Jeff Dearduff sounds off about what gets under his skin while on the production line, but suggests that a check of “some its parts” can alleviate some of that unnecessary frustration.
A day in the life of a pie-tasting contestant is like sugar and apple spice. Or is it? Comparing pies against a family tradition can get a little crumby.
The cost of producing products continues to rise, but will bakers and snack producers be able to pass on those costs to consumers? According to editor Dan Malovany, maybe not for too long.
Hello LOTO. Lock Out/Tag Out is there for worker safety, but sometimes the old-time, “save the buns” attitude puts employees at risk. Check out Jeff Dearduff’s view on this critical workplace safety issue.
Some of Dan Malovany’s favorite words begin with the letter F, so it just warms his heart to hear them being used when it comes to describing the current commodity situation.
My friend Faith is obsessed with these French teacakes called canalets. She has toyed with various recipes found online and recently invested in the individual copper tins needed to make the traditional treats, which are custard-flavored with fresh vanilla bean and rum, and oven-baked with a coat of natural beeswax, according to the menu at Saint Honoré in Portland, Ore. When I told Faith I’d be meeting with the owner of the boulangerie this winter while on business in the Pacific Northwest, she began gushing about the establishment’s canalets, which she discovered through her sister, who lives there.
“I was practically born into the baking industry,” Charles W.H. Matthaei likes to say. In fact, he was only seven when his father, William Matthaei, purchased the Roman Meal Co. from Dr. Robert Jackson, an ailing physician who created whole grain hot cereal based on the early diet of Roman legionnaires. Eventually, the elder Matthaei convinced a number of bakers to begin producing Roman Meal bread in a number of markets.
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