While retail bakers increased prices this year to counter skyrocketing commodities costs, did they raise them enough? Bakery owner Karl Schmitt shares his methods for answering this question and scrutinizing bakery profit and loss reports (P&Ls) in this challenging economy....More
Bigger wasn’t better for this Housatonic, Mass. specialty wholesale bakery. Owner Richard Bourdon reorganized his staff and revised his production schedule; today, with more than $1 million in sales, the bakery is profitable....More
While the baking industry as a whole is grappling with tough economic times, Pane d’Amore has increased sales 30 percent this year, and is earning five times more than projected after five consecutive years of growth....More
Bakery operators only raise prices when they have to. Most bakers, from the smallest retailer to the largest wholesaler, have had to more often and by...More
In 2007, Steve Barnhart became the nation’s youngest CMB, and he hasn’t stopped there. As the R&D specialist at Highland Baking Co., Northbrook, Ill. he is surprising and impressing some of baking’s elder statesmen....More
On occasion, bakers of fresh product need to reflect on what is right about their trade. This year, the need to focus on the positive is even greater...More
Bread has been a staple in the human diet for at least 6,000 years. Archaeological digs suggest it may have been consumed for at least 10,000 years. Olives...More
When Bartolo (Buddy) Valastro Jr. began working in the cake decorating department of his familys bakery in Hoboken, N.J., he was simply filling in where...More
Tom Ivory is the first to admit that it has been somewhat of a roller coaster ride for Baker Street Bread Co. It has gone from a $1 million retail operation...More
This organic bakery in the heart of Chicago is literally the realization of a dream for Owner Michelle Garcia. With many vegan products, including the...More
Mazur's offers a variety of packaged products for easy grab-and-go and impulse purchases Much of Mazur's production is done by hand, including icing mini...More
By Keith Seiz contributing editor (from left) Bert Cohen, Marvin Rea and Scott Mandell Sorghum flour, pure cane brown sugar, fruit juice concentrates,...More
As the number of specialty wholesale bakeries steadily grows, foodservice and retail food operators in many metropolitan markets find themselves sitting...More
Baker Curt Stave pulls a hot rack of Saint Agnes hamburger buns from the oven.Hamburger buns as dry as hockey pucks. A problem for Minnesota hockey fans...More
Lyle and Kerry Feigenbaum have grown Scholars Inn Bakehouse to three locations and $3.5 million in sales.Branding is important to most bakery operators....More
Owner Alex Gori, here with his wife Teresa, designed his new bakery to fit his custom needs.Taking over an existing bakery and remodeling a retail space...More
Partners in business and marriage, Tammie and M.J. Coe share a 1,600-sq.-ft. production facility for her Tammie Coe Cakes and his MJ Bread.Conventional...More
In Fort Lauderdale, Fla., locals and visitors may look forward to days of la dolce vita, but many prefer to start the day with something a little less...More
Specialty wholesale bakeries, those smaller wholesalers who pursue tightly defined marketing niches, commonly evolve from the ranks of full-line retail...More
by Marilyn Odesser-Torpey, contributing editor Franklin Street AT A GLANCE Company name: Franklin Street Bakery Location: Minneapolis Primary business:...More
Making a terrific product is no guarantee of success in any bakery. And, the business of wholesale bakery products is no different. The reality of wholesaling...More
Two decades ago, getting mainstream consumers to buy her French Meadow Bakery organic breads was more than just a hard sell for Minneapolis entrepreneur...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
