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New savory breads from Jenny Lee—“California Tomato Basil,” “Parmesan Garlic & Herb” and “Italian Olive Focaccia”—are now being made available throughout the Eastern half of the United States by 5 Generation Bakers, the producers of Jenny Lee Cinnamon Swirl Breads.

SFWB recently got the chance to attend the Honey Editors Summit, which took place September 21-22 in Chicago.

Chef Michael Holleman provides culinary insight into strategic use of grains in snacks and baked goods across retail and foodservice markets. 

Bimbo Bakeries USA has announced the national launch of its Eureka! Organic Bread line. 

Better-for-you bread superstar Dave’s Killer Bread talks about consumer perceptions of bread and growth of the brand.

The fresh bread category remains the most important segment in bakery today. It’s highly competitive, and the playing field continues to grow more crowded as more product dynamics like artisan and better-for-you come into consideration with increased frequency.

New Jersey is home to a fantastic array of sandwich diversity. The state’s definitive ham sandwich, the pork roll, dates back to the 1850s (make it with an egg and a slice of American cheese and it’s known as “Jersey breakfast”). Its sloppy Joe, originating in the 1930s and named after a bar in Cuba, is more of a Dagwood-Cuban hybrid than what folks outside of Jersey would typically expect. Rippers star deep-fried hot dogs that get their name from the split typically formed from the frying process.

Bimbo Bakeries USA has added a new line called Extra Grainy to its premium whole-grains bread portfolio.

Lantmännen Unibake USA has capitalized on its strong European bakery heritage to strategically combine the best aspects of efficiency and artisan sensibility to fuel ongoing growth.