Bakery Management
The Workbench: April 2012
Bakery Workbench with Klaus Tenbergen, April 2012...
Muffin category continues momentum
Muffins continue to gain momentum within the bakery department, with a sales increase of 14 percent during the past five years....
The next cupcake?
Despite rumblings about the next hot bakery product, nothing has unseated the cupcake. Do pie, donuts, macarons or whoopie pies have what it takes?...
Change of ownership gives La Bonbonniere new direction
In 2010, Brian Pansari purchased a thriving 4-unit full-line retail bakery business. Slowly he is putting his own stamp on the bakeries....
In-store Bakery Regional Outlook: Southern California
The food scene in Southern California sets the precedent for California, and California for the nation. Modern Baking takes a look at what is going in the in-store bakery market of Los Angeles and the surrounding region to get a read of what is coming down the pike for the rest of the nation. ...
Groundbreakers: Bakeshop owner dreams large (scale)
Kim Boyce, owner of Bakeshop, a specialty wholesale bakery in Portland, Ore., enjoys the challenges specific to large-scale production and plans to continue growing her wholesale business....
The 'real' bakery community
Bakers are very community-minded and that sense of community extends to their customers...
For better (or worse): Wedding cake trends
In this connected, technological time, brides are more educated about wedding cakes than ever before. They want a cake that is unique and all about them, and decorators are finding ways to make that happen within brides’ budgets....
The Workbench: March 2012
The Toolbox: March 2012
In-store sales tracker: Cake category growth trend continues
Cakes continue to increase sales each year, with five consecutive ears of dollar gains....
Is 'real' bakery dead?
As the bakery industry evolves, some argue that retail bakeries are dying....
From pie filling to superfruit
Tart cherries traditionally have been associated with fruit pies,but a research report commissioned by the Cherry Marketing Institute shows their antioxidant power. ...
Where are they now?
The editors catch up with a few of the bakery operations covered by Modern Baking in its first year of publication. Unsurprisingly, all of the businesses have gone through major changes in the past quarter century. ...
25 years and counting of baking trends
A peek at the evolving product trends and baking industry innovations of the last 25 years reveals that while times may change, bakers’ passion and determination to keep customer coming back stays the same....
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | Next
