As “chief dough boy” of Labriola Baking Co., Rich Labriola creates artisan breads that would make any Chicago Italian proud. In this exclusive interview, Rich reveals what’s so special about his company’s crusty baguettes.

At Labriola Baking Co., production is less about automation and more about baking the old-fashioned way to create Old World-style loaves the beg to be eaten in today’s artisan bread environment. Go inside the company’s plant, and see how it’s done.

Life can be a niche, for bakers and snack producers, that is. And since everything old is new again, it’s time to revisit organics one more time.

This month, Joel Crowder and Charlie Stout of the Grain Foods Foundation offer an update on the positive progress their organization has made since its inception back in 2004.

The only thing more American than apple pie is the innovative new varieties permeating in-store bakeries and freezer cases nationwide.

Get “Sicko” with Michael Moore, find out about Veggie Bootygone bad, and discover the truth about aspartame and cancer in SF&WB’s one-stop health news section.

Trans fats might be disappearing from nutritional profiles, but saturated fats are taking their place. What are snack and baked goods producers to do?

Puratos’ new Innovation Center near Brussels, Belgium, offers customers an opportunity to learn how to become better bakers.

Gerstenberg Schröder shows bakeries how to cut costs by producing their own fat.

New automated pan cleaners and washers are taking food safety to a new level, removing allergens and debris from the baking process.

Artisan breads are a trend that’s here to stay. Find out how bakers such as La Brea and equipment manufacturers such as Rheon USA are taking advantage of this Old World-style resurgence.

Transportation topics are top-of-mind for members of the Snack Food Association as the debate over recent congressional acts rages on.

Trans fat is enemy No. 1 on the FDA’s most wanted list, and now cities and states are instituting bans on the artery-clogging shortening. What’s next? A boycott on flavor?