Bread & Pastry
Snap, crackle, crunch bread
Thirty years ago, I landed my first bakery job. My responsibility was mixing from the early morning until all products were baked and the kitchen was...
Rossmoor Pastries treats all customers like celebrities
Rossmoor Pastries in Signal Hill, Calif. is about 30 miles from Hollywood, and has made cakes for celebrities, such as Miley Cyrus, Elizabeth Taylor,...
Inspirations from the Pastry World Cup
Competitions provide plenty of fresh ideas that can be incorporated into new products for your operation, and the Coupe du Monde de la Patisserie (Pastry...
Flax seed rye attributes run deep
The origin of flax seed rye bread is due entirely to the lamentable presence of old bread. Sales of organic 100 percent sourdough rye pullman bread were...
Desserts International thrives under new leadership
Kalamansi Crunch, Red Grits, Lemon Excelsior-the names are intriguing; chocolate velvet, chestnut spaghetti, vanilla snow-the descriptions evocative....
En-Ming Hsu been there, done that
Having been a team member, judge and coach in the World Cup of Pastry, this former world champion shares her unique perspective of having seen international...
Pastry chef opens LB Bistro & Patisserie
After winning the World Pastry Team Championship twice, Chef Laurent Branlard is taking on a new challenge with his first full-service dining venture....
Chicago bakers share chocolate ideas
Chocolate designs can take your decorated cakes from the ordinary to the extraordinary, says Bob Fleckenstein, who presented tips on using chocolate during...
Lubeley's Bakery wins $5,000 merchandising makeover
General Mills, Minneapolis, selected Lubeley's Bakery and Deli in St. Louis as the second grand prize winner in the company's 2008 Merchandising Makeover:...
Pennant deal to expand frozen dough business
Pennant Foods, Itasca, Ill., recently announced that it has entered into a definitive agreement to purchase a portion of the General Mills Bakeries and...
Bread Bakers Guild kicks off national tour
The Bread Bakers Guild of America's National Tour 2009 of baking classes kicked off this month at the Culinary Institute of America, Hyde Park, N.Y. The...
Dress up a simple cookie
Sabl Breton is an old and versatile cookie. It is often used as a base for tarts or petit fours, but also works well for many other purposes. It is characterized...
Chocolate almond espresso petit fours
INGREDIENTS LBS. OZS. ORANGE MARZIPAN Almond paste (50/50) 8 Corn syrup 2.1 Orange zest, 1 orange Orange oil 1 tsp. Confectioners' sugar, sifted 6.5 Dark...
Organic trend faces obstacles
Despite more organic food and beverage products on grocery store shelves, all is not healthy in the world of pesticide-free, additive-free edibles. The...
Chocolate Forest cheesecake
Prepare three 9-in. springform pans. Combine the ingredients until well blended. Press about 7 ozs. (1 c) of the crust mixture into the bottom of each prepared pan....
