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Maggie Hennessy

Associate Editor, Modern Baking
Contact maggie.hennessy@penton.com

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.

Posts by Maggie Hennessy

by Maggie Hennessy Jun. 30, 2012

When cardinal rules are broken

In baking there are certain cardinal rules to which we hold fast in the hope of creating some kind of standard. But then there are almost always....More
by Maggie Hennessy Jun. 29, 2012

Taking inspiration from Team USA

On day two of Wheatstalk 2012, attendees got a taste of what it was like to compete in the bread category of the Coupe du Monde de la Boulangerie, as....More
by Maggie Hennessy Jun. 28, 2012

Natural ingredients and traditional practices

Day one of Wheatstalk 2012 was a hot one, with temperatures reaching triple digits in Chicago and not much cooler in the Kendall kitchens. But that....More
by Maggie Hennessy Jun. 12, 2012

Seeing double

One of the most interesting displays at this year’s IDDBA Show & Sell Center was the Seeing Double case....More
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 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 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
by Maggie Hennessy Oct. 3, 2011

The Groupon question

One thing I love about mentioning Groupon in a room full of bakery owners is that you are almost always guaranteed a very quick and definitive....More
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