bake - Special Report - November 2023 - 32
breads. Customers enjoy classic
breads like the skagen, Ølander,
rye, and sourdough loaves. The
variety of rolls can be enjoyed any
time of day with butter, Danish
cheese, or simply plain.
Experience matters
Pickens brings a wealth of experience
to his craft. He took his first
bakery job in 2005 and studied at
the Culinary Institute of America,
staying on after graduation to
teach. For a time, he worked at
Wheatfields in Lawrence, Kan.,
famous for its incredible Llopis
oven.
Then he and his wife, a cake
ways. New Yorkers immediately
fell in love with their traditional
breads, pastries, and their famous
Cinnamon Social™.
Ole & Steen's bakers are up early
in NYC to bake freshly made bread.
All breads are made from their
100+ year old sourdough starter to
ensure that all breads always have
the same distinct taste, structure,
and crumb. This includes all Danish
rye breads and all sourdough
32
decorator, worked at Bread and Cie
in San Diego, where they specialize
in rustic, stone-hearth breads.
Ultimately, the couple moved
back to New York City where Josh
joined the famous Williamsburg
Hotel in Brooklyn as head baker
until leaving in 2017. For the past
few years, he and his wife ran their
own bakery in Queens, producing
in-house milled, freshly baked
breads. Then came the pandemic,
and business slid.
When a job opportunity arose at
Ole & Steen, Pickens was immediately
intrigued. " I spent a lot of time
in Copenhagen. I love Denmark, "
he says. " I always want to create
things that I want to eat. When
we use great grains, the flavor is
beautiful. I felt that way my first
day at Ole & Steen. "
After having joined the bakery as
head of production in May, Pickens
enters his first holiday period at the
renowned bakery, which has five
98%
of consumers are
actively trying to
reduce food waste
74%
of consumers believe
perservatives are
important in the foods
they purchase
69%
of consumers would
purchase a product
formulated to help
reduce food waste
Kerry 2023 Left on the Shelf
Proprietary research
locations in New York City (Bryant
Park, Midtown East, Tribeca, Union
Square, and Upper East Side).
" We do thousands of ginger
hearts. This is my first holiday
lunch, " Pickens says with youthful
delight. " We do a cinnamon social,
with cardamom in the filling, and
a festive hazelnut flavor. Another
special flavor is our Othello slice, a
vanilla sponge cake with raspberry
jam and marzipan crumble, topped
with vanilla cream, tempered chocolate,
and hazelnut. We make a
salted caramel apple Danish and
Bake Magazine Digital Special Report 4 | Volume 4 | bakemag.com
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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https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
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