Retail Baking
Retail bakers upbeat in down economy
What a difference two years makes Since Modern Baking last conducted its retail bakery survey in 2007, bakers have endured sky-high commodities prices...
Richard Reinwald: going forward
New Retail Bakers of America (RBA) President Richard Reinwald talks about his ideas for the future of the RBA and the baking industry. You were recently...
Sweeten bakery sales with ancillary products
You already have customers craving your cakes and cookies, pining for your pies and drooling over your Danish. But a growing number of operators around...
Formula Exchange–Double peanut butter nugget cookies
INGREDIENTS LBS. OZS. METHOD Butter or margarine, softened 1 Mix until well blended. Brown sugar 2 Reese's Pourable Peanut Butter or Reese's Peanut Butter...
Bakers weigh responses to web reviewers' barbs
Yelp.com, a website designed to act as a democratic compendium of business and restaurant reviews, is drawing the ire of bakers and restaurateurs. The...
Bakers to Watch–Michelle Garcia
The Bleeding Heart Bakery, an organic retail bakery in Chicago, is the culmination of a dream for owner Michelle Garcia. Her attitude toward life is reflected...
Retailers run lean to preserve profitability
The global economic recession has not been good for most businesses, but small businesses have been hit hardest. For the resilient retail baker, though,...
Christine Nordstrom raises the bar in Florida
As owner of Wired Whisk Bakehouse in Sarasota, Fla., Christine Nordstrom is providing fresh, scratch-made cupcakes, cookies, cakes and pastries for both...
The Ambrosia Bakery meets lofty standards
For the past two decades, the baking industry has seen an influx of corporate refugees who trade in their briefcases for bakery whites. The Shermans,...
Industry Roundtable–Focus on innovation
Compared to other years in recent history, 2008 was one of the most challenging for bakery businesses in every sector of the industry. Unprecedented ingredient...
Bakers sought ideas at ABE
The thirst for ideas was evident at the American Bakery Expo (ABE), held last month in Atlantic City, N.J. An estimated 4,600 attendees took part in educational...
Home is where the hearth oven is
Most people do not like to take their work home with them. Steve Nelson, a baker in St. Joseph, Minn., is not one of those people. After two years of...
Bakeries appeal to discerning customers
It may seem odd to discuss upscaling product lines while in the throes of a volatile market. After all, consumers have less overall buying power and are...
Eat two cupcakes, and call me in the morning
So what's the deal with cupcakes? Trends usually fade, but the cupcake craze remains in full bloom. The television show credited for making cupcakes cool...
Bakery Nouveau finds synergy in West Seattle
Thank you for opening, a customer calls to William Leaman as she leaves Bakery Nouveau, her arms laden with bread. Thank you for coming, he calls back....
