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bake magazine serves retail, foodservice, and intermediate wholesale businesses, focusing on tips, techniques, and trends designed to build traffic and profits. Follow other successful bakeries to learn their business strategies and operations.
Subscriptions to bake magazine are free to qualified readers actively engaged in the retail baking marketplace in the US and Canada. Subscriptions include bake's Special Report Digital Series. Access to the online archives is free.
For assistance call us at (800) 338-6201 or (816) 756-1000 outside the U.S. You can also email us at subscriptions@sosland.com.
Customer support is available between 8am - 5pm (Central time), Monday through Friday. Please allow up to two business days for a response when emailing us. If you are an existing customer, please include the email address used for your site account in all correspondence.
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Current Issues
Popular Galleries
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Power of Pizza: Attention to Crust
Technique and ingredients play a key role in getting to a desired pizza outcome. Paying attention to small details of the pizza making will result in producing amazing quality pizzas, whether thin and crispy or thick, bready pan styles. -
Power of Pizza: The Right Flour
A thin, crisp but chewy pizza calls for a high gluten strength and a protein level of 13 to 14 percent, while a thicker crust with a soft bite requires a lower gluten strength and protein level of 10-12 percent.