Artisan bread - Articles - Page 2 | Snack Food & Wholesale Bakery

Artisan bread: quality in demand

November 7, 2018

From a philosophical point of view, the notion of "quality" has formed a focus since the days of Aristotle. He saw quality as tied to the very nature of an object. Other thinkers through the years more prone to subjectivity brought relative

State of the Industry 2018: Innovation strategies for new bread product success

Bakers continue to build interest with innovative breads—and they have myriad resources at hand to fuel the next generation of successful products.

Douglas J. Peckenpaugh

June 20, 2018

At first glance, it might not seem that the bread aisle has changed all that much of late. Many of the same traditional products are performing as expected. But look closer, and you'll see sliced bread products that look remarkably like their artisan cousins. Dig deeper, and clearly organic is starting to surface with more regularity.

The organic and artisan ingenuity of The Essential Baking Co.

The Essential Baking Co. brings organic, artisan baked goods to the Pacific Northwest—and the nation

Douglas J. Peckenpaugh

April 16, 2018

The Essential Baking Co. also now reaches a national audience with its Take & Bake line of artisan sourdough batards and baguettes, which get a notable 190-day ambient shelf life thanks to modified-atmosphere packaging (MAP).

Bakers seek new bread ideas, seasonal flavors

Jerome Davis

March 12, 2018

Baking bread is a balancing act, and any change in ingredients and technique can shift the outcome of a loaf in ways that affect flavor, volume and structure.

Hudson Bread grows its artisan bread business

Hudson Bread strategically integrates technological ingenuity with Old World artisan ideals.

Douglas J. Peckenpaugh

November 20, 2017

Passion underpins the dedication to invest the time and resources required to bake bread with unmistakable Old World artisan flavor, appearance and texture. And strong business sense leads such bakers to judiciously capitalize on the technological tools available to help bring those truly artisan breads to a wide customer base without compromising craftsmanship.

The ancient allure of sourdough

Douglas J. Peckenpaugh

November 15, 2017

As the artisan bread movement continues to gain momentum across the U.S., one of its most-ancient forms—sourdough—is garnering more-widespread attention.

J&J Snack Foods Corp. acquires Labriola Baking Co.

August 21, 2017

J&J Snack Foods has announced the acquisition of Labriola Baking, a Chicago-area baker of premium breads and artisan soft pretzels.

State of the Industry 2017: Tradition anchors breads while innovation looks to the future

Traditional products anchor the category while a range of trends align with new directions for breads, bagels and English muffins.

Douglas J. Peckenpaugh

June 13, 2017

Bread is the largest category in the baking industry, and as such, faces continual challenges related to incremental growth. While legacy brands continue to perform well, the fresh bread, bagel and English muffin categories remained largely flat to slightly down over the past year.

Salt, the heart of artisan bread ingredients

Richard Miscovich

March 15, 2017

Artisan breads rely on few ingredients—essentially flour, water, salt and yeast—each serving a critical function in the creation of a finished loaf.

Improving artisan bread quality through better dough mixing

Richard Miscovich

December 14, 2016

One of the initial steps in the bread baking process, mixing, is hugely responsible for the quality of your final product. Even if the mixing is done well, a product’s quality will be compromised if the incorrect mixing method is used instead of the one that works best for the ingredient selection and genre of bread.