Tired of mass-produced, impersonal, and taste-depleted baking, Tessa’s Bakery – a trendy Cakery in Milnerton, Cape Town – has taken a stand, whisk in hand. Butter, cream, sugar and good old-fashioned quality goods fill each bowl and make Tessa’s cakes the talk of the town.

Meet The Winner: National Festival Of Breads Baking Competition

Ronna Farley of Rockville, Maryland, is the grand prize winner in the 2017 US National Festival of Breads baking competition, sponsored by King Arthur Flour, Red Star Yeast and the Kansas Wheat Commission. The National Festival of Breads is the nation’s only amateur bread-baking competition. Judges selected Farley’s Seeded Corn and Onion Bubble Loaf, entered in the competition’s “Whole Grain Breads” category, from among eight finalist recipes baked at the public competition.
The champion recipe and all eight finalists’ recipes are available at http://nationalfestivalofbreads.com.

   2017 Eureka! Innovation award winner: Miller Milling

In July 2016, Bloomington-based Miller Milling launched Paul Bunyan Premium Patent flour for wholesale distribution. The flour has a high protein content, which creates a sturdy, stretchy dough for pizza crusts, bagels and other chewy breads. According to the judges: “In an otherwise stodgy category, with no innovation for a lot of years, these guys decided to re-invent the market. It’s a farm-to-table effort, a personalization of food.”

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Bakery And Brewery Team Up For Stout-Flavoured Bread

Northern Irish artisan bakery and restaurant business French Village has teamed up with craft brewer Yardsman to produce a stout-flavoured Irish wheaten bread. The bread is baked by French Village using Yardsman’s Original Double Stout instead of wheaten in the bread for a rich and moist flavour and has proved “tremendously popular”.

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Baking without a storefront.

Teton River Baking, a specialty baking business, has been operated by Rick and Carol Keats from their home at 15 Fifth Ave. N.E., in Choteau, US, since last year. They sell a variety of breads, loaf and free form as well as artisan breads and specialty breads like chocolate braids. “We do a lot of our recipes whole wheat as we feel it is healthier than other flours,” Rick said. “We offer several different cinnamon-type rolls with a variety of icings and toppings”. Scones are one of their best sellers. “We work hard at doing high-end scones, like pumpkin, cranberry pecan, ginger apricot and chocolate hazelnut,” he added.

Unlike a traditional business, Teton River Baking doesn’t have a store front. They operate under the guidelines of the state’s Cottage Food Industry law. This allows individuals to bake and sell out of their own homes and requires approval of recipes, labels and allergens on all the products. They bake once a week, normally Tuesdays, with the scheduled pick-up time between 4:30 and 6 p.m. Their clients are, for the most part, in their 40s on up to senior citizens, who seem to greatly enjoy the homemade products, and watch for bake days and ordering options on the Teton Facebook page.

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