The Magazine

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.  

Commercial Baking’s April | Q2 issue unpacks how Table Talk Pies is poised for growth thanks to capital investments in equipment and R&D and a new 135,000-square-foot facility; the leadership philosophy of Bill Quigg, president and CEO of Richmond Baking Co.; and the journey of cookie category disruptor Legally Addictive.  

The February | Q1 issue of Commercial Baking gives readers an inside look at how Hearthside Food Solutions, a leading contract manufacturer, ensures operational efficiency across its 34-plant network; the approach Penny Patterson-Smith, chief innovation officer of Flowers Foods, takes to cultivate a new mindset in nearly every corner of the company; and the story behind Tia Lupita Foods, an emerging brand disrupting the tortilla category.