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.
Nuts and seeds have long remained dietary staples. But these days, consumers have started to realize the wide range of diversity that these ingredients offer.
Several foodservice segments central to snack and bakery businesses continue to demonstrate strong levels of innovation. New chains focused on customization have emerged, while others continually shift and evolve to capture away-from-home food dollars from competitors.
New Jersey bakery Hudson Bread counts on Koenig for its high-quality bread production, with a new dough sheeting line as the newest addition to its production line.
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