The COVID-19 pandemic put many new products on hold, especially in the instore bakery, which was largely shut down due to concerns of viral spread.

For a second straight year, Bimbo Bakeries USA, through its Thomas’ English muffin brand, is partnering with non-profit groups in Washington and Oregon to host “volunteer-fueled” events aimed at making public lands more accessible, more beautiful and better maintained.

IBIE puts baking’s newest advances on full display in one efficient, state-of-the-art center of innovation.

London-based Pots & Co is a dessert company that makes its desserts in reusable ceramic pots, which can be repurposed as succulent planters, dip bowls, paint pots or a new dish for customers to bake their own desserts.

Café Valley Bakery has announced it is expanding its line of 16-ounce Decadent Swirled Bundt Cakes with Tiramisu, Pumpkin Latte and Salted Caramel flavor varieties that will be available in grocers nationwide beginning this month.

The American Society of Baking (ASB) is launching an online training center that includes 10 Bread Production Certificate courses.

With demand for wheat – and other commodity ingredients – at an all-time high, supply remains constrained and only growing in price due to the continued crisis in Ukraine. 

What instore bakery trend are you keeping a close eye on in 2022? We asked four industry leaders.

Ingredient premix specialist Texture Maker will debut its innovative mochi baking mix brand Chewco in partnership with Belshaw Adamatic at the International Baking Industry Exposition (IBIE) this September.

Leading global ingredient supplier Corbion has introduced a new enzyme-based solution, called Vantage 2060, to help bakers deliver consistently high-quality baked products while enabling formulation flexibility.