La Brea Bakery rides resurgent sourdough trend By Lucas Cuni-MertzThe baking company sees growing demand for the bread and is highlighting its benefits to more consumers.
Small Otis Spunkmeyer ovens have outsize impactBy Michelle SmithThe tabletop devices have put fresh-baked cookies in thousands of spots, from hotels to airport lounges.
Otis Spunkmeyer focus is on foodserviceBy Michelle SmithThe brand strives for a lifelong engagement, selling in schools, hotels, airport lounges, hospitals and more.
Stories of baking industry’s good works impacts policymakers, workforce and consumersBy Charlotte Atchley
