The Magazine

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.  

In our second special edition, we spotlight equipment and ingredient suppliers that are pushing industry standards forward even in the most uncertain times. We also dive into Otis Spunkmeyer’s revamped facility, two powerhouse bakery executives taking their businesses to new heights, and more.  

From a visit to two leading Midwestern bread bakeries, to an interview with the supply chain steward of Flowers Foods, to alternative ingredients leading the plant-based trend, Commercial Baking’s October | Q4 issue is full of fresh insight on trends and innovations driving the baking industry.  

In Commercial Baking‘s Q3 | August issue, you’ll discover how up-and-coming powerhouse Bakery Humanity is acquiring its way through Canada and into the US market, adventure through the culinary influences on new product development for baked goods, access sales trends and data for salty snacks and laminated sweet goods, and more.