Artisan Baking

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In order to get a better finger to the pulse of the pretzel market, we gathered some insight from historic Unique Pretzel Bakery, a classic Pennsylvania pretzel baker.

A piece in yesterday’s local paper reminded me of how much I adore the savory side of pastry, and the promise it could hold for various aspects of bakery.

Snack Food & Wholesale Bakery magazine has announced that its 2015 “Bakery of the Year” award will go to "industrial artisan" baker Boulart, based in Lachine, Quebec.

La Brea Bakery recently added two gluten-free sandwich breads to its product line.

Daiya Foods recently launched a line of dairy-free, gluten-free and soy-free cheesecakes.

How gluten-free baked goods are merchandised, whether ambient or in the freezer case, can impact sales and minimize feelings of alienation in customers.

If you aren’t paying attention to the emerging local grain milling and supply trend, you should be.

Classic brands maintain strong dominance, while every category across bakery sees varying degrees of maturation and diversification.

While tradition remains strong in the mature desserts segment, portion control, gluten-free and clean label, along with new flavor-forward profiles, continue to make inroads.

While traditional bun and roll products continue to sell well, bakeries have ?diversified product offerings to include portion-controlled and nutrition-forward ?items, with more specialty products on the horizon.