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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

Award-winning baker Joanne Chang takes Flour to a whole new level with whole grains

01.17.2018

By John Unrein

2016 James Beard Outstanding Baker Joanne Chang has started a new project called WHOLEflour at Flour Bakery + Cafe.

Sweet Valentine's Connections

01.16.2018

By John Unrein

Valentine’s Day is one of the biggest days of the year for chocolate and other sweets at the bakery.

The Science of Sourdough

01.12.2018

By John Unrein

Sourdough is a versatile bread that the baking world continues to learn more about every day.

From Neighborhood Bakery to Household Name

01.11.2018

By John Unrein

Carlo's Bakery continues to expand its presence throughout the U.S. and the world.

Perfection, Not Reinvention

01.10.2018

By John Unrein

Thomas Keller's Bouchon Bakery doesn't look to reinvent the classics.

Gaining Efficiency with Cakes

01.09.2018

By John Unrein

When it comes to maintain profitability in the cake business, efficiency is your best friend.

Hoosier Mama

01.05.2018

By John Unrein

Hoosier Mama Pie Co. has strong roots and stays true to them.

SoCal Surprises at Dominique Ansel Bakery

01.03.2018

By John Unrein

The inventor of the Cronut's latest project has officially debuted in Los Angeles.

Ethnic Flavors Gain Interest

01.02.2018

By John Unrein

New ethnic flavors such as ube are gaining increasing interest in the sweet goods and cake world in America.

New Product Success: Cookie Donuts

12.27.2017

By John Unrein

To ring in the holidays, Dunkin’ Donuts introduced two donuts featuring the tastes of traditional seasonal cookies.

View All Articles by John Unrein

John Unrein

ARTICLES

Award-winning baker Joanne Chang takes Flour to a whole new level with whole grains

Sweet Valentine's Connections

The Science of Sourdough

From Neighborhood Bakery to Household Name

Perfection, Not Reinvention

Gaining Efficiency with Cakes

Hoosier Mama

SoCal Surprises at Dominique Ansel Bakery

Ethnic Flavors Gain Interest

New Product Success: Cookie Donuts

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