instore - May 2018 - 85

feature

our way to the East and West coasts to know what the trends are. With
11 stores, we react quite quickly. We can turn on a dime, create and get
to shelf right away."

Leading the innovation
IDDBA speaker and retail innovator Christina Tosi and Milk Bar
have come a long way in a decade. After opening as an offshoot
of Momofuku, the bakery chain now has locations in New York,
Washington, D.C., Las Vegas, and Toronto, with a new location coming
to Los Angeles. Just recently, it also received funding from RSE
Ventures to expand the reach of its innovative, beloved desserts and
snacks both online and offline.
The founder of Milk Bar and a James Beard Award winner for
Outstanding Pastry Chef, Tosi is seen as a culinary pioneer. Her
desserts have become nationally recognized for not only their taste,
but also their creative spirit. Milk Bar has earned a reputation as being
the home of innovative culinary creations such as crack pie, cereal
milk ice cream, and birthday cake truffles. Earlier this year, the iconic
bakery chain introduced Crack Pie, Cereal Milk, and B'Day Cake as latte
flavors at locations in New York City, Washington, D.C., Las Vegas, and
Toronto, according to the company.

Niu (nee-yoo)
Dark Chocolate
Delicious NEW Organic 65% Dark Chocolate
Sweetened with Coconut Sugar!
*
*
*
*
*

Certified organic
EZ-melt wafer form
Perfect for molding/enrobing
Made with pure coconut sugar
Kosher Dairy certification

Milk Bar originated as the bakery-inspired dessert branch of the
Momofuku (which means lucky peach) restaurant group, founded by
superstar chef David Chang. Since its opening in 2008, Milk Bar has
focused on putting a playfully American, approachable spin on familiar
home-style desserts and savory snacks using quality ingredients and
locally-sourced dairy. Another popular item is compost cookies, which
contain such ingredients as potato chips, pretzels and coffee.
Tosi loves to bake cookies and never tires of eating cookie dough.
In fact, given one choice of dessert for the rest of her life, she'll tell
you, without a moment of hesitation... cookie dough. "I'm really that
obsessed with it after all these years. It's the thing I eat after a long day,
and nothing can replace it." Tosi admits that she was an infamously
picky eater as a child, but also had an infamously sweet tooth. "All I
wanted was dessert for every meal of the day!"
Another innovative leader and trend setter to watch in the retail
bakery sector is Joanne Chang, winner of the 2016 James Beard award
for Outstanding Baker and co-owner of Flour Bakery + Cafe, a sevenstore retail operation in Boston.

Maple Orange Bonbon
coated in Niu Chocolate
Recipe by Chef Gabrielle Draper

www.vanleerchocolate.com

Chang recently sought to add a whole grain breakfast cookie and a
muesli to the menu, as well as update their double chocolate cookie
with rye flour. The end result is an innovative new project called
WHOLEflour, ushering in a major commitment to whole grains by one
of the most influential retail bakeries in the country.

instore * MAY 2018 * 85


http://www.vanleerchocolate.com https://www.instagram.com/vanleerchocolate/ https://www.facebook.com/vanleerchocolate/

Table of Contents for the Digital Edition of instore - May 2018

Instore - May 2018
Editor's Note - Big fun on the bayou
CONTENTS
News - NEED TO KNOW
Spotlight - BY THE NUMBERS: Pizza
Packaging - HOT TO-GO: Prepared foods packaging
Cover Story - One-on-one with Erik Waterkotte
Feature - Are you experienced?
Feature - Big Easy, big expectations
Feature - Snacking naturally
Feature - TURKEY time
Feature - Deli convenience
Merchandising - ON DISPLAY: Menu boards
Equipment - LATEST INNOVATION: Pizza ovens
Commissary Insider - May 2018
INSIGHT INSIDER: NuVue Foods
C-stores vs. business dining
NuVue Foods Fresh Brands
FOOD SAFETY - Pest Control
PACKAGING: Transparency
EQUIPMENT - Getting the most out of labeling
R&D: Organic baked goods
Product Knowledge - CATEGORY UPDATE: Sandwich Breads
Feature - What the future holds
Feature - Personalized cakes
Specialty Insights - CONSIDER: Indian foods
Product Trends - FIRST TO MARKET
Product Showcase
AD INDEX
instore - May 2018 - Instore - May 2018
instore - May 2018 - BNJ - 1
instore - May 2018 - BNJ - 2
instore - May 2018 - BNJ - 3
instore - May 2018 - BNJ - 4
instore - May 2018 - Instore - May 2018
instore - May 2018 - 2
instore - May 2018 - Editor's Note - Big fun on the bayou
instore - May 2018 - 4
instore - May 2018 - 5
instore - May 2018 - CONTENTS
instore - May 2018 - 7
instore - May 2018 - News - NEED TO KNOW
instore - May 2018 - 9
instore - May 2018 - Spotlight - BY THE NUMBERS: Pizza
instore - May 2018 - 11
instore - May 2018 - Packaging - HOT TO-GO: Prepared foods packaging
instore - May 2018 - 13
instore - May 2018 - 14
instore - May 2018 - 15
instore - May 2018 - 16
instore - May 2018 - 17
instore - May 2018 - Cover Story - One-on-one with Erik Waterkotte
instore - May 2018 - 19
instore - May 2018 - 20
instore - May 2018 - 21
instore - May 2018 - 22
instore - May 2018 - 23
instore - May 2018 - Feature - Are you experienced?
instore - May 2018 - 25
instore - May 2018 - 26
instore - May 2018 - 27
instore - May 2018 - 28
instore - May 2018 - 29
instore - May 2018 - Feature - Big Easy, big expectations
instore - May 2018 - 31
instore - May 2018 - 32
instore - May 2018 - 33
instore - May 2018 - 34
instore - May 2018 - 35
instore - May 2018 - 36
instore - May 2018 - 37
instore - May 2018 - 38
instore - May 2018 - 39
instore - May 2018 - Feature - Snacking naturally
instore - May 2018 - 41
instore - May 2018 - Feature - TURKEY time
instore - May 2018 - 43
instore - May 2018 - Feature - Deli convenience
instore - May 2018 - 45
instore - May 2018 - 46
instore - May 2018 - 47
instore - May 2018 - 48
instore - May 2018 - 49
instore - May 2018 - Merchandising - ON DISPLAY: Menu boards
instore - May 2018 - 51
instore - May 2018 - 52
instore - May 2018 - 53
instore - May 2018 - 54
instore - May 2018 - 55
instore - May 2018 - Equipment - LATEST INNOVATION: Pizza ovens
instore - May 2018 - 57
instore - May 2018 - 58
instore - May 2018 - INSIGHT INSIDER: NuVue Foods
instore - May 2018 - C-stores vs. business dining
instore - May 2018 - 61
instore - May 2018 - NuVue Foods Fresh Brands
instore - May 2018 - 63
instore - May 2018 - FOOD SAFETY - Pest Control
instore - May 2018 - 65
instore - May 2018 - 66
instore - May 2018 - 67
instore - May 2018 - PACKAGING: Transparency
instore - May 2018 - 69
instore - May 2018 - 70
instore - May 2018 - 71
instore - May 2018 - EQUIPMENT - Getting the most out of labeling
instore - May 2018 - 73
instore - May 2018 - 74
instore - May 2018 - 75
instore - May 2018 - R&D: Organic baked goods
instore - May 2018 - 77
instore - May 2018 - Product Knowledge - CATEGORY UPDATE: Sandwich Breads
instore - May 2018 - 79
instore - May 2018 - 80
instore - May 2018 - 81
instore - May 2018 - Feature - What the future holds
instore - May 2018 - 83
instore - May 2018 - 84
instore - May 2018 - 85
instore - May 2018 - Feature - Personalized cakes
instore - May 2018 - 87
instore - May 2018 - 88
instore - May 2018 - 89
instore - May 2018 - Specialty Insights - CONSIDER: Indian foods
instore - May 2018 - 91
instore - May 2018 - 92
instore - May 2018 - 93
instore - May 2018 - Product Trends - FIRST TO MARKET
instore - May 2018 - 95
instore - May 2018 - 96
instore - May 2018 - Product Showcase
instore - May 2018 - 98
instore - May 2018 - 99
instore - May 2018 - AD INDEX
instore - May 2018 - 101
instore - May 2018 - 102
instore - May 2018 - 103
instore - May 2018 - 104
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