Brides are more connected and educated than ever before. They want a wedding cake that is unique and all about them, and decorators are finding ways to make that happen....More
The editors catch up with a few of the bakery operations covered by Modern Baking in its first year of publication. Unsurprisingly, all of the businesses have gone through major changes in the past quarter century....More
A peek at the evolving product trends and baking industry innovations of the last 25 years reveals that while times may change, bakers’ passion and determination to keep customer coming back stays the same....More
Successes in the bakery industry can sometimes go unheralded, but here are 10 bakeries, allied companies, decorators and pastry chefs who have uniquely contributed to the baking community....More
Consumers are increasingly aware of their diet and seeking ‘good-for-them’ food; many bakers are responding by producing ‘good’ grain bread. However, what makes one grain or flour better than another?...More
Modern Baking is calling all in-store bakeries Do you work for one of the best in-store bakeries in the United State? If so, submit your application for Modern Baking’s In-store Bakery Operation of the Year. Applicants will be judged on management ......More
Since supermarkets began adding bakeries to their stores, retail bakery owners and in-store bakery directors have been in competition–fighting for the same dollars. But that may be changing....More
Farmers’ markets continue to grow in popularity, and they can be effective means to expand a bakery’s brand, but they are not without challenges....More
Mobile desserts vendors are carving out their own niche within the urban retail baking market despite unpredictable weather, ambiguous legislation and jockeying with bricks and mortar competitors....More
Growing a business is never easy, but owners Michael and Cheryl Manni have remained dedicated to the principle of providing the best
environment for both customers and employees....More
When Charlie Tola dreamed of opening a business, he pictured an Italian-American bakery; however, the Fresh Meadows neighborhood demanded something different. For the last 12 years, the bakery and neighborhood have adapted to one another....More
Bakery products without common food allergens are no longer just for consumers on restricted diets. Bakers share marketing tips to gain the most sales from free-from product lines....More
Made with wholesome, natural ingredients and white whole wheat, Bake'n Joy's PanFree® Predeposited Muffin Batters bake up to delicious, moist muffins customers will love....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
