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Kate Jackson has been a writer and editor on food, health and nutrition for more than 25 years. She was the founding editor of Today’s Dietitian and its consumer spin-off, Today’s Diet & Nutrition, for which she was the chief editor for the magazine’s seven-year run. Along with her photographer husband, the UCLA grad also published a popular magazine about motorcycle travel. She can be reached at katejac@ptd.net.
When bread or other baked goods are made by an artisan—created with only a few pure, high-quality ingredients; mixed and shaped by hand; and baked in a hearth oven—every last crumb has soul.
The artisanal baking trend of the past few years left many large baked goods companies wondering how to hurdle all the obstacles in creating mass-produced items that achieve artisan-style quality.
