ITW Food Equipment Group brands — Hobart, Vulcan, Traulsen and Centerline™ — introduced a six-part video series called “EQUIPPED” which focuses on helping empower restaurant owners and operators.

Executive chef Melissa Trimmer of Dawn Foods shares thoughts on one of the hottest trends emerging in the decorated cake sector.

The bakery-cafe chain has more than 400 eateries and kiosks across the globe. Most recently, it's expanding in the United States to Chicago and Omaha, Nebraska.

The chocolatier presented a two-day Valentine’s Day installation in New York City, giving out more than 10,000 chocolates and unveiling a pair of 20-foot, larger-than-life Gold Ballotin and Goldmark Heart boxes.

The best type of flour for a cookie is likely not the best choice for a baguette.

Regardless of the brand, the baker must have consistently good flour that performs throughout the mixing, make up, holding stages (retarder or freezer), baking and packaging stages of the product.

Marissa Velie, who recently stepped into her new position as the RBA Certification & Education Director, will create industry-specific training programs and develop small business programs RBA members and partners.

Puratos USA and Pennsauken High School are pleased to announce plans for a new Puratos Bakery School that will create new opportunities for local youth.

St Pierre increased its in-country stock holding supply from 12 weeks to 20 weeks at the end of last year.

Sigep 2022 acts as a real school for gelato makers in a panorama that is making artisan gelato evolve toward new and increasingly inclusive market sensitivities.