KANSAS CITY, MO — The digital edition of Commercial Baking’s August Q3 2026 issue is now available.
Check out what’s in this issue.
- Go behind the scenes at Chabaso Bakery, a slow-fermented bread producer that serves a variety of retailers and foodservice operators throughout New England and the Eastern Seaboard, with expansion currently inching toward the Midwest. The commercial bakery balances deep artisan knowledge with new automation capabilities.
- Meet Sarah Tsocanos, associate director of business quality for The Campbell’s Co. and an industry powerhouse who hones her leadership style around curiosity and goal setting.
- Read about Butter Baked Cake Co., a clean-label and keto-friendly sweet goods brand on a mission to make better-for-you indulgence a reality.
- Discover how to mitigate potential food fraud in the ingredient supply chain when formulating with all-natural colors and flavors.
- Learn more about how comprehensive sensory evaluation tools can benefit product development and boost profit.
- See what’s trending in the artisan bakery sector and what could be next to hit commercial production. This content is powered by Craft to Crumb, an Avant Food Media title.
- Plus: Insights on how to prevent margin erosion from Meridith Elliott Powell, category insights and outlooks for Tortillas/Flatbread and Donuts … and much more.
Commercial Baking focuses on what’s most important to decision-makers and influencers in the baking industry through four quarterly issues and two annual special editions available in interactive digital and print formats.
