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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

Porto's gives shoppers new gift ideas with Bake at Home

12.19.2018

By John Unrein

The innovative frozen product line is available through online ordering on Porto’s newly redesigned website.

Bake Twentyfive: Harry Peemoeller

12.19.2018

By John Unrein

Peemoeller is a professor of Bakery and Bread Studies at Johnson & Wales University in Charlotte, North Carolina.

Bake Twentyfive: Pierre Zimmermann

12.18.2018

By John Unrein

Zimmermann has shared his craft for many years, training and enlightening many fellow bakers along the way.

Ancient grains make gains at restaurants

12.17.2018

By John Unrein

Grains are hot on the menus of America’s leading restaurants.

Bake Twentyfive: Nicky Giusto

12.17.2018

By John Unrein

Giusto is a fourth-generation miller and baker who grew up in the world of bread.

Bake Twentyfive: Mike Terry

12.14.2018

By John Unrein

With more than 30 years of experience in cake decorating, Terry has helped educate many professional and aspiring cake decorators.

Bake Twentyfive: Karen Bornath

12.13.2018

By John Unrein

Bornath is the Program Director for Hot Bread Kitchen's Bakers in Training.

Sirha 2019 to feature bold agenda and growing international audience

12.12.2018

By John Unrein

Sirha features 21 contests representing all trades, including finals of the Coupe du Monde de la Pâtisserie — celebrating its 30th anniversary in 2019.