The French Pastry School’s Julien Otto puts a spin on old-world breads.

The company is using its business connections and bakery expertise to benefit Bridge Bread, a local retail bakery.

The bagel chain has brought back its fall flavors for a limited time.

When Hewn Bread's oven recently stopped working, salvation came in the form of nearby Bennison's Bakery.

The New Orleans-based bakery opens its first retail store after building a successful wholesale business.

The chain is setting its sights on the cooler temperatures and warm tastes of the upcoming season.

“Modern Sourdough” shares tips for sourdough leavened pastries and sweet doughs, alongside more traditional breads.

August is the month dedicated to John Montagu’s (the 4th Earl of Sandwich) famed creation, the sandwich.

Crafted by the Bread Bakers Guild of America will feature a uniquely designed environment inspired by the California Wine Country.

At this year’s IBIE, Stanley Ginsberg will discuss the opportunities and challenges rye presents to wholesale and artisan bakeries.