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Most Recent Blog Posts

by Maggie Hennessy Jun. 11, 2012

Pretzels, pretzels everywhere!

Pretzel bread was ubiquitous at Dairy-Deli-Bake....More
by Maggie Hennessy Jun. 11, 2012

Top trends in bread and dessert

Datassential reveals the top trends in bread and desserts, based on its MenuTrends database of more than 7,000 chain and independent restaurants....More
by Katie Martin Jun. 11, 2012

Caketails–the new mocktail

Desserts merchandised to resemble cocktails were a big hit at the Show & Sell Center at Dairy-Deli-Bake....More
by Katie Martin Jun. 11, 2012

What's new in food?

Carol Christison discusses the trends in food....More
by Maggie Hennessy Jun. 10, 2012

A brownie worth talking about

Harold Lloyd discusses how supermarkets can stand out amid growing competition for market share....More
by Maggie Hennessy Jun. 10, 2012

Don't assume you have a captive audience

Jack Li, Datassential, discusses how to get consumers to choose deli/bakery over commercial aisles, during the Consumer Shopping Dynamics educational....More
by Katie Martin Mar. 19, 2012

Tips on pricing specialty cakes

Figuring out how much to charge for that race car cake your customer ordered for her son's fifth birthday is usually as much guesswork as it is a....More
by Katie Martin Mar. 18, 2012

Cakes galore

Taking up the entire back wall of the exhibit hall is the 2012 Cake Decorating Extravaganza. It features entries from across the mid-Atlantic region....More
by Katie Martin Mar. 18, 2012

What makes customers spend money?

Consumers are split into two categories: Those still suffering the recent economic recession and those who have recovered and are spending again,....More
by Katie Martin Mar. 7, 2012

Congrats to Baking Team USA!

Baking Team USA, made up of Harry Peemoeller, Mike Zakowski and Jeremey Gadouas, came in second place in the Coupe du Monde de la Boulangerie. Japan....More
by Katie Martin Mar. 6, 2012

Macarons: the French cupcake?

I have to admit that it is kind of nice to walk a show floor and not see a cupcake anywhere. Don't get me wrong: I enjoy the occasional cupcake and....More
by Katie Martin Mar. 6, 2012

A finely tuned machine

After almost three years of work, the big day finally arrived for Baking Team USA. The competed in the Coupe du Monde de la Boulangerie on Monday....More
by Katie Martin Mar. 5, 2012

Is everything prettier in Paris?

It may just be my jet-lagged eyes and the fact that everywhere I look I see beautiful buildings and beautiful people, but the bakery products at....More
by Katie Martin Jan. 17, 2012

Paris in the spring

OK, so it might not technically be spring by the time Europain rolls around, but it will be close enough. Europain will take place March 3-7 at the....More
by Maggie Hennessy Oct. 4, 2011

Benchmarking for cake consistency

Retail bakers know how temperamental cakes can be. And producers of any volume of cakes know that consistency in cake size, shape, texture and flavor....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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A blog for the professional baking industry

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