Retail Baking
Everybody loves Sticky Fingers buns
Doron Greenblatt Petersan and Kirsten Rosenberg are serious about their commitment to a vegan lifestyle. But it is their lighthearted approach to marketing...
Extras buoy the bottom line
Retail bakeries share how they generate more foot traffic and greater sales during traditionally slow periods by implementing peripheral product lines,...
The Workbench
Q: What is rope? P.R., Providence, R.I. A: Rope is a bread disease that is caused by the breakdown of starch and protein in the loaf, and it produces...
2007 Retail Bakery Survey
With no room for mediocrity in the retail bakery business, bakery operators are reshaping their businesses for growth. Learn where they are investing...
The Workbench
Q: What can you use cocoa nibs for? Galin, via e-mail A: Cocoa nibs are simply roasted cocoa beans separated from their husks and broken into small bits....
How Atwoods Bakery captivates customers
Owners Mark and Rhonda Atwood channeled more than 30 years of business acumen into their dream bakery. They created a retail experience that helped double...
Why Bleeding Heart bakes with a mission
This organic bakery in the heart of Chicago is literally the realization of a dream for Owner Michelle Garcia. With many vegan products, including the...
Why Customers say yes to SoNo
For his third retail baking venture, John Barricelli wanted to bring really fresh bread and pastries to Connecticut. In less than two years, SoNo Baking...
The Workbench
Q: With the cupcake craze continuing, we would like to add additional varieties. Do you have a unique formula? - D.H., Manhattan, Kan. A: Try this variety....
Why Seven Stars remains true to its roots
Since Lynn and Jim Williams opened Seven Stars Bakery, their philosophy has always been to keep it simple. The new commissary allows the bakery to add...
Workbench
Q: We want to make krumkake. Krumkake is a large thin cookie made from batter poured into an embossed mould with hinged plates and is very popular in...
Busken debuts Cake Town
A well-established Cincinnati bakery chain is shaking up its cake line and inspiring local enthusiasm for extravagant celebration cakes.After 78 years...
ABE addresses the business of baking
Decorated cakes drew many attendees and shared the spotlight with small business discussions as prominent show features. by Matt Reynolds, assistant editor...
How Concannons diversified its product line
by Edward M. Lee, editor emeritus The Concannons contracted with a national firm to supply the bakery with a variety of logo tins, including collegiate...
The Workbench
Q: What are the seeds that are sprinkled on naan bread? I believe they are onion seeds, but my co-worker does not agree. Andre, via e-mail A: Nigella...
