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	<title>Modern Baking Attract New Customers</title>
	<link>http://expert.modern-baking.com/brill-attract-customers</link>
	<description>Just another ATE weblog</description>
	<pubDate>Thu, 29 Jul 2010 15:11:22 +0000</pubDate>
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	<language>en</language>

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		<title>Taking over ownership of existing bakery</title>
		<link>http://expert.modern-baking.com/brill-attract-customers/2010/07/29/taking-over-ownership-of-existing-bakery/</link>
		<comments>http://expert.modern-baking.com/brill-attract-customers/2010/07/29/taking-over-ownership-of-existing-bakery/</comments>
		<pubDate>Thu, 29 Jul 2010 15:11:22 +0000</pubDate>
		<dc:creator>Christine_Ferry</dc:creator>
		
		<guid>http://expert.modern-baking.com/brill-attract-customers/2010/07/29/taking-over-ownership-of-existing-bakery/</guid>
		<description><![CDATA[A Baker friend and myself (cake decorator/baker) are taking over ownership of a bakery. The bakery's clientele had gone down due to mismanagement of product shelf life and wait time for a la carte brunch/lunch.  The product was always quality, and it still is.  We are trying to get more customers in with [...]]]></description>
		<wfw:commentRSS>http://expert.modern-baking.com/brill-attract-customers/2010/07/29/taking-over-ownership-of-existing-bakery/feed/</wfw:commentRSS>
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		<title>Gluten-free products</title>
		<link>http://expert.modern-baking.com/brill-attract-customers/2010/07/09/gluten-free-products/</link>
		<comments>http://expert.modern-baking.com/brill-attract-customers/2010/07/09/gluten-free-products/</comments>
		<pubDate>Fri, 09 Jul 2010 04:38:36 +0000</pubDate>
		<dc:creator>Marilyn_Scott</dc:creator>
		
		<guid>http://expert.modern-baking.com/brill-attract-customers/2010/07/09/gluten-free-products/</guid>
		<description><![CDATA[Will adding gluten -free bakery products atteact new customers and is it a good idea. ]]></description>
		<wfw:commentRSS>http://expert.modern-baking.com/brill-attract-customers/2010/07/09/gluten-free-products/feed/</wfw:commentRSS>
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		<title>shelf life for yeast donut</title>
		<link>http://expert.modern-baking.com/brill-attract-customers/2010/06/21/shelf-life-for-yeast-donut/</link>
		<comments>http://expert.modern-baking.com/brill-attract-customers/2010/06/21/shelf-life-for-yeast-donut/</comments>
		<pubDate>Mon, 21 Jun 2010 21:51:21 +0000</pubDate>
		<dc:creator>Olga_Aymatt</dc:creator>
		
		<guid>http://expert.modern-baking.com/brill-attract-customers/2010/06/21/shelf-life-for-yeast-donut/</guid>
		<description><![CDATA[Chris,
I am from Puerto Rico,we make yeast donuts every day. This is because we have tried to make our donuts shelf life to last for more than 36 hours.. Can you help us?


                       [...]]]></description>
		<wfw:commentRSS>http://expert.modern-baking.com/brill-attract-customers/2010/06/21/shelf-life-for-yeast-donut/feed/</wfw:commentRSS>
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		<title>Advertising</title>
		<link>http://expert.modern-baking.com/brill-attract-customers/2010/06/18/advertising/</link>
		<comments>http://expert.modern-baking.com/brill-attract-customers/2010/06/18/advertising/</comments>
		<pubDate>Fri, 18 Jun 2010 14:38:05 +0000</pubDate>
		<dc:creator>Cindy_Young</dc:creator>
		
		<guid>http://expert.modern-baking.com/brill-attract-customers/2010/06/18/advertising/</guid>
		<description><![CDATA[Hello Chef Pasciuto,

I am in the process of opening my first bakery (June 22) and would like to ask for your expertise in regard to advertising.  I live in a small community with no existing free standing bakeries.  There are large chain markets with in store bakeries, but nothing unique.  My menu [...]]]></description>
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		<title>Sweet roll topping</title>
		<link>http://expert.modern-baking.com/brill-attract-customers/2010/06/14/sweet-roll-topping/</link>
		<comments>http://expert.modern-baking.com/brill-attract-customers/2010/06/14/sweet-roll-topping/</comments>
		<pubDate>Mon, 14 Jun 2010 16:17:12 +0000</pubDate>
		<dc:creator>Gary_Frascarelli</dc:creator>
		
		<guid>http://expert.modern-baking.com/brill-attract-customers/2010/06/14/sweet-roll-topping/</guid>
		<description><![CDATA[Years ago a restaurant in North Andover (Thompsons) used to make the best sweet rolls.  It was a yeast roll filled with things like bavarian cream, apricot filling, blueberry filling, raspberry filling, etc.  The roll was topped with some kind of crumb topping which stuck there and seemed to be a combination of [...]]]></description>
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		<title>Italian Desserts</title>
		<link>http://expert.modern-baking.com/brill-attract-customers/2010/06/14/italian-desserts/</link>
		<comments>http://expert.modern-baking.com/brill-attract-customers/2010/06/14/italian-desserts/</comments>
		<pubDate>Mon, 14 Jun 2010 14:19:36 +0000</pubDate>
		<dc:creator>Dave_Jackson</dc:creator>
		
		<guid>http://expert.modern-baking.com/brill-attract-customers/2010/06/14/italian-desserts/</guid>
		<description><![CDATA[How do I incorporate Cannoli into a dessert  menu format for my Bakery ]]></description>
		<wfw:commentRSS>http://expert.modern-baking.com/brill-attract-customers/2010/06/14/italian-desserts/feed/</wfw:commentRSS>
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		<title>All day-parts and breakfast</title>
		<link>http://expert.modern-baking.com/brill-attract-customers/2010/06/02/all-day-parts-and-breakfast/</link>
		<comments>http://expert.modern-baking.com/brill-attract-customers/2010/06/02/all-day-parts-and-breakfast/</comments>
		<pubDate>Wed, 02 Jun 2010 13:23:20 +0000</pubDate>
		<dc:creator>brad_Earling</dc:creator>
		
		<guid>http://expert.modern-baking.com/brill-attract-customers/2010/06/02/all-day-parts-and-breakfast/</guid>
		<description><![CDATA[You mention that bakeries need to offer something for all day-parts, but breakfast seems to be more and more important. Do you see this same trend, and how can I grow this part of my bakery business? ]]></description>
		<wfw:commentRSS>http://expert.modern-baking.com/brill-attract-customers/2010/06/02/all-day-parts-and-breakfast/feed/</wfw:commentRSS>
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		<title>Eating healthy and bakeries</title>
		<link>http://expert.modern-baking.com/brill-attract-customers/2010/06/02/eating-healthy-and-bakeries/</link>
		<comments>http://expert.modern-baking.com/brill-attract-customers/2010/06/02/eating-healthy-and-bakeries/</comments>
		<pubDate>Wed, 02 Jun 2010 13:22:02 +0000</pubDate>
		<dc:creator>john_miller</dc:creator>
		
		<guid>http://expert.modern-baking.com/brill-attract-customers/2010/06/02/eating-healthy-and-bakeries/</guid>
		<description><![CDATA[I hear so much about Americans needing to eat more healthfully, but how does this impact my bakery if at all? ]]></description>
		<wfw:commentRSS>http://expert.modern-baking.com/brill-attract-customers/2010/06/02/eating-healthy-and-bakeries/feed/</wfw:commentRSS>
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		<title>In-store bakery growth</title>
		<link>http://expert.modern-baking.com/brill-attract-customers/2010/06/02/in-store-bakery-growth/</link>
		<comments>http://expert.modern-baking.com/brill-attract-customers/2010/06/02/in-store-bakery-growth/</comments>
		<pubDate>Wed, 02 Jun 2010 13:21:15 +0000</pubDate>
		<dc:creator>Tom_Chance</dc:creator>
		
		<guid>http://expert.modern-baking.com/brill-attract-customers/2010/06/02/in-store-bakery-growth/</guid>
		<description><![CDATA[How has the growth of in-store bakeries affected consumer shopping habits? ]]></description>
		<wfw:commentRSS>http://expert.modern-baking.com/brill-attract-customers/2010/06/02/in-store-bakery-growth/feed/</wfw:commentRSS>
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		<title>Impediments to sale</title>
		<link>http://expert.modern-baking.com/brill-attract-customers/2010/05/26/impediments-to-sale/</link>
		<comments>http://expert.modern-baking.com/brill-attract-customers/2010/05/26/impediments-to-sale/</comments>
		<pubDate>Wed, 26 May 2010 18:23:37 +0000</pubDate>
		<dc:creator>George_Hastings</dc:creator>
		
		<guid>http://expert.modern-baking.com/brill-attract-customers/2010/05/26/impediments-to-sale/</guid>
		<description><![CDATA[In your experience, what have you seen as the biggest impediments to sales in retail bakeries? ]]></description>
		<wfw:commentRSS>http://expert.modern-baking.com/brill-attract-customers/2010/05/26/impediments-to-sale/feed/</wfw:commentRSS>
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