This recipe comes from The Independent in The George Hotel (Georgetown, South Carolina) and is the most popular dessert item on its menu.

This seasonal recipe comes from renowned Fifth Group executive pastry chef Eric Wolitzky, the leader of celebrated pastry programs throughout Atlanta.

Instant dry yeast that doesn’t require rehydration is common, but today’s yeast offers more functions, which can be hyper-specific to your recipes and processes.

Savory bacon pairs with Musselman’s Apple Butter in a hearty scone.

This fall recipe is a specialty of Big Shoulders Coffee in Chicago.

This recipe from Zingerman’s Bakehouse’s cookbook – Celebrate Every Day: A Year’s Worth of Favorite Recipes for Festive Occasions, Big & Small – combines a buttermilk nutmeg muffin and a cinnamon sugar doughnut.

See four in-demand products to entice customers, plus formulation tips so you can mitigate concerns involved with adding a new product to your lineup. 

Nutella® is famous for its authentic hazelnut and cocoa taste, made even more irresistible by its unique creaminess. Add Nutella® to your Menu today! Available in a variety of foodservice sizes that are perfect for any customers.

This dense, lightly sweetened cornbread is perfect for the fall.

Take advantage of fall festivities with these tips to get your bakery into the seasonal spirit for Halloween and Dia de los Muertos.