Year: 2013

Pastry chef Jacquy Pfeiffer is a co-owner of the French Pastry School in Chicago. There he teaches young chefs everything from Tarte aux Framboises to chocolate eclairs. But if you ask him for something close to his heart, hell tell you about a special bread from his homeland. “The kougelhof is the most famous bread in Alsace, France,” he says. “Every family has one during celebrations or just during weekends.” …

When Steve Kluger opened Hartford Baking Company’s store in 2010, it was just over the border on New Park Avenue in West Hartford but thought of itself as a city business. It’s hand in hand with his mission to produce the best breads, pastries, and coffee. Ingredients for their dozens of pastries and more than 100 bread varieties are sourced as locally as possible, with Connecticut fruit, dairy and eggs. …

2013 is coming to a close, but it’s only the beginning for chefs and foodies in the Food Industry as a new and exciting year of innovation awaits us. When thinking about the New Year, several keywords come to mind: customizable, creativity and gourmet. Almost every trend predicted for 2014 embodies one or more of these keywords, representing a shift in the industry. Read up on PreGel’s Top 14 of 2014 and stay up-to-date on what you can expect as another delicious year approaches. …