Sprinkles founder speaks on bakery chain’s sudden shuttering
The bakery brand boasted more than 70 brick-and-mortars in the US.
January 9, 2026
The bakery brand boasted more than 70 brick-and-mortars in the US.
For retail and artisan bakeries creating products for a from-scratch, low-volume menu, incorporating local grains is standard practice. Adding them at scale presents more of a challenge.
From the section on its Industry Innovator program to its detailed Sapling Program partnership, this year’s report underscores Avant’s commitment to setting a positive example for the industry.
The program puts a new spin on baking workshops, prioritizing the craft’s social and creative aspects over technical excellence.
Paris Baguette is solidifying itself in the hearts of customers and optimizing earnings through an alternative revenue stream.
In this issue, Moxie Bread Co., a newly minted B Corp bakery, shares how it draws customers from across Boulder County.
The Park Avenue store opened with a collection of savory and sweet Viennoisserie, including a Medialuna.
AMIE Bakery has tapped into other revenue streams, always with intention and always with the community in mind.
The partnership is raising awareness for the organization’s long-standing commitment to helping vulnerable communities.
This year alone, Insomnia Cookies opened 55 new bakeries, 25 of which debuted in Q4.
See & Be announced the launch of the First Rise Challenge, an eight-week competition to help the bakery identify its founding franchisee.
The Delmonico’s Hospitality Group brand will open its first US location in New York City in spring 2026.
The bakery brand boasted more than 70 brick-and-mortars in the US.
For retail and artisan bakeries creating products for a from-scratch, low-volume menu, incorporating local grains is standard practice. Adding them at scale presents more of a challenge.
From the section on its Industry Innovator program to its detailed Sapling Program partnership, this year’s report underscores Avant’s commitment to setting a positive example for the industry.
The program puts a new spin on baking workshops, prioritizing the craft’s social and creative aspects over technical excellence.
Paris Baguette is solidifying itself in the hearts of customers and optimizing earnings through an alternative revenue stream.
In this issue, Moxie Bread Co., a newly minted B Corp bakery, shares how it draws customers from across Boulder County.
The Park Avenue store opened with a collection of savory and sweet Viennoisserie, including a Medialuna.
AMIE Bakery has tapped into other revenue streams, always with intention and always with the community in mind.