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by Maggie Hennessy May. 9, 2013

A Puerto Rican melting pot

This editor's trip to Puerto Rico brought an appreciation for the cuisine of this Caribbean island, and especially its bread....More
by Katie Martin May. 8, 2013

Do you reply to negative reviews?

....More
by Katie Martin Apr. 30, 2013

Fighting for commonsense cottage laws

Most bakeries operate in states that have some sort of cottage law on the books. In fact, only Kansas, Montana, North Dakota and Rhode Island have no....More
by Maggie Hennessy Apr. 24, 2013

Revisiting mobile couponing

Bakeries can learn from frozen yogurt chain Pinkberry, which is ramping up mobile efforts with targeted advertising, payments and a loyalty app....More
by Maggie Hennessy Apr. 17, 2013

An idea you should steal

Beth Fahey, owner of Creative Cakes in Tinley Park, Ill., decided to revive the concept of the communal oven at her bakery last year after hearing....More
by Katie Martin Apr. 11, 2013

What do the Pillsbury Doughboy and auto insurance have in common?

Cross promoting with unexpected business can be attention-grabbing, like the Pillsbury Doughboy-Geico commercial....More
by Maggie Hennessy Apr. 4, 2013

Don’t forget to cross promote

cross promotion is a great way to grow your identity in the community and access new or different customers....More
by Katie Martin Mar. 28, 2013

Did cupcakes cross the pond?

Is a cupcake by another name taste as sweet? Cupcakes have expanded beyond the borders of the United States and some countries, such as Ireland, have....More
by Maggie Hennessy Mar. 19, 2013

Getting to know the new face of the RBA

RBA's new director of operations Bernadette Shanahan-Haas spent a few minutes this week talking with Modern Baking about her role and the RBA’s new....More
by Maggie Hennessy Mar. 7, 2013

RBA Roadshow builds momentum

The second RBA Roadshow, which took place March 3 in Seattle, drew 120 attendees....More
by Katie Martin Feb. 27, 2013

Oops, it happened again

Donut shops are popping up major metro areas. What is driving this trend and are donuts the next cupcake?....More
by MB guest contributor Feb. 15, 2013

10 thoughts on 10 years

John Sweet, owner of Niedlov's Breadworks, Chattanooga, Tenn., reflects on 10 years of of bootstrapping, business development and commitment to the....More
by Maggie Hennessy Feb. 7, 2013

When chefs become bakers...

We have entered a culinary age in which consumers and food professionals alike are starting to believe everything should be made from scratch....More
by Katie Martin Jan. 31, 2013

Give a shout out

It is easy to forget to give employees the kudos they deserve. As Valentine's Day approaches, share the love....More
by Maggie Hennessy Jan. 11, 2013

The road to opening day: tackling equipment

Read about future bakery owner Emily Day's experiences opening a bakery. This week: to rent, lease or buy equipment....More
Contributors

Katie Martin

Katie Martin is chief editor of Modern Baking, and has been a full-time staff editor since 1998. When she’s craving sweets, few things can surpass a really good brownie.

Maggie Hennessy

Maggie Hennessy has been associate editor of Modern Baking since June 2011. She’s never been one to subscribe to the low-carb movement, particularly due to a lifelong obsession with really good bread.
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