bake - February 2020 - 3

editor's note

Addressing bakery
challenges

EDITORIAL STAFF
Editor
Managing Editor
Digital Media Associate Editor

John Unrein
Andy Nelson
Brian Amick

National Sales Manager
Sales Manager - Classiﬁed Ads

Troy Ashby

tant to see what others are doing successfully, es-

James Boddicker

pecially abroad. That's why this issue focuses on Eu-

Lily Alvarez

ropain, held in the heart of Paris. It's ﬁtting that this

Audience Development Director

Michael Barbee

Audience Development Analyst

Dustin Pickman

Audience Database Specialist
Audience Development Coordinator
Director of Digital Media
Digital Advertising Manager
Advertising Manager

lead the way with new baking techniques, products,

Carlea Schuler

and ingredients that have the potential to transform

Jon Hall

Craft baking continues to progress to the ben-

Nora Wages

eﬁt of all those looking for the next great product.

Annie Fournier
Ryan Alcantara

Graphic Designer
Promotions Manager
Promotions Media Designer
Sales Coordinator

Marj Potts

And Europain shined the spotlight on these industry
changing technologies and techniques.

Becky White

Some of the major themes at Europain this year

Brian Peterman

were health and alternative grains, fermented breads,

Jim White

and environmental awareness. "We've seen the in-

Abby Chronister
Whitney Hartman

crease in demand for organic products," says Fabian
Delamare, artisan baker from Delamare Boulangerie
in Elbeuf, France. "The younger generations are more

CORPORATE STAFF
Chairman and CEO
President
Chief Financial and Administrative Officer
Chief Operating Officer and Executive Editor

the global artisan baking world.

Carrie Fluegge

Design Services Assistant Manager

Senior Design Consultant

four-day show took place there, as Paris continues to

Lindsey Sheridan

Advertising Coordinator

Production Specialist

or how exactly to cut labor costs, the challenges of
being a bakery owner are never-ending. It's impor-

PUBLISHING STAFF
Publisher

Whether it's ﬁguring out the next trending ingredient

Charles S. Sosland
L. Joshua Sosland
Staci Greco
Meyer Sosland

sensitive to this, and they expect things that are
good for the environment and themselves."
Speaking of trends, an innovator that is hoping to
be a major trendsetter in the baking industry is Mr.

SOSLAND PUBLISHING COMPANY

Holmes Bakehouse. The San Francisco-based bakery

4801 Main Street, Suite 650,
Kansas City, MO 64112
Phone: (816) 756-1000
Fax: (816) 756-0494
Web: bakemag.com
Email: bakemag@sosland.com

is making headlines with its performance-based pay
system, which has helped to lower costs and attract
talent in an era of rising wages and automation.
When I spoke to its CEO and founder, Aaron Caddel, he made it clear that he was looking at the bigger picture: How a compensation structure that rewards effort and proﬁciency could improve output
while keeping labor costs manageable, and how that
could change the entire industry for the better.
"It's made us more proﬁtable, but we also may have
been able to solve a very large problem that has been
systemic internationally," Caddel says.
BRIAN AMICK

b am i c k @ so sla n d .co m

bakemag.com | JAN-FEB 2020 > 03
http://www.bakemag.com http://www.facebook.com/bakemagazine http://www.instagram.com/bakemagazine http://www.linkedin.com/showcase/10672007/ http://www.twitter.com/bakemag http://www.bakemag.com
bake - February 2020

Table of Contents for the Digital Edition of bake - February 2020
