Bernie Pacyniak

With more than 30 years experience in B-to-B reporting, writing and editing — the bulk of which was dedicated to covering the bakery, confectionery and snack industries — Pacyniak has chronicled changes within the food industry since the early 1980s. A Boston University journalism degree graduate, he worked for a variety of publications before joining BNP Media in 1994 as editor of Snack Food & Wholesale Bakery magazine. In 2001, he took over as editor-in-chief of Candy Industry until 2018.

Baron’s Bold Move: How the Polish candymaker is conquering the U.S. chocolate market

The Millano Group's decision to establish a North American subsidiary, which eventually launched Baron Chocolatier, has struck a chord with mainstream consumers looking for affordable premium chocolates.

Bernie Pacyniak

November 16, 2015

Krzysztof Kotas is no stranger to hard work. Nor is he afraid to make a decision or to take a risk. And he certainly has a knack for timing. As a result, he’s created — virtually from wafer batter — the multimillion-dollar Millano Group, which now stands poised to change the chocolate landscape in the United States.

Machine of the Month: Neapolitan wrapper user-friendly, economical

A.M.P-Rose has just launched its new Neapolitan NR10 wrapping machine.

Bernie Pacyniak

November 13, 2015

The adjustable, high-speed automatic unit is designed for wrapping small square and rectangular tablets.

Wine & Chocolate Pairing: Harry & David

Award-winning wines provide the perfect Oregonian accent on the company’s signature truffles, adding another memorable choice to its wide range of premium gift items.

Bernie Pacyniak

November 12, 2015

First, the company began offering wines from other producers as part of its collection. But it wasn’t long before Harry & David determined that they should introduce their own label, particularly since the terroir in Oregon was so ideal for winemaking.

The Chocolate Moonshine Co.: Fudge so good, it should be illegal

Available in 33 varieties, these artisan fudge bars look and taste like elongated truffles filled with ganache.

Bernie Pacyniak

November 12, 2015

The making of good moonshine typically requires a copper kettle, quality ingredients and a tested recipe, preferably one that’s been a family secret for years.

Nielsen: ‘Better for you’ candy category on the rise.

Consumers reach for a mix of healthy and indulgent options

Bernie Pacyniak

November 4, 2015

As parents carefully ration their children’s haul of Halloween candy during the coming weeks, they may miss a subtle shift that’s occurred in the treats pile: better-for-you sweets.

The 2015 European Roundtable: Suppliers weigh in on interpack, energy savings and premium chocolate

European confectionery suppliers reflect on the increase in regional shows, the growth spots in markets, and the challenges of vertical start-ups.

Bernie Pacyniak

October 23, 2015

The 17th European Suppliers Roundtable was held on June 11, 2015 at the Radisson Blu Edwardian Hotel in London. The following represents an edited transcript of the meeting.

City of Chocolate: Visiting Valrhona’s interactive exhibit in France

The La Cite du Chocolat invites visitors to rediscover chocolate’s nuances.

Bernie Pacyniak

October 21, 2015

The step-by-step process involves looking, smelling, breaking, tasting and tasting again the chocolate piece.

8 Questions for Black Dinah Chocolatiers' Kate Shaffer

Chef-turned-chocolatier finds idyllic albeit isolated location doesn’t detour tourists nor chocolate lovers.

Bernie Pacyniak

October 21, 2015

A mention by Martha Stewart about the chocolates soon shifted chocolate production into high gear, moving production from the kitchen to the dining and living rooms, and eventually to their barn.

September's Machine of the Month: Hänsel Processing’s Jelly Star

Bright star in jelly cooking

Bernie Pacyniak

October 21, 2015

Hansel Processing GmbH (HPG)'s machines and complete lines work successfully as well as economically all over the world, enabling customers to produce the highest quality candies in the most sustainable fashion.

Blommer’s Marlene Baxter Stauffer garners Stroud Jordan award

Stauffer named recipient during AACT Conference.

Bernie Pacyniak

October 7, 2015

Each year since 1951, the AACT presents the award to someone in the industry who’s contributed significantly in the area of education, organization or research.

On-Demand Join us for a practical look at how bakeries can modernize packaging lines and better align with emerging retail and environmental demands. Key takeaways:

BFY bill while still delivering the taste, texture, and other attributes that consumers aren’t so willing to compromise on. In this focused presentation, an expert from a leading producer will discuss their experiences and perspectives on ways to craft recipes that hit all the marks.

Bernie Pacyniak

ARTICLES

Baron’s Bold Move: How the Polish candymaker is conquering the U.S. chocolate market

Machine of the Month: Neapolitan wrapper user-friendly, economical

Wine & Chocolate Pairing: Harry & David

The Chocolate Moonshine Co.: Fudge so good, it should be illegal

Nielsen: ‘Better for you’ candy category on the rise.

The 2015 European Roundtable: Suppliers weigh in on interpack, energy savings and premium chocolate

City of Chocolate: Visiting Valrhona’s interactive exhibit in France

8 Questions for Black Dinah Chocolatiers' Kate Shaffer

September's Machine of the Month: Hänsel Processing’s Jelly Star

Blommer’s Marlene Baxter Stauffer garners Stroud Jordan award

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