Food Service Baking
Top 50 foodservice bakeries: Redefining foodservice
From reconcepting layouts for convenience to forays into specialty beverages, foodservice bakeries find creative ways to stay top of mind....
The Trendy 10–What's shaping bakery?
Modern Baking identifies 10 thriving consumer trends that have the potential to impact your bakery in the coming months...
August First–second to none
Phil Merrick and Jodi Whalen’s philosophy of making customers feel good has paid dividends for the two-year-old, Burlington, Vt., bakery café. The small product line and traditional production methods result in products that are simply good....
Bake sale for a cause
Share Our Strength, a Washington, D.C.-based nonprofit organization dedicated to ending childhood hunger in America, is calling on bakeries to participate in National Baking Week...
Sour cherries–the other superfruit
Michael Moorman, owner of m.henry and m.henrietta cafés, uses sour cherries to “spice” up his bakery products....
Bakery operators fans of social media
Harnessing the marketing power of social media can be daunting to bakers who spend more time behind a bench than behind a computer. However, computer savvy is not required to mount a successful campaign....
Interaction key at recent HBS West
Attendees weren’t shy about asking questions and establishing a dialogue with experts at the recent Healthy Baking Seminar West. ...
Going green from the ground up
More bakeries are turning to sustainable building practices when they renovate or expand. However, going green can be as simple as reducing waste....
Healthful breakfasts in demand
Breakfast, of late the most challenging meal of the day–at least for foodservice operators– may finally be back to being the most important. ...
How Edgewood Bakery livens up its operation
Growing from a small 1,700-sq.-ft. retail bakery to a 6,000-sq.-ft. bakery café, this family-run business has its roots firmly planted in the Jacksonville, Fla. community...
Foodservice bakeries find new avenues to build brands
Through product development and strategic marketing, many of the Top 50 chains focus on the strengths of their brands to weather the economy...
Local charm sells Turtle Bread
Head Baker Solveig Tofte knows it's not just her high-quality bread and pastries that draw customers to Minneapolis' quaint...
Think outside the bakery box
How do you turn a simple cupcake into a coveted gift? How do you make sure a bread buyer can tell the white from the whole wheat without a second glance?...
2010 Baking Industry Forecast
What a difference a year makes. At the beginning of 2009, optimism ruled the day. All the talk about the economy seemed to have the same refrain...
Key drivers of Innovation
Baking industry leaders discuss the factors influencing innovation at their respective businesses in this tough economic climate. ...
