Month: August 2010

Ladure, Pierre Herm, Lentre, Dalloyau, Grard Mulot… whisper just one of these magical names to any sweet tooth in the know and you will see eyes light up, lips twitch into a smile and the word macaron will roll gently off of the tongue, escape on a sigh. Delicate, tender and sweet, the French macaron is formed of the perfect union of a feminine froth of white meringue gently, lovingly folded into snowy powdered sugar and fine almond meal, then barely scented with whatever you choose, whatever your mood, whatever your desire. …

The Downers Grove-based company is in the process of shedding its household and body-care businesses and is shopping its North American Fresh Bakery division, according to those familiar with the matter. Sara Lee has declined to comment on a possible bread sale. …

The American Bakers Association (ABA) again calls on the Commodity Futures Trading Commission (CFTC) to take immediate action in addressing volatility in the wheat markets. The market has become dysfunctional, said Robb MacKie, ABA president and CEO. Bakers and other true commercial users are finding it increasingly difficult to use the wheat futures markets for price discovery. …

The US bakery industry has about 2,500 commercial bakeries, with combined annual revenue of $25 billion, and 6,000 small retail bakeries, with $3 billion total revenue. Major companies include Hostess Brands (formerly Interstate Bakeries) and Flowers Foods, plus divisions of companies such as Sara Lee. The commercial side of the industry is highly concentrated: the 50 largest commercial bakers generate more than 80 percent of revenue. The retail side of the industry is fragmented: although big companies may operate dozens of bakeries, the typical baker operates just one facility. …