"Will Run For Doughnuts: The Montclair Bread Company Cookbook" spotlights the recipes, traditions and tales of how the popular New Jersey bakery became a success.

The pumpkin-based line of products is gluten-free, sugar-free, and dairy-free.

Consumers crave fall limited-time offers and adding a delicious pumpkin treat to your menu will have them coming back.

On September 10-12, pastry chef Roy Shvartzapel will bake and serve an exclusive new panettone flavor he created with Ansel just for the weekend.

The late night cookie delivery chain, often found near college campuses, is celebrating the new college semester with an all-day pajama party full of deals and much more.

The no-proof, no-thaw, European-inspired croissants make it easy to bake consistently flaky, high-quality croissants in less than 30 minutes.

The Chicago-based marshmallow cafe boasts unique versions of seasonal tastes this month.

The Purple Yam Mille Crêpes Cake features creamy and sweet purple yam incorporated into every element of the cake.

"Sourdough Culture: A History of Bread Making from Ancient to Modern Bakers" presents the history and science of sourdough bread baking, from its discovery more than six thousand years ago to its worldwide popularity today.

The leading online specialty bakery has announced its offerings for the spooky season.