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 Bakehouse Drives Growth For Scholars Inn
by Peter Schnitzler, Indianopolis Business Journal
Posted: Wednesday, March 17, 2010 at 4:02PM EDT

By handing out fresh, hand-made bagels, breads and pastries, Bloomington-based Scholars Inn has grown beyond its bed-and-breakfast roots into a substantial wholesale bakery.

 The Return Of 'Amy's Bread'
by Bill Pitcher, The Record
Posted: Wednesday, March 17, 2010 at 4:02PM EDT

Amy’s Bread, the iconic Manhattan bakery whose original "Amy’s Bread" cookbook has been out of print for years, is back in the publishing business, with a revised edition featuring recipes and techniques that will put artisan bread within your reach.

 Books Rise To The Task
by Staff Reporter, Modesto Bee
Posted: Wednesday, March 17, 2010 at 4:02PM EDT

"People who have never baked bread are getting into it," said Eric Kastel, a senior manager of bakery development for Panera Bread. He also teaches breadmaking classes at Panera stores around the country. Kastel wants to show people that with knowledge and quality ingredients, they can turn out breads that rival those made by professionals.

 GFN Foods, LLC Voluntarily Recalls Gluten-Free Flours And Baking Mixes
by FDA
Posted: Wednesday, March 17, 2010 at 4:02PM EDT

Gluten-Free Flours And Baking Mixes manufactured by GFN Foods, are being recalled because they have the potential to be contaminated with Salmonella. The FDA and Thumb Oilseed Producers Cooperative of Ubly, MI found traces of salmonella in Thumb Oilseed's facility.

 Ridgewood, NJ Bakery Tries To Build A Better Bagel
by Joseph R. Perone, The Star-Ledger
Posted: Tuesday, March 16, 2010 at 4:25PM EDT

Wide World of Bagels hand rolls bagels for every occasion. The Ridgewood store’s shamrock-shaped bagels, which they make throughout the month of March, are its best sellers.

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