Bread
Premium, buckwheat, spelt and rye breads on the rise, says Délifrance
02 July 2021 by Ian Boughton
The future of bread is in serving better-tasting options, says Délifrance, because the interest is there from customers. The conclusion comes from the brand’s new report “Prove it – a bread focus”.
How to harness recent enthusiasm for sourdough into bread and pâtisserie fit for your discerning customers
31 July 2020 by Will Hawkes
Everyone’s a sourdough expert these days, and it seems home-based baking has awakened an appetite for other quality bread and pâtisserie offerings.
On the rise: the latest bread offerings
23 August 2019 by Will Hawkes
Make or bake: is fresh or frozen best?
28 November 2017 by Anne Bruce