bake Special Report - Pizza 2021 - 8

The Peach & Prosciutto Pie is
a staple of our summer menu
and one of our customers'
favorite and most anticipated
pizzas of the year. "
Lisa Dimson, chief marketing officer of Your Pie.
Fruit flavor inspirations
The summer months are bringing
creative inspiration to the pizza
menus of America's favorite places.
Your Pie, a fast-growing, fast-casual
pizza franchise, announced its latest
Craft Series menu selection, which
features fresh peaches on several
of its summertime entrees.
Your Pie's new Summer Peach
Craft Series menu is headlined by a
limited time offer of the award-winning
Peach & Prosciutto Pie. The
pizza features ricotta, prosciutto,
mozzarella and parmesan cheeses,
fresh peaches and a honey-balsamic
glaze. It was originally created by
Your Pie founder Drew French as a
tribute to the brand's Italian influences
and Georgia roots.
French earned a spot on the
United States Pizza Team with
the signature pie in 2016 and
competed at the 2016 World Pizza
Championship in Parma, Italy.
The pie was named one of
America's Most Innovative Menu
Items in 2017.
Premium flavor options for artisan pizza are
driving higher demand and sales growth.
The Craft Series has been a
seasonal feature of the Your Pie
menu since the brand's inception
in 2008.
Peach & Prosciutto Pie is a handtossed
10-inch pizza that features a
base of olive oil and ricotta topped
with prosciutto and a blend of
mozzarella and parmesan cheeses.
Fresh peaches are added before
being baked in a brick oven. A pinch
of fresh basil and house-made honey
balsamic glaze is then drizzled over
the pizza.
" The Peach & Prosciutto Pie is a
staple of our summer menu and one
of our customers' favorite and most
anticipated pizzas of the year, " said
Lisa Dimson, chief marketing officer
of Your Pie.
Growth potential
Todd Hale, principal of Todd Hale,
LLC, urges pizza shop owners and
baking leaders to focus on instore
and ecommerce strategies, and
invest in digital and traditional
8
Bake Magazine Digital Special Report 3 | Volume 2 | bakemag.com
GRAIN CRAFT/YOUR PIE
http://www.bakemag.com

bake Special Report - Pizza 2021

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

bake Special Report - Pizza 2021 - 1
bake Special Report - Pizza 2021 - 2
bake Special Report - Pizza 2021 - 3
bake Special Report - Pizza 2021 - 4
bake Special Report - Pizza 2021 - 5
bake Special Report - Pizza 2021 - 6
bake Special Report - Pizza 2021 - 7
bake Special Report - Pizza 2021 - 8
bake Special Report - Pizza 2021 - 9
bake Special Report - Pizza 2021 - 10
bake Special Report - Pizza 2021 - 11
bake Special Report - Pizza 2021 - 12
bake Special Report - Pizza 2021 - 13
bake Special Report - Pizza 2021 - 14
bake Special Report - Pizza 2021 - 15
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bake Special Report - Pizza 2021 - 17
bake Special Report - Pizza 2021 - 18
bake Special Report - Pizza 2021 - 19
bake Special Report - Pizza 2021 - 20
bake Special Report - Pizza 2021 - 21
bake Special Report - Pizza 2021 - 22
bake Special Report - Pizza 2021 - 23
bake Special Report - Pizza 2021 - 24
bake Special Report - Pizza 2021 - 25
bake Special Report - Pizza 2021 - 26
bake Special Report - Pizza 2021 - 27
bake Special Report - Pizza 2021 - 28
bake Special Report - Pizza 2021 - 29
bake Special Report - Pizza 2021 - 30
bake Special Report - Pizza 2021 - 31
bake Special Report - Pizza 2021 - 32
bake Special Report - Pizza 2021 - 33
bake Special Report - Pizza 2021 - 34
bake Special Report - Pizza 2021 - 35
bake Special Report - Pizza 2021 - 36
bake Special Report - Pizza 2021 - 37
bake Special Report - Pizza 2021 - 38
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https://digital.bakemag.com/sosland/bake/bake-may-june-2021
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https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
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https://digital.bakemag.com/sosland/bake/2020_06_01
https://digital.bakemag.com/sosland/bake/2020_05_01
https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
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https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
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http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
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http://digital.bakemag.com/sosland/bake/2018_02_01
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http://digital.bakemag.com/sosland/bake/2017_12_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
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http://digital.bakemag.com/sosland/bake/2016_12_01
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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
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
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http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
https://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
https://www.nxtbook.com/sosland/bake/2015_02_01
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https://www.nxtbook.com/sosland/bake/2014_09_01
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https://www.nxtbook.com/sosland/bake/2014_07_01
https://www.nxtbook.com/sosland/bake/2014_06_01
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http://digital.bakemag.com/sosland/bake/2013_06_01
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