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.
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.
The autolyse is an optional but easy method to incorporate into the mixing cycle of many artisan breads. The autolyse technique was likely used throughout bread-making history but was codified by Professor Raymond Calvel in his seminal work, "Le Goût du Pain," which has been translated into English as "The Taste of Bread."
For those cornbread lovers who worry that their favorite Thanksgiving treat lacks nutritional value, family and employee-owned Kodiak Cakes has the solution with the launch of their new Protein-Packed Cornbread Mix which is crafted with wholesome, non-GMO ingredients and whole grains.
Canyon Bakehouse has launched new Stay-Fresh Packaging for three products, which will be available at Walmart and also for online purchase beginning November 2017.
Quinoa, spelt, rye, millet and barley: this “5 Super Grain” mix gets the spotlight today as Dave’s Killer Bread (DKB) announces an expansion of its line of Thin-Sliced varieties to include White Bread Done Right Thin-Sliced.
Bridor, the leader in bringing high quality, European style croissants, pastries and breads to the U.S. foodservice and retail markets, recently announced that its savory Bistro items are now made with cage-free eggs.
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