The Magazine

In Commercial Baking’s August | Q3 2026 issue, get an exclusive look at Chabaso Bakery, a 32-year-old family-owned artisan bakery that has been slowly and steadily making its way onto the commercial scene. Meet Sarah Tsocanos, associate director of business quality for The Campbell’s Co., and 2026 American Society of Baking board chair, who leads with vision, empathy, execution and curiosity; take a deep dive into the indulgence revolution behind Butter Baked Cake Co.; learn how to decrease the risks of food fraud while formulating with natural flavors and colors; and see how sight, touch, smell, taste and texture affect the consumer shopping experience.

Commercial Baking’s 2026 New Products Annual includes a hand-selected showcase of innovative releases from the past 12 months, as well as an exclusive spread dedicated to this year’s limited-time offers; a look at how Boston Baking balances artisan and AI; a deep dive into the most influential trends; a State of the Industry report on how modern consumers perceive “value”; what bakers need to know about EPR compliance and more.

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.