Buns & Rolls

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La Brea Bakery’s limited-edition holiday breads will be available nationwide starting October 1st.

Made using French bread-making techniques, the ficelle, (“string” in French) is known for its thin profile and is flecked with flavorful chia seeds throughout.

As the fastest-growing European bakery brand in the USA, St Pierre offers a variety of on-trend products like brioche, croissants and pain au chocolat, Belgian sugar waffles and lace-thin filled crepes.

Boulart’s Everything Bun is inspired by the popular bagel flavor but has been redesigned as a ciabatta bun.

King’s Hawaiian has updated its brand identity.

The scope and variety of snack foods and baked goods continues to evolve across the U.S. foodservice landscape. Snack producers and bakeries, often working in collaboration with restaurant operators, continue to work to build interest and intrigue across all dayparts, including the omnipresent snacking segment, while still remaining comfortingly familiar. It's a delicate balance, and understanding customer motivations and emerging menu trends is the first step.

Bakery ingredient manufacturer Pak Group, through its North American brand, Bellarise, announces its new, certified organic, clean label and Non-GMO dough conditioner: Bellarise BellaSPONGE Organic.

When Sheldon Romer opened his small bakery in Boulder, CO in 1976, he sought to offer nutritious, preservative-free breads and other baked goods to a local audience yearning for authenticity, people who were seeking a deeper connection to their food.