Known for its award-winning pies, this bakery redirects its focus
back to its core competency–producing high-quality, distinctive
products.
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St. Louis-area Straub's has evolved in more than a century of
business, yet it has remained true to its core mission of providing the
highest quality products possible and bakery is an important component.
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With the good fortune of being written up in numerous travel
guidebooks and being showcased several times on the Food Network, this
500-sq.-ft. bakery is a go-to destination for thousands visiting New
York City.
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Consumer trends in bread consumption drive many equipment design
features of bread systems, but operator efficiency and cost play key
factors as well.
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As bakers begin tracking the progress of reducing waste in their
facilities, they're liable to find savings in areas ranging from
ingredient use to energy costs.
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