Paris Baguette’s fall menu channels caramel apple energy
The seasonal lineup features classic fall flavors with a streusel twist.
August 28, 2026
The seasonal lineup features classic fall flavors with a streusel twist.
The limited-edition pack features six ‘Disco’ cupcakes topped with silver sugar crystals.
The seasonal lineup features classic fall flavors with a streusel twist.
The limited-edition pack features six ‘Disco’ cupcakes topped with silver sugar crystals.
Lorna Sommerville and Taya Stenson have almost a decade of combined experience across Levain Bakery’s operations and brand building.
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.
In this exclusive mini-mag series, Craft to Crumb partners with bakers of all levels on how-to demos designed to help bakers build professional skills and grow their businesses.
OvoPro is an egg white protein that provides binding, gelling, foaming and whipping functionality.
The Classroom Cravings menu features three new flavors available from Aug. 1- 31.
Lorna Sommerville and Taya Stenson have almost a decade of combined experience across Levain Bakery’s operations and brand building.
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.