Solveig Tofte, Turtle Bread Co. Solveig Tofte had always wanted to learn a trade, something that she knew she could sustain her. When her work in the...More
INGREDIENTS LBS. OZS. METRIC METHOD STARTER Bread flour 13.25 375 g Mix for 3 minutes. Final dough temperature should be 75F. Water 13.25 375 g Starter...More
Claybaker, baker and owner of Marquette Baking Co., Marquette, Mich., left a successful engineering career to open a bakery. How did you get your start...More
Asheville, N.C., is a sort of crossroads. It is Appalachian to the core, but its temperate climate makes it attractive both to Northerners seeking shelter...More
INGREDIENTS LBS. OZS. METHOD FILLING Figs, dried 2 Combine and simmer over medium heat until thickened, about 15 minutes. Cool. Sugar 1 12 Walnuts, chopped...More
Some bakers might say it's a sin to even consider changes to the croissant. After all, it is a pastry enjoyed by Europeans for hundreds of years and by...More
For many people, pie conjures images of home and comfort. Pie dough traditionally was made with either lard, all-purpose vegetable shortening or both....More
Add new flavor profiles to products or create gluten-free items by incorporating ancient grains into existing formulas. This teff apple pie provides a nutty contrast to tart apples....More
With the Oscar hosts recently announced, Hollywood's attention is turning to the awards season, especially the Academy Awards. While your bakery may not...More
That people need to eat is a constant, but how they eat is always evolving. Forces are at work, both invisible and in plain sight, that stand to change...More
The word cereal in Latin-based languages was taken from Ceres, the Roman goddess of grain and agriculture. The world's diet has centered around cereal-based...More
Longtime head baker at Portland's well-known Pearl Bakery and member of 2002 Baking Team USA, Healea is more than a year into owning his own bakery in...More
The kouing aman, a specialty pastry that originated in 1865 in northwestern France, is a perfect fit for the national obsession with sweetness, saltiness...More
Loyal customers of Clear Flour Bread Bakery, Brookline, Mass., are patient. Consider that they wait in queues often stretching 50 ft. or more down the...More
Available in the same flavors as the original size, Otis Spunkmeyer's 2.25-oz. muffins allow operators to offer customers a variety of options to perfectly suit their needs....More
Zulka Pure Cane Sugar preserves the natural properties of the sugar cane plant, while retaining a flavor profile that’s as close to fresh sugar cane as possible....More
