The Magazine

In Commercial Baking’s April | Q2 2026 issue, see how Fresca Foods has grown from an entrepreneurial venture into a concept-to-shelf operation serving some of the largest brands in the food industry. Meet Theresa Watkinson, COO of Aladdin Bakers; read about Hiatus Cheesecake’s entrepreneurial journey to develop a portfolio of 16 individually packaged cheesecake varieties; learn how personalized marketing is redefining brand recognition and driving sales in the bakery aisle; and see how R&D teams are navigating fluctuations in the ingredient market.

In Commercial Baking's February | Q1 2026 issue, see how investments in technology and R&D are helping frozen baked goods manufacturer Lone Star Bakery diversify its business. Meet Brandy Lee McNamee, president and CEO of Bake Fresh; read about Unbothered Foods’ move to disrupt the digestive health foods market with its sourdough crackers; understand the challenges — and solutions — for formulating with natural sweeteners; and learn about how bakers can guide the conversation on ultra-processed foods.

Commercial Baking's 2025 Innovations Annual turns the spotlight on all the game-changers in baking. Flip through to see the hand-curated Solution Showcase; meet the latest cohort of Industry Innovators; learn about the newest Social Impactor of the Year recipient, Chabaso Bakery … and much more.

Commercial Baking's October | Q4 2025 issue explores the growth path of Ditsch USA, the US division of the German company. Read about the Cincinnati-based company’s new 175,000-square-foot facility and its investments in technology upgrades, both of which are priming the business for its next phase of pretzel production. Flip through the issue to meet trailblazer Sarah Testa, Roskam Food’s chief growth officer; learn about A Friendly Bread’s introduction to CPG; dive into how food manufacturers can be more prepared for product reformulation; and explore how diverse revenue streams offer commercial bakers fresh ways to find new consumers.

Commercial Baking's August | Q3 2025 issue shines a light on Norwalk, OH-based New Horizons Baking Co., which operates one of the fastest bun lines in the McDonald’s network. Read about the strategic risks that led the multi-generational business to where it is today.   Flip through the magazine to meet Alexander Salameh, CEO of Bakery de France; learn about the growth trajectory of OMG! Pretzels; dive into the impact GLP-1 medications have had on food manufacturers; and explore how product developers are using AI tools to accelerate their to-market timeline.  

The 2025 IBIE Show Issue, presented by Avant Food Media, is jam-packed with must-know info for those headed to the triennial event. Powered by Commercial Baking and Craft to Crumb, this special issue includes essential information on the Baking Expo, ranging from exclusives with ABA and BEMA leaders and the IBIE 2025 committee chair to a deep dive into the show’s various features and comprehensive IBIEducate programming. Readers can also gain retail baking leaders’ perspectives on the state of artisan baking and an in-depth look at the various baking competitions set to take place on the show floor.