Cargill and AeroFarms have entered into a research agreement that aims to improve cocoa bean yields and develop more climate-resilient farming practices.
The company has released new primary research on consumers’ behavior, usage, and attitudes towards cakes, cookies, donuts, muffins, pies, cupcakes, and brownies.
This recipe comes courtesy of Mitch Stamm, associate instructor at Johnson & Wales University, an active board member of the Bread Bakers Guild of America, and a leading baking expert.
The Dallas, Texas-based bakery-café chain plans to open ten Express stores starting this summer, each serving a scaled down menu with grab-and-go items.