Bake Magazine

Bake is available at no cost to eligible readers who hold managerial or director-level positions in wholesale or industrial baking and snack food businesses. You can access it in both print and online versions.

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English

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#834018

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#258116

Food and Drink/Food and Drink

#1273

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Articles

The Small Business Financial Exchange: What Bakery Owners Need to Know

4 days ago | bakemag.com | Gerri Detweiler

Imagine a secret ingredient that, when added to your best recipes, would give you an edge over your competition. When it comes to building credit for your business and securing financing, that secret ingredient could be the Small Business Financial Exchange (SBFE). If you’re like most business owners, you’ve never heard of it, and have no idea how it works. What Is the SBFE?
Pinkbox Doughnuts thanks Clark County, Nevada teachers with doughnuts

1 week ago | bakemag.com | Brian Amick

Las Vegas-based Pinkbox Doughnuts celebrated Teacher Appreciation Week with surprise deliveries of doughnuts to more than a dozen schools across the Las Vegas Valley this week.
Distinctive breads help panaderías bring in customers

1 week ago | bakemag.com | John Unrein

At Lekaroz Bakery, which is located in the Chicago suburbs of Romeoville, Illinois, they spotlight the distinctive breads they produce throughout the year on videos posted on their Facebook page. Every bread features its own recipe, many of which date back 80 years to authentic Mexican bakeries in Mexico City where the family traces its origins.
Famous Amos holds block party to celebrate 50th anniversary

1 week ago | bakemag.com | Brian Amick

On Saturday, May 3, Famous Amos celebrated its 50th anniversary with a block party in Los Angeles, honoring the legacy of brand founder Wally Amos. Known for his legendary block parties in the ‘70s and ‘80s, Famous Amos commemorated his legacy and the cookies that made him famous. This year, Wally Amos' family joined in the festivities, including his children Sarah, Shawn and Michael Amos.
Nothing Bundt Cakes celebrates 700th bakery

1 week ago | bakemag.com | Brian Amick

Nothing Bundt Cakes is celebrating the opening of its 700th bakery, located in Rosenberg, Texas, as the brand continues its strategic expansion. The Dallas-based company has grown to the nation's largest specialty cake company with locations throughout more than 40 states and Canada. It was recently named America's #1 favorite brand overall in Technomics review of restaurant food chains across the country and recognized as Yelp's fifth fastest growing brand in America in its most recent list.
Chewco to spotlight mochi products and more at IBA 2025

1 week ago | bakemag.com | Brian Amick

Chewco is returning to IBA 2025 with an expanded lineup of gluten-free, texture-driven baking solutions — from chewy mochi to pillowy donuts and crispy street food favorites — designed for commercial, frozen and industrial production. At this year’s show, the brand is placing a spotlight on scalable solutions for trending products like mochi ice cream, mochi churros, bubble waffle, taiyaki, butter mochi, mochi buns — applications growing in popularity across EMEA markets.
Cracker Barrel introduces S’mores Brownie, Cinnamon Rolls Skillets as part of returning Campfire Meals

1 week ago | bakemag.com | Brian Amick

After seven years, Cracker Barrel Old Country Store is welcoming back the brand’s popular Campfire Meals, giving guests the ability to enjoy cherished summer flavors for a limited time. Cracker Barrel’s Campfire Meals deliver the same distinctive, smoky taste as a meal (or sweet treat) prepared over a campfire. Each meal is braised with a signature blend of Campfire Seasoning, wrapped in tin foil and slow cooked. It’s served alongside Buttermilk Biscuits and Cornbread Muffins.
Yelp trend tracker identifies Nama donuts trending with consumers

1 week ago | bakemag.com | Brian Amick

As we head into the warmer weather months, new flavors and products are trending on consumers’ minds. To keep tabs on what’s hot with users, Yelp examines platform searches as part of its monthly Trend Tracker. In May, Yelpers are treating themselves to Japan’s viral Nama donuts, now freshly baked in New York City.
T. Hasegawa introduces technology to produce authentic tasting plant-based proteins

1 week ago | bakemag.com | Brian Amick

Leading flavor manufacturer T. Hasegawa USA Inc. is responding to consumer demand for better tasting vegan proteins with a breakthrough technology that redefines plant-based protein flavor. The California-based company has announced the launch of PLANTREACT™, a natural, science-driven flavor technology designed to replicate the complex, savory taste of animal proteins in plant-based foods.
Pillsbury launches BIG COOKIES Cookie Dough

1 week ago | bakemag.com | Brian Amick

Pillsbury has announced the debut of Pillsbury BIG COOKIES, a new line of refrigerated cookie dough that makes bakery-style cookies fresh at home whenever the cravings hit. More than three times the size of Pillsbury’s classic cookie size, BIG COOKIES cookie dough is packed with flavor and can be baked up in 17-21 minutes.