Retail Baking
Creative thinking key to Croissan'Time's future
Croissan'Time owner, Bernard Casse, offers 12 varieties of croissants every day. The oven is framed by a brick window, which allows customers to see baguettes...
Workbench
Question: What is caster sugar and where can I find it in the U.S.? R.P., Madison, Ind. Answer: Castor or caster sugar is the name of very fine sugar...
Workbench
Question: I would like to bake whole wheat pie crusts and chocolate pie crusts. Do you have any formulas? H.J., Exton, Pa. Answer: For chocolate pie dough,...
Chicago educates bakers at Marketplace 2005
The Bakery Arts & Cake Display showcased some of the best products Chicago bakeries have to offer, including this display of Chicago hallmarks. At the...
The Workbench
Question: Should we use rye flour or bread flour to make sourdough starter? T.R., Kalamazoo, Mich. Answer: The best sours are made using either a clear...
How proficient systems spur Porto's Bakery's success
By Katherine Martin associate editor Modern Baking Editor, Heather Brown (center) awards Porto's Bakery's management, (from left) Tony Salazar, vice president,...
The Workbench
Question: Some of our formulas call for blanched almonds, which we do not stock. How do I make my own? John, via e-mail Answer: Blanching means to make...
The Workbench
Question: What are the characteristics of the different vanilla beans? E.L., Tucson, Ariz. Answer: Bourbon vanilla is creamy, brown, haylike and sweet...
RBA's Marketplace finds home in Chicago next month
This year's Creative Decorating Competition is one of the events that will be open to the public to help promote the baking industry. The Bakery Arts...
How Bennison's reaches new markets
by Edward Lee, editor emeritus Bennison's at a glance Location: Evanston, Ill. Web site: www.bennisonscakes.com Management: Guy Downer, Certified Master...
Tour top Chicago bakeries
Dinkel's Bakery has been a Chicago institution for more than 80 years. Swedish Bakery is set up for efficient production.Weber's Bakery serves a diverse...
The Workbench
Question: Would you share a formula for a sweet potato custard pie?C.M., Murfreesboro, Tenn. Answer: Here is a great formula. Sweet potato custard pieIngredientsMetricLbs.Ozs.Sweet...
How McArthur's maximizes efficiency
RANDY MCARTHUR, C.E.O. OF MCARTHUR'S BAKERY in St. Louis, thinks the small, retail bakery business is in crisis. The second-generation baker believes...
The Workbench
Question: We are using a lot of crme frache, but want to make our own. Can you help? J.G., via e-mail Answer: To make crme frache, you need heavy cream...
Workbench
Question: What gives the distinctive flavor to a traditional linzertorte? E.H., Salina, Kan. Answer: Finely ground hazelnuts, orange and lemon zest as...
