In 1989, when La Brea Bakery opened its doors, it introduced Los Angeles to the sublime beauty of artisan bread. Fast-forward to 2016, and La Brea Bakery has grown into the largest baker of nationally distributed artisan breads in the U.S.—breads that still retain their original artisan allure.
In May’s column, we discussed the process of fermentation. Bakers put that wheel into motion once they combine water, flour and yeast—either commercial or wild—in a bowl and start to mix. However, there are numerous controls to initiate controlled fermentation as opposed to a process that under- or over-ferments yeasted products.
Sustainability is increasingly part and parcel of conducting business in food. Environmental sustainability embodies maximum preservation of our global natural resources at its core.
Nonni’s Foods introduced its new limited edition seasonal treats, Milk Chocolate Hazelnut Biscotti and Dark Chocolate Pumpkin Biscotti, inspired by flavor varieties sweeping the culinary scene.
The International Dairy-Deli-Bakery Association’s 53rd annual event, IDDBA '17, will be held in Anaheim, CA, at the Anaheim Convention Center, June 4-6.
J&J Snack Foods Corp. recently acquired Corazonas HEARTBAR oatmeal squares. Corazonas HEARTBARS provide a mix of heart-healthy ingredients, all while being non-GMO, high in protein (up to 6g), low sodium and rich in fiber. The oatmeal squares use only simple, wholesome, non-gluten containing ingredients.
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