Bakery Products

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Pereg Raw Bars are the newest healthy alternative to candy bars. With no refined sugar or corn syrup, they satisfy the sweet tooth with only simple, nutritious, organic ingredients, and pack wholesome energy into eight combinations.

The Scone Shop’s frozen, ready-to-bake scones are gaining more Southern exposure and can now be found in the freezer section at eight new locations in the Southeast including Atlanta, Ga., Wilmington, N.C., Charleston, S.C. and Hilton Head, S.C.

Barbara’s, pioneer of cereals and snacks made from wholesome ingredients, announced that its entire line of Snackimals Cookies is now USDA-Certified Organic.

Greyston Bakery's Sofi gold winning Harvest cookie is a new interpretation of the classic oatmeal walnut raisin cookie.

Edwards desserts has launched a brand new flavor, S’mores Crème pie, available in multi-serve and 2-pack slices, to help retailers do dessert right this summer.

Katz Gluten Free recently launched its Real Fruit Mini Pies, filled with real fruit goodness without the chemical preservatives and junk that some manufacturers use.

Carefully considered products all have a sweet spot, that central nexus where everything comes together for a strong hit into the outfield—and for particularly astute product-development teams, the occasional home run.

Ann Arbor's Zingerman's Bakehouse, under the iconic Zingerman's brand, celebrates 25 years of business this fall.

While myriad types of corn and flour tortillas continue to dominate sales, the tortilla market has changed over the years to accommodate varying consumer preferences, with gluten-free, grain-free, veggie and flavored options gaining favor. Such innovation will continue to diversify the tortilla industry moving forward.

They’re wedding cake stand-ins, they’re topped with everything from sweet breakfast cereal to bacon, and they’re popping right off the breakfast plate and onto restaurant menus nationwide. It’s safe to say designer doughnuts are having a moment.