Magnolia comes to the Windy City
Magnolia Bakery, the New York City-based bakery credited with launching the cupcake resurgence, is opening its first location in Chicago on Oct. 1.
The startup's life raft
The collective coupon model doesn’t work for every business, but Pam Nelson, co-owner of Butter Lane Cupcakes, New York City, calls it a “lifesaver” for a small startup business in a shaky economy. The bakery has offered four Groupons since launching three years ago–for half-price cupcakes and baking classes. All told, more than 9,000 coupons have been purchased.
Majority of American shoppers prefer organic
According to the most recent Thomson Reuters-NPR Health Poll, which gauges Americans’ opinions on various healthcare issues, 58 percent of Americans say they choose organic over conventionally produced foods when possible
Riesbeck’s makes National Donut Day count
Riesbeck’s Food Markets, St. Clairsville, Ohio, teamed with The Salvation Army (SA) for a National Donut Day campaign that extended well beyond the June 3 observance
Mixers rise to the challenge
From whole grain breads to gluten-free cakes, today’s mixers must handle it all without hurting the bottom line.
Much more than masa
Tortillas continue to reach new markets given their broad
appeal and health benefits.
Bake sale for a cause
Share Our Strength, a Washington, D.C.-based nonprofit organization dedicated to ending childhood hunger in America, is calling on bakeries to participate in National Baking Week
What we’re sweet on in ’11
From the continued reign of the cupcake to the rise
of gluten-free sweets, the Food Channel unveiled the 2011 top ten dessert
trends
Slicers do more for less
As the economy struggles to regain its footing, volume bakers seek versatile, easy-to-use slicers that won’t break the bank.
