Workforce

Rubicon Bakers looks to bake a better world

03.21.2019

By John Unrein

At Rubicon Bakers, the mission revolves around giving employees a second chance.

James Beard Foundation announces Outstanding Baker and Outstanding Pastry Chef Award semifinalists

03.04.2019

By Brian Amick

20 semifinalists have been chosen in both the Outstanding Baker and Outstanding Pastry Chef categories.

The French Pastry School to support aspiring pastry artists and bakers with new scholarships

01.29.2019

By Brian Amick

The French Pastry School Scholarship Foundation will help Pastry and Baking, Cake, and Bread students.

We asked professional bakers what they most want for their bakeries for Christmas

12.21.2018

By Brian Amick

Bakers from coast-to-coast responded with everything from equipment to skilled labor.

Bake Twentyfive: Mitch Stamm

12.20.2018

By John Unrein

In our final edition of Bake Twentyfive, we profile Mitch Stamm, widely known in the craft baking industry for his expertise in sweet and savory viennoiserie.

Bake Twentyfive: Harry Peemoeller

12.19.2018

By John Unrein

Peemoeller is a professor of Bakery and Bread Studies at Johnson & Wales University in Charlotte, North Carolina.

Bake Twentyfive: Pierre Zimmermann

12.18.2018

By John Unrein

Zimmermann has shared his craft for many years, training and enlightening many fellow bakers along the way.

Bake Twentyfive: Nicky Giusto

12.17.2018

By John Unrein

Giusto is a fourth-generation miller and baker who grew up in the world of bread.

Bake Twentyfive: Mike Terry

12.14.2018

By John Unrein

With more than 30 years of experience in cake decorating, Terry has helped educate many professional and aspiring cake decorators.

Bake Twentyfive: Karen Bornath

12.13.2018

By John Unrein

Bornath is the Program Director for Hot Bread Kitchen's Bakers in Training.

Workforce
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Rubicon Bakers looks to bake a better world

James Beard Foundation announces Outstanding Baker and Outstanding Pastry Chef Award semifinalists

The French Pastry School to support aspiring pastry artists and bakers with new scholarships

We asked professional bakers what they most want for their bakeries for Christmas

Bake Twentyfive: Mitch Stamm

Bake Twentyfive: Harry Peemoeller

Bake Twentyfive: Pierre Zimmermann

Bake Twentyfive: Nicky Giusto

Bake Twentyfive: Mike Terry

Bake Twentyfive: Karen Bornath

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