The Magazine

The April | Q2 2025 issue of Commercial Baking showcases Crown Bakeries’ newest facility in Pleasant Prairie, WI, which balances deep history, a fast-paced present and a sharp eye on the future; highlights how Paula Marshall, CEO of Tulsa, OK-based Bama Cos., carries her family legacy into every aspect of the business; explores Lexington Bakes and how it’s expanding its portfolio of luxury, eco-conscious desserts; and dives into the International Baking Industry Exposition’s education lineup, which will offer more than 250 sessions.

The February | Q1 2025 issue of Commercial Baking highlights how The Killer Brownie Co.’s dedication to product and people has it on the fast path to national notoriety; explores how Austin Kelly, the CEO of Willamette Valley Pie Co., put the company into growth mode; details Mightylicious’ mission to redefine indulgence through its gluten-free cookies; and offers an exclusive Q&A with the International Baking Industry Exposition’s planning committee members about what attendees have to look forward to.

Commercial Baking’s 2024 Innovations Annual centers around the movers and shakers of the baking industry. In this issue, view the latest solutions in processing, packaging and ingredients; meet the 2024 class of Industry Innovators; learn why Eli’s Cheesecake Co. is Commercial Baking’s pick to be the first Social Impactor of the Year; and much more.

Commercial Baking’s October | Q4 issue explores how More Than A Bakery’s strategic investments have driven growth for the family-owned bakery; meet Jane Miller and uncover how she’s revitalizing Rudi’s Rocky Mountain Bakery in her second stint as CEO; learn how Fancypants Baking Co. pivoted from in-store bakeries to the CPG space; and see how Better With Buckwheat is elevating operations to meet growing demand.

In the August | Q3 issue of Commercial Baking, explore BQ Denver, Bimbo QSR’s first McDonald’s-dedicated baking facility in the US; meet Jill Bommarito, the founder and president of Ethel’s Baking Co., and read about how she makes a growth mindset the centerpiece of her gluten-free baked goods company; and discover Sweet Fields, an emerging Black woman-owned brand breaking into the vegan sweet goods sector.

Commercial Baking’s 2024 New Products Annual spotlights standout innovations from the past 12 months. This issue also features Carolina Foods' new 428,000-square-foot bakery, which was built to support the company's strategic growth plans; insight into the revitalization of Aspire Bakeries' Pennant puff pastry brand; and the latest consumer trends.