Category: Trends

In this gluten-free age, the flour marketplace has changed so much that bakers have a dizzying array of different flours that depart from traditional wheat.

Aquafaba, the viscous cooking liquid from canned or home-cooked chickpeas, has been steadily gaining traction within the vegan community since 2015.

A plethora of botanicals are popping up. From aloe vera to tarragon, rosemary to mint. Even multi-herbal bittersweet amaras are entering the dessert realm.

Investing in a gluten-free menu has significant rewards as awareness builds of gluten-related medical conditions & the benefits of a gluten-free lifestyle.