The Magazine

The October | Q4 issue of Commercial Baking takes readers through Bronx, NY-based Just Bagels’ journey from walk-up bagel shop to commercial powerhouse; how OJ DeSouza shifted from medical school to baking … and never looked back; and the Pergola brothers’ vision to disrupt the cheese cracker category with their emerging brand, Cheddies.  

The August | Q3 issue of Commercial Baking shares the story of how Chicago-based Alpha Baking Co. became the bread, bun and roll manufacturer it is today; Ramon Rivera’s unending quest for knowledge; and Steiner’s Coffee Cake of New York, the emerging brand that has caught the eye of Mondelez International … and more.  

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.