Bake

January 2020

Craft bread special report

The future of bread is moving in multiple directions

01.09.2020

Consumers want to know what ingredients are in the foods they are eating, and how these items can positively influence their health.

SLIDESHOW: Influential Trends Shaping the Future of Bread

01.16.2020

By John Unrein

There are a wide range of key consumer trends that are opening the door to new opportunities for success in the craft bread sector.

Understanding influences of the milling process

01.09.2020

By John Unrein

Two key factors drive the movement: increased supply of local specialty grains to support local and regional mills, and new mills at the retail and wholesale bakery level in efforts to complement — but not replace — existing flour supplies.

Producing whole wheat breads at larger scale

01.22.2020

By John Unrein

A new initiative involves a national group of craft bakers, millers, teachers, students and wheat breeders who joined forces to create pure and simple whole wheat sandwich bread that appeals to all.

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.

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.

Examining sourdough and its future potential

01.09.2020

By John Unrein

“Sourdough is deeply embedded in human history. For tens of thousands of years, we have been basing our culture on microbial ecology,” says Erin McKenney, Ph.D., a postdoctoral researcher at North Carolina State University.

Popular Galleries

Kohnen's Country Bakery

Located in historic downtown Tehachapi, California, Kohnen's is a delightful contemporary German bakery designed with Old World Charm.

Jane the Bakery

Owner Amanda Michael, who named her place after daughter Jane, opened her first San Francisco location in 2011, starting with pastries, breakfast and lunch items. A second store followed in 2013. Then came their “bursting at the seams” moment.

Our Publications

Bake

January 2020

Craft bread special report

Features

The future of bread is moving in multiple directions

SLIDESHOW: Influential Trends Shaping the Future of Bread

Understanding influences of the milling process

Producing whole wheat breads at larger scale

Why gluten-free is here to stay

2020 vision: Alternative flours and ancient grains

Examining sourdough and its future potential

Current Issues

Popular Articles

Chinese team wins World Cup of Baking

SLIDESHOW: Kohnen's Country Bakery in Tehachapi, California

Panera Bread brings back popular French Onion Soup with help of Phyllis from The Office

College snacking trends reveal what young people are eating

Popular Galleries

Kohnen's Country Bakery

Jane the Bakery

Our Publications

Bake

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January 2020

Craft bread special report

Features

Current Issues

Popular Articles