With creative cakes, Hispanic bakeries across the country are seeing more opportunities to expand business and appeal to a diverse customer base.

Freshly milled flour and local grains face opportunities and obstacles.

Corbion's new facility includes a full-scale baking lab, with a bakery analysis area for assessing the physical properties of doughs and batters or of finished products.

Bakers come to the Reiser Customer Center to experiment with equipment, their recipe, and new processes.

Butler’s Boardroom, the drop-off corporate catering division of Butler’s Pantry, is reimaging office meals in St. Louis, Missouri.

Located in Los Angeles, the Bakon USA Food Equipment Showroom is designed and equipped to feature its line of machines and innovative solutions.

Hewn baker Ellen King's new book "Heritage Baking" comes out October 23.

PreGel boasts 25 (and counting) state-of-the-art International Training Centers around the world, with five locations in the United States: Charlotte, North Carolina, Los Angeles, California, Fort Lauderdale, Florida, Chicago, Illinois, and Dallas, Texas.

Puratos Corporation’s Innovation & Nutrition Centers focus on three core disciplines — bakery, patisserie and chocolate making — and offer services to all customers, no matter how big or small.

US Foods has identified five key trends for this season.