KANSAS CITY, MO — Just in time for spring, the latest issue of Commercial Baking is now available online.
Take a look at what lies in the pages of the April | Q2 2026 issue:
- Read about Fresca Foods’ co-manufacturing expansion plans, including a new partnership with Cerealto and a third production facility.
- Meet Theresa Watkinson, COO of Aladdin Bakers, and explore how she transitioned from a career in law to an avid member of the baking industry.
- Learn more about Hiatus Cheesecake, an emerging brand known for creating an indulgent eating experience that suits nearly any occasion.
- Understand how managing the uncertainty of ingredient markets requires strategic forecasting and R&D contingency plans.
- Explore how personalized marketing is redefining brand recognition and driving sales in the bakery aisle.
- Look at what’s trending in the artisan bakery sector and what could be next to hit commercial production, powered by Craft to Crumb.
Plus: Learnings on demand forecasting from Ali Furman, closing thoughts on the conversation about ultra-processed foods from Kevin Ryan, category insights … and much more.
Be among the first to read the latest happenings in the baking industry. Subscribe for free to Commercial Baking for access to must-see content ranging from the print and digital publications to daily web coverage and robust multimedia offerings.
