Savory pastries continue to gain popularity, especially for the breakfast and lunch crowds. Shoppers enjoy the option of ordering a hand-held meal that is both delicious and convenient.
It’s this return to baking roots, that Richard Charpentier, chief executive officer of Baking Innovation and Baking & Snack Pro Tip columnist, believes will provide the baking industry with a path for future growth and innovation.
Consumers interested in diets like paleo and the Whole30 program view ancient grains positively, said Shrene White, director of specialty grains at Ardent Mills.
In pursuit of its mission to shape the knowledge and skills of the artisan baking community, the Bread Bakers Guild of America (BBGA) has announced that it has joined with the Baking Association of Canada (BAC) to offer a one-year free membership in each others’ organizations.