Specialty Wholesale Baking
Rossmoor Pastries treats all customers like celebrities
Rossmoor Pastries in Signal Hill, Calif. is about 30 miles from Hollywood, and has made cakes for celebrities, such as Miley Cyrus, Elizabeth Taylor,...
Bakers learn the latest in healthful baking
In a tough economy, bakers are looking for ways to offer what consumers want, and healthful foods continue to be a growing trend. Healthy Baking Seminar...
Flax seed rye attributes run deep
The origin of flax seed rye bread is due entirely to the lamentable presence of old bread. Sales of organic 100 percent sourdough rye pullman bread were...
Desserts International thrives under new leadership
Kalamansi Crunch, Red Grits, Lemon Excelsior-the names are intriguing; chocolate velvet, chestnut spaghetti, vanilla snow-the descriptions evocative....
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...
Business Sense: Hoppy birthday–beer and cake combinations turn heads
With the exception of cake, nothing says like beer. A Federal Way, Wash., couple who specialize in retailing rare and hand-crafted beers found a way to...
Grimaldi's adapts for its second century of success
In the early 1960s, Ridgewood, in the borough of Queens, N.Y., had nearly 50 bakeries. Today, only four bakeries are operating. In 2009, family-owned...
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...
Desserts key to in-store sales
As a key component to supermarket in-store bakery sales, the dessert category continued to grow nationally during the 52-week period ending July 26, 2008....
Part IV: Ingredient prices challenge profitability
The rapid, steep increase in ingredient and fuel costs has forever changed the accounting landscape for bakeries. To keep up with the increased costs...
How Berkshire Mountain Bakery manages growth
Bigger wasn’t better for this Housatonic, Mass. specialty wholesale bakery. Owner Richard Bourdon reorganized his staff and revised his production schedule; today, with more than $1 million in sales, the bakery is profitable....
Extreme variety pays dividends, spurs growth
While the baking industry as a whole is grappling with tough economic times, Pane d’Amore has increased sales 30 percent this year, and is earning five times more than projected after five consecutive years of growth....
Part III: Manage Retail Prices For True Profit
While retail bakers increased prices this year to counter skyrocketing commodities costs, did they raise them enough? Bakery owner Karl Schmitt shares his methods for answering this question and scrutinizing bakery profit and loss reports (P&Ls) in this challenging economy....
Whole grains strike a chord with customers
Whole grains remain among the leading bakery product trends, but sales growth has slowed. Promoting whole grains has revived consumer awareness of the healthful side of baking and encouraged other health-oriented niches, such as gluten-free and all-natural/organic, to gain momentum....
Steve Barnhart generation next
In 2007, Steve Barnhart became the nation’s youngest CMB, and he hasn’t stopped there. As the R&D specialist at Highland Baking Co., Northbrook, Ill. he is surprising and impressing some of baking’s elder statesmen....
