In Dawn Food’s most recent Global Trends Report, the company identified four key trends that are impacting the bakery sector.
In Baltimore, the fourth generation of a family long known for commercially producing baked goods along the Eastern Seaboard is about to do things a little differently at Kneads Bakeshop by H&S.
Every step of building Kneads Bakeshop by H&S was made with intention, and that includes bringing Loïc Hémery along from the start. As director of operations and executive chef for Kneads, Hémery brings Miami culinary experience combined with a foundation in baking.
It wasn’t all that long ago that Stephanie Hart, owner of Chicago-based Brown Sugar Bakery, was living month-to-month with her ingredient procurement and other resources. It’s not an unfamiliar story to many independent bakery owners.
Stephanie Hart of Brown Sugar Bakery forges her own path when creating baked goods. Her non-traditional approach earned her a James Beard nomination.
A customizable cake product hits the scene for weddings and other gatherings.
Two Michigan bakers share how automation helps, not hinders, the process.
Sprinkles Donut Shop is a mainstay in the Grand Rapids, MI, area. Founded by the late Gary VanderStelt Sr. as a 2014 post-retirement project, Sprinkles has grown to six locations as Gary VanderStelt Jr. carries on the legacy.
Bakers deserve a voice, and Craft to Crumb will make them heard. With insights and inspiration, this community serves every facet of retail baking.
