A piece in yesterday’s local paper reminded me of how much I adore the savory side of pastry, and the promise it could hold for various aspects of bakery.
Snack Food & Wholesale Bakery magazine has announced that its 2015 “Bakery of the Year” award will go to "industrial artisan" baker Boulart, based in Lachine, Quebec.
As part of our June “State of the Industry: Bakery,” Mintel provided a hand-picked selection of bakery products that fit within several prevailing trends.
How gluten-free baked goods are merchandised, whether ambient or in the freezer case, can impact sales and minimize feelings of alienation in customers.
While traditional bun and roll products continue to sell well, bakeries have ?diversified product offerings to include portion-controlled and nutrition-forward ?items, with more specialty products on the horizon.