This specialty desserts manufacturer creates points of differentiation to excite consumers and breathe life back into the foodservice dessert category....More
Harnessing the marketing power of social media can be daunting to bakers who spend more time behind a bench than behind a computer. However, computer savvy is not required to mount a successful campaign....More
More bakeries are turning to sustainable building practices when they renovate or expand. However, going green can be as simple as reducing waste....More
No federal regulations exist for what constitutes a natural ingredient or product, leaving the term open to interpretation. Not surprisingly, consumer skepticism is increasing...More
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...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
More than 1,000 baking companies convened on 30 acres of hall space at the 2009 iba exhibition in Dsseldorf, Germany, last month. The now 60-year-old...More
Healthy Baking Seminar East, presented by Baking Management and Modern Baking, was held in Boston on Sept. 23, in conjunction with Natural Products Expo...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
Rossmoor Pastries in Signal Hill, Calif. is about 30 miles from Hollywood, and has made cakes for celebrities, such as Miley Cyrus, Elizabeth Taylor,...More
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...More
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...More
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...More
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...More
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...More
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...More
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....More
The rapid, steep increase in ingredient and fuel costs has forever changed the accounting landscape for bakeries. To keep up with the increased costs...More
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....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
