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“At the beginning of the pandemic, I think of sourdough bread, I think of banana bread,” Cohen said. “When you start to see everyone else (making a recipe), since we can t physically be with each other, it becomes this kind of connector where everyone feels a little bit more connected if they re all making the same thing.”
There is more than anecdotal evidence to support sourdough’s meteoric rise in popularity amid the pandemic. According to Google’s annual trend report, sourdough bread was its most-searched-for recipe of 2020; healthy banana bread came in at tenth on the same list.
This “FOMO-baking” had real-world impacts on the supply chain as well. At King Arthur Baking Company, one of the nation’s largest flour producers, sales increased by around 600% in the month of March alone, before plateauing at around a 300% increase in April. At the same time, calls to the company’s Baker’s Hotline a phone number manned by culinary staff who field calls fr
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Supercharge: Sales & Operations: King Arthur Baking, Whole Brain Consulting, Rodeo CPG to Speak
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Supercharge: Sales & Operations will help entrepreneurial food and beverage companies learn the common language and areas where sales and operations intersect, outlining strategies where teams can build for success rather than undermine process. The virtual event will take place on March 16 and 17.
Content presentations will include a case study discussion centering on the interaction of sales and operations teams at King Arthur Baking Company, which experience massive demand spikes for flour and other baking ingredients in 2020 as a result of the COVID-19 pandemic. The growth of opportunity coincided with a planned name change for the company, creating hard-to-navigate manufacturing challenges. The company’s VP of Sales, Tony Bass, and VP of Ope
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This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking hotline, and everything in between!
The Perfect Loaf is a column from software engineer-turned-bread expert (and Food52 s Resident Bread Baker), Maurizio Leo. Maurizio is here to show us all things naturally leavened, enriched, yeast-risen, you name it basically, every vehicle to slather on a lot of butter. Today, how to turn high-protein durum flour into a golden loaf of bread.
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If you re a fresh pasta-maker, chances are high you re familiar with durum wheat. Though the species is most commonly used to make pasta, it s also an excellent choice to incorporate into bread. It s a hard wheat hence the name durum, which is Latin for hard, and is so-called because of the strength of the durum berry itself, requiring significant force to mill. The grai
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