lloydpansblog

September 15, 2017

2017 Holiday Baking Trends

It’s never too early to start prepping for holiday baking season. LloydPans put together this list of the top 5 trends we see for holiday baking. Capitalize on your customers’ holiday needs with products they crave! 1. Pumpkin, pumpkin, pumpkin Consumers still can’t get enough pumpkin flavors. And once again, […]
September 13, 2017

Flatbreads transport chefs and customers beyond pizza

For the artist, a blank canvas represents a world of opportunity. A world where lines, colors and concepts have yet to be recorded. For the chef, a flatbread crust is similar to a blank canvas. A culinary experience without limits. An opportunity to go beyond the traditional norms of pizza […]
September 6, 2017

The Latest Foodservice News and Trends

Running a restaurant makes for long hours and little time to catch up on the latest news and trends. LloydPans has you covered with this rundown and links to some of the best foodservice articles we’ve seen in the last couple of weeks. Rosé comes out on top as fasting […]
August 22, 2017

Food Network Personality Visits LloydPans

LloydPans makes its pans in a manufacturing facility in Spokane Valley, Washington. We’re a bit off the beaten path, to say the least, and we rarely get visitors. However, we were thrilled to recently roll out the welcome mat for Kerry Vincent! Most of you know Kerry  from the Food Network, where she […]
August 15, 2017

Read the Reviews: Customers Love our Detroit-Style Pizza Pans

Earlier this year, our pans received quite the rave review from J. Kenji Lopez-Alt and Serious Eats in an article titled, The Food Lab: Detroit-Style Pizza Is the Best Thing You’re Gonna Make This Year. Needless to say, this article sparked quite a bit of interest in our Detroit-Style Pizza […]
August 9, 2017

Ask Paul: Perforated Pans and Custom Egg Cookers

Paul Tiffany, our resident food and pan expert tackles your baking and pizza pan questions. Have a question for Paul, leave a comment or email us at sales@lloydpans.com Question: Why would I order a perforated Detroit-Style Pizza pan instead of a traditional one? High-hydration doughs, like some Detroit-style doughs, are […]