Baking

2 articles

Louis Pasteur in his 19th-century laboratory, observing glowing microscopic organisms that represent the science of fermentation in brewing and baking.

Pasteur's Discoveries: The Science of Fermentation

Before 1857, the creation of beer, wine, and bread was largely a mysterious art, until Louis Pasteur proved that invisible living organisms were the true architects of fermentation.

Camille Rousseau·June 18, 2026

Food

How Something Sweet Without Wheat Became the Gluten-Free Bakery Families Rely On

Something Sweet Without Wheat has become a trusted gluten-free bakery for families by prioritizing safety through a dedicated facility and offering a wide range of consistently high-quality baked goods. Their focus on reducing cross-contact risk and providing familiar items like croissants and bagels builds confidence and makes gluten-free living feel less restrictive.