How La Brea Bakery & Otis Spunkmeyer Earned Their Crust During the Pandemic - Raising Dough in Unexpected Places! - 158

Description: Christine Prociv will share a therapy session about the pandemic sourdough obsession. Taking care of sourdough starter and baking our own bread proved to be too time-consuming and nerve-wracking! Keep that starter alive?!? Forget it. La Brea Bakery launched six new take and bake breads, plus rolls to be baked fresh on demand. La Brea Bakery 2020 sales increased about 35% in 2020 and continues to thrive. With COVID still here and restaurants still seeming scary: restaurant-quality bread at home fits the bill. Jon Davis, arguably the country's premier sourdough expert, will share how he has kept his original starter alive and offer tips on getting sourdough bubbling. He will talk about innovations and share on-trend bread recipes. They will share a second dough story - cookie dough. Quarantine and need for comfort food created demand for Aspire Bakeries' Otis Spunkmeyer cookies. If you have ever bought school fundraiser cookie dough, that's Otis Spunkmeyer brand. Many look forward to it each year. But as schools (and fundraising) closed, an outcry for dough spurred the team into action -- selling on Amazon Fresh. The result? Double digit growth continues. Being nimble and innovative, listening to customers and finding solutions has helped Aspire Bakeries really earn its crust.

Classroom Engagement: Jon Davis will share starter tips, innovations and some on-trend bread recipes!