McLain’s, FDF partnership connects Midwest community
With flour sourced from Farmer Direct Foods, McLain’s can guarantee transparency and traceability to local, family-owned farms.
August 14, 2026
With flour sourced from Farmer Direct Foods, McLain’s can guarantee transparency and traceability to local, family-owned farms.
The collection with Crate & Barrel includes 17 exclusive pieces, from baking tools to serveware to kitchen accessories.
With flour sourced from Farmer Direct Foods, McLain’s can guarantee transparency and traceability to local, family-owned farms.
The collection with Crate & Barrel includes 17 exclusive pieces, from baking tools to serveware to kitchen accessories.
OvoPro is an egg white protein that provides binding, gelling, foaming and whipping functionality.
The new Ronkonkoma, NY, location offers an elegant atmosphere with an up-close-and-personal workshop experience.
The collaboration will include a holiday pop-up and a private in-suite tea experience.
The ingredient supplier is enrolling about 30% of its wheat flour volumes into mass balance regenerative agriculture programs.
The publication’s second special edition of the year highlights six industry trendsetters baking up a storm in the Windy City.
Once operational, a portion of the franchise revenue will support South Dallas neighborhood programs and economic initiatives.
Opening this fall, the new location will bring hands-on baking education, ingredients and resources to the heart of Old Town.
The Ann Arbor, MI, pastry shop will offer an array of baked goods, including viennoiserie, seasonal tarts and savory breads.
For bakery owners, choosing to establish an internship program means understanding the invest-ment needed to make it work.
Timing the promotion around the occasion aligns with the bakery’s efforts to reach more customers.
This bakery location, expected to open later this summer, will have its own rotating menu inspired by regional preferences.
Stepping into the season with menu changes and events can drive summer business for retail bakeries.
The extension could affect retail bakers and bakery cafes that accept SNAP/EBT.
CEO Darren Tipton offered his perspective on the company’s growth strategy and establishing a US commercial footprint.
Four students will be selected through a competitive application process to participate in the Rich Products Scholar Program.
While many mid- to large-volume bakeries no longer use bromated flour, smaller bakeries, must figure out how to reformulate.
OvoPro is an egg white protein that provides binding, gelling, foaming and whipping functionality.
The new Ronkonkoma, NY, location offers an elegant atmosphere with an up-close-and-personal workshop experience.
The collaboration will include a holiday pop-up and a private in-suite tea experience.
The ingredient supplier is enrolling about 30% of its wheat flour volumes into mass balance regenerative agriculture programs.