KANSAS CITY, MO — Kicking off 2026, the latest issue of Commercial Baking is now available online.
From a dive into a commercial bakery located deep in the heart of Texas to insights on the definition of ultra-processed foods and more, take a look at what lies in the pages of the February | Q1 2026 issue:
- Read about Lone Star Bakery, a San Antonio-based frozen foods manufacturer prioritizing automation and R&D to support its business diversification strategy.
- Meet Brandy Lee McNamee, president and CEO of Bake Fresh, and see how she transformed an after-school job into a 30-year career.
- Learn about Unbothered Foods, an early-stage brand disrupting the digestive health market with its authentically fermented sourdough crackers.
- Uncover how baking at scale with natural sweeteners requires a little finesse, some trial and error, and a lot of patience.
- Understand the opportunities that exist for the baking industry to guide the conversation on ultra-processed foods.
- 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 cybersecurity from Melissa Aarskaug, closing thoughts on investing in baking’s future from Lee Sanders, category insights … and much more.
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