According to General Mills Foodservice, a major menu trend for September will be unlocking the potential of biscuits by turning them into desserts.

These scones are a specialty of Big Shoulders Coffee in Chicago.

Courtesy of Valrhona, these cookies are ideal for the fall season.

Chef John Boudovas of the newly-opened Petterino’s Pasticceria in downtown Chicago has reimagined the classic cinnamon roll with his new creation.

These megatrends and classic, beloved brands can help you move more desserts and make more money.

Pillsbury Biscuit Dough takes on the delicious trend of savory umami, with toppings of bulgogi, kimchi and toasted sesame seeds.

This recipe that's perfect for the fall season comes courtesy of Ghirardelli Chocolate Company.

Here are some promotional ideas your bakery can utilize in the lead-up to National Bakery Day, taking place for the eighth year on Friday, September 20.

In the RBA Member Spotlight series, we'll be profiling valued members of the Retail Bakers of America community.

This recipe from Rhubarb (Asheville, NC) pastry chef Mallory Foster lets zucchini shine in its peak season – a perfect example of Rhubarb’s philosophy of bringing fresh, uncomplicated food to the table.