Baking Management

about
advertise
food JOBzone

contact
classifieds
subscribe
Login

Search Site

advanced search |

bakery-net.com
Modern Baking

Home
Equipment
Ingredients
R&D Applications
Healthy Baking
Production Solutions
Successful Plants

Home > SMT Wrapper

Eli's bakes up premium cheesecakes

Published Friday, February 01, 2008

Eli's Cheesecake Co. President Marc Schulman sums up the company's success in one word…quality. Chicago-based Eli's focuses on slow food and small batch production, and uses locally-grown and high-quality natural ingredients. Slow food focuses on authentic, traditional flavors, use of high quality natural ingredients and an awareness of ingredient origins. The slow food movement and the idea of sustainability are the inspiration behind Eli's push toward quality. Keeping with these values, its sour cream and pan coatings are non-genetically modified, and the cheesecakes are created with natural ingredients, such as real cream cheese, vanilla, eggs and butter. In ...

To continue reading this article, please register or login – it’s quick and free…

Member Login

Email Address:

Password:

Remember me

Forgot password? Need Help?

Enter your email address below, and we'll email your password.

Email:

Are cookies enabled in your browser?

This site uses cookies and session data to keep track of your name and preferences while you're logged in. You cannot login without enabling cookies.

One Step Registration

Fill out the form below for instant access to the page you’ve requested.

Website members also receive access to our entire archive and may apply for a complimentary subscription to our print magazine.

All fields are required Personal Info

Email Address Required Must be a valid email

Password Required Passwords must match

Confirm Password Required

First Name Required

Last Name Required

Company Name Required

Job Title Required

Zip/Postal Code Required

Country Required

Baking Management Magazine

Yes! I wish to receive Baking Management Magazine for FREE
* Free to qualified subscribers only.
No thanks

Address Required

City Required

State/Province Required

Business Phone Required

Please check the category that best describes your title (check only one): Owner, Partner, President, CEO, Corp. Officer
Plant, Production Manager, manufacturing VP?Director
R&D, QA/QC, Technical Manager/VP/Director
Engineering, Pack, Maintenance Manager/VP/Director
Marketing, Sales, Purchasing Executive
Other (please describe) Other: Required

Type Business? (check only one) Bread, Cakes, Sweet Goods
Cookies, Crackers, Snacks
Pizza, Tortillas and similar products
Mixes and Doughs
Other (please describe)
Distributor, Broker
Supplier of Equipment, Services
Other (please describe) Other: Required

What is the month of your birth?*
*In lieu of a signature, we require a unique identifier used for subscription verification purposes by our auditing bureau. January
February
March
April
May
June
July
August
September
October
November
December Required

Remember me

Submit the form for instant access to the page you've requested.

Bakery-Net Viewpoints:
	Paula Frank: Countering all the bunk

Read More Editor's Notes

In this Issue

Consumer demand drives fiber fortification in bakery products
Bakers who waste not, want not
Bread systems designed for flexibility

Current Issue