bake - Special Report - November 2023 - 30
FLAVORFUL
CREATIVITY
THAT LASTS
BY JOHN UNREIN
Prominent retail bakeries in the
Big Apple are driving innovation in
flavorful ways, with a keen eye on
what modern consumers expect
today - authentic, wholesome, and
unique.
Ole & Steen, Denmark's favorite
all-day bakery, now with multiple
locations in New York City and
100-plus in Europe, specializes
in traditional Danish breads and
pastries, like Carrot Rye and
almond-filled Copenhagener with
their own modern twist.
This year, they're celebrating
sourdough season by highlighting
their seven different types of
bread with new menu items, an
IG Breaducation video series, and
more. Ole & Steen operations
manager and official bread aficionaDOUGH
Josh Pickens provides
an inside look at their trusted
process - from creating and feeding
a healthy sourdough starter, the
fermentation process, shaping your
loaf, and storing your bread.
" Our production is pretty unique.
We have three- to four-day mix
processes, and we use old-school
ingredients with an intense leavening
process, " says Pickens,
who has encountered a long
and winding journey to reach his
current position.
Pickens firmly believes they have
one of the best bread teams in the
country, with an incredible setup
for baking.
" We have five stores in the US
now. We are working on efficiency.
It is cool to be at the start of something
really big - hearty Danish
breads that are built for something
beyond 1-day shelf life, " he says.
" You have to focus on sustainability.
We utilize what is available
to make it last. There is a cultural
push toward sustainability. The
whole Nordic region is all about
this. Sustainability is the push
in every aspect of our business.
Building up the local market and
local mills. "
The bakery continues to source
locally, bringing in flavorful grains
including local rye.
It all started in 1991. Ole
Kristoffersen and Jane Borup
30
Bake Magazine Digital Special Report 4 | Volume 4 | bakemag.com
OLE & STEEN
http://www.bakemag.com
bake - Special Report - November 2023
Table of Contents for the Digital Edition of bake - Special Report - November 2023
bake - Special Report - November 2023 - Intro
bake - Special Report - November 2023 - 1
bake - Special Report - November 2023 - 2
bake - Special Report - November 2023 - 3
bake - Special Report - November 2023 - 4
bake - Special Report - November 2023 - 5
bake - Special Report - November 2023 - 6
bake - Special Report - November 2023 - 7
bake - Special Report - November 2023 - 8
bake - Special Report - November 2023 - 9
bake - Special Report - November 2023 - 10
bake - Special Report - November 2023 - 11
bake - Special Report - November 2023 - 12
bake - Special Report - November 2023 - 13
bake - Special Report - November 2023 - 14
bake - Special Report - November 2023 - 15
bake - Special Report - November 2023 - 16
bake - Special Report - November 2023 - 17
bake - Special Report - November 2023 - 18
bake - Special Report - November 2023 - 19
bake - Special Report - November 2023 - 20
bake - Special Report - November 2023 - 21
bake - Special Report - November 2023 - 22
bake - Special Report - November 2023 - 23
bake - Special Report - November 2023 - 24
bake - Special Report - November 2023 - 25
bake - Special Report - November 2023 - 26
bake - Special Report - November 2023 - 27
bake - Special Report - November 2023 - 28
bake - Special Report - November 2023 - 29
bake - Special Report - November 2023 - 30
bake - Special Report - November 2023 - 31
bake - Special Report - November 2023 - 32
bake - Special Report - November 2023 - 33
bake - Special Report - November 2023 - 34
bake - Special Report - November 2023 - 35
bake - Special Report - November 2023 - 36
bake - Special Report - November 2023 - 37
bake - Special Report - November 2023 - 38
bake - Special Report - November 2023 - 39
bake - Special Report - November 2023 - 40
bake - Special Report - November 2023 - 41
bake - Special Report - November 2023 - 42
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