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John Unrein

John Unrein is the editor of bake. He has been at Sosland Publishing since 2001, covering the retail baking industry. Unrein is a 1984 graduate of the University of Kansas.

Articles

ARTICLES

New York bakery leverages brand recognition in 60th year

01.07.2019

By John Unrein

Campbell’s Bakery celebrates a big milestone in 2019, and has big expectations for the future.

Sandwich breads are on the rise

01.04.2019

By John Unrein

The trend is driven, in part, by the casualization of America's restaurants.

Essential Baking Company announces new Take & Bake products

01.03.2019

By Andy Nelson and John Unrein

The company has extended its line of shelf-stable breads.

Online subscription clubs are a path to success for bakeries

01.02.2019

By John Unrein

Monthly subscription services are paving the way for a host of online businesses to succeed.

The times are changing for cakes at panaderías

12.28.2018

By John Unrein

A growing number of bakeries recognize the surest way to impress customers is with dazzling designs and flavorful fillings.

Grand Central Bakery accelerates its growth prospects

12.28.2018

By John Unrein

In the spring of 2019, Grand Central Bakery will open its fifth bakery cafe in the Northwest.

The Cake Lady: Bakery owner Diane White shares a story of hardship and inspiration

12.27.2018

By John Unrein

The winner of the 2018 Flavor Right Icing Funds Contest has turned Kake Korner into one of Maryland's most successful bakeries.

Wichita bakery provides time-saving tip for cookies

12.21.2018

By John Unrein

Cheri's Bakery's cookies are hugely popular during the holidays.

Red Hen Baking shares tips for perfecting panettone

12.20.2018

By John Unrein

The Italian sweet bread presents a challenging yet gratifying product for bakers each December.

Bake Twentyfive: Mitch Stamm

12.20.2018

By John Unrein

In our final edition of Bake Twentyfive, we profile Mitch Stamm, widely known in the craft baking industry for his expertise in sweet and savory viennoiserie.

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