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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

Bake Twentyfive: En-Ming Hsu

12.12.2018

By John Unrein

Chef En-Ming Hsu’s accomplishments as a pastry chef are as numerous as they are impressive.

Sandwich cookies and creative cupcakes at panaderías

12.11.2018

By John Unrein

Panaderías can capitalize on these emerging trends by thinking outside the box.

Bake Twentyfive: Martin Philip

12.11.2018

By John Unrein

Philip is a sought-after educator and has traveled internationally to bring baking education to ex-convicts, underserved populations, and recently-landed immigrants.

Measuring specific gravity for cakes

12.10.2018

By John Unrein

If the grain of your cakes is too open and is uneven, the specific gravity needs to be adjusted.

Consumers are wild about donuts

12.10.2018

By John Unrein

Three different donut concepts in Kansas City exemplify the present and future of the retail donut business.

Bake Twentyfive: Anna Sortun

12.10.2018

By John Unrein

Sortun has a passion for educating bakers and chefs on how to capitalize on the unique flavors of Turkish and Lebanese flatbreads.

Bake Twentyfive: Charles Niedermyer II

12.07.2018

By John Unrein

The chef instructor at Pennsylvania College of Technology shares valuable ideas for cake decorators wanting to elevate their creations with gourmet chocolate.

Bake Twentyfive: Bronwen Weber

12.06.2018

By John Unrein

Weber, owner of Frosted Art Bakery & Studio in Dallas, creates cake designs that range from out-of-this-world sculpted cakes to the tiniest mini wedding cakes.

Bake Twentyfive: Mark Seaman

12.05.2018

By John Unrein

As culinary applications chef at Barry Callebaut, Seaman is always open to unique opportunities to promote the art of cake making and chocolate work around the globe.