Sprinkles founder speaks on bakery chain’s sudden shuttering
January 9, 2026
The bakery brand boasted more than 70 brick-and-mortars in the US.
The bakery brand boasted more than 70 brick-and-mortars in the US.
The Winter Seasonal Collection features four all-new indulgence flavors, designed to capture the essence of cozying up in cold weather.
As senior VP of North America manufacturing operations, Kristi Kangas will oversee the company’s long-term growth goals.
For retail and artisan bakeries creating products for a from-scratch, low-volume menu, incorporating local grains is standard practice. Adding them at scale presents more of a challenge.
The Winter Seasonal Collection features four all-new indulgence flavors, designed to capture the essence of cozying up in cold weather.
As senior VP of North America manufacturing operations, Kristi Kangas will oversee the company’s long-term growth goals.
For retail and artisan bakeries creating products for a from-scratch, low-volume menu, incorporating local grains is standard practice. Adding them at scale presents more of a challenge.
Go behind the scenes at Moxie Bread Co., the newly minted B Corp bakery that uses 100% heirloom grains in its bread and pastries.
In this issue, Moxie Bread Co., a newly minted B Corp bakery, shares how it draws customers from across Boulder County.
Named in honor of The Wizard of Oz, the Atlanta bagel shop has blossomed from a pop-up to an acclaimed two-storefront business.
From the section on its Industry Innovator program to its detailed Sapling Program partnership, this year’s report underscores Avant’s commitment to setting a positive example for the industry.
The bakery will roll out LAFC-themed products and merchandise, along with a variety of customer engagement programs.
The trio of limited releases includes one returning fan-favorite and two new varieties.
As 2025 fades into 2026, bakers need to stay on top of shifting trends and flavors to keep customers coming back for more.
The importer’s new lineup helps bakers save time and labor with its ready-to-fill-or-bake, shelf-stable format.
The bakery brand is ringing in the new year by offering customers an exclusive deal on Dec. 31.
The program puts a new spin on baking workshops, prioritizing the craft’s social and creative aspects over technical excellence.
Chrissy Traore, founder of See & Be Kitchen, breaks down how she approached building out the bakery’s new franchising program.
Deanna Halcrow, co-founder of Emerald City Bagels, discusses why she and her daughter, Jackie, chose to open another brick-and-mortar shop vs. expanding the wholesale business.
Harra Conticelli, pastry manager at Moxie Bread Co., shares why balancing creativity and production is important to the bottom line in a small operation.