bake - March 2019 - 26

has helped the business grow by leaps and bounds.
Rubicon Bakers branded products are sold in many
grocery stores and specialty chains nationwide. These
include Whole Food Market, Kroger, Safeway, Natural
Grocers, Sprouts and other grocers.
Building efficiency
Two years ago, the owners implemented an Enterprise
loans to employees when they need

Resource Planning (ERP) system that touches every

a little extra help. Over the years,

aspect of business: ingredient ordering, billing, inven-

the company has loaned more than

tory, tracking and more. Every ingredient package is

$500,000 to its employees.

assigned an internal-lot number and barcode to track
it through the warehouse. Rubicon receives weekly

"We have been able to grow profitably by hiring

truckload shipments of whole ingredients.

people who other businesses don't want to hire,"
Stoloff says. "We wind up with employees who are

"It allows us to know in much more real time where

much more dedicated and focused on doing a good

we stand financially at any moment," Crary says.

job here. We don't do background checks or ask
about the past mistakes someone might have made;

In the production facility, every ingredient is

we care about who the person is now. When everyone

measured and portioned in bags to ensure recipes are

has the opportunity to participate fully in both the

followed to exacting standards. Everything gets a lot

economy and their community, we all benefit."

code and goes through X-ray and metal detection.

A natural evolution

When the owners bought the place, there were two

More than just a bakery, Rubicon Bakers is spreading

mixers, two ovens and not a single conveyor belt.

compassion to build a strong and empowered commu-

Now there are eight Baxter rotating rack ovens,

nity. Now employing more than 200 bakers, Rubicon

Hinds-Bock cake depositing machines, Unifiller Cake-

Bakers makes all-natural cakes, cupcakes, cookies and

O-Matic cake icing and decorating machines, Mettler

muffins. With a product line of more than 50 SKUs

Toledo weigh scales and metal detectors. On order

available in 2,500 retail locations nationwide, Rubicon

is a new Italian 400-liter mixer that will weigh out oil

Bakers is working every day to "Bake a Better World."

and water automatically for each recipe.

This commitment extends to the ingredients in their

"We can do 60 pans a minute when the depositor line

baked products. The bakery never uses artificial

is going full speed," Stoloff says. "Usually we do one

colors, flavors or preservatives. For example, colors

flavor at a time in one day. Today is chocolate day.

are made from vegetables. The cool green icing of

We are making our most popular product: Chocolate

Mint Chocolate Chip Cupcake uses color made from

Delight Cupcakes."

red cabbage and turmeric, and the deep red of Red
Velvet Cupcakes is made from radishes. "Making red

Overall, the production facility will go through about

velvet cake with natural colors is no easy task," Stoloff

200 (140-quart) bowls per day. During holidays,

explains. "We go to great lengths to find the natural

the bakery runs three shifts a day. One customized

alternative." They also use cage-free eggs, non-GMO

production line - including Unifiller and FoodTools

expeller-pressed canola oil, unbleached flour, cane

equipment - enables workers to pipe icing hearts

sugar, cocoa powder and butter.

and lines by hand while the machinery handles the
filling and topping process. This is the type of semi-

All products are baked under one roof and made from

automation that Rubicon Bakers prides itself on, by

scratch. Every single treat is finished by hand. It is the

integrating automation to improve efficiency and

improved efficiency and strict attention to detail that

human touch points to offer creative customization.

26 < MAR 2019 | bakemag.com


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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