Shaped cakes don’t have to be time-consuming, elaborate masterpieces to be profitable. Simpler shapes and designs can transform cakes from ordinary to extraordinary.

Chef Brandon Carter of FARM Hospitality brings two versions of the classic carrot cake to his restaurants.

Since their debut earlier this year, guests have rushed to their local Subway to experience the trio of footlong snacks.

The company is set to expand its contracted renewable energy capacity by 42 percent as part of its overall goal of reducing greenhouse gas emissions.

Pastry chef Josh Johnson of Guittard Chocolate Company is inspired by chocolate’s infinite variety of flavor profiles and its versatility as an ingredient that also can be sculpted and shaped to delicious and delightful effect.

Following Easter, the chain is planning seasonal cupcakes for the month of April.

The selection of coffee, boba, milkshakes and refresher beverages perfectly pair with Randy's handcrafted donuts.

This classic treat combines a light and airy texture with decadent cocoa swirls.

The Belgium-based wholesaler specializing in confectionery, snacks and beverages, commemorated its 25th anniversary with a creation containing 349,089 candies.

Los Angeles’ bazaar-inspired eatery, led by Chef Mark Medina, is elevating Desi (South Asian) cuisine and bringing their authentic flavor to the sweets scene.