Bakery

First there was the chocolate-chip cookie craze. Next came cupcakes. Now it's petit fours. Actually, I'm making up the last craze. It hasn't happened yet. But I'm hoping it will. If I had my way, instead of banning smoking or pressuring New Yorkers to reduce their sodium intake, Mayor Bloomberg would pass some rule or law or proclamation requiring any bakery in New York be granted an operating license to sell these delightful, bite-size treats. …

On World Teacher's Day Wonder® bread invites American families to nominate inspiring teachers for the 7Wonders of the USA Teacher Tour program. …

The Bloemhof EXPRESS 600 Advanced French Bread Moulder has been developed to gently process a wide variety of dough types including long fermentation doughs with an integral resting conveyor. …

Tootie Pie Company, Inc. nnounced that its September 2011 sales were up 180% over September of 2010. This marks the 23rd consecutive month of sales increases. …

They come in slippery, tongue-twisting names such as "spandauer," ''hyldeblomst sorbet" and "gelehallon." And they are spreading across America. They are the sweets of Scandinavia, treats once relegated mostly to the Midwest, where Norwegians and Swedes have settled for generations. But in recent years stores specializing in the confections have increasingly shown up in urban areas, such as Los Angeles and New York City, ushering in a growing curiosity among foodies. …