Alpha Baking Co. Inc. has steadily expanded through the years to offer a significant diversity of baked goods to foodservice customers and retailers.

In 2009, the brilliant Louise O. Fresco delivered an illuminating TED talk, "We need to feed the whole world."

Traditional breads remain strong, but impending changes already afoot across the category will shape the next generation of products.

Flowers Foods will use the trademark in the U.S., Canada, Mexico, Bermuda and the Bahamas.

Savings-savvy Capistrano’s Bakery combined two small baking operations and renovated a larger, 38,000-sq.-ft. production facility in Phoenix that features a used, multizone, traveling-tray oven it had rebuilt with state-of-the-art features. 

‘Going from good to great’ is a pervasive theme at Phoenix-based Capistrano’s Bakery. So is the phrase, ‘It Can Be Done.’ This rather quiet, wholesale artisan baker works hard to ensure that its products are tasty, innovative and what its customers want. 

Crafting artisan breads, café loaves, pastries and more since 1993, Metropolitan Bakery’s Philadelphia production facility mixes clever flavor combinations with a pinch of automation, European equipment and top-quality ingredients to churn out incredibly fresh baguettes, rolls and country breads, seven days a week.

DuPont Nutrition & Health is focusing on whole grain bread in a drive to help industrial bakers optimize raw material use, reduce waste and cut their carbon footprint overall.