How a chance encounter with a ‘gamechanger’ ingredient led to the creation of a grain-free, New York-style bagel.

The methods create a variety of unique flavors and bump up nutritional value.

The Independent Bakers Association (IBA) supports a trade agreement with the European Union opposed by U.S. sugar interests.

Gluten-free has been a big focus in recent years for Los Angeles-based La Brea Bakery, a division of Aryzta LLC.

Heading into 2019, artisan bread bakers are bullish on their category’s opportunities for growth. And increased consumer demand for clean label, farm-to-table and heritage ingredients backs up that optimism.

D’vash date nectar fits into several trends, including vegan, paleo-friendly and low-glycemic.

Privately-held, gluten-free baker will operate as subsidiary of Flowers Foods.

Family flour price falls for second straight month.

The most obvious number to look at when considering space-saving aspects of an oven is its footprint.