Bake Magazine

Guittard Batons Dark Chocolate - 50% Cacao Deep chocolate Fudgy Vanilla A smooth, well-rounded chocolate that delivers a rich chocolate impact with a hint of vanilla. Specially formulated, designed and crafted to meet the unique needs of bakery professionals seeking to take their pain au chocolat to the next level.

Wetzel’s Pretzels has announced that it is teaming up with sweetFrog to bring a new co-branded destination to Flower Mound, Texas. The new store will provide guests throughout North Texas with warm, freshly baked pretzels and premium frozen treats. Local entrepreneurs and husband-and-wife duo Dave and Diana Stone will lead operations at the co-branded Flower Mound location, which is set to open on Friday, September 25.

Bakeries should perceive pies and the broader dessert market as a multilane highway when searching for avenues to further drive sales. “Consumers haven’t fallen out of love with pie; they’re simply looking for more convenient ways to enjoy it,” said Johnni Rodgers, chief marketing officer, Sara Lee Frozen Bakery, Oakbrook Terrace, Ill. Sara Lee launched Sweet Moments Mini Cobblers last summer and followed up with Mini Cakes and Cheesecakes in April.

Twosome Place, South Korea's leading premium café brand, has announced its official entry into the US with plans to open its first location in Alexandria, Virginia. The opening is the first step in a broader US growth strategy. Since opening its first café in Seoul in 2002, Twosome Place has grown to more than 1,750 locations, building a distinctive café experience around the pairing of specialty coffee and cake.

Yields one 9” tart Ingredients Filling 1/4 cup (50g) granulated sugar 1 tablespoon King Arthur Unbleached All-Purpose Flour 2 teaspoons cornstarch 1/4 teaspoon table salt 1 large egg 1 cup (227g) milk 3 tablespoons (42g) butter, softened 1/4 teaspoon King Arthur Pure Vanilla Extract or almond extract Crust One 9” round pâte sucrée crust, fully baked Topping 1 pint (284g) strawberries, hulled and sliced 1 pint (284g) blueberries Glaze (optional) 1/2 cup (170g) preserves, or 1/4 cup (85g) jelly...

Preserving the Standard, Expanding the Possibilities: Max Jacobson-Fried is helping Freed’s Bakery carry more than six decades of family history into its next era of growth. When Max Jacobson-Fried joined Freed’s Bakery in 2003, he was not entering a business waiting to be rebuilt. He was stepping into a thriving Las Vegas institution with an established reputation, loyal customers, and two generations of family leadership preceding him.

Subway Canada is giving Canadians a new way to celebrate National Macadamia Nut Day on Friday, September 4. The chain's new Mini Cookies Boxes are a bite-sized version of Subway’s iconic cookies in a shareable format. “Canadians have always had a special place in their hearts for Subway cookies,” says Chef John Botelho.

While labor issues continue to vex many bakeries, Rocky Mountain Pies is lucky enough to have a waiting list of people interested in working there. Mark “Par” Grandinetti credits Eric Carcellero, director of human resources, with creating a positive culture in which associates feel appreciated. Carcellero greets employees when they arrive at the bakery and thanks them at the end of the day. “What he does to maintain and retain the people is magic,” Grandinetti said.

Voodoo Doughnut has announced the return of pumpkin season. Following their debut last fall, two seasonal favorites are returning to the chain's iconic pink spinning doughnut cases: the Pumpkin Spice Latte doughnut and the Pumpkin Buttermilk Bar. The Pumpkin Spice Latte doughnut is filled with pumpkin spice fluff, dipped in bold Magic Roast espresso frosting, and topped with a swirl of decadent caramel frosting and a dollop of handcrafted pumpkin spice whip.

Symphony Pastries, a family-owned manufacturer of European-inspired and traditional American desserts, has acquired the pastry division of Classic Cake. Symphony Pastries said it will fold Classic Cake’s pastry production under its umbrella. Barry Kratchman, who owns Classic Cake, will continue to operate the company’s Cherry Hill, NJ-based retail bakery and Philadelphia-based wholesale/private label cheesecake production plant separately.