Bakery

Nishon and Laura Yaghoobian, both 35, of Claymont, Del., own Wild Flour Bakery, a wholesale commercial bread and pastry bakery whose clients include restaurants, cafes and coffee shops. The Holmesburg company, which began in 2003, also sells breads and pastries at weekend farmers' markets in the city and Collingswood. Nishon oversees baking and Laura handles customer service, sales and payroll. I spoke with Laura. …

Each summer since 2007, persons with a hungry curiosity about bread and baking have gathered in Skowhegan, Maine to learn more about building a brick oven, wood-fired baking, growing grains, and eating well. For bakers, farmers, homesteaders, and ambitious home cooks unsatisfied with factory-sliced bread the Kneading Conference is a place to share ideas and learn new skills. It is a gathering ground for "bread-heads" as Daniel Rivera, a young farmer from New York, put it on Twitter. …

The Food and Drug Administration is at last defining what a "gluten free" label on a food package really means after more than six years of consideration. Until now, manufacturers have been able to use their own discretion as to how much gluten they include. …

The American Bakers Association (ABA), in cooperation with the U.S. Food and Drug Administration (FDA), is convening a Food Defense Awareness Workshop.  This workshop will be conducted on October 5, 2013, in Las Vegas, Nevada, preceding the 2013 International Baking Industry Exposition (IBIE). …

Rudi’s Organic Bakery® is proud to partner with KIWI magazine and the School Nutrition Association (SNA) to sponsor National School Lunch Week and National Take Your Parents to Lunch Day with a Say Cheese photo contest. The annual National Take Your Parents to Lunch Day campaign allows parents to experience school-provided lunch with their children. The goal is to encourage parents to have lunch in their child's cafeteria, so they become aware of the food their children eat every day. …