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Bringing whole grain sandwich breads to the mainstream

12.27.2019

The Bread Lab Collective’s sandwich loaf program aims to improve access to nourishing bread, crafted by artisan techniques, made of seven or fewer ingredients, with at least 50% whole grain flour.

Performance Food Group Company to acquire Reinhart Foodservice

12.27.2019

By John Unrein

Reinhart Foodservice is a part of the Reyes Family of Businesses and is one of the five largest foodservice distributors in the United States.

Boston magazine names 20 best bakeries

12.27.2019

By John Unrein

“Boston is stocked with bakeshops for every occasion, and these 20 bakeries rise to the top.”

Bien Cuit expands dessert menu at new Brooklyn location

12.27.2019

By John Unrein

Owners Zachary Golper and Kate Wheatcroft are pushing the creative limits with new desserts including canelé de Bordeaux (in various flavors) and pumpkin craquelin filled with pastry cream and miso caramel.

Noted food author to speak at Good Food Awards

12.26.2019

By John Unrein

Michael Pollan will join Alice Waters and many others to celebrate the best in foods from across the nation.

Philadelphia bakery responds in wake of tragedy

12.26.2019

By John Unrein

Termini Bros. Bakery joined others during the Christmas holiday to raise money for those affected by a tragic gas explosion and fire on Dec. 19 in south Philadelphia, just one block from Termini’s main retail location.

21 states prepare for minimum wage increases

12.26.2019

By John Unrein

Six states (California, Illinois, Maryland, Massachusetts, New Jersey and New York) with minimum wage raises at the new year are on track to reach $15 an hour in coming years.

Oregon bread baker expands into retail

12.26.2019

By John Unrein

For the holidays, Leavened Bakery featured traditional challah loaves, along with orange, chocolate cranberry sourdough loaf and chantrelle kouign amann.

What does a “plant-based” diner look like?

12.26.2019

By National Restaurant Association

Gone are the days when restaurant guests feel they should call ahead to inquire if there is a vegetarian option. Now, they expect entire menus devoted to vegan and vegetarian-centric dishes.

Paris show promises deep dive into innovation

12.23.2019

By John Unrein

Europain 2020 will feature an inspiring new concept that promises an immersive experience through a bakery concept that stands as a source of inspiration to entrepreneurs of today and tomorrow, known as Muse.

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Bringing whole grain sandwich breads to the mainstream

Performance Food Group Company to acquire Reinhart Foodservice

Boston magazine names 20 best bakeries

Bien Cuit expands dessert menu at new Brooklyn location

Noted food author to speak at Good Food Awards

Philadelphia bakery responds in wake of tragedy

21 states prepare for minimum wage increases

Oregon bread baker expands into retail

What does a “plant-based” diner look like?

Paris show promises deep dive into innovation

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Nutella® has become the most popular and iconic hazelnut spread in the world

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