How bakers can beat the summer sales slump
Stepping into the season with menu changes and events can drive summer business for retail bakeries.
Craft to Crumb Staff
June 22, 2026
Stepping into the season with menu changes and events can drive summer business for retail bakeries.
Susan Bae, pastry chef and partner at Moon Rabbit, shares her thoughts after winning Outstanding Pastry Chef or Baker at the 2026 James Beard Foundation Awards.
Hope Romeo, executive pastry chef at Wild Crumb, shares her thoughts after Wild Crumb wins Outstanding Bakery at the 2026 James Beard Foundation Awards.
Get a sneak peek behind the counter at Country Bird Bakery, a Midwest staple that uses its inventive spirit, strong commitment to local farmers and unconventional schedule to deliver “big bread energy.”
Caitlin Woods, baker at Country Bird Bakery, mixes up a batch of baguette dough during her shift at the bakery.
Cat Cox, owner of Country Bird Bakery in Tulsa, OK, discusses the importance of building the bakery’s menu around seasonal produce from local farmers.
Cat Cox, owner of Country Bird Bakery, shares how winning Outstanding Pastry Chef or Baker at the 2025 James Beard Awards has impacted her business.
Richard Charpentier, CMB, speaks with Heidi Hedeker, renowned baker and pastry chef instructor at Kendall College, about her experience and education in baking.
Thousands arrived at the sold-out event to experience the schmear de la schmear of the West Coast’s bagel scene.
The Craft to Crumb editorial team visited Manhattan to see how industry trendsetters build bakery enthusiasts.
From Manhattan to the Lower East Side, take a look at the Big Apple bakeries pioneering trends for the baking industry.
Revenue diversification is about redistributing risk and building a business that can withstand change.