A battle among the Americas for the Lesaffre Cup is set for IBIE in Las Vegas on Sept. 26-29. The Bread Bakers Guild's Baking Team USA 2010 will square...More
Modern Baking's annual Leadership Awards issue focuses on the bakers and bakeries who make anyone proud to be a part of the retail baking industry. It...More
The concept of a loyalty card in the retail world isn't new; customers patronize a store, the store rewards them, and the customers want to return. But...More
Schnucks starts bakers from scratch As a point of differentiation for Schnucks Markets, St. Louis, Bill Mihu, vice president of bakery, looked to create...More
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
Nashoba Brook Bakery converts virtual presence into real sales Nashoba Brook Bakery is famed for its artisan breads and technique. Fueled by a homegrown...More
Market of Choice relies on beautiful product When Christina Jessie became bakery sales manager for Market of Choice supermarkets, headquartered in Eugene,...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
There was a bustling atmosphere of trade shows of old at the Atlantic Bakery Exposition, held March 21-23 in Atlantic City, N.J. and presented by the...More
Keld Pedersen is a true American Dream success story, although, truth be told, he was pretty successful in his native Denmark as well. After apprenticing...More
How do you turn a simple cupcake into a coveted gift? How do you make sure a bread buyer can tell the white from the whole wheat without a second glance?...More
When the 14th Atlantic Bakery Expo gets underway, baking might be the focus, but discussions also will include the elephant in the room. The dynamite...More
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...More
The more things change, the more they stay the same at Jarosch Bakery. It was 50 years ago that owner and president Ken Jarosch's grandfather, George,...More
In 2008, after several years of mostly flat sales, Richard Stolz, owner of Supreme Bakery, West Orange, N.J., knew he would have to take a big risk if...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
Levain Bakery, home of the large, 6-oz. cookie, isn't so big itself with retail and production space of only 500 sq. ft. This is only one of the Manhattan...More
The Seppi family’s second generation looked to the bakery’s French origins to formulate its future. The efforts included rebranding, restructuring the product line and renovating the retail store....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 camera is friendly to Atlanta-based cake decorator Ashley Vicos. Her on-screen charisma is catching some television producers' attention. Describe...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
The newest generation of S500 bread improver from Puratos offers additional dough tolerance and security in processes such as retarded fermentation and short freezing....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
