The Magazine

Commercial Baking's October | Q4 2025 issue explores the growth path of Ditsch USA, the US division of the German company. Read about the Cincinnati-based company’s new 175,000-square-foot facility and its investments in technology upgrades, both of which are priming the business for its next phase of pretzel production. Flip through the issue to meet trailblazer Sarah Testa, Roskam Food’s chief growth officer; learn about A Friendly Bread’s introduction to CPG; dive into how food manufacturers can be more prepared for product reformulation; and explore how diverse revenue streams offer commercial bakers fresh ways to find new consumers.

Commercial Baking's August | Q3 2025 issue shines a light on Norwalk, OH-based New Horizons Baking Co., which operates one of the fastest bun lines in the McDonald’s network. Read about the strategic risks that led the multi-generational business to where it is today.   Flip through the magazine to meet Alexander Salameh, CEO of Bakery de France; learn about the growth trajectory of OMG! Pretzels; dive into the impact GLP-1 medications have had on food manufacturers; and explore how product developers are using AI tools to accelerate their to-market timeline.  

The 2025 IBIE Show Issue, presented by Avant Food Media, is jam-packed with must-know info for those headed to the triennial event. Powered by Commercial Baking and Craft to Crumb, this special issue includes essential information on the Baking Expo, ranging from exclusives with ABA and BEMA leaders and the IBIE 2025 committee chair to a deep dive into the show’s various features and comprehensive IBIEducate programming. Readers can also gain retail baking leaders’ perspectives on the state of artisan baking and an in-depth look at the various baking competitions set to take place on the show floor.

Commercial Baking’s 2025 New Products Annual includes a curated collection of new releases from the past 12 months; a new section dedicated to this year’s limited-time offers; a look at contract manufacturing’s role in the baking industry; resources available for early-stage brands; top operational challenges bakers are looking to solve at IBIE 2025 and more.

The April | Q2 2025 issue of Commercial Baking showcases Crown Bakeries’ newest facility in Pleasant Prairie, WI, which balances deep history, a fast-paced present and a sharp eye on the future; highlights how Paula Marshall, CEO of Tulsa, OK-based Bama Cos., carries her family legacy into every aspect of the business; explores Lexington Bakes and how it’s expanding its portfolio of luxury, eco-conscious desserts; and dives into the International Baking Industry Exposition’s education lineup, which will offer more than 250 sessions.

The February | Q1 2025 issue of Commercial Baking highlights how The Killer Brownie Co.’s dedication to product and people has it on the fast path to national notoriety; explores how Austin Kelly, the CEO of Willamette Valley Pie Co., put the company into growth mode; details Mightylicious’ mission to redefine indulgence through its gluten-free cookies; and offers an exclusive Q&A with the International Baking Industry Exposition’s planning committee members about what attendees have to look forward to.