Education is a mantra for Jane the Bakery and her staff of 100, including 30 full-time bakers. Owner Amanda Michael credits her team’s incredible dedication and passion for excellence.

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.

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

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.

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

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.

A buoy used to protect Port Townsend, Washington is now being put to a creative new use for baking.

With its milestone 140th anniversary and the food holiday approaching, the brand is preparing for a massive celebration.

Kettleman's Bagel Company in Ottawa goes an unconventional route with the peppermint flavor.

The imagination of the city’s renowned bakers and pastry chefs is on full display every morning at the intersections of savory and sweet.