“Bakery products are an affordable way for consumers to treat themselves,” said Chef Melissa Trimmer, senior director of Culinary. “We know decorators often spend more time blending colors than actually decorating,” said Chef Trimmer. “Compounds used to have a terrible reputation – waxy textures, odd flavors,” Chef Trimmer admitted. The booth illustrated her point with pumpkin cakes, churro donuts and mochi donuts made with imported Royal Steensma ingredients. But behind Dawn’s donuts and demos was a serious point: growth in bakery will come to those who connect the dots between consumer insight, operational efficiency and merchandising muscle.