Blog - Craft to Crumb

Voodoo Doughnut’s country collaboration gives back

PORTLAND, OR — Voodoo Doughnut has partnered with a country star for its latest limited-time artisanal donut.

The donut brand created Kane Brown’s In The Air donut, named after the country artist’s tour. Inspired by the singer’s favorite flavors, the chocolate cake donut is coated in chocolate frosting and topped with marshmallow fluff and a drizzle of peanut butter.

“We’re thrilled to introduce Kane Brown’s In The Air donut to our fans in these vibrant cities,” expressed Chris Schultz, CEO of Voodoo Doughnut. “Not only does it promise an irresistible culinary journey, but it also champions a noble cause. Music is deeply ingrained in our doughnut culture, and partnering with Kane Brown to commemorate his tour with this delightful creation feels like a natural fit. We take pride in donating a portion of each sale to Boys & Girls Clubs, supporting youth empowerment and inspiration.”

The donut will be available in select Voodoo Doughnut markets during specific windows:

Houston | now- April 30
Austin | now-April 30
Denver and Boulder, CO | Sept. 2-10
Dallas | Sept. 9-17

During these windows, customers can scan the QR code featured inside each box for a chance to win tickets to a local Kane Brown concert.

Voodoo Doughnut has a history of using unique offerings to give back. In Q1, the brand’s Quarterly Giving donut supported the Epilepsy Foundation.

This collaboration continues a trend of bakery brands partnering with musicians to promote tours. Earlier this year, Pinkbox offered its customers a chance to win Pearl Jam tickets by purchasing a limited-time donut, and Crumbl created an exclusive cookie for Olivia Rodrigo’s tour.

Laurie’s Pie Bar expands franchise options

LAGUNA HILLS, CA — Laurie’s Pie Bar is expanding nationwide with a franchise program beginning with locations in Nevada, Arizona and Texas. The franchises will offer whole pies, slices to go, Cutie Pie Jars and Pie Shots.

“After eight years of crafting delicious, fresh pies, we’re now looking to grow and seek motivated professionals to join our program,” said Laurie Gray, founder of Laurie’s Pie Bar.

The program is centered on franchisee satisfaction and controlled growth, and franchisees will receive training, marketing, operational support and exclusive territories.

“We’re on a journey to expand the reach of our handcrafted pies, inviting those passionate about pie making to join us,” Gray said. “We’re not merely expanding; we’re building a team rooted in quality, community and the love of pie. If this resonates with you, we’d love to connect.”

Find more information on the Laurie’s Pie Bar website.

Crumbl goes mini on Mondays

LINDON, UT — Crumbl’s latest innovation extends beyond its array of non-cookie offerings.

In response to customer demand, the dessert brand is introducing Mini Mondays. Once a week, stores will offer both mini and large cookies. Previously, the size offerings were only available through Crumbl Catering orders.

The mini cookies will be available in 3-, 6- and 12-pack sizes.

“We’re thrilled to introduce Mini Mondays as a new way for our customers to enjoy our delicious cookies in both miniature and regular sizes,” said Jason McGowan, CEO of Crumbl, who was recently named EY Entrepreneur of the Year award winner. “This initiative is our response to the overwhelming demand for the mini cookies, which have been a customer favorite exclusive to the Catering menu up until now. We’re excited to see all of the new ways our customers experience and share our Mini Cookies alongside our classic large cookies.”

Federal Donuts expands franchising opportunities

PHILADELPHIA — Federal Donuts & Chicken (FD&C) announced new national franchising opportunities.

The Philadelphia donut, coffee and fried chicken company is opening locations throughout the US as well as in the Pennsylvania suburbs of Radnor, Willow Grove and Conshohocken, PA.

“We are grateful Federal Donuts & Chicken has resonated with Philadelphians for over a decade,” said Michael Solomonov and Steve Cook, founders of FD&C and James Beard Award-winning restauranteurs. “It’s their support that has allowed us to grow within the region and beyond. We are excited to move into the next chapter partnering with some of the industry’s most successful restaurateurs.”

Founded in 2011, FD&C gained traction with customers for its fresh-made donuts with flavors such as Strawberry Lavender and Cinnamon Brown Sugar. The brand has since expanded its menu with savory fare.

Solomonov and Cook partnered with Jeff Benjamin, CEO of FD&C, and NewSpring Franchise in 2022.

“I have admired and respected Michael and Steve’s culinary vision for excellence and seen first-hand how they have created an elevated menu of fan favorites available for all to enjoy,” Benjamin said. “I am thrilled to now lead the expansion as CEO and allow FD&C to reach its full potential.”

The first local franchisees are Chris Magarity, Mike Sloane and Michael Heller. Together, the trio will help develop the brand’s Philly suburban expansion plans.

“As born and raised Philadelphians, we saw the opportunity to expand the beloved Federal Donuts & Chicken brand across our state,” Magarity said. “Our dedication to exceptional hospitality is at the core of our mission, and we are excited to contribute to this ongoing franchise initiative.”

Additional information for prospective franchisees and entrepreneurs interested in owning and operating FD&C locations should visit the brand’s website.

Magnolia Bakery promotes Eddie Revis to CCO

NEW YORK — Magnolia Bakery has promoted Eddie Revis to the newly-created role of chief commercial officer.

Revis, who joined the bakery in 2021 as its first CMO, will now lead business development, drive sales and product innovation across CPG, and propel brand development and marketing efforts.

“With his dedication to the Magnolia Bakery brand and innovative mindset, Eddie has played a
pivotal role in elevating our brand to new heights and expanding our brand into new channels
with new customers,” said Bobbie Lloyd, CEO of Magnolia Bakery.

As CMO, Revis led the brand’s growth in areas such as its first digital storefront and direct-to-consumer program, the launch of the company’s first-ever CPG product, Banana Pudding Cookies, and a 360-degree rebrand created in partnership with creative agency, JKR.

“In his new capacity, Eddie will lead our commercial endeavors, spearheading strategic marketing and sales initiatives to further drive growth across all facets of our business,” Lloyd continued. “Please join us in congratulating Eddie on this well-deserved achievement — we can’t wait to see what exciting opportunities lie ahead under his leadership.”

Magnolia Bakery has elevated its presence through brand collaborations with other bakeries such as Ess-a-Bagel and Stan’s Donuts as well as an apparel partnership with Keds.

Nothing Bundt Cakes debuts a ’berry‘ citrusy flavor

DALLAS — Lemon Blueberry has joined the lineup at Nothing Bundt Cakes locations nationwide for a limited time.

The featured flavor includes the brand’s lemon cake baked with blueberries and topped with cream cheese frosting.

“We tested Lemon Blueberry in a handful of markets last year and received such a positive response that we knew we had to offer this flavor to guests nationwide,” said Claire Jessen, VP of culinary at Nothing Bundt Cakes. “The zesty flavor of our lemon cake is elevated even more when we add a burst of juicy blueberries. It perfectly embodies the refreshing tastes of spring and takes our fan-favorite Lemon Bundt to a new level to create the perfect way to celebrate the season.”

Lemon Blueberry will be available in all bundt cake sizes, from bite-size Bundtinis to 10-inch cakes.

Nothing Bundt Cakes joins the likes of Levain Bakery by ringing in spring with citrusy baked goods.

Eco-Friendly and Customizable Baking Solutions: TechTalk with Tielman

Björn Tielman, owner of Tielman, talks with Joanie Spencer, editor-in-chief of Craft to Crumb, about how his company provides retail bakeries of all sizes with a one-stop shop for fully compostable and sustainably produced customizable baking cups, trays and cases.

IDDBA 2024 taps José Andrés,
Chip and Joanna Gaines as speakers

HOUSTON — The International Dairy Deli Bakery Association (IDDBA) has tapped José Andrés, chef, restaurateur and founder of World Central Kitchen, and Chip and Joanna Gaines, founders of Magnolia, a home decorating company, to join the speaker lineup at IDDBA 2024, set for June 9-11 in Houston.

Andrés, an internationally recognized culinary innovator, author, educator, humanitarian and chef/owner of José Andrés Group, was named one of Time magazine’s “100 Most Influential People” in 2012 and 2018. His restaurant group owns nearly three dozen award-winning restaurants around the world. In 2010, Andrés created World Central Kitchen, a non-profit specializing in delivering food relief in the wake of natural and humanitarian disasters. He received the 2015 National Humanities Medal for his work.

Chip and Joanna Gaines will share with the IDDBA audience how their creativity, curiosity, risk-taking and commitment to improving the lives of others helped them build a small home decor shop into a national lifestyle brand.

Fresh Thyme opens search for best BFY birthday cake

DOWNERS GROVE, IL — Fresh Thyme Market, a specialty natural foods and grocery retailer with locations in 10 states across the Midwest, is on the hunt for better-for-you birthday cake recipes.

In honor of the retailer’s 10th birthday, Fresh Thyme Market is inviting local bakeries to submit better-for-you cake recipes. The winning recipe will be named the retailer’s official 10th birthday cake. The winning bakery will receive a $5,000 cash prize as well as a $5,000 donation towards a Fresh Thyme Market local Feeding America food bank and mentorship from an expert panel.

“We are excited to celebrate our 10th birthday with this contest that not only honors our commitment to fresh, wholesome ingredients, but showcases the talented bakeries in our communities,” said Liz Zolcak, president of Fresh Thyme Market. “At Fresh Thyme, we’re dedicated to helping provide consumers with healthier solutions for real living, including during those moments of celebration. Better-for-you can look different to different people, and we’re proud to be a go-to resource for both everyday shoppers and bakers looking for these types of products.”

Bakeries with a Fresh Thyme Market located in their state may submit their recipe until April 26 at 11:59 p.m. CST. Community members can also vote for their favorite bakeries or recipes.

Entry requirements are as follows:

The recipe includes the use of one produce item, one alternative flour and three other Fresh Thyme Market-branded ingredients
Bakeries must also submit a video answering the question, “How do you shop at Thyme Market?”

Three finalists will have their cakes sampled on May 18 at all Fresh Thyme Market locations through in-store events. Shoppers will then have a chance to cast their vote for their favorite cake. The retailer is also raffling 10 Fresh Thyme Market gift cards valued at $100 to participating shoppers.

For more information and official rules, visit the Fresh Thyme Market website.

PopUp Bagels’ latest schmear gets an OLD BAY kick

NEW YORK — PopUp Bagels’ latest collaboration brings a seaside-inspired twist to the classic schmear.

From April 17–23, the bagel brand will offer OLD BAY Flavored ‘Crabby Cream Cheese’ schmear at all of its locations. Presale for the limited time offer begins April 14 on the PopUp Bagels website.

PopUp Bagels is changing the Northeast bagel scene and is no stranger to brand collaborations and is no stranger to brand collaborations with unexpected schmear flavors. Most recently, the Connecticut bagel brand teamed up with Tasty, a Buzzfeed brand, on three sweet and savory offerings. Prior to that, PopUp Bagels paired up with Blue Moon Brewing Co. to create a schmear nodding to the beer brand’s signature garnish.

Varimixer introduces ERGO series mixers

DAYTON, OH — Varimixer, a Middleby Corp. brand, released its ERGO series of mixers.

The mixers, designed for large-scale mixing in commercial kitchens and bakeries, combine cutting-edge technology and an ergonomic design for increased comfort and reduced operating strain. ERGO mixers also feature a full touchscreen display with programmable features, an intuitive interface, and the ability to program up to 24 multistep recipes.

Varimixer’s new series also boasts an IP53 rating, maximum cleanability and a four-year warranty.

The 2024 Kitchen Innovation Award-winning ERGO mixer series will be on display at the National Restaurant Association show, set for May 18-21 in Chicago.

Levain Bakery opens seventh NYC bakery

NEW YORK — Levain Bakery grows its brick-and-mortar reach with the opening of its newest bakery in New York City.

The Flatiron location, located at 2 W. 18th St., held its grand opening on April 5. In addition to its classic and citrusy seasonal cookies, Levain released the Black and White Chocolate Chip Cookie, created exclusively for the opening of the new bakery.

The new cookie, available only at the new location, is a nod to the classic half-and-half cookie found in delicatessens. It features extra dark cocoa powder and two types of chocolate chips.

In opening the Flatiron bakery, Levain expands its footprint to 14 total locations, half of which are in New York City. Last fall, the cookie brand opened its second Chicago bakery.

Shipley Do-Nuts’ Cookies N’ Dream collection now available

HOUSTON — Shipley Do-Nuts has rolled out two limited-time donuts made with OREO cookie pieces.

Available until June 30 at participating locations, the Cookies N’ Dream collection features two donut varieties: a classic hexagonal yeast donut topped with white icing and OREO pieces, and a round donut filled with Shipley’s original creme and topped with white icing and OREO pieces.

“Shipley and OREO have been beloved by many for decades, so it seemed only fitting to finally bring these two iconic treats together for the ultimate donut creation,” said Kaitlyn Venable, research and development chef at Shipley Do-Nuts. “Cookies N’ Dream is one of many exciting new flavors in the works at Shipley as we continue delighting new and existing fans.”

This marks the donut brand’s second limited-time offer featuring crunchy inclusions. Earlier this year, Shipley became the first US brand to use freeze-dried SKITTLES.

Tom Cat Bakery earns BRC food safety certification

NEW YORK — Artisan bakery pioneer Tom Cat Bakery announced its BRC Grade-A level certification in Food Safety.

Awarded by the British Retail Consortium (BRC) and recognized by the Global Food Safety Initiative, the certification affirms the artisan bakery’s commitment to quality and high food safety standards required by restaurant chains, foodservice operators and retail grocers.

“We are thrilled to achieve the BRC Grade-A level certification,” said Peter Sonenstein, Tom Cat’s general manager. “We’re proud of our team’s hard work and our ongoing efforts to make sure our products meet the highest standards of safety and quality. Getting this certification is part of our plan to grow and serve more customers in more areas.”

With the BRC certification, Tom Cat is able to pursue new retail opportunities and partnerships.

Dawn Foods to serve up solutions at IDDBA 2024

JACKSON, MI — Attendees of the International Dairy Deli Bakery Association (IDDBA) show, set for June 9-11 in Houston, can swing by the Dawn Foods booth for a look at some of the ingredient supplier’s seasonal solutions.

“Dawn understands the importance of seasonal offerings for bakery businesses, and we’re excited to present a vibrant array of innovative ideas at the IDDBA Show,” said Allison Hornev, senior director of marketing, Core Portfolio & Innovation at Dawn Foods. “Our booth will showcase Dawn’s comprehensive suite of solutions, resources, and expertise, tailored to ensure the success of our bakery customers in every season. From understanding consumer preferences for bright and intense colors, along with their desire for sweet treats that evoke childhood memories, we’re committed to empowering bakers with the insights and products to meet these desires effectively.”

The booth will feature consumer insights, holiday-inspired flavors and samples of limited-time offerings. Dawn Foods will also introduce new products at the show such as the Dawn Exceptional European Style Chocolate Buttercreme, which will also be showcased in the What’s In Store Live section.

Additionally, Melissa Trimmer, corporate executive chef and senior director of Culinary & Innovation studio, will serve as a panel judge for the Cake’d Challenge.

Technical sales representatives will be on-site to offer insight on the retail bakery space and discuss opportunities for in-store bakeries.