Artisan Baking - Articles - Page 3 | Snack Food & Wholesale Bakery

Artisan bread: quality in demand

November 7, 2018

From a philosophical point of view, the notion of "quality" has formed a focus since the days of Aristotle. He saw quality as tied to the very nature of an object. Other thinkers through the years more prone to subjectivity brought relative

Grain diversity helps build a bigger toolbox for bakers

Ed Reinwald

November 5, 2018

It has never been a better time to be in artisan baking. We are living in a time of heirloom wheat rediscovery and renewed appreciation for ancient grains.

Interest in heirloom and heritage grains rises

Abbey Heikes

August 7, 2018

Interest in "slower" food and deeper connections to food sources has brought heirloom tomatoes, heritage breeds of livestock, and ancient and heirloom grains to the fore.

State of the Industry 2018: Frozen pizza grows thanks to product diversity

Pizzas appeal to trends on both ends of the spectrum, from premium indulgence to better-for-you, gluten-free solutions

Melissa Kvidahl Reilly

June 18, 2018

When it comes to pizza, consumers aren't lukewarm: Those who like it are committed to their favorite convenient meal. According to Mintel's latest U.S. pizza market report, more than one-third of consumers who purchase frozen pizza from their local grocery store do so two or three times a month or more.

The organic and artisan ingenuity of The Essential Baking Co.

The Essential Baking Co. brings organic, artisan baked goods to the Pacific Northwest—and the nation

Douglas J. Peckenpaugh

April 16, 2018

The Essential Baking Co. also now reaches a national audience with its Take & Bake line of artisan sourdough batards and baguettes, which get a notable 190-day ambient shelf life thanks to modified-atmosphere packaging (MAP).

Clean-label snack and bakery products become more prevalent as consumer interest grows

Companies look to make more clean-label products to meet market demands.

Liz Parker Kuhn

March 19, 2018

Consumers are reading labels more, looking for products that are nutritious, with ingredients that are easy to understand and that work with their family's budget. While there's no official definition of "clean label," consumers and the snack and bakery industry have their own definition in mind.

Bakers seek new bread ideas, seasonal flavors

Jerome Davis

March 12, 2018

Baking bread is a balancing act, and any change in ingredients and technique can shift the outcome of a loaf in ways that affect flavor, volume and structure.

2018's buzzwords: organic, fresh, artisan, better-for-you, and value

Douglas J. Peckenpaugh

January 12, 2018

As we enter 2018, five instrumental movements within snack and bakery rise to the top of my mind: organic, fresh, artisan, better-for-you and value.

Hudson Bread grows its artisan bread business

Hudson Bread strategically integrates technological ingenuity with Old World artisan ideals.

Douglas J. Peckenpaugh

November 20, 2017

Passion underpins the dedication to invest the time and resources required to bake bread with unmistakable Old World artisan flavor, appearance and texture. And strong business sense leads such bakers to judiciously capitalize on the technological tools available to help bring those truly artisan breads to a wide customer base without compromising craftsmanship.

The ancient allure of sourdough

Douglas J. Peckenpaugh

November 15, 2017

As the artisan bread movement continues to gain momentum across the U.S., one of its most-ancient forms—sourdough—is garnering more-widespread attention.