With the world's changing climate, continuing conflict in many countries and radical new consumer demands severely affecting ingredient...

In this issue our worldly travels have uncovered more eye-opening research and as such we start with a report on the rise of flatbread...

Well, let's start with our own celebration: Baking Europe Journal is 10 years old this year! I am proud to say that, thanks to my team,...

loaf of bread, pastry or cake at intents and purposes, changed little in the past 100 years. But dig a little deeper and it soon becomes...

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Early to bed, early to rise? You're probably a baker! In the summer of 1998, I remember catching the red eye back from Lyon, France. Well...

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When I think of the Spring Edition of Baking Europe it puts me in mind of lighter, sunnier days, when a host of seasonal ingredients...