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John Unrein

John Unrein is the editor of bake. He has been at Sosland Publishing Company since 2001, covering the retail baking industry. Unrein is a 1984 graduate of the University of Kansas.

Articles

ARTICLES

Essential Baking introduces take-and-bake seasonal bread

09.28.2018

By John Unrein

Will be available in cinnamon currant, cranberry walnut and stuffing varieties.

Q&A: Inside Bellegarde Bakery

09.24.2018

By John Unrein

New Orleans baker provides flour and bread to more than 100 restaurants and markets in Louisiana.

An insider’s look at ancient grains

08.07.2018

By John Unrein

ADM food scientist offers perspective on interest in growing category.

R.B.A. roadshow highlights importance of right baking equipment

07.06.2018

By John Unrein

Lovin Oven, Simma’s Bakery among featured destinations.

Bakery production equipment getting a makeover

06.07.2018

By John Unrein

Future of industrial bakery production to focus on mass production and flexibility.

U.S. bakers to compete in Fete du Pain for first time

05.08.2018

By John Unrein

Thousands flock to France every year to enjoy the Fête du Pain near the Notre-Dame Cathedral in Paris.

The role of bread in a healthy diet

03.30.2018

By John Unrein

The future growth of artisan bread depends on the ability of bakers to produce ‘healthy’ bread that looks as good as it tastes.

The rise of Hispanic snacking bread

03.19.2018

By John Unrein

Interest in conchas, churros, tortas and empanadas is increasing, report says.

WHOLEflour project ushers in major commitment to whole grains

03.09.2018

By John Unrein

In January, all seven Flour Bakery + Cafe locations began the WHOLEflour line.

The science of sourdough

03.02.2018

By John Unrein

Many different flavors are possible when making sourdough bread.

View All Articles by John Unrein

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John Unrein

ARTICLES

Essential Baking introduces take-and-bake seasonal bread

Q&A: Inside Bellegarde Bakery

An insider’s look at ancient grains

R.B.A. roadshow highlights importance of right baking equipment

Bakery production equipment getting a makeover

U.S. bakers to compete in Fete du Pain for first time

The role of bread in a healthy diet

The rise of Hispanic snacking bread

WHOLEflour project ushers in major commitment to whole grains

The science of sourdough

Featured Webinars

13

Labor, Maintenance, and Innovation Solutions in Baking and Snack Manufacturing

Current Issues & Directories

Popular Articles

Mondelez’s plan for greater share in cakes and pastries

Flowers ‘well-prepared’ for changing consumer preferences in bread

Cargill to close cocoa facility in Pennsylvania

More than 2 million FGF Brands donuts, pastries recalled

Popular Galleries

General Mills, McKee Foods granted patents

Valentine's Day products 2025