bake - September/October 2024 - 54

WINNING PROMOTIONS
Birthday Cake Contest
Fresh Thyme Market, a full-service, natural
grocer with 70 stores in 10 states throughout
the Midwest, is proud to announce the
winner of its 10th Birthday Cake Contest
in celebration of the company's anniversary.
After inviting local bakers from across
Fresh Thyme's footprint to submit their best
better-for-you cake recipes, eight semi-finalists
were invited to present their cakes
at a special judging event at Fresh Thyme's
headquarters in Downers Grove, Illinois.
From there, three finalists were selected
based on overall presentation, usage of
Fresh Thyme ingredients, creativity and
taste, and shoppers were encouraged to
taste-test and vote for their favorite at
a birthday party-style event at all Fresh
Thyme stores. After more than 6,000 votes
were received and tallied, Fresh Thyme
Market is delighted to announce Crystal
Stanley, owner of Crystal Kitchen in Bloomington,
Ill., is the official winner.
" We are thrilled to celebrate our 10th
birthday by recognizing the incredible talent
of our local bakers, like Crystal, in such a
meaningful way, " says Liz Zolcak, president
of Fresh Thyme Market. " At Fresh Thyme,
we're passionate about inspiring a healthier
future for our communities and we were
just blown away by the response and level
of creativity and dedication each and every
one of our semifinalists brought to this
competition. It just goes to show that Fresh
Thyme's broad assortment of innovative and
curated items can really spark inspiration in
the kitchen. "
Stanley's winning " Morning Glory " cake
stood out not only for its presentation but
also because it embodies Fresh Thyme's
commitment to high-quality ingredients. It
showcases how a better-for-you recipe can
be just as satisfying and delicious as traditional
options, appealing to the food lover in
all of us.
Inspired by the beloved muffins from
Fresh Thyme's in-house bakery, her recipe
features wheat flour, freshly grated carrot
and apple, shredded coconut, and specialty
ingredients from Fresh Thyme's private
label such as organic honey, powdered
sugar, organic ground cinnamon, and vanilla
extract.
Companies that
The Cheesecake Factory Inc. has been
recognized as one of the 2024 PEOPLE
Companies that Care®, according to PEOPLE
magazine and Great Place to Work®.
The Cheesecake Factory® ranked 47 on
the list, which is primarily based on an
anonymous employee survey that measures
the organization's culture and impact on its
community.
Earning a spot on the list means that The
Cheesecake Factory has surpassed rigorous
benchmarks, establishing itself as one of the
best companies to work for in the country.
" The Cheesecake Factory is honored to
be named to the PEOPLE Companies that
Care list for the fourth year in a row, " said
David Overton, founder, chairman and chief
executive officer of The Cheesecake Factory
Incorporated. " Since opening our first
restaurant in Beverly Hills in 1978, we have
strived to create a very special company
culture of doing the right thing and giving
54
2024
FALL CAKES
Care
back to our communities, and this award is
such a wonderful acknowledgment of what
we have worked to create. "
Among The Cheesecake Factory's programs
that support its local communities is
the Nourish Program whereby the company
regularly donates excess food from its
restaurants to local non-profits. Through
this program the company donated more
than 646,000 pounds of food to more than
450 local non-profits in 2023.
And, through the sale of its specially
designated cheesecakes, since 2008 The
Cheesecake Factory has donated more than
$6.6 million to Feeding America®, the nation's
largest hunger-relief organization dedicated
to ending hunger through a network
of partner food banks and meal programs.
Additionally, through the Give Back program,
sponsored by The Cheesecake Factory
Oscar and Evelyn Overton Charitable
Foundation, the company's staff members
can volunteer their time for fundraising and
community service projects for the charities
of their choice, contributing to hundreds of
charities across the country in 2023.
In 2024, The Cheesecake Factory was
named one of the Fortune " 100 Best Companies
to Work For " for the eleventh consecutive
year.
The Cheesecake Factory is a leader in
experiential dining. The company currently
owns and operates 339 restaurants throughout
the United States and Canada under
brands including The Cheesecake Factory®,
North Italia®, and Flower Child®.
BUSINESS WIRE
FRESH THYME MARKET

bake - September/October 2024

Table of Contents for the Digital Edition of bake - September/October 2024

bake - September/October 2024 - Intro
bake - September/October 2024 - 1
bake - September/October 2024 - 2
bake - September/October 2024 - 3
bake - September/October 2024 - 4
bake - September/October 2024 - 5
bake - September/October 2024 - 6
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bake - September/October 2024 - BLANK1
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bake - September/October 2024 - PAN1
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https://digital.bakemag.com/sosland/bake/bake-september-october-2024
https://digital.bakemag.com/sosland/bake/bake-july-aug-2024
https://digital.bakemag.com/sosland/bake/bake-redbook-2024
https://digital.bakemag.com/sosland/bake/bake-may-june-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2024
https://digital.bakemag.com/sosland/bake/bake-march-april-2024
https://digital.bakemag.com/sosland/bake/bake-january-february-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
https://www.nxtbook.com/sosland/bake/bake-november-december-2023
https://digital.bakemag.com/sosland/bake/bake-september-october-2023
https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
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
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
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
https://digital.bakemag.com/sosland/bake/2020_07_01
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
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
https://digital.bakemag.com/sosland/bake/2019_08_01
https://digital.bakemag.com/sosland/bake/2019_07_01
https://digital.bakemag.com/sosland/bake/2019_06_01
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https://digital.bakemag.com/sosland/bake/2019_04_01
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
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
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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
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