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 Food For Thought: Learn To Bake With Whole Grains
by Staff Reporter, Sharon Advocate
Posted: Thursday, March 18, 2010 at 3:48PM EDT

Kim Boyce has reinvented the wheel with this collection of 75 recipes that feature 12 different kinds of whole-grain flours, from amaranth to teff, proving that whole-grain baking is more about incredible flavors and textures than anything else.


 Sister Schubert's Homemade Rolls Appearing On The Food Network
by Sister Schubert's Homemade Rolls
Posted: Thursday, March 18, 2010 at 3:48PM EDT

Sister Schubert's Homemade Rolls will be featured on the "Feel-Good Foods" episode of "Unwrapped," the popular Food Network Show hosted by Marc Summers.


 Cafe Valley Bakery Reveals Plans For New Phoenix Plant
by Max Jarman, The Arizona Republic
Posted: Wednesday, March 17, 2010 at 4:02PM EDT

Commercial baker Cafe Valley Bakery has announced plans for a new $40 million plant in Phoenix that will create 200 jobs and enable the 28-year-old business to more than triple its production and sales.


 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.



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