BAKERY
BRAVO BAKERY
RECETAS DESTACADAS
SOLUCIONES CON PRODUCTOS DE BAKEMARK
BREAD AND BAKING - Bread is Back
CAKES AND DECORATING - The Fresh Flavors of Spring
How to Grow Your Business
Profiles - CARNICERÍAS JIMÉNEZ
AZTECA BAKERY
BRAVO BAKERY
FEATURED RECIPES
bake - March 2019 - bake - March 2019
bake - March 2019 - bake - March 2019
bake - March 2019 - 2
bake - March 2019 - Editor's Note
bake - March 2019 - 4
bake - March 2019 - 5
bake - March 2019 - Contents
bake - March 2019 - 7
bake - March 2019 - Technical Corner - BLENDING FLOURS FOR FLAVOR
bake - March 2019 - Practical Marketing - Demonstration Pavilion
bake - March 2019 - 10
bake - March 2019 - 11
bake - March 2019 - 12
bake - March 2019 - 13
bake - March 2019 - Equipment Innovations - Milestones in Mixing
bake - March 2019 - 15
bake - March 2019 - Global Inspirations from Sirha
bake - March 2019 - 17
bake - March 2019 - 18
bake - March 2019 - 19
bake - March 2019 - 20
bake - March 2019 - 21
bake - March 2019 - 22
bake - March 2019 - 23
bake - March 2019 - bake a BETTER WORLD
bake - March 2019 - 25
bake - March 2019 - 26
bake - March 2019 - 27
bake - March 2019 - Chocolate & Decorating - Back to Nature
bake - March 2019 - 29
bake - March 2019 - Cakes - Wedding & Spring Trends
bake - March 2019 - 31
bake - March 2019 - 32
bake - March 2019 - 33
bake - March 2019 - Sweet Goods - INNOVATION IN SESSION
bake - March 2019 - 35
bake - March 2019 - 36
bake - March 2019 - 37
bake - March 2019 - Breads - Breakfast Drives GLOBAL GROWTH
bake - March 2019 - 39
bake - March 2019 - 40
bake - March 2019 - 41
bake - March 2019 - Pastries - Pastry Hybrids 2.0
bake - March 2019 - 43
bake - March 2019 - Foodservice - NEW DIRECTIONS
bake - March 2019 - 45
bake - March 2019 - Product Showcase
bake - March 2019 - 47
bake - March 2019 - Classifieds
bake - March 2019 - Ad Index
bake - March 2019 - Formula of the Month
bake - March 2019 - 51
bake - March 2019 - 52
bake - March 2019 - BLANK - 1
bake - March 2019 - BLANK - 2
bake - March 2019 - BAKEMARK'S PANADERIA - MARCH 2019
bake - March 2019 - PAN - 2
bake - March 2019 - CARTA DE INTRODUCCIÓN
bake - March 2019 - INTRODUCTORY LETTER
bake - March 2019 - PAN - 5
bake - March 2019 - PAN Y HORNEO - El Pan Vuelve a Estar de Moda
bake - March 2019 - PAN - 7
bake - March 2019 - PAN - 8
bake - March 2019 - PAN - 9
bake - March 2019 - PASTELES Y DECORACIONES - Los Sabores Frescos de la Primavera
bake - March 2019 - PAN - 11
bake - March 2019 - PAN - 12
bake - March 2019 - PAN - 13
bake - March 2019 - Cómo Crecer Su Negocio
bake - March 2019 - PAN - 15
bake - March 2019 - PAN - 16
bake - March 2019 - PAN - 17
bake - March 2019 - PAN - 18
bake - March 2019 - PAN - 19
bake - March 2019 - PERFILES - CARNICERÍAS JIMÉNEZ
bake - March 2019 - PAN - 21
bake - March 2019 - PAN - 22
bake - March 2019 - PAN - 23
bake - March 2019 - AZTECA BAKERY
bake - March 2019 - PAN - 25
bake - March 2019 - PAN - 26
bake - March 2019 - PAN - 27
bake - March 2019 - BRAVO BAKERY
bake - March 2019 - PAN - 29
bake - March 2019 - RECETAS DESTACADAS
bake - March 2019 - SOLUCIONES CON PRODUCTOS DE BAKEMARK
bake - March 2019 - BREAD AND BAKING - Bread is Back
bake - March 2019 - PAN - 33
bake - March 2019 - CAKES AND DECORATING - The Fresh Flavors of Spring
bake - March 2019 - PAN - 35
bake - March 2019 - How to Grow Your Business
bake - March 2019 - PAN - 37
bake - March 2019 - PAN - 38
bake - March 2019 - PAN - 39
bake - March 2019 - Profiles - CARNICERÍAS JIMÉNEZ
bake - March 2019 - PAN - 41
bake - March 2019 - PAN - 42
bake - March 2019 - PAN - 43
bake - March 2019 - AZTECA BAKERY
bake - March 2019 - PAN - 45
bake - March 2019 - PAN - 46
bake - March 2019 - PAN - 47
bake - March 2019 - BRAVO BAKERY
bake - March 2019 - PAN - 49
bake - March 2019 - FEATURED RECIPES
bake - March 2019 - PAN - 51
bake - March 2019 - PAN - 52
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