Artisan Baking

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Traditional breads remain strong, but impending changes already afoot across the category will shape the next generation of products.

The Toronto company’s clean and transparent approach to bread production, as well as other factors, help it attain the certification.

Over the past century, historic La Segunda Central Bakery has grown from serving the local Cuban community in Ybor City, FL, to distributing traditional Cuban bread from coast to coast.

According to the Canadian company, it is one of the first industrial artisan bakeries to acquire such a designation for a robust range of products.

Independent—and rapidly growing—Canyon Bakehouse has set high standards for gluten-free as it strives toward baking only ‘best-to-market’ products.

Golden Boy Pies still retains the homespun ideals of its roots, despite notable expansion over the years—and the future is poised to bring more of the same.

Although the James Skinner Baking Co., Omaha, NE, maintains a highly diversified bakery business, its core ethos stems from the elegant, deceptively simple notion of 100 layers.

Laminators and sheeters continue as essential components of many bakery operations, thanks to several prevailing consumer trends.

Chicago Specialty Bakers brings traditional, Old World baked goods to life for today’s discerning consumers.

The marketer and wholesaler of fine baked goods is, among other things, adding new products and making its website easier for consumers to use.