While most bakeries are still brick-and-mortar operations, customers are increasingly moving online and will continue to do so for the foreseeable future.

Savory bacon pairs with Musselman’s Apple Butter in a hearty scone.

Amy Emberling of Zingerman's Bakehouse shares how you can really make a difference with your staff.

The BIG BOOK OF BREAD will provide answers to all of its readers’ bread baking questions in one place, along with best practices, clear techniques and more.

The direct-to-consumer site offers American home bakers access to the complete Flexipan collection of non-stick silicone and fiberglass molds.

Betches Book Club will kick off on Monday, Oct. 28 in New York City.

Ghirardelli recently opened its first-ever New York Ghirardelli Chocolate & Ice Cream Shop on the ground floor of the Empire State Building.

The brand has been placing ovens in restaurants and other spots for more than 40 years, free for customers who buy Otis Spunkmeyer cookie dough.

This fall recipe is a specialty of Big Shoulders Coffee in Chicago.

The chain is celebrating the spookiest holiday of the year with its new Cemetery Box.