Bread & Pastry
Pennant contest rewards puff pastry creations
Molten chocolate pouches won the prize for best puff pastry idea in Pennant Foods' Puff Pastry Recipe Contest. The Northlake, Ill.-based company awarded...
In-store bread sales recover
With consumers now focused on healthful grains and freshness, the in-store bakery's bread category grew over the past year. Bread sales seem to have recovered...
Solveig Tofte dedicated to bread
Why are you a baker? I'm a baker because I love everything about the work. The physicality, the hours, the daily challenge of getting everything to work...
Striking a balance at La Patisserie P
The once purely traditional Asian bakery in Chicago’s north-side Chinatown more than doubled its annual sales after reinventing itself as an upscale blend of Asian and French traditions. Learn how owner Peter Yuen pumped up his brand without losing focus on his neighborhood ties. ...
Spotlighting women bakers
The Bread Bakers Guild of America, Pittsburgh, launched its Women of The Guild North American Tour 2008 this month. The series of Master Classes feature...
Horizon Milling expands capacity
Due to increased flour demand from the northern California area, Horizon Milling announced plans to expand its flour mill in Stockton, Calif. beginning...
Olive bread delivers mass appeal
Bread has been a staple in the human diet for at least 6,000 years. Archaeological digs suggest it may have been consumed for at least 10,000 years. Olives...
Peter Yuen brings unique skill set to Team USA
Why are you a baker? There is an old Chinese saying, everybody works to get the food in the house. Food is the number one thing people care about, and...
Introduce a new holiday classic
Nothing elicits more memories for me than a well-prepared tart. Its simple, yet elegant presentation suggests interior flavors to be discovered. Linzer,...
Bouchonchocolate gold
1. Pipe the batter into 2-oz. round moulds. 2. For an added twist, sprinkle the financiers with pieces of gianduja, cocoa nibs and orange peel. 3. Bake,...
Fresh deliveries key for Uptown Bakers
Producing small runs of more than 100 different breads and breakfast pastry items can be an expensive proposition. But the more than 500 wholesale customers...
Grand Central opens state-of-the-art bakery
Surveying 13,000 sq. ft. of newly purchased and remodeled space, Grand Central Bakery Co-owner Ben Davis believes that his company has just stepped into...
Bakeries welcome whole grain boost
A trend that took off in the commercial bread aisle is making its way into retail bakeries. The increasing popularity of whole grain presents bakers with...
Tap into Alsatian beer bread
by Chef Jacquy Pfeiffer 1. Form triangles by first gently shaping the 350-g dough pieces into rounds, then folding three sides into the center. 2. Once...
Experiment with traditional baguette techniques
After mixing, the dough should lack structure and be wet and shaggy. It looks more like a thick batter than bread dough. Fold the dough three times with...
