For foodservice operators, artisan bread is a menu essential. But what about heels or unsliced portions that didn’t get served? These leftover pieces can become flavor-packed breadcrumbs that elevate dishes, add texture and boost perceived value. Yesterday’s bread can become today’s value-driven special or menu
As 2026 gets underway, we know that our foodservice operators are beginning to plan menu items and LTOs for Q2 and beyond. Part of our commitment to The Crumb Collective is providing trend forecasts so that our valued artisan bread community can stay competitive in
A bouquet of flowers is a universal gesture. It’s the language of love, gratitude, congratulations, and sympathy, all wrapped in bright paper and tied with a bow. But as timeless as flowers may be, there’s a growing trend of edible bouquets that take the classic
Running a commercial kitchen comes with a number of challenges: Between labor shortages, tight margins, and high customer expectations, foodservice operators are tasked to do more with less — and faster and better — whenever possible. One highly effective way to improve efficiency and control
For creative home cooks and food lovers, walking through a farmers market is a feast for the senses: Each stand, laden with fresh produce and artisan goods, is an opportunity to explore color, texture and flavor. A heap of the season’s first greens, a bin
Have you ever wondered how restaurants come up with fun, crave-able appetizers that always convince at least one person to say, “Let’s get one for the table!”? Chefs know that the trick is to remix familiar flavors into new creative formats (think: cheesesteak eggrolls or