Ayu opened in 2022, and everything about it, from its historic building to the open kitchen to the intentionally classic-eclectic menu, was designed with the NOLA vibe in mind.
Trendspotters at several retail bakeries have already tapped into these changes in consumer preferences.
The second annual BagelUp Growth Lab, a business incubator that helps bagel entrepreneurs gain the knowledge and resources they need to create a sustainable company, is Nov. 14. BagelUp also announced that the Growth Lab is now a year-round program.
Cairnspring Mills has opened its second stone milling operation in the Pacific Northwest in partnership with the Confederated Tribes of the Umatilla Indian Reservation.
The new RBA Learning Portal, Powered by LeSaffre, offers on-demand access to expert-led courses and practical resources.
Panera Bread announced two c-suite appointments: Chris Finazzo was named COO, and as Victor Siqueira is the new chief supply chain officer, effective immediately.
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.
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.
The store is part of the bakery cafe chain’s goal to open 1,000 North American locations by 2030, partly through franchise operations.
The three-day, members-only event features classes and workshops on baking techniques, the business of baking and plenty of networking opportunities.
The extension could affect retail bakers and bakery cafes that accept SNAP/EBT.
