When Emily Winston, founder and CEO of Boichik Bagels in Berkely, CA, opened her 18,000-square-foot commissary bakery, she put a highly automated dough makeup system front-and-center, an uncommon move in the artisan baking world. In this video, she discusses why she believes automation and artisan can coexist peacefully.
Read the full Boichik Bagels story in the June 2024 mini-mag.
Richard Charpentier, CMB, speaks with Heidi Hedeker, renowned baker and pastry chef instructor at Kendall College, about her experience and education in baking.
From Manhattan to the Lower East Side, take a look at the Big Apple bakeries pioneering trends for the baking industry.
Joanne Chang, co-owner of Flour Bakery + Cafe, offers her advice to those looking to make a career change to being a bakery owner.
