Buns & Rolls

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New Jersey is home to a fantastic array of sandwich diversity. The state’s definitive ham sandwich, the pork roll, dates back to the 1850s (make it with an egg and a slice of American cheese and it’s known as “Jersey breakfast”). Its sloppy Joe, originating in the 1930s and named after a bar in Cuba, is more of a Dagwood-Cuban hybrid than what folks outside of Jersey would typically expect. Rippers star deep-fried hot dogs that get their name from the split typically formed from the frying process.

Lantmännen Unibake USA has capitalized on its strong European bakery heritage to strategically combine the best aspects of efficiency and artisan sensibility to fuel ongoing growth.

The company says its entire line of artisan breads will be non-GMO by the end of 2016.

Ozery Bakery has introduced One Bun Organic Squares, pre-sliced, skinny sandwich buns.

BFree Foods' Soft White and Brown Seeded Rolls are non-GMO, wheat-free, dairy-free and egg-free.

La Brea Bakery dishes on its commitments to childhood hunger, farm-to-table bread, gluten-free and non-GMO.

Daniel Marciani, corporate executive chef for Ardent Mills, shares his experiences helming the Mobile Innovation Center over the past few months.

September is Whole Grains Month, the ideal time to take a close look at the changing world of whole-grain ingredients.

Bakers and snack producers continue to work with retailers to drive private label categories forward.

Boulart deftly balances artisan ideals with state-of-the-art technology to bring better bread to the masses.