bake - Special Report - May 2023 - 16

products unavailable anywhere in
this country. He continues to create
new bakery products for customers
here and abroad. Since 1980, when
he emigrated to America, Barats
continually returns to Europe to
refine his old world baking skills
and discover new artisan products.
" At Chicago Specialty Bakers
Reducing
waste
Another bakery priority - and a
growing concern nationally - is
reducing waste.
Waste - or eliminating it - was
the topic of conversation for Josh
Allen of Companion, St. Louis,
who at the 2022 International
Baking Industry Expo (IBIE)
shared insights on his wholesale
operation reduced waste through
its ongoing " trash initiative " that
is helping them reduce, reuse,
and recycle.
" It is so disheartening to nurture
a loaf of bread and then at the end
of the day throw it in the trash, "
he said. " We were generating 1.6
million pounds of trash a year. "
Then Companion found a
composting partner, helping
them achieve a triple level of trash
efficiency.
" It has been a huge, huge benefit
for us, " Allen said.
16
Barats' dedication to his craft,
his hands-on approach (each
customer gets Barats' personal
attention, unlike most competitors
now under more corporate control)
has enabled him to build one of the
largest commercial artisan bakery
in the US.
" If we don't continue to offer old
world bakery products, baked the
way they were intended, they will
be lost to the world of gastronomy, "
said Barats. " I am committed to not
only offering our current products,
but I am always experimenting with
new artisan bread products that
will set new standards in baking
excellence. "
Barats ensured his products
retain the quality he knew from his
upbringing by investing millions
of dollars in top-of-the-line ovens
and preparation equipment nestled
in a new production facility in Elk
Grove Village, outside Chicago and
a few miles from his first facility in
Bensenville.
Leveraging this new equipment,
Barats has innovated bakery
we strive to produce products for
customers that demand real flavor in
the bread products they purchase;
customization in style, shape and
taste - and flexibility in our plant
to meet these challenges, " notes
Barats.
Learning the craft from artisans
in Eastern Europe, Barats brought
his skills and knowledge to the
American market. Today, the heart
and soul of his operation is in
I am always
experimenting
with new
artisan bread
products that
will set new
standards
in baking
excellence. "
Felix Barats, founder of Chicago
Specialty Bakers
Bake Magazine Digital Special Report 2 | Volume 4 | bakemag.com
IBIS BAKERY

http://www.bakemag.com

bake - Special Report - May 2023

Table of Contents for the Digital Edition of bake - Special Report - May 2023

bake - Special Report - May 2023 - Intro
bake - Special Report - May 2023 - 1
bake - Special Report - May 2023 - 2
bake - Special Report - May 2023 - 3
bake - Special Report - May 2023 - 4
bake - Special Report - May 2023 - 5
bake - Special Report - May 2023 - 6
bake - Special Report - May 2023 - 7
bake - Special Report - May 2023 - 8
bake - Special Report - May 2023 - 9
bake - Special Report - May 2023 - 10
bake - Special Report - May 2023 - 11
bake - Special Report - May 2023 - 12
bake - Special Report - May 2023 - 13
bake - Special Report - May 2023 - 14
bake - Special Report - May 2023 - 15
bake - Special Report - May 2023 - 16
bake - Special Report - May 2023 - 17
bake - Special Report - May 2023 - 18
bake - Special Report - May 2023 - 19
bake - Special Report - May 2023 - 20
bake - Special Report - May 2023 - 21
bake - Special Report - May 2023 - 22
bake - Special Report - May 2023 - 23
bake - Special Report - May 2023 - 24
bake - Special Report - May 2023 - 25
bake - Special Report - May 2023 - 26
bake - Special Report - May 2023 - 27
bake - Special Report - May 2023 - 28
bake - Special Report - May 2023 - 29
bake - Special Report - May 2023 - 30
bake - Special Report - May 2023 - 31
bake - Special Report - May 2023 - 32
bake - Special Report - May 2023 - 33
bake - Special Report - May 2023 - 34
bake - Special Report - May 2023 - 35
bake - Special Report - May 2023 - 36
bake - Special Report - May 2023 - 37
bake - Special Report - May 2023 - 38
bake - Special Report - May 2023 - 39
bake - Special Report - May 2023 - 40
bake - Special Report - May 2023 - 41
bake - Special Report - May 2023 - 42
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https://digital.bakemag.com/sosland/bake/bake-march-april-2024
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https://digital.bakemag.com/sosland/bake/bake-july-august-2023
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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
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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
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https://digital.bakemag.com/sosland/bake/bake-november-december-2021
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https://digital.bakemag.com/sosland/bake/bake-september-october-2021
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