bake - November 2019 - 20

Stephen Chavez

BAKEMARK

FAST FACTS

Retail bakers often don't have enough

market today. For example, at the IBIE, we

BakeMark operates an Education Center in Pico Rivera,
California, that features a full
bakery and auditorium. This
space is utilized for ongoing
customer training, as well as
in-house innovation concepting
and testing.

time to do research and get a snapshot

were pleasantly surprised at the number

of what is happening within their market.

of people that had travelled from Central

That's where BakeMark comes in to play an

and South America, as well as many Asian

important role for them. "We pay very close

countries, who were interested in new ideas

attention to what is happening in the retail

for innovating baked goods. As the world

bakery segment in order to stay current with

of baking evolves and comes together, I feel

modern design ideas," says Stephen Chavez,

this will fuel the growth of traditional bakery

technical product manager for BakeMark.

products incorporating new, non-traditional

In addition, BakeMark has a
technical product manager who
develops new ideas and concepts
using BakeMark ingredients,
which are later translated into
recipe sheets for the company's
customers. BakeMark also has
a technical services team that
operates nationally and is made
up of technical bakery experts.

In addition, BakeMark follows bakery inno-

ﬂavors and ingredients."

20 < NOV 2019 | bakemag.com

Through its R&D team, technical product

its ﬁnger on the pulse, in terms of what is

manager and technical services team,

trending and what is possibly the next wave.

BakeMark is able to develop new products

This allows BakeMark to share and promote

and creative ways to produce and promote

new ideas and designs on a regular basis

new products in the marketplace. New

with retail bakers, through its sales force in

ﬂavor combinations and modern designs

the ﬁeld, its website (yourbakemark.com)

are always a priority for these teams.

and social media. In addition, across the US
and Canada, BakeMark conducts product

Chavez points out that social media and

training sessions with customers to not only

Instagram culture has been a true game

share innovative ideas, but also show them

changer; it just continues to dominate and

how to produce and incorporate some new

grow. "Customers no longer want a product

ideas and concepts into their offerings. "We

that simply tastes good," he says. "It must

believe in not only sharing new information,

look good as well and become a 'trending'

but also showing you how you can imple-

moment. Businesses that cannot ﬁnd them-

ment it for your bakery," Chavez says.

selves able to keep up with current trends
and ideas will ﬁnd themselves left behind.

In terms of key trends affecting retail

I envision the future of baking to be a lot

bakery, he adds, "I believe that new indul-

more focused on ﬂavor, quality and detail,

gence in the form of ethnic concepts,

perhaps a throwback to how things ﬁrst got

ﬂavors, and designs are what is driving the

started with the passion for artisan baking."

JOHN UNREIN

BakeMark's R&D center is also
located in Pico Rivera, where
the company has an expert
team of R&D scientists that
specialize in formula development, formula optimization
and innovation.

vation inﬂuencers on social media to keep
http://www.yourbakemark.com http://www.bakemag.com
bake - November 2019

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