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Modern Baking February 2013

  • Jan. 28, 2013
    Article

    Size does matter

    The Subway sandwich chain learned the hard way that customers take its footlong claim quite seriously....More
  • Feb. 1, 2013
    Article

    In-store Sales Tracker: Indulgent flavors drive growth

    Retailers continue to add more premium and indulgent items to the in-store bakery product line, and consumers are responding positively....More
  • Jan. 29, 2013
    Article

    The Toolbox: February 2013

    Equipment Toolbox with Keith Grant, February 2013...More
  • Jan. 29, 2013
    Article

    The Workbench: February 2013

    Bakery Workbench with Klaus Tenbergen, February 2013...More
  • Jan. 30, 2013
    Article

    Walnut and anise biscotti

    Walnuts and dried fruit add contrasting textures to this biscotti that's lightly spiced with anise seed and lemon zest....More
  • Jan. 29, 2013
    Article

    Sweet & salty peanut butter cookies

    Satisfy customers’ sweet and salty fix with peanut butter cookies studded with crunchy broken pretzel pieces....More
  • Jan. 30, 2013
    Article

    In-store bakery regional outlook–Boston

    The Northeast region and Boston continue to outperform the rest of the country in the in-store bakery, but competition is tight. The region’s top players look to court a highly educated, food-savvy population by emphasizing their fresh departments, including bakery....More
  • Jan. 31, 2013
    Article

    How 2tarts trades on happiness 4

    Sisters April Weilbacher and Ashley Landerman focus on producing quality bakery products completely from scratch using basic ingredients, and the citizens of New Braunfels, Texas are responding....More
  • Jan. 29, 2013
    Article

    How Maine does 'local'

    In rural states like Maine, artisan bakery owners face a set of challenges unique to their geographic location and the demographics of the population....More
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