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Jory Downer shares his world-class pastry techniques
At the International Baking Industry Exposition, Jory Downer demonstrated the award-winning pastry that he, as part of The Bread Bakers Guild of America Team USA, produced at the 2015 Coupe du Monde de la Boulangerie in France.
An 'appetizing' sign for bagel growth
Black Seed Bagels opens a new hybrid concept in New York City's historic Chelsea Market.
Breadbot reflects interest in on-premise technology
Speed and convenience are key consumer benefits and motivators for using on-premise technology due to increasingly time-pressed lifestyles, according to a new Mintel report.
A flavor twist on innovative artisan breads
The French Pastry School’s Julien Otto puts a spin on old-world breads.
Lesaffre introduces Saf-Pro Artisan Fleurage
Using Fleurage as a topping, the baker does not need to produce several batches of dough to have a wide range of tasty breads.
Plant-based cheesy garlic biscuits
AAK USA’s newest organic solution, AKOPLANET™ 28-001 ORD, is made with a unique blend of organic coconut and organic sunflower oils.
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Sweetest Bakeries in America and Canada revealed
WWII veteran opens boozy bakery at the age of 93
Valrhona launches app for pastry professionals
Wisconsin bakery celebrates 70th anniversary with Brandy Old Fashioned Kringle
National Bakery Day 2019 Promotions
See what bakeries across the country are doing to celebrate National Bakery Day on Friday, September 27, 2019.
Global Bakery Trends
These top trends give a view on what’s happening in the marketplace, with consumer behaviors, and macro industry influences.
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