bake - January/February 2023 - 4

contents
06
08
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44
FEATURES
14
GROWTH IN TECHNOLOGY
From driverless car delivery to
virtual brand development, the
future of success is strongly
tied to new advances in
technology, as retail bakeries
respond with new projects.
DEPARTMENTS
06 Management
07 Technical Corner
08 Practical Marketing
10 Equipment Innovations
36 Chocolate & Decorating
38 Breads
40 Cakes
42 Sweet Goods
43 Pastries
44 Foodservice
58 Formula of the Month
24
EDUCATION ON DEMAND
Karen Bornarth of The Bread
Bakers Guild of America,
and Marissa Velie of the
Retail Bakers of America
are coordinating with other
leaders on online education.
30
CINNAMON ROLLS
Nearly a quarter of Americans
report eating more breakfast
foods during the COVID-19
pandemic than normal, and
cinnamon rolls are beloved for
their sweet addition.
COVER
BRIOCHE BUNS / CACAOFRUIT / BROWNIES
The elevated cinnamon rolls trend gives
operators the inspiration to wow guests with
unexpected yet familiar flavor combinations
of these elevated cinnamon roll ideas. Among
the recipes that General Mills Foodservice
offers include Cinnamon Roll Roses.
Photo courtesy of General Mills Foodservice
the voice of bakery and pastry
comfort
bakery
CREATIVE CINNAMON ROLLS
Exciting takes for winter
TECHNOLOGY
Driverless delivery vehicles
EDUCATION ON DEMAND
New tools from Guild, RBA
47
CAKENOMICS
Capterra's TikTok Marketing
Survey reveals that 78% of
small businesses that run ads
on TikTok, including retail
bakeries, have already realized
a positive return on investment.
Cakenomics
TikTok
marketing
Winning strategies
JAN/FEB 2023
bakemag.com
04 < JAN - FEB 2023 | bakemag.com
http://www.bakemag.com http://www.bakemag.com

bake - January/February 2023

Table of Contents for the Digital Edition of bake - January/February 2023

bake - January/February 2023 - Intro
bake - January/February 2023 - 1
bake - January/February 2023 - 2
bake - January/February 2023 - 3
bake - January/February 2023 - 4
bake - January/February 2023 - 5
bake - January/February 2023 - 6
bake - January/February 2023 - 7
bake - January/February 2023 - 8
bake - January/February 2023 - 9
bake - January/February 2023 - 10
bake - January/February 2023 - 11
bake - January/February 2023 - 12
bake - January/February 2023 - 13
bake - January/February 2023 - 14
bake - January/February 2023 - 15
bake - January/February 2023 - 16
bake - January/February 2023 - 17
bake - January/February 2023 - 18
bake - January/February 2023 - 19
bake - January/February 2023 - 20
bake - January/February 2023 - 21
bake - January/February 2023 - 22
bake - January/February 2023 - 23
bake - January/February 2023 - 24
bake - January/February 2023 - 25
bake - January/February 2023 - 26
bake - January/February 2023 - 27
bake - January/February 2023 - 28
bake - January/February 2023 - 29
bake - January/February 2023 - 30
bake - January/February 2023 - 31
bake - January/February 2023 - 32
bake - January/February 2023 - 33
bake - January/February 2023 - 34
bake - January/February 2023 - 35
bake - January/February 2023 - 36
bake - January/February 2023 - 37
bake - January/February 2023 - 38
bake - January/February 2023 - 39
bake - January/February 2023 - 40
bake - January/February 2023 - 41
bake - January/February 2023 - 42
bake - January/February 2023 - 43
bake - January/February 2023 - 44
bake - January/February 2023 - 45
bake - January/February 2023 - 46
bake - January/February 2023 - 47
bake - January/February 2023 - 48
bake - January/February 2023 - 49
bake - January/February 2023 - 50
bake - January/February 2023 - 51
bake - January/February 2023 - 52
bake - January/February 2023 - 53
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bake - January/February 2023 - 56
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bake - January/February 2023 - 60
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https://digital.bakemag.com/sosland/bake/bake-july-2021
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