Trends

Ancient grains gain traction with consumers

Bakers are tapping into that interest and finding a variety of grains to incorporate into their recipes, including spelt, kamut and einkorn — all of which have seen an uptick in popularity.

The unique flavors of artisan bread

While some bakers are keeping their focus on more traditional loaves and rolls, others are taking risks with bold flavors and unexpected ingredients.

baker preparing cinnamon rolls

Cobs Bread rolls out plant-based cinnamon buns

Customer requests for more freshly baked plant-based sweet goods inspired the bakery to innovate on its classic cinnamon bun. The new item is available for a limited time at retail locations.

Specialty Food Association set to hand out awards

The Specialty Food Association will recognize 14 industry innovators for their contribution to the specialty food industry at the in New York City, scheduled for June 25-27 at the Javits Center in New York City.

Trading tradition for technology

Dining behaviors have changed significantly as the restaurant industry, which includes bakery cafes, has found itself deeply impacted by the COVID-19 pandemic.

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Ancient grains gain traction with consumers

Bakers are tapping into that interest and finding a variety of grains to incorporate into their recipes, including spelt, kamut and einkorn — all of which have seen an uptick in popularity.

The unique flavors of artisan bread

While some bakers are keeping their focus on more traditional loaves and rolls, others are taking risks with bold flavors and unexpected ingredients.

baker preparing cinnamon rolls

Cobs Bread rolls out plant-based cinnamon buns

Customer requests for more freshly baked plant-based sweet goods inspired the bakery to innovate on its classic cinnamon bun. The new item is available for a limited time at retail locations.

mango and white sesame donuts with sesame brittle and angel food cake garnish

Gourmet donuts are all about the flavor flair

Bakers who attended the Retail Bakers of America presentation, Gourmet Doughnuts with Chef Jesse Jackson III, CMB, learned more than just donut-making techniques.