How collaboration is defining the future of baking

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How collaboration is defining the future of baking

6 Oct 2023

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.

DALLAS — During NEXUS, powered by BEMA and the American Bakers Association (ABA) and held Sept. 25-28, collaboration was the name of the game. At this inaugural event, bakers and suppliers found new ways to network and collaborate.

During the conference, Joanie Spencer, editor-in-chief of Commercial Baking, sat down with Eric Dell, ABA president and CEO, and Cordia Harrington, founder and CEO of Crown Bakeries and ABA board chair, to catch up on industry issues and how collaboration is defining the future for the baking industry.

Joanie Spencer: It’s been a busy year for ABA! We are here at the inaugural NEXUS, powered by BEMA and ABA … let’s touch on some of the highlights since we last visited at ABA convention.

Eric Dell: Since our convention in March, we’ve had a lot of success on our team, specifically with NEXUS, which we’re very excited about. We’ve also been working on our strategic plan, and we’re making great progress on that, as well. Additionally, we’re focusing on advocacy and gearing up for the November fly-in, where we’ll do some work with [the American Society of Baking] and [the Retail Bakers of America].

Cordia Harrington: It’s about this idea of ‘reset.’ I believe that bringing on Eric Dell as president and CEO has been a fantastic reset. We’ve had great leadership over the years, but I do feel like Eric understands how to focus and move the needle, whether it’s policy or advocacy.

We had a great keynote speaker to kick off NEXUS: JJ Birden reminded us to focus and execute. That resonated with me; I believe that we have terrific talent on the ABA staff, and they’ve got wind under their sails to take the organization to the next level and make a positive impact for our membership.

Eric, you have really hit the ground running by visiting members in their facilities this year. Have you seen any key indicators in terms of industry health?

Dell: What I’ve seen in going around the country visiting suppliers and bakers is that the industry is in a positive situation for growth. I think people are in the right mindset. I’m also seeing a lot of innovation — in bakeries, with equipment, around processes — in response to workforce-related pressure. There’s innovation and automation being designed to run better businesses. I’m seeing those workforce challenges everywhere, including retention. ABA is ready to take a stand and help the industry in ways we haven’t before.

Cordia, what are some of the ABA initiatives that you have seen become the most impactful, and which ones do you predict will have staying power beyond your term as board chair?

Harrington: It’s worth noting that our industry had a big challenge when Congress identified sesame as an allergen. It’s been much more difficult to manage than first imagined, but ABA — with Rasma Zvaners’ [VP, regulatory and technical services for ABA] assistance and Eric’s leadership — has been working hard to help explain the industry’s challenges and build relationships with the allergic community in hopes of finding a solution that works to protect the allergic community and bakers.

Dell: The sesame issue has been a strong example of what ABA is doing on the advocacy front. We’re trying to take it to the next level of being engaged in the issues and working to be a solution provider.

“I believe we’ve got a fantastic infrastructure in place, and our relationship with BEMA and other associations is the best it’s ever been.” — Cordia Harrington | founder and CEO, Crown Bakeries | ABA board chair

With all the activity happening in the industry, ABA has some great leadership with you both: an industry veteran and a relative newcomer. How are you combining your diverse experience to create lasting momentum for ABA membership and the industry?

Harrington: We’re really open about brainstorming around the best ways for the association to focus its time and to get a deep understanding of the core issues that members are dealing with every day in the industry. It’s like putting pieces of a puzzle together.

I believe we’ve got a fantastic infrastructure in place, and our relationship with BEMA and other associations is the best it’s ever been. When you get people together who are passionate and like-minded, and they have a common focus, there’s no stopping you. It’s like ‘one plus one equals three.’ I believe we’re headed in that direction, and that’s the right thing for the future of our industry … and that will last for years to come.

Dell: JJ Birden also said it’s about listening and being willing to ask for help. That’s been an important part of the balance between Cordia’s tenure and my entry. It’s been so valuable to have Cordia, the executive committee and the board to rely on when I see issues the industry is facing, and I’m not the expert on it. I get the best advice when I’m able to say, ‘We need to help each other.’

Harrington: Eric doesn’t have predetermined expectations, so he comes at these issues with fresh ideas and new ways to approach things. I love that because we, as an executive committee and board, are eager to learn new best practices.

We are here at NEXUS, experiencing the result of collaboration between BEMA and ABA. This culture of collaboration is something that’s gained momentum for the industry in the past few years. What does a successful NEXUS mean for industry culture and, more specifically, what we can expect as we head toward the next IBIE in 2025?

Dell: I think we’re going to see more and more collaboration. We’ll see it obviously at IBIE, but there are also other industry events that give us the opportunity to work together and collaborate more. I think there is great leadership among the industry organizations, and that’s exciting.

Harrington: I have to say, I was new to the industry in 1996, and I always felt a sense of collaboration. There was this warmth and kindness, a sort of welcoming nature to the industry. I think what’s different today is that, now, we’re very intentional with how we go about trying to make the industry better together. That is what’s making the future bright.

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