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March 2012

  • Mar. 21, 2012
    article
    MODERN-BAKING

    From pie filling to superfruit

    Tart cherries traditionally have been associated with fruit pies,but a research report commissioned by the Cherry Marketing Institute shows their antioxidant power....More
  • Mar. 21, 2012
    article
    MODERN-BAKING

    Is 'real' bakery dead?

    As the bakery industry evolves, some argue that retail bakeries are dying....More
  • Mar. 21, 2012
    article
    MODERN-BAKING

    Bite size red velvet cupcakes

    Capitalize on the continued popularity of cupcakes with this formula for decadent, two-bite red velvet cupcakes....More
  • Mar. 21, 2012
    article
    MODERN-BAKING

    Where are they now?

    The editors catch up with a few of the bakery operations covered by Modern Baking in its first year of publication. Unsurprisingly, all of the businesses have gone through major changes in the past quarter century....More
  • Mar. 21, 2012
    article
    MODERN-BAKING

    25 years and counting of baking trends

    A peek at the evolving product trends and baking industry innovations of the last 25 years reveals that while times may change, bakers’ passion and determination to keep customer coming back stays the same....More
  • Mar. 21, 2012
    article
    MODERN-BAKING

    In-store sales tracker: Cake category growth trend continues

    Cakes continue to increase sales each year, with five consecutive ears of dollar gains....More
  • Mar. 21, 2012
    article
    MODERN-BAKING

    The Workbench: March 2012

    Bakery Workbench with Klaus Tenbergen, March 2012...More
  • Mar. 21, 2012
    article
    MODERN-BAKING

    The Toolbox: March 2012

    Bakery Toolbox with Keith Grant, March 2012...More
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