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Modern Baking September 2012

Sep. 13, 2012

Article

Are changes happening faster?

Modern Baking has just completed its third website design overhaul....More
Sep. 19, 2012

Article

RBA president looks to further connections, grow membership

During his one-year tenure as RBA president, Ken Downey aims to further the organization's connections with RBA-affiliate and regional bakery associations....More
Sep. 17, 2012

Article

Pip's Place sweetens the gluten-free life

Pip's Place, an upscale gluten-free bakery, opened in May on New York City's Upper East Side....More
Sep. 18, 2012

Article

In-store Sales Tracker: Rolls category sales see little fluctuation

The rolls category was steady during the past 52 weeks. The category continues to penetrate more than 51 percent of U.S. households....More
Sep. 19, 2012

Article

The Toolbox: September 2012

Equipment Toolbox with Keith Grant, September 2012...More
Sep. 19, 2012

Article

The Workbench: September 2012 1

Bakery Workbench with Klaus Tenbergen, September 2012...More
Sep. 17, 2012

Article

Coconut almond macaroon bars 1

This decadent macaroon cookie bar features a chocolate cookie crumb crust topped with sweetened condensed milk, toasted coconut and chocolate ganache....More
Sep. 18, 2012

Article

Marketing in a fast-changing world

The internet and social media have quickly changed how bakeries can reach their customers. Bakers share some tips and techniques that have worked for their businesses....More
Sep. 17, 2012

Article

How to drive traffic to in-store bakeries

Top in-store bakery executives share tips and best practices for generating sales and profits in the mostly impulse oriented bakery market....More
Sep. 17, 2012

Article

How Salty Tart makes every square foot count 2

Former pastry chef Michelle Gayer and her namesake Minneapolis bakery have caught the attention of this burgeoning food city, turning out Old World pastries and bread in a 400-sq.-ft. stall in Midtown Global Market....More
Sep. 12, 2012

Article

Unsung heroes give bread a boost 3

Seeds are a great yet often overlooked source of nutrition and flavor in baked products....More
Sep. 13, 2012

gallery

Turn pre-made decorations into custom tiered cakes

Create unique designs quickly by making decorations available from suppliers into your own, one-of-a-kind cakes. With a few simple tweaks, you can offer designs unlike your competition.
Sep. 12, 2012

Article

The 10-year mural project

Bredenbeck's Bakery prepares to unveil a community-supported mural....More

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