Craft to Crumb is published by Avant Food Media, 1703 Wyandotte St., Suite 300, Kansas City, MO 64108. Craft to Crumb considers its sources reliable and verifies as much data as possible, although reporting inaccuracies can occur. Consequently, readers using this information do so at their own risk. Craft to Crumb is distributed with the understanding that the publisher is not liable for errors and omissions. Although persons and companies mentioned herein are believed to be reputable, neither Avant Food Media nor any of its employees accept any responsibility for their activities. The Craft to Crumb mini-mag is produced in the USA and all rights are reserved.
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Craft to Crumb
A Note From The Editor
NEW YEAR, NEW LOOK
JOANIE SPENCER
Editor-in-Chief
joanie@avantfoodmedia.com
It’s 2025, and we’re off with a bang! Craft to Crumb is in its third year of publication, and as we celebrate the insights and inspiration of the retail baking community, we are also celebrating our own growth.
In this first issue of the year, you’ll see an expanded minimag, full of content that will not only inspire you but also help you run your business and learn new tricks and techniques. Get ready to discover hot takes on the latest trends, design tips on a unique decorating style, intel on the upcoming wedding season and much more.
Rest assured, the mini-mag is still anchored by the marquee bakery and baker profile. This quarter, get to know the team at Farrell Bread & Bakery, a staple establishment in Tulsa, OK, along with Jessica Landry, Farrell’s lead baker. These stories share a wealth of knowledge around what it takes to maintain a lasting reputation in the community through not only signature products and a commitment to quality but also fresh ideas and a modern approach.
Our team is excited to build on the foundation of the minimag and share wisdom and innovation for every facet of the bakery business. No matter what style of baker you are, there’s something for you here.
Welcome to the all-new Craft to Crumb .
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HOT TAKES
ONIGIRI CROISSANTS
Dubbed “Cronigiri,” this Japanese-French mashup is making waves. Combining the three curved points of a Japanese rice ball and the flaky texture of a classic croissant, the hybrid treat features a buttery crust and a seaweed-wrapped bottom.
CHAOS CAKES
While classic cakes will never go out of style, chaos cakes are set to make a splash by going against the status quo. Embracing a messier approach, the chaos theme allows bakers to not only accept decoration imperfections but also take risks with their craft.
of Cakes for No Occasion
PICKLED SWEETS
Demand is growing for pickle-flavored baked goods. Bakers can hop on the bandwagon by crafting pickle-inspired cupcakes, cakes, toaster pastries, croissants, muffins and more to boost foot traffic and online orders.
SWEET-AND-SAVORY’S NEW TAKE
The savory-sweet combo is already a popular flavor profile, but bakers are elevating this duo in innovative ways. Products such as this tomatillo apple tart topped with a savory white cheddar cheesecake and orange and lemon zest marry contrasting flavors to create something new, yet familiar.
Craft to Crumb Hot Takes
Photo courtesy of Cafe W Bakery and Desserts
Photo courtesy
Photo courtesy of Crust Vegan Bakery
Photo courtesy of The Fox and the Raven Bakery
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Donuts are on trend and expected to grow +7% in 2025.1 If you’re looking to improve your bottom line, there’s no better partner than Dawn to customize solutions that meet your needs. We’re the people that know your business—because as bakers, we’ve been there, too.
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SHOWSTOPPING CAKES GET THEIR MOMENT
Big, bold cakes add a ‘wow’ factor to weddings.
BY CINDY ARORA
As the saying goes, everything old becomes new again, and as bakers prepare for wedding season, this couldn’t be truer than in cake’s return to the spotlight.
Retail bakers are witnessing a sea change as the resplendence of wedding cake, in all its ornate glory, is making a bold return.
“People still love a sweet bar, and they still want to see the lemon bars, mini cheesecakes and tiramisu, but cake has become a focal point,” said Kindra Browne, a wedding planner in Kansas City, MO. “It’s really a time of resurgence for cake.”
Bakers are emboldened by the demand but must also look at the logistics that come with creating big, bold and beautiful cakes for weddings. This includes additional training in decorating, hiring more staff for transport and providing on-site assistance on the day of the wedding.
Heather Wong, owner of Flouring LA, a bakery tucked in Los Angeles’ Chinatown, has made a name for herself with her abstract watercolor-painted and fresh flower cakes. She uses flowers with the same generosity that a baker uses to add rainbow sprinkles to a cupcake. But for wedding season, it’s Heather’s table runner cakes that are popular with couples
Craft to Crumb Seasonal Spotlight | Wedding Cake
Craft to Crumb Seasonal Spotlight | Wedding Cake
who love the idea of an interactive cake-cutting experience that’s a feastfortheeyes.
“Our table runner cakes are very popular, and we do full tablescaping with them,” Heather said. “It’s a giant, long sheet cake, about two to six layers, and it looks like a bar of cake. People can cut into it, it’s fun for everyone, and it’s very much the showpiece for the wedding. Cake is kind of having its moment,andbakersarehavingfun with it.”
Heathersaidthebiggestchallenge fortablerunnercakesistransporting them from the bakery to the venue. If the cakes are too long, they are delivered in sections, and her staff assembles them at the event.
Noelle Blizzard, founder of New June Bakery in Philadelphia, has seen an upward trend in what she coins“maximalistcakes.”
“We get so excited to do these cakes,” Noelle said. “These are trends we love because these maximalist cakes are showstoppers. There’s so much artistry behind them, and for a
while, these types of cakes weren’t happening.”
This style of cake can be mixed with fruit, cherries, flowers, foliage or even jewelry.
Much like the table runner cakes, New June’s maximalist cakes require plenty of strategy. Staffing, transportation, wedding venue, and refrigerator and cake size are all part of the behind-the-scenes planning for these cakes.
“These are statement cakes: vintage-looking with fruit, multitiered, cascading with gold leaf, and they are huge,” Noelle said. “They are beautiful and traditionallooking, but you have to be very hands-on from start to finish.”
At Hers Bakeshop in Los Angeles, pastry chef Tasha Sanchez has seen an upswing in requests for vintage cake styles but with a modern twist.
This means the look of Lambeth piping, sweeping edges that resemble doilies, real satin ribbons, monochrome colors, cherries dipped in edible glitter, and fresh flowers that match the color scheme of the wedding party.
Much like the showstopping cakes being created by Noelle and Heather, Tasha said her wedding clientele is leaning into cakes that create a breathy “wow” factor when they are rolled out to guests.
“I hope the trend never goes out of style,” Tasha said. “They are so fun to make. It’s the same piping from back in the day, but it has been reinvented, and they are super cool and cute. Because of all the different ways you can adjust the style, this is not the piping our moms did.”
Wedding cakes are certainly experiencing a renaissance. As trends turn toward eye-catching elaborate feats of engineering that require talent, special transportation and out-of-this world imagination, bakers have a clear runway for innovation and creativity.
Photo courtesy of New June Bakery
Photo courtesy of Flouring LA
Photo courtesy of Hers
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Featured Bakery | Farrell Bread & Bakery
BAKING LIKE IT’S 1999
After more than 25 years, Farrell Bread & Bakery is proof that artisan bread never goes out of style.
BY ANNIE HOLLON
There’s something special about a hometown bakery. This type of business remains true to its origins but also prepares for its continued longevity. For Tulsa, OK, that role has been held by Farrell Bread & Bakery, a staple that’s nourished the community through its artisan-style breads for decades.
Since its founding by Tom Farrell as a family-owned business, the bakery’s mission has been simple: Craft high-quality, artisan breads. Though Farrell Bread has passed through several hands in the years since, the standard for handcrafted baked goods —and the Farrell family’s original bread formulas — remains.
The business is bolstered by its wholesale operation, making up about 80% of its revenue. Beyond its storefront, Farrell Bread’s products
can be found in local restaurants, farmers markets and grocers including Whole Foods Market stores in Oklahoma City; Wichita, KS; Dallas; and Fayetteville, AR.
In 2021, Tom sold the business to Justin Thompson, an award-winning chef and owner of Justin Thompson Restaurant (JTR) Group. Justin had been using the bakery’s products in his restaurants. As the owner, he revamped the retail section already in place when he moved the bakery to its current home on Yale Avenue, incorporating goods such as pesto and pimento cheese into the refrigerated section as well as an assortment of pastries to the front of house.
Justin also spurred the philanthropic arm of the business, donating products to youth sports leagues, homeless shelters and other organizations.
Craft to Crumb Farrell Bread & Bakery
While these changes helped distinguish the bakery from others in the area, it still wasn’t meeting its potential for profitability. Enter Rick Burgo, CFO of JTR Group. With a background in commercial baking and finance, he saw an opportunity to help the bakery flourish.
Rick persuaded Justin to sell the bakery to him and the Mazzola family, and he added “owner of Farrell Bread” to his title in September 2024. He kept the new refrigerated retail items and charitable donations in place.
“In a bakery, you’re usually in a position where if you have extra product, you should do something good with it,” Rick said. “Any time you have a business and you’re providing something to the community and making money off of it, it’s always important to give back and donate wherever possible.”
Rick is also the champion behind the bakery’s hefty wholesale business, which has taken the operation to a whole new level.
“I’m constantly looking to expand on wholesale,” Rick said. “[Farrell Bread products] weren’t outside Oklahoma, and I made that happen. We’re going to expand on that and put the focus on wholesale.”
Farrell Bread may have experienced several leadership changes in the past couple of years, but three constants remain in the business: the caliber of its artisan bread offerings; its commitment
LISTEN NOW:
to giving back; and the hands that mix, shape and bake the loaves.
To bake more than 20 varieties of artisan bread each weekday, Farrell Bread relies on about a dozen veteran bakers, headed by Jessica Landry, lead baker.
“We couldn’t do any of this without them,” Rick said. “It’s a small crew, and they’ve been here a long time.”
Described as a passionate group, the bakers take a lot of pride in the work that they do, which is essential with Farrell Bread’s output volume. The tight-knit team churns out an assortment of baked goods Monday through Friday, with deliveries lined up Monday through Saturday across the region. The Tulsa bakery produces about 1,000-1,200 loaves of bread each day, fluctuating slightly based on demand.
Jessica Landry shares how quick thinking led to long-term innovation for bread proofing.
The bakers’ workday begins bright and early around 4 a.m. Jessica is usually the first baker in the building, and she checks off each item on the production sheet, which Rick outlines the night before. While production varies depending on the output volume on a given day, the bakers work on mixing the various doughs needed to be produced using Empire mixers for about three hours.
Farrell Bread’s signature offering is its hand-shaped loaves, formed by experienced bakery team members such as Nelly, Nora and Stephanie Montelongo. While Rick is happy to lend a hand with the mix or pull baked goods from the Empire deck oven — which fills most of the back-of-house space and can hold 288 full loaves — he learned quickly to let the pros handle the shaping to maintain quality and consistency.
“When I first came, the only thing I hadn’t done is shape,” he said. “That’s not my forte. They’re so good at it, and I just wouldn’t be that fast; I would just slow them down.”
There is a small proofing oven for Farrell’s assorted pastries, but Jessica found an efficient way to proof the various breads: lighting a chafing fuel can under a rolling bread rack and covering the rack with a plastic bag. She discovered it creates a controlled proofing environment and has made this part of the daily production cycle since.
Pastry production follows a similar process. The team member who works in the front of the bakery assists with pastries. There is some rotation to this aspect of the menu with seasonal offerings such as champagne pound cake and new scone and cookie types from recipes from Rick’s previous bakery. The front-of-house employee also labels bags to make packaging loaves much faster once they’ve cooled.
Once the breads are proofed and ready to go, Jessica and her team place them on the oven loader, adding some last-minute touches such as scoring before the bake begins. The first product to hit the oven is challah. The bakers then move on to other products such as sourdough, three-seed levain, French baguettes, focaccia, and various buns and rolls.
WATCH NOW
Rick Burgo discusses how Farrell Bread stays true to its origins.
Once the breads cool, the Farrell team slices and bags the product for retailers such as Whole Foods and places the other unsliced breads in cubbies in the retail space.
While change has been a key part of the bakery’s business over the years, its 26-yearold sourdough starter and original bread formulas remain essential to the artisan baking process.
“This is how it’s been since ’99, and if we tried to change it, we’d lose our customer base,” Rick said. “Farrell has that name already, and it does artisan bread. We have to keep that going.”
Maintaining the integrity of the recipes also means retaining essential ingredients such as King Arthur Special Patent Flour and Farmer Direct Foods Rye Flour.
“We want to keep the product and the bakers’ work as consistent as possible,” Rick explained, noting that the quality of the ingredients outweighs any cost savings in switching to an alternative ingredient at a lower price point.
Retaining that quality and consistency keeps customers near and far coming back for more artisan breads from the retail front of the business.
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Craft to Crumb Farrell Bread & Bakery
“People come back for the quality,” he said. “There are people who will drive a long way for it, even some who come up from Oklahoma City even though we sell there.”
The retail revenue is split about 75-25 bread and non-bread products, which includes refrigerated items and pastries. With highvolume bread production as the bakery’s top priority, keeping the rotating pastry items to a minimum grants Farrell Bread the ability to consolidate its offerings to what will be most successful.
“I’m not really interested in throwing a lot at the wall and seeing what sticks because we already do something that works really well,” Rick said.
Farrell Bread has fueled the Tulsa community with artisan bread for more than two decades, but the bakery is headed in a new direction. Looking toward the future, Rick aims to increase the bakery’s distribution by partnering with food distributors since Farrell Bread currently does all of its own distribution. This includes upping the Oklahoma City route to five days a week and broadening its footprint geographically.
“I want Farrell Bread in every possible grocery store; I want everyone to have access to it,” he said. “Wholesale is where we’re at, and national distribution is what we’re going for.”
“This is what it’s been like since ’99, and if we tried to change it, we’d lose our customer base.”
Rick Burgo | owner | Farrell Bread & Bakery
To reach that goal, Rick noted that the bakery is likely to outgrow its current production space, and around the second half of the year, the search will begin for a facility to hold completed products for further distribution. He’s also eyeing investments in slicing and bagging automation.
“We could still produce here for the foreseeable future,” he said. “Because shaping the bread is the most talent-consuming part, I would move the people we have to just shape, and we’d hire more people to handle other aspects.”
Tom Farrell may no longer be a part of the business, but he remains a recurring customer, dropping by every once in a while to pick up some bread, just as many Tulsa community members do. With those original recipes and a highly skilled team of bakers, Farrell Bread is poised for growth and bringing artisan baking to more and more customers.
Craft to Crumb Product Showcase | Farrell Bread & Bakery
01 02 PRODUCT SHOWCASE
Farrell Bread & Bakery has been plying the Tulsa, OK, community and beyond with artisan-style, handshaped loaves for more than 25 years. Check out some of the bakery’s signature breads and customerfavorite pastries.
Photos 1-3 by Avant Food Media
Photo courtesy of She Brews Coffee
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SCRAPPY, SAVVY, STRONG
With sheer grit and determination, Jessica Landry pushes the needle of possibility.
BY MADDIE LAMBERT
While pursuing one’s passions, it’s easy to get caught up in all the ways one could fail or what could go wrong. Facing adversity head-on, without fear of failure or rejection, is the genesis of success.
For Jessica Landry, when it came to pursuing her aspiration to become a professional baker, failure wasn’t an option.
As lead baker at Farrell Bread & Bakery in Tulsa, OK, Jessica’s journey was just as scrappy as she is. It started when she walked past the bakery, peeked inside at the back-of-house operations and saw bakers thriving in a fast-paced, labor-intensive work environment.
“It looked like hard work,” she said, “but I’m very hands-on and driven. The bread looked heavy, but the physical aspect didn’t scare me; it excited me.”
From that initial bakery sighting, Jessica knew Farrell’s was where she was supposed to be.
LISTEN NOW
Jessica Landry shares why taking her time when baking bread is an essential skill.
Craft to Crumb
Baker Profile | Jessica Landry
Photo by Avant Food Media
Craft to Crumb Baker Profile | Jessica Landry
She visited the bakery for 16 days straight, dressed and ready for an interview. Determined to prove her abilities as a baker, she waited until she could finally have a conversation with the hiring managers, one of whom doubted her ability to handle a 600-pound mixer.
However, persistence was key. Jessica was hired after both managers interviewed her, and she began at Farrell in July 2023. Up to that point, a large portion of her life had been spent baking bread with her grandmother.
“My grandmother motivated me to go after my passions,” Jessica said. “She showed me women can do and be anything they want.”
Following her passions — and listening to her grandmother — landed her exactly where she wanted to be: at the bench.
Jessica begins her day at the bakery at 4:30 a.m., turning on the oven and mixing the challah dough, followed by the rustic, sourdough and Tuscan dough. While the craft of bread baking is typically a fastpaced environment, Jessica must occasionally remind herself to slow down and trust the process.
“If you throw the bread in too early, it’ll be too dense,” she explained. “I used to be in such a rush, but it’s important to slow down, take a moment and really look at your bread.”
During her first year at the bakery, Jessica spent her free time poring
“My grandmother motivated me to go after my passions. She showed me that women can do and be anything they want.”
Jessica Landry | lead baker | Farrell Bread & Bakery
over information on the process of baking at retail, acclimating herself to the new environment. For a few months, she struggled with getting the bakery’s sourdough to proof. When she’d put it in the oven, the loaves would consistently come out flat.
Through her research, Jessica discovered that larger bakeries typically have rolling proofers to speed up production and keep bread organized across the board. Farrell’s bakery had one small proofer, and it was used only for pastries. She was inspired to find an alternative method for proofing that didn’t require a rolling rack.
That’s when she stumbled upon chafing fuel canisters.
While their traditional use is to keep food warm, Jessica placed one underneath the sourdough bread dough, sheeted the entire rack in plastic covering … and found the solution she was looking for.
“Now, those fire cans are an everyday use in the bakery,” Jessica said. “Before, our team had to work past their shift to wait on bread to proof. The canisters not only served as a solution for speedier proofing but also for reduced labor costs. My team gets to leave four hours earlier.”
Patience with bread is an essential skill Jessica has learned, but when she gets to stretch her creative muscles through problem-solving, it reaffirms she’s in the right line of work.
“I’m so happy I followed my gut,” she shared. “I had to start somewhere, and it was intimidating at first, but if men could do it, I knew I could do it.”
Tenacity is the root of any good employee, and for Jessica, the mark of an even better baker. She shows up to work every single day determined to show her grandmother just how right she was … women can do anything.
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WHAT’S IN STORE ON THE IBIE SHOW FLOOR?
Explore what the Retail Bakers of America has to offer attendees of the 2025 Baking Expo.
Lily Cota, associate editor for Craft to Crumb, sat down with Marissa Sertich Velie, executive director of the Retail Bakers of America (RBA), to discuss the opportunities and resources available to retail bakers at the 2025 International Baking Industry Exposition (IBIE), set for Sept. 13-17 at the Las Vegas Convention Center.
Lily Cota: What role does RBA play in IBIE?
Marissa Sertich Velie: RBA is involved in many facets. We exhibit, but we also do all the programming for retail education, which includes all classes, seminars and hands-on sessions. Our booth, North Hall #5847, is located right next to the RBA Retail Baker Center, which houses four stages: Revent Celebrity stage, Rondo Baking & Pastry stage, BakeSmart Presentation stage and Pillsbury Cake Decorating Competition stage. We also have markers such as a giant cupcake and the Vegas sign, which are fun photo ops.
What can bakers expect from the RBA booth?
The RBA booth helps us connect with as many people as possible. We’d love people to get to
know us and maybe join our membership, but we’re really there to help foster community and make sure people know about the educational resources available to them outside of IBIE. The Baking Expo is this concentrated and large-scale experience where you get education all day long, but RBA also offers resources and in-person micro-events all throughout the year.
Who will bakers find at the booth? Staff, board, volunteers?
All of the above! RBA staff and our full board, as well as volunteers, will be there in shifts.
How can retail bakers benefit from visiting the RBA booth?
IBIE is a unique opportunity for bakers from all market segments around the globe to meet face to face. It’s really easy for bakers to operate as silos. They are busy people who wear many hats: They’re busy with their staff, sourcing ingredients, working with vendors and talking to customers. RBA understands that, so we try to give them information efficiently. Whether it’s on RBA Connect, at events or through our webinars, bakers can share information with one another and really
Photo courtesy of IBIE
Craft to Crumb
Craft to Crumb IBIE Perspectives
get the resources that they need to improve their businesses.
Anyone can come to our booth at IBIE and check out what we have to offer. We want to meet as many people as we can and let them know that there is a space for them to learn, improve their businesses and find community in the retail baking industry.
Is there a discounted rate for RBA members?
Yes, RBA and Allied members, which are often suppliers, receive a discount on their registration for IBIE. Part of our mission is to connect our bakers with the vendors or solutions that they need, so our allied members are encouraged to come to the show as well or exhibit.
North Hall just underwent a huge renovation. How will that enhance the attendee experience? For exhibitors, is there still booth space available?
The layout of the show floor is similar; the space is just a bit brighter … there’s a lightness to it now and it matches the look of the West Hall. All retail education seminars and hands-on classes are in the North Hall, so people won’t have to travel far across the IBIE campus. And yes, there is booth space still available, but if you’re interested in exhibiting, it’s time to secure your space as we are expecting to sell out!
What recommendations do you have for first-time attendees?
A recommendation I have for people coming is to map out your time. There’s so much to see and participate in at IBIE that prioritizing your time is essential. Mapping out your show experience before you arrive is important to get the most out of the show. You can start researching the sessions and exhibitors you’d like to see now and create your own schedule online or in the mobile app before the show starts.
• Building a High-Performance Leadership Team in the Baking Industry
• Pricing for Profit
• Winning the War on Wedding Cake Trends
• A cake demo by Buddy Valastro
• And many more
LISTEN NOW
Marissa Sertich Velie outlines RBA’s role in welcoming retail bakers to IBIE.
Business Insight | Hiring Practices
BUILDING A STRONG TEAM
Following a few best hiring practices can help bakers find — and keep — valuable employees.
BY CYDNI MITCHELL HODGES Craft to Crumb
Hiring the right team is essential for any bakery’s success. Whether launching a new shop or expanding an existing one, having a skilled, dependable staff can make all the difference for ensuring smooth operations, maintaining quality and delivering excellent customer service. The question is, “Where should bakery owners begin, and what should they consider when hiring staff?” From selecting the first hire to keeping employees engaged long-term, here’s a guide to building a thriving team.
Identifying the need. Every bakery has unique staffing requirements based on company size, menu and workflow. Before posting a job listing, owners should assess the needs of their bakery. Is production lagging due to a lack of skilled bakers? Is customer service suffering because orders take too long? Understanding these gaps will clarify which positions to prioritize.
Beyond identifying immediate needs, bakery owners should consider long-term goals and scalability. Hiring with future expansion in
mind can prevent frequent turnover and training costs. For example, a bakery planning to open a second location or launch a wholesale division may benefit from employees with leadership potential or individuals experienced in high-volume production.
Selecting the first hire. For brand-new bakeries, the first hire should be someone who directly contributes to daily operations. A skilled baker or pastry chef can help maintain quality and consistency, while a customer service lead can ensure smooth front-of-house interactions. If the owner handles production, a reliable assistant who can take on prep work or administrative tasks may be the best choice.
Another important factor in deciding the first hire is versatility. A bakery’s early team should consist of individuals who can multitask and adapt as the business grows. Someone with experience in both baking and customer service, for example, can help bridge operational gaps until more specialized roles become necessary. This flexibility can improve workflow efficiency and contribute to a well-rounded team dynamic.
Craft to Crumb
Business Insight | Hiring Practices
Finding the right talent. While job boards and online postings can help reach a broad audience, industry connections, culinary schools and employee referrals often yield stronger candidates. A wellcrafted job listing should highlight not only candidate skills but also what makes the bakery a great place to work. Clear descriptions of training opportunities, growth potential, benefits and culture can make the listing more inviting.
Interviewing, onboarding and retention. The right hiring process can help owners find skilled candidates who also fit the bakery’s culture. Interviews should include thoughtful questions about problem-solving and adaptability, while practical assessments such as a short baking trial or customer service scenarios can provide insight into a candidate’s abilities. Trial shifts or informal meet-andgreets can help assess both skill level and personality fit.
“Hiring great employees is just the beginning. Keeping them engaged and motivated is equally important.”
Cydni Mitchell Hodges | business coach | Sweet Fest
A structured onboarding process can set employees up for success. Hands-on training, clear expectations and mentorship can help new employees quickly adjust. Breaking training into manageable steps can prevent overwhelm, while a welcoming environment and regular feedback can foster confidence with newbies. When employees feel supported from day one, they’re more likely to become invested in — and stay committed to — the bakery’s success.
Creating a positive work environment with fair wages, growth opportunities and appreciation goes a long way toward keeping employees engaged and motivated. Incentives such as performance bonuses, flexible schedules or professional development opportunities can boost morale, and simple gestures such as celebrating milestones or conducting teambuilding activities can strengthen employee loyalty.
Pulling it all together. A bakery’s success isn’t just about great recipes. It’s about the people who bring those recipes to life. Thoughtful hiring practices lay the foundation for a cohesive, motivated team that enhances the customer experience and the business’s long-term goals. By prioritizing smart recruitment, structured onboarding and top-notch employee retention, bakery owners can cultivate an environment where staff feel valued, inspired and invested in the company’s vision. The right team won’t just keep a bakery running. It will elevate it to new heights.
Cydni “Cyd” Mitchell Hodges is the CFO of the Sugar Geek Show, a recipe blog and academy for bakers. By trade, Cyd is an accountant and financial analyst. She currently serves as a business coach through her brand Sweet Fest and as the official business blogger for the Retail Bakers of America. Contact Cydni at info@thesweetfest.com .
FOR THE
VIRTUOSOS AUTOMATION
Delicious baked goods begin with baking professionals, like you — people who care about what they do and see change as a chance for growth. That’s who you’ll find at IBIE. Crafted by the industry for the industry, this event brings you together with a global community facing your same challenges (like supply chain issues), as well as opportunities specific to your role. From strategies for navigating unpredictable ingredient prices to innovative automation solutions, everything you need is here, at your show.
Craft to Crumb Design Tech | Burn-Away Cake
THAT’S SO FIRE
BY MARI RYDINGS
From the second burn-away cakes went viral on TikTok last year, they’ve been a hot ticket among customers looking to add next-level personalization to their special occasions.
Craft to Crumb partnered with DecoPac on this step-by-step tutorial for creating an eye-catching burn-away cake.
Position the frosting sheet image on top of an iced cake. This is the “reveal” image, and it must be printed on a frosting sheet. 01.
03.
Pipe three layers of buttercream icing around the top of the cake. This creates space between the two images, minimizing the risk of burning both images.
Pipe a final layer of buttercream icing around the top of the cake to keep the wafer paper in place on top of the cake. 05.
02.
Pipe buttercream icing around the bottom border of the cake.
04.
Position the wafer paper image on the piped icing layers. Gently press the edges onto the icing border to secure it. Wafer paper must be used for the top image.
06.
Encourage customers to use a long-handled lighter at the center of the wafer paper to burn away, revealing the bottom image. Always share instructions and safety information.
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BAKERS DOING GOOD
Many retail bakers are inspired to give back to the communities they serve. Check out a few bakeries standing out in the philanthropic space.
BOUDIN BAKERY. This San Francisco bakery partners with AIDS/LifeCycle, a 7-day bike ride from San Francisco to Los Angeles, to raise money and awareness for HIV/AIDS. Boudin feeds the more than 3,500 riders with free packaged lunches that include a variety of sandwiches on the bakery’s original sourdough bread, along with options for dessert. The Boudin Bakery team also shows support by cheering on the riders along the route in San Francisco.
DAVIDOVICH BAKERY. Dedicated to serving many philanthropic efforts throughout its New York and New Jersey communities, Davidovich Bakery collaborates with local food banks, charitable organizations and shelters to provide meals to people in need. The bakery has established partnerships with schools, educational programs and scholarship funds to enhance learning opportunities for underprivileged children. It also implements eco-friendly practices in its baking processes, such as using energy-efficient equipment.
BRIDGE BREAD BAKERY.
A social enterprise, Bridge Bread Bakery in St. Louis provides meaningful work and marketable baking skills to individuals experiencing homelessness. Through its restorative employment and Housing Incentive Program, Bridge Bread equips participants with tools and resources to help them get back on their feet. The bakery provides full-time jobs with competitive wages, support with move-in costs and ongoing rental assistance.
JUSTICE
OF
THE PIES.
Formed as an L3C, this Chicago bakery considers itself a social mission in bakery form. Several times a year, Justice of the Pies hosts “I Knead Love,” a one-day workshop that fights food insecurity by helping children from low-income communities learn proper nutritional development, basic cooking skills and how to get creative in the kitchen. In 2020, owner Maya-Camille Broussard founded The Broussard Justice Foundation, a non-profit focused on decreasing health-related disparities in underserved communities.
Photo courtesy of Boudin Bakery
Photo courtesy of Davidovich Bakery
Photo courtesy of Bridge Bread Bakery
Photo courtesy of Justice of the Pies
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