Orijin Bakery brings culinary fusion to Ann Arbor
Orijin Bakery, backed by The Pulpo Group, is an extension of Jin Gorian’s culinary tradition and pastry expertise.
August 25, 2026
Orijin Bakery, backed by The Pulpo Group, is an extension of Jin Gorian’s culinary tradition and pastry expertise.
From trademarked treats to fruity florals, check out the trending traits shaping R&D in the six bakeries featured in Craft to Crumb’s Chicago Roadshow.
Orijin Bakery, backed by The Pulpo Group, is an extension of Jin Gorian’s culinary tradition and pastry expertise.
From trademarked treats to fruity florals, check out the trending traits shaping R&D in the six bakeries featured in Craft to Crumb’s Chicago Roadshow.
The fast-casual bakery-cafe chain unveiled a new logo and motto that pays homage to its 50-year history.
The partnership brings together two brands to create a co-branded cupcake line featuring nostalgic flavors.
Founder Mike Elder has created 32 custom cakes as a “Sugar Angel” for Icing Smiles, a non-profit dedicated to providing celebration cakes to families with children facing critical illnesses.
With flour sourced from Farmer Direct Foods, McLain’s can guarantee transparency and traceability to local, family-owned farms.
Nothing Bundt Cakes’ seasonal lineup includes a new flavor and two returning fall favorites.
The 25th anniversary of the Harry Potter franchise inspired four movie-themed donuts and a mystery box option.
The Destination Dessert Collection features three new varieties infused with flavors inspired by classic global desserts.
Craft to Crumb’s editorial team explored the Windy City to get a behind-the-scenes look at product development and business strategies.
The collection with Crate & Barrel includes 17 exclusive pieces, from baking tools to serveware to kitchen accessories.
The menu features Levantine- and Palestinian-inspired pastries that blend traditional techniques with seasonal ingredients.
The Classroom Cravings menu features three new flavors available from Aug. 1- 31.
Baker and pastry chef Heidi Heideker, CMB, talks about how her educational path shaped her perspective on the industry and the craft of baking.
The new Ronkonkoma, NY, location offers an elegant atmosphere with an up-close-and-personal workshop experience.
Crafting interactive desserts is one avenue bakers can take to boost foot traffic during the summer.
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 new bakery will open in Valor Acres, a mixed-use development center home to a growing collection of curated businesses.
The fast-casual bakery-cafe chain unveiled a new logo and motto that pays homage to its 50-year history.
The partnership brings together two brands to create a co-branded cupcake line featuring nostalgic flavors.
Founder Mike Elder has created 32 custom cakes as a “Sugar Angel” for Icing Smiles, a non-profit dedicated to providing celebration cakes to families with children facing critical illnesses.
With flour sourced from Farmer Direct Foods, McLain’s can guarantee transparency and traceability to local, family-owned farms.