Bakery Blog

Bakery Blog


What's New in Center Aisle Baking in 2018?

Published on Feb 5, 2018

Did you know that in the past four years, the grocery store perimeter has experienced a growth rate of more than double that of the center of the store, with a CAGR of 3.8% for the perimeter, compared to 1.8% for the rest of the store?1 Amazon’s purchase of Whole Foods and subsequent price cutting initiative in fresh foods indicates strong awareness of this trend.


National Bagelfest Day

Published on Jul 25, 2017

July 26th is National Bagelfest day! Bagels are unique in the bread world for their hard chewy outsides and their soft, warm insides. There are so many varieties of bagels like the everything bagel, sesame seed bagel, blueberry bagel, etc. There are even rainbow bagels to keep up with food trends.

Happy National Pizza Day!

Published on Feb 9, 2017

It is Friday night, it’s late and it has been one of “those” weeks. Just the thought of getting back up off the couch to make dinner is exhaustive. There is really only one solution when faced with this situation: pizza. For many Americans, having quick access to a pizza pie, whether ordered or frozen, when the thought of cooking an elaborate dinner cannot be born is the cherished tradition.


The Secret Guide to Whole Grains

Published on Jul 6, 2016

The 2015 - 2020 Dietary Guidelines for Americans recommend an increase intake of vitamin D, potassium, and fiber in the diet. The guidelines also encourage a shift in our diets such that at least half of grains consumed should be whole grain. An easy way to consume more vitamin D, potassium, and fiber is through the consumption of whole grains. Whole grains can be fortified with a variety of of vitamins, minerals, and fiber to shape the American diet closer to the guidelines (1).Whole grains naturally contain a variety of essential nutrients. Some of the most common vitamin and minerals in whole grains are iron, magnesium, phosphorus, zinc, copper, manganese, potassium, selenium, and B vitamins. Protein and fiber are also an essential component of whole grains (2).

Blake Powers

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