Brian Amick
Brian Amick is the Digital Media Associate Editor of Bake Magazine. He has been at Sosland Publishing since 2016, covering the retail baking industry. Mr. Amick is a 2011 graduate of the University of Missouri.
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Johnny Doughnuts
The handcrafted doughnut shop in California is known for its use of local, organic ingredients, vegan and wheat free options. -
Lallemand Baking offers Clean Label Solutions
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.