KANSAS CITY, MO — The September 2026 Craft to Crumb mini-mag featuring Ayu Bakehouse in New Orleans is now live.
The September | Q3 issue explores how this bakery brings the Big Easy vibe to its menu, where classic pastry techniques meet eclectic flavor flair, and customers can watch the open kitchen in action.
In the Baker Profile, Ayu’s co-owners Kelly Jacques and Samantha Weiss share how their yin-and-yang approach shapes the business, and how combining their skills creates the magic behind the bench.
Check out what else this mini-mag has in store.
Hot Takes | Top Trends: See how other bakers are filling their cases.
Seasonal Spotlight | Q4 Holiday Planning: By working ahead to lock in the holiday menu and hire seasonal help, bakers can focus on optimizing sales during the busiest selling season.
Business Insight | Bakery Tourism: Learn strategies for turning a neighborhood bakery into a must-see travel stop.
Design Tech | Cake Sculpting: Create a dazzling sea turtle cake that can add fun to any occasion.
Bakers Doing Good | Sunflower Bakery: Check out how this social enterprise/retail bakeshop provides meaningful employment for young adults with learning disabilities.
Look | Listen: Enjoy the latest multimedia content featuring baker interviews and behind-the-scenes sneak peeks.
Heard at the Bench | Audio Series: Richard Charpentier, CMB, CEO of Baking Innovation, chats with Didier Rosada of Uptown Bakers about his baking journey, signature products and top trends.
The Craft to Crumb mini-mag offers timely content and deeper insights into the world of retail baking. Readers will find articles on trendsetting bakeries, industry trends, how-to demos and business advice to help them grow their bakeries.
