Commercial Baking is a media model that focuses on what’s most important to decision makers and influencers. We produce a hybrid of targeted quarterly issues alongside two annual special editions, available in print and interactive digital formats.
The June 2023 issue of Commercial Baking features more than 40 product launches from the past year in every category of the baking industry. It also explores Mondelez International’s approach to product innovation, the current state of the industry through the eyes of three association executives and the impact inflation is having on consumer baked good purchases.
The April | Q2 issue of Commercial Baking explores the labor of love behind Loveland, CO-based Bobo's; how Partake Foods' Denise Woodard is breaking barriers for women of color; and ways CPG brands are using NFTs to connect with their consumers.
The first quarterly issue of Commercial Baking for 2023 takes a deep dive into Crown Bakeries’ newly renovated Smyrna, GA, facility; Eric Dell’s roadmap for the American Bakers Association as the new president and CEO; and mental health in the c-suite.
The Innovations Annual issue of Commercial Baking rounds out 2022 with a collection of equipment and ingredient innovations that strive to improve baker’s operations. In this issue, readers can find the story of Mel-O-Cream Donuts International’s 90th year in business and where the company’s future is headed under new family leadership; executive profiles starring Milwaukee Pretzel Co.’s Matt and Katie Wessel and Hostess Brands’ Tina Lambert; the latest on international tradeshows; and more.
The October | Q4 issue of Commercial Baking shares the latest trends and innovations on the rise in the baking industry, including a glimpse into the expansion of Toufayan Bakeries, a premier producer of pita, bagels, cookies and more; the leadership philosophies of Darlene Nicosia, the new CEO of Hearthside Food Solutions; and a data-driven dive into the snack cake and cracker categories.
In the August | Q3 issue, Commercial Baking travels from Nevada to New York, telling the stories of Cérélia, a French bakery brand making waves in the North American sweet goods market; Elisabeth Galvin, the passionate founder who built Stellar Snacks into one of the largest pretzel manufacturers; Greyston, a certified B Corp changing the face of food manufacturing with its equitable hiring practices; and beyond.
