Come on down
The Show & Sell Center took up a large section of the show floor.
Fried to order
In bakery, a doughnut-making booth put an exciting twist on a popular treat. The doughnuts also came in fun flavors like maple bacon, creme brulee and pistachio glaze.
Foxes and chipmunks and raccoons, oh my!
“Well right now, everything is critters,” said cake team member Liz Riggs, project manager and national trainer, Bakery Crafts, noting the proliferation of woodland creatures like foxes, owls and raccoons in jewelry and fashion.
Many cakes played on the show’s “Camp Foodie” theme.
Whistle while you work
Cake decorators also referenced the Colorado Gold Rush.
No more stales
The bakery showcased a special slicer that could be used to reduce shrink by turning day-old baguettes into crostini, or croissants into cinnamon toasts, to repackage and sell.
The Pike’s Peak fueling station featured sweet and savory snack packs, like a sophisticated pizza Lunchables with bread squares, cheese, pepperoni and tomato sauce.
The good, the bad and the colorful
The “Spaghetti Western” deli case included brightly colored pasta.
Bring home the bacon
Bacon was still a popular theme this year, with playful items like “Oink & Cluck Lollipops,” bacon-wrapped drumsticks.
Add a little lamb
The “Mining for Profit” case in the prepared food section demonstrated how the department could increase the ring for different items. One example was adding a protein to a dish, such as including lamb chops in a curry chickpea salad.
The cheese team showed how to break down large cheese wheels into halves, quarters, pie wedges and cubes.
Mix and match
The cheese department also displayed different ways to put together a cheese tray by including meats, nuts, dried fruits and vegetables. All of the items could be merchandised together in the store.
Dress it up
Retailers can increase eye appeal for Brie by adding “flowers” or other designs.