Editor’s Note: The Rizz is Caramel Drippy

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Editor’s Note: The Rizz is Caramel Drippy

31 Mar 2025

Joanie Spencer

Since 2008, Joanie Spencer has covered the retail and wholesale sides of the baking industry.
Serving associations such as the American Society of Baking (ASB) and BEMA, Joanie is also in demand as an industry presenter on bakery operations and trends. She holds a bachelor’s degree in communication from Rockhurst University and a master’s degree in journalism from the University of Missouri.

When she’s not running or playing soccer, Joanie spends her time with her husband and 11-year-old son.

KANSAS CITY, MO — If you have a Gen Z in your life, you’ve probably heard at least one of these words. But unless you’re an actual Gen Z, chances are you’re at a loss for what they mean. Thanks to a tutorial from my 15-year-old, I can help. If your “rizz” is “drippy,” you have confidence, charisma and exceptional style.

The caramel? Well, that’s a nod to our cover story. If you’ve ever eaten a Killer Brownie, you get it. They’re multitextured with a signature, caramel-laden bite. And if you’ve ever been to the bakery in Miamisburg, OH, you’d agree with this title’s whole sentiment. That’s not just because there’s yacht rock playing in the mixing room, or because teammates wear “Caramel Drippin’” T-shirts to the office.

It’s the whole vibe: unique, unapologetic and fiercely loyal.

It’s also loyalty to its customer base, user experience and brand standards. Perhaps above all, it’s loyalty to the people who make the brownies. Sure, the proprietary process and custom equipment give the competitive advantage, but the dedication to what Killer Brownie is and what it stands for is truly the secret sauce.

While the brand, now part of the Irresistible Foods Group portfolio, has gained most of its prominence in the past five years, Killer Brownie has spent decades in dedication to a product unlike anything in the market. That has meant doing things the hard way at times for the sake of product integrity, and it’s often meant learning from mistakes. But it has always been done together, as a team, with confidence, charisma and exceptional style.

There’s a lot to be learned on the path to prestige. The ones who grow with integrity can teach us the most. As we charge through this new year on a fast-track to IBIE in September, pay attention to the ones you might assume are the “little guys.” They’ll remind you what it takes to get to the top … and they might even teach you how to keep the rizz drippy.

This story has been adapted from the February | Q1 2025 issue of Commercial Baking. Read the full story in the digital edition here.

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