Modern Baking RSS Feed

SusieCakes expands into Bay Area

Tue, 17 Nov 2009 16:34:00 EST

Los Angeles-based SusieCakes will open its first Northern California location in Marin at the Bon Air Shopping Center in January

Sadie Rose quadruples size

Tue, 17 Nov 2009 16:33:00 EST

Specialty wholesale bakery, Sadie Rose Baking Co., San Diego, opened its new 23,000-sq.-ft. bakery last month

Dawn expands four plants, shutters one

Tue, 17 Nov 2009 16:30:00 EST

To optimize manufacturing capabilities and meet changing customer demands, Dawn Food Products, Jackson, Mich.

Ultimate Cake Decorating winners announced

Tue, 17 Nov 2009 16:29:00 EST

The Upper Midwest Bakery Association’s (UMBA) third annual Ultimate Cake Decorating Competition was held last month, and Cheryl Romanowski, Sweet Memories, Thorpe, Wis.

World chocolate master named

Tue, 17 Nov 2009 16:27:00 EST

Shegeo Hirai, Grand Hyatt Tokyo, was selected as the World Chocolate Master 2009. Lionel Clement, Wynn Las Vegas, the winner of the 2008 competition, placed second and Michaela Karg from Germany placed third.

Corner Bakery expands into non-traditional locations

Tue, 17 Nov 2009 16:24:00 EST

Corner Bakery, Dallas, is partnering with franchisee Phase-Next Hospitality to develop 12 new, non-traditional locations.

What the future holds for bakers, in-store bakeries and retail bakeries

Thu, 01 Oct 2009 12:00:00 EST

I know, it just might come true, was my response with the requisite eye roll. I failed to see what could possibly go wrong with me marrying Corey Haim. (In my defense, it was the late '80s, I was barely a teenager and he was way cooler than Corey Feldman.) But lacking the ability to see the future, what do you wish for? Would it be to know what influences were going to have the most effect on your

Bread Bakers Guild Team USA 2010 named

Thu, 01 Oct 2009 12:00:00 EST

After a seven-month draft process, The Bread Bakers Guild has named nine bakers to the Bread Bakers Guild Team USA 2010 to train for the Louis Lesaffre Cup

Cupcake bakery chains expand again

Thu, 01 Oct 2009 12:00:00 EST

Last month, Modern Baking reported that Magnolia Bakery, the bakery often credited with beginning the cupcake craze, was opening its first location outside of New York in Los Angeles

Godiva.com relaunched

Thu, 01 Oct 2009 12:00:00 EST

Americans to compete at Bakery Masters 2010

Thu, 01 Oct 2009 12:00:00 EST

Peter Yuen and Dara Reimers will be among 24 candidates from 17 countries who will be competing at the Maîtres de la Boulangerie (Bakery Masters) 2010

NHB launches new website

Thu, 01 Oct 2009 12:00:00 EST

The National Honey Board (NHB), Firestone, Colo., launched a new website specifically for the baking industry

Dozen Bake Shop opens new store

Thu, 01 Oct 2009 12:00:00 EST

Pittsburg-based Dozen Bake Shop opened its fourth location last month at the city's Andy Warhol Museum. The bakery announced it would soon open its fifth location early next month. Dozen offers a variety of pastries, bars, cakes, cupcakes, pies and lunch items.

Donuts rebound in contribution to total bakery sales

Thu, 01 Oct 2009 12:00:00 EST

The donut category has shown impressive growth in recent years. Donuts combine affordability with the familiar indulgence of a comfort food. This has proven to be a popular combination during times of economic stress. Nationally, donut sales accounted for an average of 7.3 percent of total bakery department dollar sales during the 52 weeks ending July 25, 2009, up 0.1 percent from the prior year.

Workbench

Thu, 01 Oct 2009 12:00:00 EST

Q: How much weight is lost due to evaporation during the baking process?M.B., Rosemead, Calif. A: The degree of weight loss depends on several factors: kind of dough system used, dough consistency, baking time, baking temperature, size and shape of baked products and how many pieces are baked on each sheet or rack. Below are some common weight loss percentages. Weight Shape Weight loss in % 17.5 ozs.