Mexican bakery looks to trademark hybrid pastries called manteconchas 10.12.2018 By Brian Amick El Manantial bakery is involved in a trademark dispute over a new product it claims to have created.Read More
Chicago bakery combines Mexican heritage and French technique 10.11.2018 By Brian Amick Pan Artesanal is bringing some less traditional pastries and breads to the city.Read More
New research finds benefits of whole grains to glucose metabolism 10.05.2018 By Anna Wiber A recent study found that a high intake of whole grains increased the levels of betaine compounds in the body.Read More
Starbucks makes a splash with Princi 10.05.2018 By John Unrein Starbucks opened its first standalone Princi bakery in late July.Read More
The Local Grain Challenge 10.02.2018 By John Unrein Craft bakers are leading a shift to local wheat. Can they succeed?Read More
Honey in Breakfast Foods 09.28.2018 By John Unrein The use of honey in breakfast foods has been a special focus of this year’s National Honey Month in September.Read More
Flour Bakery + Café set to debut new Boston location 09.27.2018 By Brian Amick The award-winning Boston bakery will open its eighth location on October 1.Read More
Slideshow: New fall menu items 09.26.2018 By Brian Amick Autumn products are firmly in the spotlight at bakeries.Read More
First Class Education at Central Milling 09.26.2018 By John Unrein Central Milling’s new Artisan Baking Center achieves high standard of excellence.Read More
Lifesharing at Innisfree Bakery 09.25.2018 By Graham Mullen Innisfree Bakery is part of a voluntary community for adults with physical and intellectual disabilities.Read More