The melding of the bakery market
It used to be that you bought gas at a gas station, groceries at a grocery store and bakery products at a bakery. You also ate breakfast in the morning, lunch at midday and dinner in the evening. How times have changed. You can now buy gas at the ...
August First–second to none
Phil Merrick and Jodi Whalen’s philosophy of making customers feel good has paid dividends for the two-year-old, Burlington, Vt., bakery café.
LaSalle Bakery does the right thing
Growing a business is never easy, but owners Michael and Cheryl Manni have remained dedicated to the principle of providing the best
environment for both customers and employees.
Why bakery is the cornerstone of Fitzgerald’s
When the Devoe family purchased the single-unit market in Simsbury, Conn., they knew creating a signature bakery was the key to success. A year later, bakery sales are up 125 percent and account for 5.5 percent of store sales.
Dedicated staff makes for a successful bakery
A business is nothing without its employees, and bakeries are no exception. This especially holds true for this year’s Retail Bakery of the Year, LaSalle Bakery in Providence, R.I.
Lulu’s Bakery–not afraid of change
When Charlie Tola dreamed of opening a business, he pictured an Italian-American bakery; however, the Fresh Meadows neighborhood demanded something different. For the last 12 years, the bakery and neighborhood have adapted to one another.
Restrictions and expansions
Two slightly ironic items crossed my desk this month. One was the Massachusetts decree banning sweetgoods in school lunches
Spring showers bring May flowers
Deck your showcases with cupcake and small cake bouquets decorated like flowers. The choices are almost limitless and offer a great way to add color to your displays
