Bread & Pastry
Sharing knowledge is the greatest gift
Growing up in France, Sébastien Canonne and Jacquy Pfeiffer’s career path to becoming pastry chefs was fairly clear-cut...
Croissants with ancient grain twist
The traditional croissant can be made new again by using teff flour to give it a healthful, whole grain appeal....
Little T takes baking to the next level
Owner Tim Healea’s breads and pastries are rooted in traditional production methods but are tweaked to reflect the modern character of his Portland bakery....
March 2011 Workbench with Dr. Klaus Tenbergen
Q: Our customers have been asking for almond macarons. Do you have a formula?...
February 2011 Workbench with Dr. Klaus Tenbergen
Q: We want to add madeleines to our assortment. Can you provide a formula?...
How to improve cake quality
Using gums in your cake batters can produce consistent crumb structure, increase volume and extend shelf life. This lemon ginger pound cake provides an example of how to properly add gum to a product...
Brew sweets with some spirit
While spirits have long been the final touch at the end of meals, many in the industry are exploring how wine, beer and other spirits can pair with desserts to give the ultimate finish...
Workbench
We are looking for a commercial-volume formula for a yeast-raised donut...
Pastry case–Whip up lemon hazelnut dacquoise
This loaf cake is based on versatile egg foam. The lemon and hazelnuts used for flavor can be swapped out to fit any season or regional preference...
Workbench
Q: Is there a difference between mixing and blending? M.M., Oceanside, N.Y....
Offer whole milled health benefits
These pesto-Parmesan pizzarolios, made from whole milled white wheat flour, will satisfy customers’ cravings for both flavorful and healthful snacking options...
Oakmont Bakery worked its way to the top
When people hear many may think of steel mills, Heinz ketchup or the Steelers football team. Marc and Susan Serrao want to add Oakmont Bakery to that...
Meet the members of Guild Team USA 2010
A battle among the Americas for the Lesaffre Cup is set for IBIE in Las Vegas on Sept. 26-29. The Bread Bakers Guild's Baking Team USA 2010 will square...
Bakery world unites for IBIE 2010
The biggest bakery show in the country returns to Las Vegas with a few new tricks up its sleeve. ...
Modern Baking's 2010 Leadership Awards
Modern Baking's annual Leadership Awards issue focuses on the bakers and bakeries who make anyone proud to be a part of the retail baking industry. It...
