Enjoy an exclusive look at the processes and techniques used by bakeries featured in Craft to Crumb’s mini-mag. In these narrated videos, bakers share how they create their signature breads, pies, cakes, pastries and more, and give insights on the keys to their success.
Read more about these bakeries and the innovative techniques and equipment they use in Craft to Crumb’s mini-mags.
Alyssa Hurlstone, AMIE Bakery’s executive pastry chef, laminates croissant dough while Amie Smith, owner of AMIE Bakery, explains the technique and Hurlstone’s expertise.
Amie Smith, owner of AMIE Bakery on Cape Cod, shares a big lesson she learned about turning ideas into reality when building a bakery to spec.
Louisa Martin, lead cake decorator at McLain’s Bakery, demonstrates in step-by-step detail how to decorate eye-catching, trend-forward cakes.
Clif Brown, owner and operator of Neighbor’s Mill in Springfield, MO, walks through the bakery’s in-house stone milling operation.
Emily Winston, founder and CEO of Boichik Bagels, discusses why she believes automation and artisan can coexist peacefully.
Emily Winston, founder and CEO of Boichik Bagels, shares how the automated functions in the bakery reduce several labor-intensive tasks, minimize workplace injuries, and allow employees to focus on other jobs.
Stephanie Hart, owner of Brown Sugar Bakery in Chicago, explains how the investment in Unifiller frosting machines have helped the bakery to scale up production of its renowned caramel cake and break into wholesale markets.
Joyce Dunbar, professional cake decorator for Fareway Bakery, demonstrates how to create popular and trendy cakes
Behind the scenes at Fareway Bakery in Winterset, IA, the bakery crew performs many tasks by hand for a from-scratch aesthetic.
Jeanne Plumley, founder of Peggy Jean’s Pies, shares her tips and tricks for achieving the perfect pie crust.
Rebecca Miller describes a typical day at the Columbia, MO-based artisan pie bakery.
Get an inside look at Mediterra Bakehouse’s pastry production process, as led by pastry production manager, Shannon Koppes.
Alyssa Hurlstone, AMIE Bakery’s executive pastry chef, laminates croissant dough while Amie Smith, owner of AMIE Bakery, explains the technique and Hurlstone’s expertise.
Amie Smith, owner of AMIE Bakery on Cape Cod, shares a big lesson she learned about turning ideas into reality when building a bakery to spec.
Louisa Martin, lead cake decorator at McLain’s Bakery, demonstrates in step-by-step detail how to decorate eye-catching, trend-forward cakes.
Clif Brown, owner and operator of Neighbor’s Mill in Springfield, MO, walks through the bakery’s in-house stone milling operation.
Emily Winston, founder and CEO of Boichik Bagels, discusses why she believes automation and artisan can coexist peacefully.
Emily Winston, founder and CEO of Boichik Bagels, shares how the automated functions in the bakery reduce several labor-intensive tasks, minimize workplace injuries, and allow employees to focus on other jobs.
Stephanie Hart, owner of Brown Sugar Bakery in Chicago, explains how the investment in Unifiller frosting machines have helped the bakery to scale up production of its renowned caramel cake and break into wholesale markets.
Joyce Dunbar, professional cake decorator for Fareway Bakery, demonstrates how to create popular and trendy cakes
Behind the scenes at Fareway Bakery in Winterset, IA, the bakery crew performs many tasks by hand for a from-scratch aesthetic.
Jeanne Plumley, founder of Peggy Jean’s Pies, shares her tips and tricks for achieving the perfect pie crust.
Rebecca Miller describes a typical day at the Columbia, MO-based artisan pie bakery.
Get an inside look at Mediterra Bakehouse’s pastry production process, as led by pastry production manager, Shannon Koppes.
Get an inside look at Mediterra Bakehouse’s two deck ovens featuring thermal oil insulation, which make scaling up production at the bakery more efficient while ensuring final product consistency.
