Stan’s, Affy Tapple collab on festive donut flavor
October 2, 2026
The seasonal creation brings together two Chicagoland brands and traditional fall-favorite flavors.
The seasonal creation brings together two Chicagoland brands and traditional fall-favorite flavors.
Halloween is coming in hot with a full collection of donuts and a new sweet-and-spicy flavor.
Its baked goods can be found across the Windy City and beyond thanks to nationwide shipping, corporate catering, foodservice and a CPG line.
Chef Kimberly created the first-ever Baking & Pastry Curriculum for grades 6-12. The standardized program aligns culinary classroom education with industry standards and introduces young students to baking.
Halloween is coming in hot with a full collection of donuts and a new sweet-and-spicy flavor.
Its baked goods can be found across the Windy City and beyond thanks to nationwide shipping, corporate catering, foodservice and a CPG line.
Chef Kimberly created the first-ever Baking & Pastry Curriculum for grades 6-12. The standardized program aligns culinary classroom education with industry standards and introduces young students to baking.
Didier Rosada, award-winning master baker, about his baking journey and what he sees as the most important factors that are shaping the industry.
From Evanston to the Loop, take a look at six Chicago bakeries where authentic flair is crafted — and rewarded — every day.
The publication’s second special edition of the year highlights six industry trendsetters baking up a storm in the Windy City.
The lineup brings together acclaimed voices from food journalism, restaurants, culinary culture and digital media.
The distributor is recognizing independent bakery operations that turn its ingredients into quality products for customers nationwide.
The final recipe features gluten-free flour, cashew flour, cashew pieces, coconut flakes and chocolate chips.
Science is now confirming what bakers at the home of The Original San Francisco Sourdough have always known: Slower is better.
More than 100 baking leaders attended the 2026 Bakers Fly-In and Policy Summit in Washington, DC, last week, to advocate for policy issues that will shape the industry’s future. They met with approximately 100 congressional offices during the two-day event.
At Hewn, every item in the bakery case — from the hearty Blonde Country loaf to flaky squiggle croissants — is crafted in-house, from scratch.
Abbi Scott, pastry sous chef for Ayu Bakehouse makes Black Sesame Passion Fruit Danish, one of the bakery’s signature classic-eclectic menu items.
The co-owners of Ayu Bakehouse talk about their must-have tools of the trade: spreadsheets and tastebuds
Step into Ayu Bakehouse’s open kitchen to see how this NOLA bakery brings the Big Easy vibe to locals and tourists with every taste and sip.