Artisan Baking

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An Outstanding Baker category has been added to the 2015 awards program.

The Bun Companies (TBC) will combine its three middle Tennessee plants with Masada Bakery’s facility in Norcross, GA.

‘Going from good to great’ is a pervasive theme at Phoenix-based Capistrano’s Bakery. So is the phrase, ‘It Can Be Done.’ This rather quiet, wholesale artisan baker works hard to ensure that its products are tasty, innovative and what its customers want. 

New formulations and attributes, such as portability and convenience, make consumers take a second look at these longtime favorites. 

New influences, trends and preferences are redirecting many bakers to develop and produce new products. The Food Safety Modernization Act (FSMA) is still a critical issue, as are commodities, private-label products and many business consolidations. 

The bakery market is rife with change this year, as bakers face plenty of challenges that just keep coming. With a hailstorm of food-safety issues, for example, most bakers are beginning the certification process through the Safe Quality Food (SQF) program and others. 

Students and professionals are invited to submit proposals for new bakery products for the wholesale manufacturing industry to the American Society of Baking (ASB) by Nov. 1.

Panera Bread opens a bakery in New Haven, Conn., to test new products, reimagine favorites and experiment with staffing models.

Chelsea, Mass., cannoli shell maker Golden Cannoli Shells Inc. is the recipient of the Small Business Administration (SBA) Massachusetts 2014 Small Business of the Year.

Everyday products, from popcorn to chips to dessert, are seeing an ethnic infusion as manufacturers strive to satisfy consumer demand for new and interesting offerings.