Bread & Pastry
Chocolate Forest cheesecake
Prepare three 9-in. springform pans. Combine the ingredients until well blended. Press about 7 ozs. (1 c) of the crust mixture into the bottom of each prepared pan....
Macarons sophisticated sandwich cookies
The macaron, an almond meringue cookie, originated in 16th century Italy and was made famous by 17th century French nuns. This chocolate version features cookies and ganache subtly flavored with tea....
Whole grains strike a chord with customers
Whole grains remain among the leading bakery product trends, but sales growth has slowed. Promoting whole grains has revived consumer awareness of the healthful side of baking and encouraged other health-oriented niches, such as gluten-free and all-natural/organic, to gain momentum....
Lemon-poppyseed scones
Formula for lemon-poppyseed scones brought to you by the American Egg Board...
Wake up breakfast sales with morning buns
Almost everyone loves gooey and sweet cinnamon rolls. These iconic favorites are best when made with quality ingredients and sound techniques. Learn how....
Steve Barnhart generation next
In 2007, Steve Barnhart became the nation’s youngest CMB, and he hasn’t stopped there. As the R&D specialist at Highland Baking Co., Northbrook, Ill. he is surprising and impressing some of baking’s elder statesmen....
Pane francese Italian French bread?
Country borders are often blurred when it comes to food. This French bread from Italy is sure to entice customers....
Team USA contends on world stage
Though narrowly missing a top-three spot at the Coupe du Monde de la Boulangerie, the 2008 Bread Bakers Guild Team USA jumped some unexpected hurdles and proved they belong among the world’s elite bakers...
Accent bread with jam and cheese
The French tartine is a slice of buttered bread topped with confiture, cheese or any fresh product. The name alone elicits moments of leisure with a perfect...
Fruit and nut jam
INGREDIENTS LBS. OZS. METRIC Quince 1 14 850 g Water 1 14 850 g Dried pears (sliced) 3.5 100 g Dried figs 3.5 100 g Prunes 1.8 50 g Apricots 3.5 100 g...
Pain a la bire (beer bread)
INGREDIENTS LBS. OZS. METRIC Fermented Dough Bread flour 14 400 g Sea salt 0.4 10 g Dry yeast 0.1 3.25 g Water 8.8 up to 250 g Total appr. wt. 1 7.3 663.25...
Salad Mixture
INGREDIENTS LBS. OZS. METRIC Mixed baby radish leaves, as needed Xeres vinegar 3.5 100 g Walnut oil 9.7 275 g Fleur de sel 0.1 3 g White pepper, 1 pinch...
Dara Reimer combining bread and art
When did you start baking? In the summer of 1989, I took a break from accounting, moved back to my home state of Montana and tried out for a baking position...
Deck ovens: understanding your options
The quality of the product that deck ovens produce was the bottom line in why we wanted to get them, Rick Robbins says. Still, there are a lot of other...
Bountiful Bread stays true to its name
The lunch rush starts early at Bountiful Bread in Albany, N.Y. At 11 a.m., the line of customers already snakes through the store and stretches almost...
