November mini-mag puts spotlight on Rebel Bread
November 10, 2026
Rebel Bread has built its business model — and loyal customer base — around being “just different enough.”
Rebel Bread has built its business model — and loyal customer base — around being “just different enough.”
Alex Dufaur-Jourdan, bakery specialist for R&D at Lesaffre North America, shares how clean-label dough improvers can help artisan bakers balance efficient workflow with meeting customers’ high quality expectations.
Minimalist white frosting and decoration lend themselves to visually refined desserts and elegant eats.
Nothing Bundt Cakes’ seasonal treat is available in all bundt cake sizes through Nov. 29.
Minimalist white frosting and decoration lend themselves to visually refined desserts and elegant eats.
Nothing Bundt Cakes’ seasonal treat is available in all bundt cake sizes through Nov. 29.
In this role, she will help develop the next generation of talent and leaders across the food industry.
Alex Dufaur-Jourdan, bakery specialist for R&D at Lesaffre North America, shares how clean-label dough improvers can help artisan bakers balance efficient workflow with meeting customers’ high quality expectations.
Lee Ann Adams, certified master baker, shares her journey in the bakery craft and industry and what she sees as the most important considerations bakers need to have when choosing baking as their career path.
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.
Known for their crisp texture, floral aroma and naturally sweet flavor, Shine Muscat grapes are a popular fruit in Korea.
Setting menus, ordering supplies and staffing up early can maximize success in the busy season.
The affiliation will give RBA members greater access to insights on federal and state policy issues affecting their businesses.
The “Hey Honey!” event will feature a honey tasting kit and a virtual class exploring the ingredient’s uses in baking and beyond.
The tours will offer participants curated bakery visits, professional networking opportunities and educational experiences.
Inspired by classic pie varieties and trending global flavors, the limited-time menu features three donuts and shareable boxes.
Alex Dufaur-Jourdan, bakery specialist for R&D at Lesaffre North America, shares how clean-label dough improvers can help artisan bakers balance efficient workflow with meeting customers’ high quality expectations.
Lee Ann Adams, certified master baker, shares her journey in the bakery craft and industry and what she sees as the most important considerations bakers need to have when choosing baking as their career path.
Abbi Scott, pastry sous chef for Ayu Bakehouse makes Black Sesame Passion Fruit Danish, one of the bakery’s signature classic-eclectic menu items.