bake - March/April 2022 - 22

SOSLAND PUBLISHING
years
use today. So many folks tell us now
that they don't have to get their king
cakes shipped in from Louisiana
because ours are just as good. "
Cookie bonanza
Amid the onset of COVID-19, New
York City-based Levain Bakery experienced
skyrocketing demand for its
assortments of cookies available for
purchase online. Simultaneously,
the company needed to address an
e-commerce packaging redesign
while scaling up its warehousing
capacity. To address these challenges,
the company collaborated
with R.R. Donnelley & Sons Company
(RRD), a Chicago-based company
with roots in printing that evolved to
offer solutions from creative design
and kitting to warehousing and
proprietary supply chain management,
and more.
" We were already a growing
brand, opening new bakeries, scaling
our e-commerce business, and
expanding into grocery retailers, "
said Andy Taylor, chief executive
officer of Levain. " The challenge
was creating a packaging solution
that not only ensured our customers
would receive our product in pristine
condition, but also improved our
efficiency to better meet demand.
When COVID-19 caused New York-
and the rest of the world -to shut
down, we saw online orders multiply
and we needed a supplier that had
the flexibility to meet accelerating
demand on a greater scale. "
R.R. Donnelley, a global provider
of marketing and business communications,
helped Levain Bakery meet
a 200% increase in e-commerce
demand during the pandemic. The
26-year-old bakery, which started on
Manhattan's Upper West Side, has
transformed from a New York City
22 < MAR-APR 2022 | bakemag.com
institution popular among locals
and tourists, to a national brand
- while improving efficiencies and
exceeding consumer expectations
with the help of RRD's packaging
and warehousing solutions.
Pam Weekes and Connie
McDonald created Levain Bakery
in 1995, out of their passions for
food, friendship, and hard work.
Competitive swimmers and triathletes,
the founders passed their
workouts by engaging in passionate
conversations about baking, which
inspired them to open a small bread
shop in 1995, which they named
Levain Bakery. Levain Bakery now
has nine locations with more to
come, e-commerce gift boxes, and
most recently made its debut in
grocery stores with the launch of
Levain Bakery frozen cookies.
Available in packages of 4, 8, or
12, Levain's cookies were already
packaged in simple, shippable, selferecting
corrugated boxes filled
with packing material. Not only
were the boxes in need of a redesign
to better reflect the brand inside
and out, Levain strived to improve
product protection and operational
efficiency of the packaging.
" COVID-19 accelerated the
urgency for Levain to address its
evolving package design and warehousing
needs, " said Lisa Pruett,
president, RRD Packaging Solutions,
Forms and Labels. " What differentiates
RRD is our range of capabilities
and expertise. From package
design and engineering, to printing,
supply chain, and marketing, we can
serve as that single-source solutions
provider for companies in growth
mode. "
Collaborating closely with Levain's
marketing team and designers at
The Creative Pack, RRD worked
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bake - March/April 2022

Table of Contents for the Digital Edition of bake - March/April 2022

bake - March/April 2022 - Intro
bake - March/April 2022 - 1
bake - March/April 2022 - 2
bake - March/April 2022 - 3
bake - March/April 2022 - 5
bake - March/April 2022 - 5
bake - March/April 2022 - 6
bake - March/April 2022 - 7
bake - March/April 2022 - 8
bake - March/April 2022 - 9
bake - March/April 2022 - 10
bake - March/April 2022 - 11
bake - March/April 2022 - 12
bake - March/April 2022 - 13
bake - March/April 2022 - 14
bake - March/April 2022 - 15
bake - March/April 2022 - 16
bake - March/April 2022 - 17
bake - March/April 2022 - 18
bake - March/April 2022 - 19
bake - March/April 2022 - 20
bake - March/April 2022 - 21
bake - March/April 2022 - 22
bake - March/April 2022 - 23
bake - March/April 2022 - 24
bake - March/April 2022 - 25
bake - March/April 2022 - 26
bake - March/April 2022 - 27
bake - March/April 2022 - 28
bake - March/April 2022 - 29
bake - March/April 2022 - 30
bake - March/April 2022 - 31
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bake - March/April 2022 - 33
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bake - March/April 2022 - 35
bake - March/April 2022 - 36
bake - March/April 2022 - 37
bake - March/April 2022 - 38
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bake - March/April 2022 - BLANK-1
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bake - March/April 2022 - PAN-1
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bake - March/April 2022 - PAN-38
bake - March/April 2022 - PAN-39
bake - March/April 2022 - PAN-40
bake - March/April 2022 - PAN-41
bake - March/April 2022 - PAN-42
bake - March/April 2022 - PAN-43
bake - March/April 2022 - PAN-44
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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
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_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
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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
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http://digital.bakemag.com/sosland/bake/2017_12_01
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