The world of cake decorating is shifting toward elegance and refinement, and specialists are ushering in a new wave of product innovation built for these changing needs.

The product will be available in January 2024.

Local and regional bakery ingredients continue to play a more significant role in today’s bakery and overall food industry, setting a course for a deeper commitment to sustainability in the bakery marketplace.

The two have collaborated to create a co-branded, holiday-inspired collection of housewares and apparel as well as an extensive menu of crave-worthy Chips Ahoy! ice cream specials.

Smaller gatherings with grazable food options continue to rise in popularity amongst consumers, according to the company's recent study.

This recipe, named for Chef Marcus Samuelsson’s grandmother, is a riff on the Swedish holiday staple, pepparkakor, with a fresh take inspired by spices kept on hand in Helga’s “magical” pantry.

The company used the food waste saving app Too Good to Go in 2022 to notify consumers about end-of-day donuts that are available for purchase at a discount, leading to nearly 275,000 donuts being sold.

Transparency and sustainability are two buzzwords that have gained importance for the baking industry.

Tartine Bakery founder Chad Robertson is collaborating closely with the EQUII team, including EQUII co-founder Chef Sebastien Canonne M.O.F., to develop exciting new bread products utilizing EQUII’s high protein and low carb baking mix.