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Editor’s Note: A Chance to Bloom

Editor’s Note: A Chance to Bloom
GRAPHIC COLLAGE BY AVANT FOOD MEDIA
BY: Lily Cota

Lily Cota

KANSAS CITY, MO — I want to talk about vulnerability. Those of us in leadership positions may feel like it’s an area we’re supposed to avoid. But I suggest otherwise. In fact, there’s an element of vulnerability that we all need to be aware of and lean into.

We are an industry built on generational knowledge. While skills, processes and even opportunities have been passed on through the ages, we are at a pivotal moment … in the industry and in history. While tribal knowledge is foundational, it only gets us so far these days.

I recently asked a baker about balancing tradition and innova­tion, and his response stuck with me: “Tradition is about values, while innovation is about what we create.” In other words, tradition is who you are, and innovation is what you do. Balance is critical because while you can’t have one without the other, you must also take care not to let tradition stifle innovation (or vice versa). The two sides must feed and nourish each other.

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This mentality should permeate every aspect of your business, whether it’s product development, operational processes, marketing strategy or corporate culture. Even when looking at your personal brand, ask yourself: Who am I? What do I offer (and how)?

Look around your facilities, meeting rooms and end-user environments, and consider if (or how) what you create aligns with your identity. How can the chemistry between those two sides foster impactful change? It’s a pretty vulnerable place to be. But as we navigate constant social, political, economic and consumer change — and as we try to effect change of our own — it’s time to get comfortable with being uncomfortable.

In this issue, you might read about scenarios that spark thoughts of vulnerability. I hope so! It’s in the areas outside our comfort zones where we have the chance to fully bloom.

This story has been adapted from the April | Q2 2026 issue of Commercial Baking. Read the full story in the digital edition here.

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