Retail Baking

Workbench 

Jul 1, 2005

Question: What is caster sugar and where can I find it in the U.S.? R.P., Madison, Ind. Answer: Castor or caster sugar is the name of very fine sugar...

Workbench 

Jun 1, 2005

Question: I would like to bake whole wheat pie crusts and chocolate pie crusts. Do you have any formulas? H.J., Exton, Pa. Answer: For chocolate pie dough,...

Chicago educates bakers at Marketplace 2005 

May 1, 2005

The Bakery Arts & Cake Display showcased some of the best products Chicago bakeries have to offer, including this display of Chicago hallmarks. At the...

The Workbench 

May 1, 2005

Question: Should we use rye flour or bread flour to make sourdough starter? T.R., Kalamazoo, Mich. Answer: The best sours are made using either a clear...

The Workbench 

Apr 1, 2005, Modern Baking staff

Question: Some of our formulas call for blanched almonds, which we do not stock. How do I make my own? John, via e-mail Answer: Blanching means to make...

How proficient systems spur Porto's Bakery's success 

Apr 1, 2005, Katherine Martin

By Katherine Martin associate editor Modern Baking Editor, Heather Brown (center) awards Porto's Bakery's management, (from left) Tony Salazar, vice president,...

The Workbench 

Mar 1, 2005

Question: What are the characteristics of the different vanilla beans? E.L., Tucson, Ariz. Answer: Bourbon vanilla is creamy, brown, haylike and sweet...

RBA's Marketplace finds home in Chicago next month 

Mar 1, 2005

This year's Creative Decorating Competition is one of the events that will be open to the public to help promote the baking industry. The Bakery Arts...

How Bennison's reaches new markets  

Mar 1, 2005, Ed Lee

by Edward Lee, editor emeritus Bennison's at a glance Location: Evanston, Ill. Web site: www.bennisonscakes.com Management: Guy Downer, Certified Master...

The Workbench 

Feb 1, 2005, Modern Baking staff

Question: Would you share a formula for a sweet potato custard pie?C.M., Murfreesboro, Tenn. Answer: Here is a great formula. Sweet potato custard pieIngredientsMetricLbs.Ozs.Sweet...

Tour top Chicago bakeries  

Feb 1, 2005, Modern Baking staff

Dinkel's Bakery has been a Chicago institution for more than 80 years. Swedish Bakery is set up for efficient production.Weber's Bakery serves a diverse...

How McArthur's maximizes efficiency 

Jan 1, 2005, Beth D'Addono

RANDY MCARTHUR, C.E.O. OF MCARTHUR'S BAKERY in St. Louis, thinks the small, retail bakery business is in crisis. The second-generation baker believes...

The Workbench 

Jan 1, 2005, Modern Baking staff

Question: We are using a lot of crme frache, but want to make our own. Can you help? J.G., via e-mail Answer: To make crme frache, you need heavy cream...

How Wild flour connects with its community 

Dec 1, 2004, Katherine Martin

by Katherine Martin, associate editor Dolly Mertens Wild Flour Bakery Caf, located in a downtown Milwaukee shopping mall, offers wrapped products, such...

Workbench 

Dec 1, 2004

Question: What gives the distinctive flavor to a traditional linzertorte? E.H., Salina, Kan. Answer: Finely ground hazelnuts, orange and lemon zest as...

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Do you have one of the best retail bakeries in the nation or would like to nominate someone who does? If so, submit your application for Modern Baking's 2012 Retail Bakery of the Year. Applicants will be judged on management systems, product quality, training programs, merchandising and marketing plans, sales and industry service. The winner will be featured in Modern Baking magazine. Applications for the 2012 Retail Bakery of the Year must be received by May 30. Click here for the application.

The Baking Blog

Katie Martin	Maggie Hennessy

Check out The Baking Blog for Modern Baking editors' posts from the recent Euorpain and Atlantic Bakery Expo shows.

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