Sorry to be a little late with this month's edition.  I was away in Chicago the past few days.  I could have written this before I left but, honestly, I was struggling for a theme. 

           Chicago, more specifically Schaumburg, was the site of the "All Things Baking" show.  This was not the usual bakery show, which features new products, machinery, and networking opportunities.  This show had a laser-like focus on how to survive and even succeed in these challenging times.  The retail bakery industry has struggled with sky-rocketing commodity prices, increased government regulations, and increased tax burden.  In the best of times we have had slim margins; today most of those margins have slipped away.

           I was truly grateful that so many bakery owners and managers took time away from their businesses to share ideas and successful experiences with their fellow bakers.  Speaking with one presenter, I was amazed how he found the time to present.  His answer struck a cord with me.  "First of all you found the time to present and moderate a session (I led two sessions over the three day show) and second it has been my experience that those who do - do, those that won't - don't."  

            It sounds silly but it reminded me of when my son was on the wrestling team in high school.  The teachers and coaches found that during the season the athlete's grades went up.  The demands on their time were much greater, but they seemed to respond to the challenge and felt compelled to manage their time better.  A good friend of mine always says, "If you need to get something done, ask a busy person."  So my thought of the month is, "Don't be afraid of doing too much; be afraid of doing nothing."

           Also while in Chicago, I saw what they called gourmet donuts.  That has inspired our one Sweet Treat; the triple chocolate donut.  This donut is iced in chocolate, has 3 different types of chocolate crushed on top, then drizzled with chocolate ganache.

            I've been asked in this Oktoberfest season for more German specialties.  Thus this month we are featuring a Bienenstich cake, or what we call a Beehive cake.  Check the side panel for more specials and pictures.

            Looking to a productive Autumn season and I hope to see all of you soon.

Enjoy your days,

Rich Reinwald.