bake - January/February 2023 - 54

WINNING PROMOTIONS
NO NAME
Cake
MOD Super Fast Pizza Holdings, LLC, fast casual pizza pioneer, recently introduced its limited-edition
No Name Cake - the Chocolate Peppermint Cake - available through the holiday
season or until supplies last, at all 500-plus MOD locations system-wide.
The Chocolate Peppermint Cake showcases the classic flavors of the holiday season
wrapped together. The rich chocolate cake is filled with a creamy peppermint frosting, coated
in dark chocolate, and topped with festive peppermint candy-cane sprinkles.
The newest No Name Cake is available for $2.87 - $3.17, depending on the location, and
$4.47 in Canada. MOD Rewards® members are eligible to receive exclusive offers on MOD
seasonal items. Learn more about MOD Rewards at www.modpizza.com/rewards.
MOD is the largest fast casual pizza concept and one of the fastest growing restaurant
brands in North America. With over 520 stores system-wide across 29 states and Canada,
MOD is committed to creating not only a cool place to eat, but an inspired place to work.
Peppermint Bark
Williams Sonoma has announced the annual celebration of National
Peppermint Bark Day. The Williams Sonoma nostalgic Peppermint
Bark candy is the original recipe that sparked the popular holiday
confection becoming a staple of the holiday season.
This year's Williams Sonoma Peppermint Bark collection includes
Peppermint Bark Ice Cream Cake and Williams Sonoma Peppermint
Bark Cake.
Since Williams Sonoma began selling Peppermint Bark over 24
years ago, the iconic candy is often copied but never matched in
quality or flavor. The once-a-year favorite is crafted in small batches
with a custom blend of Guittard chocolate and triple-distilled peppermint
oil, with no added artificial flavor or color.
Williams Sonoma's legendary Peppermint Bark debuted as the
original in 1998 after more than 20 rounds of testing for their
top-secret formula that is still used today. From start to finish, each
batch takes more than 24 hours, and each year, 12 weeks are spent
preparing Peppermint Bark for the holidays.
Every holiday season, more than 1 million pounds of Guittard
chocolate and 65,000 pounds of peppermint candy pieces are used
to create Williams Sonoma's famous Peppermint Bark.
The adoration of Williams Sonoma's Peppermint Bark has
inspired the development of various additional Peppermint Bark
flavored products over the years. For the 2022 Peppermint Bark
season, Williams Sonoma will be offering 22 different iterations of
the original Peppermint Bark.
" We celebrate National Peppermint Bark Day alongside our loyal
customers who look forward to the annual launch of our limited-edition
Peppermint Bark online and in Williams Sonoma stores
54 2023
SPRING CAKES
all year long, " says Williams Sonoma's president, Felix Carbullido.
" We're proud to be the original creator of a food product that has
become a cultural phenomenon and an essential part of the holiday
season. We encourage everybody to purchase the original Williams
Sonoma Peppermint Bark and all of the new Peppermint Bark-inspired
products while supplies last. "
Williams Sonoma also featured a virtual Peppermint Bark Off
competition, hosted by Brian Hart Hoffman of Bake from Scratch.
This year's Peppermint Bark Off competitors included Joy Wilson
from @JoyTheBaker, Jessie Sheehan from @JessieSheehanBakes
and Chelsey White from @Chelsweets. Fans are also invited to participate
in Williams Sonoma's Holiday Bake Club project.
WILLIAMS SONOMA
MOD SUPER FAST PIZZA

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
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https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
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http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
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http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
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http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
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