Retail Baking
Part I: Ingredient prices challenge profitability
The first in an exclusive series on the volatile state of bakery ingredient prices, Modern Baking explores key factors driving the problem and how bakers are dealing with it. ...
Bagels wipe out any low-carb lingerings
Although bagels represent a small portion of the breakfast bakery category, they are showing a comeback in overall sales. Bagels represented 3 percent...
2008 Leadership Awards
On occasion, bakers of fresh product need to reflect on what is right about their trade. This year, the need to focus on the positive is even greater...
William Leaman focus on community
In 2006, William Leaman opened Bakery Nouveau in Seattle, offering a variety of artisan breads and pastries as well as high-quality chocolates. Why are...
How Andrew's Pastries built customer trust
By streamlining his product line, owner Andrew Swartz focuses on items that sell. Quality ingredients and smart branding keep customers returning...
How Smith's Bakeries handles multiple locations
Retail bakeries with multiple locations are rare these days. Learn how Smith’s Bakeries have learned to not only handle their locations, but further increase in number...
The Baker Boys make success in a seasonal town
If imitation is the sincerest form of flattery, then it seems Russell Lewis, owner of The Baker Boys, Ocean Grove, N.J. thinks the world of Magnolia and...
Forzen Product Ideas
Variety of muffins in one pack LaBree's Bakery offers three muffin varieties in one package. The blueberry, orange blossom and lemon poppy muffins are...
Packaging & Supplies
Fluted cake pans Create unique snack cakes and desserts with Chicago Metallic's fluted cake pan. The wide flutes, combined with AmeriCoat silicon bakery...
Side ventures can grow main business
West Palm Beach, Fla. foodservice company What's 4 Dinner had been doing fine with its original Web-based family meal delivery business. But, entrepreneur...
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...
RBA calls all decorators
The Retail Bakers of America (RBA), McLean, Va., is accepting Creative Decorating Competition applications from cake decorators who do not belong to an...
The Workbench
Oven terminology Q: Some baking books use oven terminology instead of degrees, such as bake in moderate oven. What temperature range is Pete, via e-mail...
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...
