The Johnson & Wales University International Symposium on Bread, the preeminent gathering of global thought leaders in the bread industry, is being held virtually and started May 17.

The specialty festive loaf is baked with tart cranberries, blueberries and dusted with flour.

The bakery is influenced by the Mexican state of Oaxaca, a region well known for its distinctive cuisine and authentic breads.

From bakers yeast and sourdough bacteria fermentation to enzyme technology solutions, bakers can improve product quality while keeping a clean label. Achieve a fine cell structure, good resilience and a uniform crumb structure in your finished breads.

From Force to Franchise offers qualified individuals the opportunity to purchase a Wetzel’s franchise at a significant discount.

The award-winning blogger and baker will develop custom recipes on the company's website.

Courtesy of the California Strawberry Commission, these muffins are perfect for National Strawberry Month in May.

The seventh edition of the national bread-baking competition takes place virtually on Wednesday, June 9.

This year's Johnson & Wales University International Symposium on Bread will take advantage of new technology in order to present a virtual series featuring the biggest names and newest ideas in the world of bread baking.