Consumers turn to artisan bread for simple ingredients with a story to tell.

A new line producing Pennant Puff Pastry is added to the remodeled plant in Hazleton, Pa.

Sweet good brands can keep consumers coming back by leaning into emerging demographic trends, launching products that appeal to the priorities of different age groups.

Smaller desserts are satisfying a number of consumer needs.

Brands are finding ways to elevate classic offerings and tried-and-true flavors. 

Efforts to eliminate animal-based ingredients from baked goods gain momentum.

While chocolate and vanilla never go out of style, consumers are showing a willingness to try new things.

Cookie lovers are also looking for treats that provide added value like nutrition benefits and help with dietary requirements.

Panel of baking industry leaders shared lessons on leadership for rising stars at the NextGenBaker Leadership Forum.

Leadership must be consistent and committed in its food safety practices in order for the culture to spread throughout the bakery.