French-inspired bakery chain drops merch line
December 19, 2025
Paris Baguette is solidifying itself in the hearts of customers and optimizing earnings through an alternative revenue stream.
Paris Baguette is solidifying itself in the hearts of customers and optimizing earnings through an alternative revenue stream.
The berry lends a purple hue and flavor profile that’s sweet, tangy, earthy and herbal.
The bakery brand unveiled the specific brand of peanut butter used in its Chocolate Peanut Butter Crunch Pie.
In this issue, Moxie Bread Co., a newly minted B Corp bakery, shares how it draws customers from across Boulder County.
The berry lends a purple hue and flavor profile that’s sweet, tangy, earthy and herbal.
The bakery brand unveiled the specific brand of peanut butter used in its Chocolate Peanut Butter Crunch Pie.
In this issue, Moxie Bread Co., a newly minted B Corp bakery, shares how it draws customers from across Boulder County.
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.
Named in honor of The Wizard of Oz, the Atlanta bagel shop has blossomed from a pop-up to an acclaimed two-storefront business.
The updated platform provides instant, centralized oversight for bakery sales teams, minimizing data entry for custom order status.
Keeping an eye on which trends are predicted to gain traction can help inform bakery innovation in the new year.
The Park Avenue store opened with a collection of savory and sweet Viennoisserie, including a Medialuna.
The donut chain released a loaded lineup of Christmas- and Hanukkah-themed sweet goods.
Bringing customers Snoopy, Charlie Brown and the rest of the gang, the Peanuts Collection will feature three all-new donuts and two returning favorites.
AMIE Bakery has tapped into other revenue streams, always with intention and always with the community in mind.
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.