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...

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In-Store Bakery of the Year

Do you work for one of the best in-store bakeries in the United States? If so, submit your application for Modern Baking’s In-store Bakery Operation of the Year. Applicants will be judged on management systems, product quality, training programs, merchandising and marketing plans, sales and industry service. Applications must be received by March 1. The winner will be featured in Modern Baking magazine and will be recognized in front of their peers in New Orleans, during the International Dairy-Deli-Bakery Expo, June 10-12, 2012. Click here for the application.



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UMBA Convention
Feb. 25-26, 2012
Upper Midwest Bakery Association
Red Wing, Minn.
320/493-7554

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