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The Magazine
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 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.
Welcome to Commercial Baking‘s very first IBIE ShowGuide. This special edition gives attendees a single resource to plan their participation at the event. You can tap into the most important show details, including schedules, logistics, exhibitors and more; stories on the new Cannabis and Sanitation pavilions; exclusive interviews with ABA, BEMA and the IBIE chairman; IBIEducate trends and offerings; and more.
The New Products Annual returns with a new batch of products launched over the past year, which embody a more sustainable future and embrace nostalgia from the past while moving the industry forward. In this issue, we take a closer look at venture capitalists in the baking industry, the future of R&D and a Last Word from Ukrainian baker Anna Makievska.
In the April | Q2 issue, Commercial Baking tells the story behind sales data for pies and bagels; how Dessert Holdings’ latest acquisition of Steven Charles — A Dessert Company solidifies its reputation as the continent’s largest manufacturer of premium desserts; Joe Kenner’s journey to CEO of Greyston Bakery and leading its greater-good mission to reduce barriers to employment; and beyond.
In the February | Q1 issue, Commercial Baking lays out artisan bread and donut trends by the numbers; shares how Last Crumb CEO Matt Jung built a luxury cookie empire; and visits St. Louis-based Companion Baking, a small but mighty player in the bakery innovation space.
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