LAS VEGAS — Between supply chain disruption and labor shortages, many foodservice operators find themselves in a pickle just trying to keep their food offerings on the menu. This is increasing demand for commercially baked products that can make life easier in the back of house, especially for pizza operators.

Waukusha, WI-based Baker’s Quality showed many attendees at Pizza Expo 2021, held Aug. 17-19 at the Las Vegas Convention Center, its frozen dough offerings and what they had to offer as far as taste and texture.

“Our goal is to make a crust that’s so good that our customers’ customers don’t know the product came from frozen dough,” said Anne Cookson, VP of sales and marketing at Baker’s Quality.

During the show, several attendees who shared their disbelief in the quality of a frozen dough found themselves pleasantly surprised after tasting finished pizza samples made with Baker’s Quality dough, Cookson said.

One of the bakery’s most popular new products is a Detroit-style dough, which is currently trending in the pizza market.


“Our goal is to make a crust that’s so good that our customers’ customers don’t know the product came from frozen dough,” said Anne Cookson, Baker’s Quality VP of sales and marketing.


“It’s a nice, spongy, airy dough,” Cookson said. Detroit-style dough is a new item for the bakery, and so far, it’s been well received.

“As far as I know, we’re the only company doing a sheeted Detroit crust,” she said. “You can actually buy the pre-formed crust and just proof it in the pan. There are no dough balls, no labor. And anything I can relieve for those restauranteurs as far as labor goes, we want to make it as consistent and simple for them as possible.”

As pizza outlets struggle to find labor to create scratch dough in the back of house, companies like Baker’s Quality are becoming a valued resource.

“I have heard several people say they can’t find people to make their crusts,” Cookson said. “They say, ‘If I need dough made on Tuesday for Friday, I can’t find anyone to come in and make it because they don’t understand the science behind making dough, and it’s not consistent.’ They need something to simplify the process, and they’re often willing to pay a little bit more per crust to avoid that constant cycle of labor.”

With increased business from the pizza operators, Baker’s Quality is considering adding a second shift to its operation. While the Detroit-style crust is currently trending, the bakery is also seeing increased demand for frozen dough balls.

As needs increase for pizza operators, automation needs increase for the bakers who supply them.

“You have to start thinking about what’s next,” Cookson said. “You have to look out five to 10 years in the future and really think about where you want things to go.”