The Magazine

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.  

In our first special edition issue, we highlight the upcycling trend, reveal the secrets behind triple-digit growth of The Killer Brownie Co. under CCO Chimene Ross and share the industry’s best product launches from the past year.  

Discover how Just Desserts is taking product innovation to new heights with its vegan and gluten-free lines, get the latest updates and insight on the cookie and pizza categories, and tap into the top supplier solutions in Commercial Baking’s Q2 | April issue.