The 'best' buns in town: surviving neighborhood declines and thriving for 96 years, Milano Bakery's recently expanded 40,000-sq-ft. production facility mixes skillful manual baking procedures with highly automated production, blending in tradition, a strong family heritage and quality with tasty new ideas.
In: Snack Food & Wholesale Bakery, Jg. 100 (2011-09-01), Heft 9, S. 6
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Zugriff:
Titel: |
The 'best' buns in town: surviving neighborhood declines and thriving for 96 years, Milano Bakery's recently expanded 40,000-sq-ft. production facility mixes skillful manual baking procedures with highly automated production, blending in tradition, a strong family heritage and quality with tasty new ideas.
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Autor/in / Beteiligte Person: | Hartman, Lauren R. |
Link: | |
Zeitschrift: | Snack Food & Wholesale Bakery, Jg. 100 (2011-09-01), Heft 9, S. 6 |
Veröffentlichung: | 2011 |
Medientyp: | serialPeriodical |
ISSN: | 1096-4835 (print) |
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