Brian Amick is the Digital Media Editor of Bake Magazine. He has been at Sosland Publishing since 2016, covering the retail baking industry. Mr. Amick is a 2011 graduate of the University of Missouri.
World Nutella Day, coming up on Feb. 5, can be an opportunity for instore bakeries to highlight their chocolate hazelnut desserts and products that pair well with Nutella.
The hearty bread is crafted on a foundation of wheat and rye flours, which are known for their health benefits, making for a moist, slightly dense interior, with a crispy crust.
The deep, dark, double-chocolate cookie dough is studded with both chocolate chips and candy-coated pink chocolate gems for a festive look and rich flavor.
This change makes the booth reservation process more efficient for the event’s most loyal supporters while allowing for an expanded sales cycle for all.
This educational resource aims to help businesses navigate key considerations when selecting the best sustainable packaging solution for their food products.
The all-in-one machine is designed to streamline the icing process, allowing large scale sheet cake manufacturers and commissaries to ice sheet cakes quickly and uniformly.