Ann Arbor’s Croissant Shop Reaches Capacity, May Expand To Retail Sales

November 22, 2010 Janet Miller, Ann Arbor.com

Kurt Boyd is a success despite himself: He doesnt advertise, he has no Web site, hes not interested in expanding beyond Ann Arbor and hes just recently organized his bookkeeping after 33 years baking French pastries.

Magnolia Bakery Coming To Chicago?

The beloved cupcakes at New York City’s Magnolia Bakery have been adored by “Sex and the City” fans and locals alike for years. Soon, the long lines could be coming to Chicago.

There’s A Growing Demand Among Consumers For Gluten-Free Foods

Loveland resident Christi Skow wanted to have some options when it came to eating bread. Now, her wholesale bakery features four different whole-grain breads, a hamburger bun and a cranberry crunch muffin that are distributed in 15 states to grocery stores, including Whole Foods and Vitamin Cottages across the nation and Grannys Gluten-Free Zone in Loveland.

RONDO Shows Innovation For The Production Of Croissants & Other Curled Pastries

November 22, 2010 RONDO

RONDO showed their newly developed croissant machine Curl & More for the first time at the IBIE 2010. This innovation closes the gap between the familiar artisanal Croissomats and the powerful Tornado and Spira industrial croissant machines. RONDO can now meet croissant production requirements of all sizes: from the small artisanal bakery all the way through to industrial customers.

Giant Sells West OC Bakery’s Cakes

November 22, 2010 Brian Shane, The Daily Times

A fledgling West Ocean City-based bakery has struck a deal to distribute handmade miniature Smith Island Cakes to 29 Giant grocery stores in Maryland, Delaware, and Northern Virginia.