Specialty Wholesale Baking

2011 Leadership Awards, Profitability - New Pioneer, Sweet Endings 

Jul 20, 2011

Bakery in the New Pioneer co-op, Coralville, Iowa, has been growing by leaps and bounds...

A new take on cocktail hour 

Jun 23, 2011, by Maggie Shea, associate editor

At Baked in a Cup, Ramsey, N.J., the cocktail of the day comes in cupcake form...

Sweet Endings sparks a dessert renaissance 

May 23, 2011, by Matthew Reynolds, managing editor

This specialty desserts manufacturer creates points of differentiation to excite consumers and breathe life back into the foodservice dessert category. ...

Whoopie pie war continues 

May 23, 2011

Maine threw the gauntlet when it introduced a bill in the state’s House of Representative to make whoopie pies Maine’s official state treat....

Interaction key at recent HBS West 

Apr 21, 2011

Attendees weren’t shy about asking questions and establishing a dialogue with experts at the recent Healthy Baking Seminar West. ...

February 2011 Workbench with Dr. Klaus Tenbergen 

Feb 23, 2011

Q: We want to add madeleines to our assortment. Can you provide a formula?...

Workbench 

Nov 1, 2010, Dr. Klaus Tenbergen

We are looking for a commercial-volume formula for a yeast-raised donut...

Muddy Paws Cheesecake marries artisan technique with elegance 

Jun 1, 2010, By Matthew Reynolds, managing editor

The mention of wedding cake conjures a specific image a tiered cake, usually white and covered in fondant. But Tami Cabrera has been winning converts...

Workbench 

Apr 1, 2010, Klaus Tenbergen

Q: Do you have a basic formula for short dough?Peter, via e-mail A: This formula is remarkably versatile and has almost unlimited variations. Short dough...

Workbench 

Mar 1, 2010, Klaus Tenbergen

Q: Many formulas call for half milk and half heavy cream. Can I just buy half and half from our suppliers?J.K., Troy, Mich. A: If you mix whole milk with...

The Workbench 

Feb 1, 2010, Klaus Tenbergen

Q: Do you have a formula for hand-rolled, scratch-made flour tortillas?Dan, via e-mail A: I have been very successful with this formula. Flour tortillas...

The Workbench 

Jan 1, 2010

Q: Do you have a beignet formula that can be used in a retail bakery?G.L., Raymondville, Texas A: This is one of my favorite formulas for beignets. Beignets...

2010 Baking Industry Forecast 

Jan 1, 2010, By Katherine Martin, Chief Editor

What a difference a year makes. At the beginning of 2009, optimism ruled the day. All the talk about the economy seemed to have the same refrain...

ARBE packs in strong educational track 

Dec 1, 2009, By Matthew Reynolds, managing editor

Bakers filled seminar halls seeking solutions to jump-start bakery sales in a scaled down expo. ...

Key drivers of Innovation 

Dec 1, 2009

Baking industry leaders discuss the factors influencing innovation at their respective businesses in this tough economic climate. ...

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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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