Breads - Articles - Page 71

SLIDESHOW: Specialty Ingredients, Sourdoughs & Whole Grain

01.21.2020

Welcome to the wonderful world of bread experimentation, where bakers are pushing the envelope of creative expression with unique flavors of sourdough and whole grain breads.

Why gluten-free is here to stay

01.17.2020

By John Unrein

As consumer interest in gluten-free products has grown, the category has transitioned from a niche to a mainstream market segment.

La Farm Bakery to open café in Raleigh-Durham International Airport

01.17.2020

By Brian Amick

The North Carolina bakery is set to bring its products to Terminal 2 of the airport.

Colectivo launches gluten-free, vegan bakery items in Wisconsin

01.17.2020

By Brian Amick

The coffee brand has expanded the use of progressive ingredients like alternative sweeteners, oat and nut flours at its cafes.

Featured Formula: Almond Cranberry Streusel Muffins

01.17.2020

By Staff

Courtest of American Almond, these muffins are made with a delectable almond paste.

2020 vision: Alternative flours and ancient grains

01.17.2020

By John Unrein

In an exclusive interview with Bake magazine, Jonathan Davis, senior vice president of innovation at La Brea Bakery, shares his vision of influential trends coming to the forefront of the craft bread sector in 2020.