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Modern Baking August 2012

  • Aug. 21, 2012
    Article

    Setting the gold standard

    This month, we honor Bit of Swiss Bakery, Stevensville, Mich., as our industry’s gold standard by naming it Modern Baking’s Retail Bakery of the Year....More
  • Aug. 21, 2012
    Article

    Bit of Swiss: Quality trumps all 1

    Modern Baking's 2012 Retail Bakery of the Year is Bit of Swiss, a retail and specialty wholesale bakery in southwestern Michigan that has seen sales growth every year since it opened in 1987....More
  • Aug. 17, 2012
    Article

    WheatStalk pushes the craft forward 1

    The three-day artisan bread conference in Chicago reinforced the importance of idea sharing and community building in the bakery industry....More
  • Aug. 21, 2012
    Article

    Bakery goes high-tech

    Like it or not, technology has reached the bakery. It has revolutionized the way some bakery owners do business, while others are finding ways to work it into their existing operation....More
  • Aug. 17, 2012
    Article

    In-store Sales Tracker: Cupcake sales stronger than ever

    Cupcakes have gained momentum in the in-store bakery, posting a sales increase of 56 percent in the last five years....More
  • Aug. 21, 2012
    Article

    Crullers

    A popular fluted, ring-shaped, fried breakfast doughnut made from choux pastry which has a light, airy texture. If baked, it would be known as a Paris-Brest....More
  • Aug. 21, 2012
    Article

    The Workbench: August 2012

    Bakery Workbench with Klaus Tenbergen, August 2012...More
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