Stuart Rothenberg To Preview Election At Joint ABA & ATBI Dinner

September 17, 2012 American Bakers Association

Political analyst, editor and publisher, Stuart Rothenberg, best known for his Washington-based, biweekly, political newsletter The Rothenberg Political Report and his twice weekly contributions to the Capitol Hill newspaper Roll Call, will speak to the ABA & ATBI Boards at the upcoming Joint Board Dinner on October 1.

Whole Grains Council Conference Speakers Announced

How do we get whole grains on every plate, at every meal, everywhere? That’s the question that our upcoming conference October 17-19 in San Antonio will answer with verve and creativity as we shine a spotlight on recent successes in ramping up whole grain momentum. In today’s blog we want to share highlights of the conference with you – and encourage you to register now.

Introducing Nature's Pride Nutty Oat Bread

September 17, 2012 Nature's Pride

Nature's Pride® bread, the only brand of 100% natural breads available across the country, has introduced a new variety to its line of great tasting breads – Nature's Pride Nutty Oat. Nutty Oat offers the hearty texture of oats and delicious nutty flavor with no nut allergens. It is also the first all natural variety of its kind to be introduced.

Roman Meal Company Introduces 100% Whole Grain Rustic Italian Bread

September 14, 2012 Roman Meal Company

Roman Meal Company is proud to announce the latest in whole grain bread: Roman Meal 100% Whole Grain Rustic Italian.  Made with heart-healthy olive oil, Rustic Italian offers bread lovers hearty whole grains with an Italian twist.  Whole grains have never tasted better!

Baking, The German Way, In Ridgewood, NJ

September 14, 2012 Elisa Ung, The Record

Many of North Jersey's old-school bakeries have German or European roots and serve treats like stollen around Christmastime. But Heidi's is more like a modern neighborhood bakery in Germany – though some American pastries are served, and the employees costumed in dindls and lederhosen give the place a touristy feel. Agron and Edita Sadikaj have ambitious plans to eventually go wholesale with the baked goods, which are made on-premises and at a facility in Elizabeth.