This month, we honor Bit of Swiss Bakery, Stevensville, Mich., as our industry’s gold standard by naming it Modern Baking’s Retail Bakery of the Year....More
A business is nothing without its employees, and bakeries are no exception. This especially holds true for this year’s Retail Bakery of the Year, LaSalle Bakery in Providence, R.I....More
Every summer, Modern Baking’s editors take a step back from our usual routine of feature writing to take a look at the industry as a whole and focus on several bakeries that really do something right...More
As bakers, you make decisions every day. Some are small, like what color sprinkles should go on the cupcakes today, but others are bigger, like is time to raise prices......More
At the recent BEMA Winter Summit, Thierry Reunbrouck, regional merchant bakery operations of H.E.B. and one of the conference speakers, briefly mentioned that with the spate of food/baking/decorating TV shows, customers are more aware of trends than ever, and those trends change rapidly....More
Sometimes the stars align. I recently visited Portland, Ore., and besides taking some time to see family, hike a mountain and visit some
truly amazing bakeries...More
The Retail Bakers of America (RBA) is excited to announce changes in its organizational structure designed to adjust to the changing needs of its members and the baking community...More
In an uncertain economy, people often behave like squirrels in autumn, hoarding everything they come across for a day when the situation will get worse...More
A poll conducted on behalf of
the U.S. Chamber of Commerce reveals
that small business owners are much
more pessimistic about the economy
than the average voter...More
Russia’s recent announcement that it is extending its ban on grain exports until the end of next year once again sent wheat futures prices soaring...More
Holy buckets of excitement, Batman! This month features Modern Baking's annual Retail Bakery of the Year award, and while it usually generates a certain...More
For several years, the food scene has been populated with fusion foods and preparation styles that use ingredients or production techniques in unexpected...More
This month is Modern Baking's biennial Supermarket Bakery Research issue. It is meant to be a barometer of how the industry is faring, and may provide...More
A few months ago, when I shared the adventures of my great Parisian Macaron Taste Test, I talked about bakeries needing to decide where they fell on the...More
As this issue was coming together, I was struck by the juxtaposition of people wanting to save the planet (going green) and also wanting to let everyone...More
There is nothing like attending a trade show to rejuvenate and reinspire. This month is full of bakery shows, one of which is Europain in Paris. Walking...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
