In addition to leadership insights, participants can also gain knowledge from other segments of the baking industry. Thanks to smaller-scale operations, retail bakers have the flexibility to create new products on the fly. Commercial bakers can gain valuable insights by dropping by retail-oriented education sessions for CPG innovation.

“The retail industry can pivot based on trends and availability of products, so it’s always helpful and insightful for commercial bakers to see what’s happening at a quicker pace of adoption on the retail side,” Velie said.

On the show floor in the West Hall, the Artisan Village, formerly known as the Artisan Marketplace, and the Wholesale Bakers Center, a new show feature in 2025, will offer opportunities to tap into industry insights between booth visits. The area will feature two stages that will serve as the base for more than 50 presentations throughout the course of the show.

“The wholesale topics being presented cover many different aspects of not only the science of baking but also the fundamental principles of running a manufacturing facility,” said Mark Hotze, IBIE 2025 Planning Committee member, chair of IBIEducate and VP, North America for Corbion. “The retail-focused offerings will showcase top trends and techniques in baked goods, as well as business best practices. Ensuring that both wholesale and retail audiences are provided that breadth in programming has always been a strong suit for IBIE, and this year we’re taking it even further with consideration to multilingual offerings.”

The retail side of the show’s educational program is also receiving a revamp. As a result of recent North Hall renovations, IBIE participants can attend education sessions without trekking between the two halls.