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Grand Central Bakery continues Seattle expansion

10.18.2018

The bakery-cafe chain recently opened its fourth location in the city, with plans for a fifth.

Kontos Foods to hold second annual Culinary Challenge

10.15.2018

The artisan bread and Mediterranean food company is partnering with The Culinary School at Eva's Village for the competition.

Mexican bakery looks to trademark hybrid pastries called manteconchas

10.12.2018

By Brian Amick

El Manantial bakery is involved in a trademark dispute over a new product it claims to have created.

Chicago bakery combines Mexican heritage and French technique

10.11.2018

By Brian Amick

Pan Artesanal is bringing some less traditional pastries and breads to the city.

Baker's Workbench: PHO-Free Solutions for Layer Cakes

10.11.2018

By John Unrein

Stratas Foods demonstrates using PHO-free solutions to make layer cakes.

Dirty bread trend takes over Asia

10.11.2018

By Brian Amick

The messy pastry is the latest bakery craze in China and surrounding countries.

Wisconsin bakery's kringle wins "Coolest Thing Made in Wisconsin"

10.10.2018

By Brian Amick

Uncle Mike's Bake Shoppe won the statewide vote with its Sea Salt Caramel Pecan Kringle.

Porto's launches Bake at Home frozen product line

10.09.2018

By John Unrein and Brian Amick

The Southern California bakery's new frozen product line will be shipped with baking instructions to customers across the country.

Starbucks makes a splash with Princi

10.05.2018

By John Unrein

Starbucks opened its first standalone Princi bakery in late July.

Freed’s Bakery set to open second location this weekend

10.04.2018

By Brian Amick

The baking institution will debut a dessert shop in North Las Vegas on October 6.

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Dawn Foods' research-backed insights reveal four trends shaping the future of sweet bakery around the world.

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Pastries
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Grand Central Bakery continues Seattle expansion

Kontos Foods to hold second annual Culinary Challenge

Mexican bakery looks to trademark hybrid pastries called manteconchas

Chicago bakery combines Mexican heritage and French technique

Baker's Workbench: PHO-Free Solutions for Layer Cakes

Dirty bread trend takes over Asia

Wisconsin bakery's kringle wins "Coolest Thing Made in Wisconsin"

Porto's launches Bake at Home frozen product line

Starbucks makes a splash with Princi

Freed’s Bakery set to open second location this weekend

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Global Bakery Trends 2025

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