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Download Batter up Fall 2016 THE ART AND BUSINESS OF BAKING batter upFALL 2016 JUST Desserts ‘TIS THE SEASON FOR GIVING IN Crush the Rush Menu Magic The Great Pumpkin TIPS FOR SMART HOLIDAY STAFFING SAY MORE, MAKE MORE PUT EVERY PART IN PLAY THE GOODS batter up VOLUME 1, ISSUE 1 Fall 2016 DAWN FOODS ADVISORY BOARD Chief Executive Officers Carrie Jones-Barber & Serhat Unsal Chief Marketing Officer Angie Goldberg Vice President of Marketing & NPD Becky Loveland Senior Director, Global Communications & Corporate Branding Jonathan Aplin Program Manager Dana Sosnowski Dawn Foods Contributors Jennifer LaPaugh Senior Director, Global Market Research & Insights Annie Best Dawn of a New Era Manager, Market Research & Insights, North America Sam Schira Market Research & Insights Analyst II, EU & AMEAP, NA This has already been a transformative year for Dawn Foods. From unveiling a new Kenny Gracner Director of Artisanal Bakery Sales, West leadership model to relaunching DawnFoods.com, we continue to innovate and invest in the future of baking. We’re also expanding our efforts to be your go-to Batter Up is the ultimate PUBLISHING PARTNER business resource for source for the best insights, services and products the baking industry has to offer. artisanal bakers, featuring Publisher actionable advice for James Meyers meeting the bottom line, To that end, we’re excited to announce our latest venture: Batter Up, our new inspiring ideas for wowing EVP, Design customers and guidance on Doug Kelly harnessing the latest trends quarterly magazine. In each issue, you’ll find stories handcrafted to help you grow in the bakery industry. EVP, Chief Content Officer Issued quarterly and hand- your business; firsthand advice from other bakers on how to improve operations Kim Caviness delivered to readers, the magazine is a Dawn Foods VP, Content publication produced by and boost your bottom line; inspiration for new recipes and decorating techniques; Marla Clark Imagination, 600 W. Fulton St., Suite 600, Chicago, IL and detailed reporting on industry and consumer trends—and how they could or Senior Strategy Director 60661; (312) 887-1000. & Content Director All rights reserved. © should impact your offerings. M. Cecilia Wong Editors Dawn Foods is a Abigail Covington third-generation family We realize that running a bakery is a 24/7 labor of love that requires ongoing Ashley Greene Bernick business passionately committed to creating care. That’s why, in addition to launching Batter Up, we’ve been rolling out fresh Art Director life’s sweet moments. Liz Kalkowski Dawn Foods offers stories and other resources under the Trends & Ideas section of DawnFoods.com. artisanal bakers, food- Contributors service leaders, baked Libby Ellis goods manufacturers Through Batter Up and the website, we’ll share our expertise, feature bakery Katya Gordeeva and in-store bakeries Kate Rockwood across the globe a David Tamarkin complete selection of success stories, celebrate big marketplace wins, and keep you up to speed on the innovative products— Please write us at: including mixes, bases, evolving and rewarding world of baking. Batter Up magazine icings, glazes, fillings and Imagination frozen dough, as well 600 W. Fulton St. as par-baked and fully You are the future of our industry, and our priority is to help you grow your Suite 600 baked products—and Chicago, IL 60661 access to a network of business—today, tomorrow, always. bakery distribution centers. Unless otherwise specified, Headquartered in Jackson, all correspondence sent to Michigan, Dawn Foods Batter Up is assumed for employs nearly 5,000 publication and becomes people in 57 locations the copyright property of worldwide and operates Sincerely, Dawn Foods. in 105 countries. Carrie Jones-Barber, Serhat Unsal, 3333 Sargent Road CEO CEO Jackson, MI 49201 Photo by James Pauls/iStock Photo by James 2 BATTER UP | Fall 2016 batteFALL 2016 r up Sweet Surrender Cautious most of the year, consumers cut loose around the holidays, 8 seeking sweets with a sense of luxury. IN EVERY ISSUE 2 The Goods Dawn Foods CEOs Carrie Jones-Barber and Serhat Unsal reflect on a transformative year, including the inaugural issue of Batter Up magazine. 11 5 On the Rise Labor of Love Latinos are a growing part of the bakery industry’s consumer How bakeries meet the uptick base. Here’s what every bakery needs to know about these in demand around the holidays customers, the ingredients they love and their purchasing habits. through effective staffing 6 From the Pantry Hot trends, fresh ideas and more, including ginger in sweet treats and growing partnerships with supermarkets 14 5 Steps To ... Top tips for developing the perfect menu for your baked goods Back Cover Fresh Thinking How to use the ultimate autumnal ingredient, the pumpkin, Cover photography by Tyllie Barbosa Tyllie by Cover photography from stem to seed For three generations, Van Leer® has used the finest ingredients to craft a full range of high quality chocolates with a distinct North American appeal. Today, Van Leer continues this taste tradition with the support of Barry Callebaut and its 150 years of chocolate making experience. Van Leer’s traditional range of products includes pure chocolate, compounds, glazes, and sugar-free products in various formats. In addition, Van Leer offers a selection of premium products, including chocolate made with Belgian unsweetened chocolate, certified ingredients and high cacao content. You can rely on Van Leer chocolate to provide the rich flavor of European Chocolate made with American craftsmanship. www.vanleerchocolate.com Barry Callebaut North America • 600 West Chicago Avenue, Ste 860 • Chicago, IL 60654 • 800.225.1418 Panaderia Power ON THE Cater to the growing number of Latino consumers with this insider’s guide RISE to the values, flavors and sweets that matter most to this demographic. 2 GENERATIONS, 2 WAYS TO TARGET LATINOS: LATINOS OVER 50 MILLENNIALS • Shop for food more • Make up roughly frequently than the 1/4 of Latinos average consumer • Seek products that • Are health-conscious reect their cultural heritage and new foods or brands Older Latinos are more Millennials are more likely likely to choose traditional to choose trending desserts. Try o­ering desserts, such as churro alfajores, classic cookie ice cream sandwiches sandwichlike confections or Nutella®-banana filled with dulce de leche. empanadas. PIECE OF CAKE: DRIVE SALES WITH DESSERT TRENDS Dessert plays an important role in celebrations around U.S. holidays and religious festivities. HISPANIC SPENDING ON DESSERT ITEMS: 63% 20% 11% 3% 3% s r a b t s r t B e r s e r s s s o e s es ie s w d de Cak Cook Pie nies and Specialty As ingredients from pan-Latin cuisines TOP CAKE FLAVORS AMONG HISPANIC SHOPPERS: continue to trend, capitalize on these flavors: TROPICAL FRUITS CARIBBEAN SPICES 1 Tres leches Make guava and ricotta Try a tropical twist with Tres leches mashups cheese empanadas. Jamaican spice cake. Caramel are hot, particularly when 2 they feature authentic ANCIENT GRAINS MASA-BASED BREADS and trending flavors, such Add these to your AND DESSERTS 3 Fresh fruit recipe for nutty bread. Use corn flour for as caramel sundae and strawberry tamales or a cookies and cream. new take on cornbread. 4 Oreo® Sources: “Hispanic Market Guide: 2016,” Association of Hispanic Advertising Agencies, 2016; “The Hispanic Perspective: Bakery and Cakes,” Nielsen (commissioned by Dawn Foods), November 2014 DawnFoods.com 5 FROM THE DESSERT PANTRY ISLAND YOU’RE GETTING STRANDED ON A ‘DESSERT ISLAND’ — WHAT’S YOUR MUST-HAVE? INNOVATION STATION JOHN LUPO Owner; Grandma’s Bakery; White Bear Lake, Brewed & Minnesota “Employees are the Improved ingredient I couldn’t live without. I owe Distinctive coffee everything to them,” and tea flavors are all the buzz on Lupo says. Staffers bakery menus play a particularly important role Coffee- and tea- around the holidays, infused desserts are brewing up a fan base when customers flock in the baking industry. to Grandma’s Bakery Nearly one-quarter of for cookies. “My dessert menus in the workers understand U.S. feature coffee or espresso desserts, according When baking with coffee and tea, Widiarsih that November and to Datassential MenuTrends. Meanwhile, tea-based suggests brewing them strong to maximize the December are busy desserts are now listed on 5 percent of menus, which flavors. “If the coffee or tea is too weak, you is a significant increase from the previous year. won’t be able to taste it in the dessert,” she says. months—and that At Indie Cakes & Pastries in Berkeley, California, At Love at First Bite Bakery, also in Berkeley, they may have to customers can indulge in a mocha cupcake topped matcha green tea cupcakes made with honey work longer hours. Photos by Thinkstock with coffee buttercream and chocolate-covered coffee and topped with a matcha green tea buttercream The fancier we make beans. “Coffee enhances the chocolate flavor of the frosting are a huge hit. [the cookies], the cupcakes,” says owner Anastasia Widiarsih. “Honey gives the cupcakes a unique flavor more excited people Earl Grey tea-infused macarons are also on the because it’s different from sugar,” says owner bakery’s menu. Widiarsih first grinds the tea into a Patricia Powell. “The frosting is also less sweet, get. They want that fine powder before adding it to the macaron batter. which gives these cupcakes a more grown-up [by] hand touch,” She then tops them with apricot buttercream. taste.” — Katya Gordeeva he says. Here’s what’s heating up THE and what’s everywhere Hybrids: The growing popularity of mashups TREND in the industry. like cake waffles and apple pie cake means more TICKER opportunity to create exciting new flavor profiles and unique ingredient combinations. What’s On Its Way In Whether it’s brownies made with Twix or cheesecake spiked with Snickers, candy-laced desserts pique interests and appetites.
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