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Industry

Cut energy expenses by cutting down on baking time

Sustainability has become a hot topic of discussion in recent times. We're witnessing firsthand the harsh realities of climate change, dwindling resources, and the devastating impact of...

Industry

Not so sweet news for Sucre Patisserie in SA

Iconic patisserie, Sucre Patisserie, in South Australia will close its doors on May 25. The Magill Road location in St Morris will be closing after five years...

Industry

Got Cakey connecting the baking industry

Got Cakey—an app developed by a 14-year-old—is helping connect bakers to more clients. Blayz Meredith has created a double-sided marketplace that connects talented bakers with clients looking...

Industry

New baguette king crowned in Paris

Paris, the city of lights – and bread – has crowned a new baguette king. Baker Xavier Netry from the Utopie bakery was chosen as the 31st...

Spotlight On

Honey in Australia: Looking out for the little guys

Although honey is a common pantry item for many households and bakeries, there’s far more to its production than we understand....

Recipe

Panellets de Membrillo

"This is a perfect winter cake: the fruitiness of the oil, the freshness of the citrus, and the herbal tones of the rosemary", writes Danielle Alvarez ...

Places

Summer Kitchen: Getting all fired up

After taking over Summer Kitchen Bakery in the 1990s, Marie Van de Gumster and her husband John have built the bakery from a small-but-popular wholesale business into...

Supplier

Quince, the magical fruit

With a culinary history that stretches back centuries, quinces have long been a popular fruit around the globe. Baking Business Magazine caught up with Cathy Hughes from...

Recipe

Glossy chocolate brioche buns

"Think light, soft, pillowy buns – a simple brioche dough bursting with chocolate bits and just the right amount of spice," writes Kirsten Tibballs ...