bake Special Report - Functional Ingredients 2021 - 14

FORTIFYING
the Significance of Bread
BY J O H N U N RE I N

America's bread revolution continues
to evolve, as retail bakeries solidify
the production and marketing of
appetizing breads packed with
functional ingredients for hungry
consumers across the country.
In Kansas City, Mo., two of the
city's top bakeries, Heirloom Bakery
& Hearth and Messenger Café + Ibis
Bakery, are busy producing traditional and nontraditional breads
such as sourdough beer bread (a
favorite of Heirloom's customers)
and the coveted rosemary cheese
loaf filled with a blend of Fontana
and Provolone at Messenger Café.
Located in the Kansas City, Mo.'s
Crossroads district, Messenger + Ibis
provides one with the experience
that the founding partners had from
day one of building their bakery and
coffee-roasting business. Seated
in the heart of the Great Plains, it
looks unlike anything you will find
nearby: three stories of high ceilings,
open-concept coffee roasting and
bakery floors, and verdant plants.
Chris and Kate Matsch were among
the founders of Messenger Cafe +
Ibis Bakery. They did not necessarily foresee in the manifestation

14

of their dream that Ibis became a
brand in its own right - far beyond
the rather straightforward bread
provisions that founding partner
Chris felt would complement coffee.
" We would have bread as part
of the coffee experience because
bread and coffee go well together, "
he recalls. " At that point, I don't think
we knew how big the bakery piece
was going to get. "
Kate came up with a curriculum
for communicating to customers,
including a way to answer the many
customers who asked, " Do you
have anything gluten-free? " She
explained the breakdown of gluten
during the sourdough process -
where good bacteria does its part
to sort of " pre-digest " flour - and
trained staff members on educating
customers as well.
" As a former teacher, training staff
and educating customers was an
easy fit for me, " Kate says.
Exposure to the foodservice and
farming communities also provided
them with avenues to be taught
and to learn more from the farmers,
customers (many of whom were
home bakers, world travelers or very

Zingerman's
Bakehouse is
as passionate
about starting
new baking
traditions as
we are about
preserving
established
baking
traditions. "
Amy Emberling, Zingerman's Bakehouse

Bake Magazine Digital Special Report  1 | Volume 2 | bakemag.com


http://www.bakemag.com

bake Special Report - Functional Ingredients 2021

Table of Contents for the Digital Edition of bake Special Report - Functional Ingredients 2021

bake Special Report - Functional Ingredients 2021 - 1
bake Special Report - Functional Ingredients 2021 - 1
bake Special Report - Functional Ingredients 2021 - 2
bake Special Report - Functional Ingredients 2021 - 3
bake Special Report - Functional Ingredients 2021 - 4
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