Scanning electron microscopes at the University of Leicester have captured baking ingredients magnified thousands of times — revealing the structural science behind why bakes succeed or fail.

Where supply chain challenges meet strategic innovation: pulse sourdoughs, palm alternatives and waste valorisation transforming European baking R&D.

The Louvre Museum opens Boulangerie du Louvre, the world's first commercial bakery inside a major art museum. Located beneath the iconic glass pyramid, the bakery uses historic Vitus sourdough starter from Belgium's Puratos Sourdough Library to produce artisan breads daily for museum visitors.