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Modern Baking December 2011

  • Dec. 15, 2011
    article
    MODERN-BAKING

    The melding of the bakery market

    It used to be that you bought gas at a gas station, groceries at a grocery store and bakery products at a bakery. You also ate breakfast in the morning, lunch at midday and dinner in the evening. How times have changed. You can now buy gas at the ......More
  • Dec. 15, 2011
    article
    MODERN-BAKING

    Groundbreakers: Dominique Ansel bakery thrives on change

    Pastry chef Dominique Ansel makes the switch to bakery owner with his European-inspired, full-serice New York City bakery....More
  • Dec. 15, 2011
    article
    MODERN-BAKING

    Pie sales surprisingly down

    Pie sales surprisingly down in in-store bakery...More
  • Dec. 15, 2011
    article
    MODERN-BAKING

    The Workbench: December 2011

    Bakery Workbench with Klaus Tenbergen, December 2011...More
  • Dec. 15, 2011
    article
    MODERN-BAKING

    Formula Exchange: Cinnamon-raisin challah 1

    Offer your customers a twist on this traditional Jewish parve bread by adding cinnamon, macerated raisins and a sprinkle of crystallized sugar for crunch....More
  • Dec. 15, 2011
    article
    MODERN-BAKING

    Top 50 in-store bakeries: In-stores cast a wide net

    As economic recovery drags, the Top 50 in-store bakeries expand their reach by targeting previously neglected dayparts with new products in new areas of the store....More
  • Dec. 15, 2011
    article
    MODERN-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....More
  • Dec. 15, 2011
    article
    MODERN-BAKING

    A taste of Transylvania

    Romanian bakery owners hope to popularize the chimney cake in Chicago...More
  • Dec. 15, 2011
    article
    MODERN-BAKING

    'Diet' is out

    Avoidance claims like diet lose steam as consumers seek positive messages on food labels...More
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