Bake Twentyfive: Nicholas Lodge
Trends
11.19.2018
By John Unrein
Lodge is the owner of the International School of Sugar and Confectionary Arts in Atlanta, and has traveled to 26 different countries teaching courses in cake decorating and sugar arts.

Recent survey finds top holiday pie in every region of America
Products
11.19.2018
By Brian Amick
Whole Foods names top food trends for 2019
Trends
11.19.2018
By Brian Amick
St. Louis bakery uses small cakes to introduce flavors
Products
11.19.2018
By John Unrein

ADM and General Mills receive award for sustainability project
Food Safety
11.19.2018
By Holly Demaree-Saddler
Pastry chef shares recipe for unique holiday cheesecake
Products
11.16.2018
By Brian Amick
Dunkin’ introduces holiday menu items
Products
11.16.2018
By Brian Amick

Products Sweet Goods
Christmas is the time to play with products and designs
Products
11.19.2018
By John Unrein
Cake and cookie shops across America are getting ready for the most magical time of the year.
Products Business Management
Private equity firm acquires artisan bakery Bäckerhaus Veit
Products
11.16.2018
By Eric Schroeder
Swander Pace Capital adds to its growing portfolio with the Canadian artisan bakery.
Finishing
Icings and fondants evolve to save cake decorators time
Finishing
11.16.2018
By John Unrein
Cake decorators today are looking to create more elaborate, over-the-top designs.
Products Cakes
Slideshow: Creative Cakes in Tinley Park, Illinois
Products
11.16.2018
By Staff
Creative Cakes has become a beacon of baking excellence on Chicago’s South Side.
Trends Workforce
Bake Twentyfive: Jacquy Pfeiffer
Trends
11.16.2018
By John Unrein
Chef Jacquy Pfeiffer is the president and founder of The French Pastry School in Chicago, one of the leading pastry institutions in the world.

RECOMMENDED ARTICLES

Products Pastries
San Antonio bakery creates new hybrid pastry
Products
By Brian Amick
La Panadería recently introduced the Croncha, a mashup of the croissant and the concha.
Business Management
Puratos announces new leadership for North American markets
Business Management
By Brian Amick
The moves will further focus the organization on customers and growth in North America.
Products Sweet Goods
Nathaniel Reid reinvents the neighborhood bakery in St. Louis
Products
By John Unrein
The bakery's approachable, world-class desserts have set it apart.

Slideshows

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Products

Products Breads
New York bakery creates pie version of chocolate babka for holidays
Products
11.15.2018
Breads Bakery's Babka Pie is considered by many to be one of the top pie flavors in America.
Products Foodservice
Panera now offering breakfast delivery
Products
11.15.2018
The company has launched breakfast delivery in 231 cities and towns nationwide.
Products Sweet Goods
Cinnabon rolls out new online gifting platform
Products
11.15.2018
The cinnamon roll bakery chain is giving customers the opportunity to send its products to their friends and family.
Products Sweet Goods
Mrs. Fields introduces new gingerbread cookie
Products
11.15.2018
The bakery chain will offer this nostalgia-inducing cookie beginning on November 23, Black Friday.
Products Pastries
Slideshow: Porto's Bake at Home
Products
11.14.2018
Southern California's Porto's Bakery & Cafe recently launched its innovative Bake at Home frozen product line.

Sponsored Content

In the Dough - Broadening the Portfolio
Lesaffre Yeast Corporation diversifies its portfolio with the acquisition of Delavau Food Partners. This acquisition brings in new ingredients and expertise in maintaining freshness and fortifying baked goods with nutrition.
In the Dough - Investing in the Future
The opening of Lesaffre’s new state-of-the-art blending facility in Cedar Rapids, Iowa ushers in a huge commitment to customer service.
In the Dough
Lesaffre Yeast Corp and Red Star Yeast celebrates the idea of bringing bakers together and providing industry-leading yeast and ingredients, its philosophy since day one.

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Trends

Bake Twentyfive: Ewald Notter
Trends
11.15.2018
Dunkin’ promotes new espresso experience with nationwide sampling events
Trends
11.14.2018
Bake Twentyfive: Michel Suas
Trends
11.14.2018

Equipment

Equipment Production
Slideshow: Corbion Innovation and Collaboration Center
Equipment
Corbion's new facility includes a full-scale baking lab, with a bakery analysis area for assessing the physical properties of doughs and batters or of finished products.
Equipment Production
Slideshow: Reiser Customer Center
Equipment
Bakers come to the Reiser Customer Center to experiment with equipment, their recipe, and new processes.
Technology Merchandising
Registration begins for IBIE 2019
Technology
The Western Hemisphere's largest baking industry event is expected to be bigger than ever in 2019.
Equipment Production
Slideshow: Bakon USA Food Equipment Showroom
Equipment
Located in Los Angeles, the Bakon USA Food Equipment Showroom is designed and equipped to feature its line of machines and innovative solutions.
Equipment Production
Slideshow: PreGel International Training Centers
Equipment
PreGel boasts 25 (and counting) state-of-the-art International Training Centers around the world, with five locations in the United States: Charlotte, North Carolina, Los Angeles, California, Fort Lauderdale, Florida, Chicago, Illinois, and Dallas, Texas.

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