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.
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.
Eurogerm KB has announced the opening of its new baking facility in Hoffman Estates, Illinois. A center for innovation, the 3,500 square foot state-of-the-art bakery lab is fully equipped to run fresh baked and frozen processes for all types of baked goods.
Despite inflation, dollar sales in bakery are up almost 12% from last year, according to IDDBA Marketplace Report data from June, indicating that the instore bakery has indeed bounced back from COVID, said Paul Baker, founder of Manchester, UK-based St Pierre Bakery.
Manchester, UK-based brioche category leader St Pierre is set to launch a new non-brioche bake-at-home range, with authentic French baguettes and crusty rolls.
While inflation and supply chain snafus have affected most corners of the food industry, makers of pies sold in grocery instore bakeries face a unique challenge in addition to those common ones: lower industry capacity due to several large producers leaving the market.
Bakeries can make great headway in today’s marketplace with innovative new products that meet the evolving needs of consumers, who are far more international in their flavor preferences than ever before.
Euroclassic is proud to announce that its Vegan Brioche-Style Bun boasts the plant-based certification issued by the National Sanitation Foundation (NSF).
We reached out to Melissa Trimmer, executive pastry chef at Dawn Foods, to learn more about single-serve desserts, which continue to gain popularity, especially as IRI data show that the majority of households in America are 1-2 people.