Maintaining traditional European bread baking processes using stone hearth ovens, European/Italian recipes, formulas and old-world flavor, Turano Baking Co., Berwyn, Ill., has been expanding its artisan-quality product line nationally. We celebrate the 50th anniversary of this growing company, which is smoothly transitioning into its third generation of family owned and operated management.
=Whether they’re playing a no-hitter or just making double plays, bakers aren’t sitting on the sidelines—they’re listening to consumers and making improvements to their products. Some are using non-traditional ingredients or taking a more organic approach, while others are focusing on healthful benefits, authenticity and quality. But there’s one thing they all have in common: They have been impacted by the economy and commodity price surges.
Bakers can hit a home run in today’s market by mixing wholesome, healthful ingredients with some new twists of their own to stand out among the competition. But they still must hold their ground when it comes to pricing and discounting. Even if they have a few strikes-outs along the way, bakers are developing new products to keep on making a hit with consumers.
It’s about time for gluten-free labeling, says Editor-in-Chief Lauren R. Hartman. Will the confusion that today surrounds the appropriate terminology end?
Highland Baking Co., a 25-year-old bakery located in Northbrook, Ill., prides itself on creating custom, artisan quality breads and rolls in large volumes, but with the care and craftsmanship of the family that it is.
Looks are deceiving at Gabby’s Bagels. The “small” artisan bakery may first appear unassuming, but it has plenty of big programs that keep it ahead of the competition and regulations.
A small but impressive operation with big plans, Gabby’s Bagels stays ahead of the curve by combining craftsmanship, quality ingredients and artisan techniques with more automation to produce big flavors and much sought-after breads and bagels.
Celebrating 125 years in business, Gonnella Baking Co. operates sophisticated baking/manufacturing facilities that produce breads, rolls and more at rates exceeding three million pounds a week. Join us on a tour of the 80,000-plus-sq.-ft. Aurora, Ill., facility that includes high-tech equipment, superior operating standards and two makeup lines that provide plenty of product to major U.S. companies.