bake - July 2019 - 44

R
F
ich
the
lavors
of Fall

G

et ready for rich and dreamy cakes that are filled with inspiring
flavors that match up perfectly with the cooler weather of fall.
"Maple has become so popular that it is giving pumpkin a run for
its money," recommends Mark Seaman, CMSA, culinary applications chef, specialties, for Barry Callebaut. "Pair maple with toasted
almonds, figs, or persimmons (huge for those seeking a better-foryou claim) for a trendy flavor combination. Pair that with Pantone's
color of the year Living Coral and its almond brown coordinating
shade for an Instagram-worthy dessert." 
Rhubarb can be a stand-out inclusion in baked goods throughout
the fall season. Chef Nathaniel Reid of Nathaniel Reid Bakery in
St. Louis has received acclaim for his use of rhubarb in his French
bakery items.
One of Chef Reid's newest seasonal offerings is the Strawberry
Rhubarb Coffee Cake, which starts with his signature buttery brioche that is combined with fresh strawberries and rhubarb. He fills
the fluffy French bread with a cream cheese filling and tops it with a
cinnamon streusel, creating a sweet and savory morning treat. Rhubarb cooks very quickly, so the bakery takes a simple and delicate
approach like poaching. Gently poach the rhubarb in a simple syrup
(one part sugar, two parts water) until the fruit is knife tender.
Rhubarb pairs well with subtle floral flavors. Try adding a few
drops of orange blossom water to any recipe for an added dimension. Nathaniel Reid Bakery makes a rhubarb, raspberry, and elderflower jam that is excellent on everything.
In addition to innovative flavors, cake designers are pushing the
envelope with eye-catching creations to appeal to today's customers who want their special occasion cakes to reflect their personal
style.
Adding a splash of vibrant color is a must. Lawrence Foods Decocremes Colored Icings come in an assortment of versatile trending
colors, including watermelon. These colors are sure to catch your
customer's eye. This fluffy buttercrème icing delivers on flavor and
performance as well, with a light viscosity that is easy to spread.

A first of its kind, the Satin Ice Shimmer Collection is premixed with
100% edible ultra-fine glitter. Add a touch of romance and elegance
to your cakes, cupcakes and cookies without the extra time and materials. This collection offers a classic satin finish with a beautifully
radiant shimmer and delicious vanilla flavor that Satin Ice fondant
is best known for. Mix with any Satin Ice fondant colors to create
shimmer in any shade.
With superior functionality, Chantella from Brill is a new whipped
44

2019

THE FALL ISSUE

PHOTOS BY JOHN UNREIN

ADD SOME GLAMOUR



bake - July 2019

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

bake - July 2019
Editor's Note - THE IBIE PLANNING ISSUE: the power of bakery
Contents
Management - The Staffing Challenge
Technical Corner - MULTICULTURAL flavor innovation
Practical Marketing - Power of the eClub
Equipment Innovations - Portion Control
How to earn more bread
Next-level cakes
Chocolate & Decorating - OFF to the races
Cakes - From Football Franchise to CUPCAKE FRANCHISE
Sweet Goods - Sweet Grab & Go
Breads - Sourdough DIVERSITY
Pastries - PARIS BAGUETTE
Foodservice - HEALTH BARS, POWERED BY GRAINS
CAKENOMICS - July 2019
The Rich Flavors of Fall
TIME SAVING TIPS - Get Cool
WINNING PROMOTIONS
SUPPLY SIDE ECONOMICS
INNOVATIVE PRODUCTS
Product Showcase
Classifieds
Ad Index
Formula of the Month
bake - July 2019 - bake - July 2019
bake - July 2019 - bake - July 2019
bake - July 2019 - 2
bake - July 2019 - Editor's Note - THE IBIE PLANNING ISSUE: the power of bakery
bake - July 2019 - 4
bake - July 2019 - 5
bake - July 2019 - Contents
bake - July 2019 - 7
bake - July 2019 - Management - The Staffing Challenge
bake - July 2019 - 9
bake - July 2019 - Technical Corner - MULTICULTURAL flavor innovation
bake - July 2019 - 11
bake - July 2019 - Practical Marketing - Power of the eClub
bake - July 2019 - 13
bake - July 2019 - Equipment Innovations - Portion Control
bake - July 2019 - 15
bake - July 2019 - How to earn more bread
bake - July 2019 - 17
bake - July 2019 - 18
bake - July 2019 - 19
bake - July 2019 - 20
bake - July 2019 - 21
bake - July 2019 - 22
bake - July 2019 - 23
bake - July 2019 - Next-level cakes
bake - July 2019 - 25
bake - July 2019 - 26
bake - July 2019 - 27
bake - July 2019 - 28
bake - July 2019 - 29
bake - July 2019 - Chocolate & Decorating - OFF to the races
bake - July 2019 - Weber - 1
bake - July 2019 - Weber - 2
bake - July 2019 - Weber - 3
bake - July 2019 - Weber - 4
bake - July 2019 - Weber - 5
bake - July 2019 - Weber - 6
bake - July 2019 - 31
bake - July 2019 - Cakes - From Football Franchise to CUPCAKE FRANCHISE
bake - July 2019 - 33
bake - July 2019 - Sweet Goods - Sweet Grab & Go
bake - July 2019 - 35
bake - July 2019 - Breads - Sourdough DIVERSITY
bake - July 2019 - 37
bake - July 2019 - 38
bake - July 2019 - 39
bake - July 2019 - Pastries - PARIS BAGUETTE
bake - July 2019 - Foodservice - HEALTH BARS, POWERED BY GRAINS
bake - July 2019 - 42
bake - July 2019 - CAKENOMICS - July 2019
bake - July 2019 - The Rich Flavors of Fall
bake - July 2019 - 45
bake - July 2019 - 46
bake - July 2019 - 47
bake - July 2019 - TIME SAVING TIPS - Get Cool
bake - July 2019 - 49
bake - July 2019 - WINNING PROMOTIONS
bake - July 2019 - SUPPLY SIDE ECONOMICS
bake - July 2019 - INNOVATIVE PRODUCTS
bake - July 2019 - Product Showcase
bake - July 2019 - 54
bake - July 2019 - 55
bake - July 2019 - Classifieds
bake - July 2019 - Ad Index
bake - July 2019 - Formula of the Month
bake - July 2019 - 59
bake - July 2019 - 60
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