With Baking Europe turning 10 years old this month, the changes that have profoundly affected the industry in the last decade are too...

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...

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...

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...