Foodservice Pans

January 23, 2018

Is it a flatbread or a pizza? Does it matter?

Flatbreads are big business nowadays, appearing on menus from quick service restaurants to fine dining. We’re not surprised. We’re big fans of any bread-based product topped with ingredients. However, sometimes we order a flatbread and what comes is what we would call a pizza. Or vice versa. They both taste […]
January 4, 2018

More innovation and custom capabilities on tap for 2018

Happy New Year from LloydPans! As usual, the holidays at a baking and pizza pan manufacturer are quite hectic. Our commercial customers placed quite a few last minute orders before the end of the year, and our consumer customers were buying individual pans and cookware for presents. Needless to say, […]
December 12, 2017

A Year in the News, a Year in Review

2017 was a banner year for LloydPans. We made more pans than we ever have and received quite a bit of recognition for the quality of our pans and the dedication of our team. In case you missed any of these articles when they were first published, we’ve created this […]
October 10, 2017

Pizza and Convenience Store Shows on Deck

October is always a busy month for us at LloydPans. Holiday orders are starting to ramp up and we’ve got two great shows to attend. Exhibiting at trade shows is one of our favorite things, as it gives us the opportunity to showcase our pans to potential new customers, and […]
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, […]
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 […]