Bakeries across North America embrace the rise of clean label desserts.
Dewey’s Bakery: Winston-Salem, North Carolina
The key to extended shelf life for Dewey’s birthday cake, banana pudding and other cookies? Applesauce, which helps retain moisture while using less fat.
Sugar Bowl Bakery: Hayward, California
Button cakes in varieties like tropical mango and Madagascar vanilla are free from artificial flavors and colors. Sugar Bowl has also transitioned its donuts and fritters to trans fat- and preservative-free recipes.
Mountain Rhino Donuts: Calgary, Alberta
The donut shop uses natural colorants like fruits and chocolates to achieve distinctive hues—think donuts that are matcha green or lemon-raspberry red.
Cupcake Royale: Seattle
Cupcake Royale partners with local farmers for dairy products made without artificial growth hormones, like the cheese for its roasted cherry goat cheese cupcake.
Glaze Artisan Donuts: West Caldwell and New Milford, New Jersey
In addition to natural food coloring, Glaze uses ingredients like cinnamon-honey simple syrup to add natural sweetness to unique donut flavors such as cannoli, Italian rainbow and pretzel mount.
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