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Modern Baking October 2012

  • Oct. 5, 2012
    Article

    Don't forget your sales staff

    Your sales staff is the first and last impression of your bakery. Train them well....More
  • Oct. 8, 2012
    Article

    In-store Sales Tracker: Donut sales increase slightly

    Donut sales trended up slightly in the in-store bakery for the 52 weeks ending June 30, 2012....More
  • Oct. 10, 2012
    Article

    The Workbench: October 2012

    Bakery Workbench with Klaus Tenbergen, October 2012...More
  • Oct. 10, 2012
    Article

    Huckleberry apple crisp

    This warm, savory crisp balances sweet, tart fruit with rustic walnuts and oats for a dessert that’s quintessentially fall....More
  • Oct. 9, 2012
    Article

    Say it with cookbooks

    Give the gift of cookbooks this holiday season....More
  • Oct. 10, 2012
    Article

    The Trendy 10: Bakery game changers

    Modern Baking explores 10 consumer trends that could make a difference in your bakery in the months to come....More
  • Oct. 10, 2012
    Article

    Hy-Vee's bakery of the future

    With the opening of its new flagship store in Urbandale, Iowa in August, the 235-unit chain invested heavily in reformulating its bread program and revamping its pastry products and sweetgoods. This service-oriented bakery is the new blueprint for Hy-Vee....More
  • Oct. 8, 2012
    Article

    Bug out for cupcake cakes

    These bug-themed cupcake cakes are an easy way to add shaped “cakes” to your decorated cake lineup....More
  • Oct. 5, 2012
    Article

    The original red envelope

    Merritt's Bakery owner Larry Merritt talks about the inspiration behind the now-ubiquitous red envelope promotion and the benefits of sharing good ideas....More
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