Since Sliced Bread
By Baking & Snack
Since Sliced Bread Mar 09, 2022
Unique Snacks branches out with Puffzels
In this episode of Since Sliced Bread, Justin Spannuth, vice president and chief operations officer of Unique Snacks, speaks to the re-branding of Unique Snacks and his thoughts on expanding the future of snacking.
Calbee looks to North America for future growth
In this episode of Since Sliced Bread, Tim Bateman, president of Calbee America, shares the company's desire to reach North America as the next frontier for its growth. The company is banking on the globalization of consumer palates, nostalgia and the fact these snacks are new and different to Americans to drive sales and interest.
Chubby Snacks dares to compete
In this episode of Since Sliced Bread, Dillon Ceglio, founder and chief executive officer of Chubby Snacks, shares how the company has implemented new automation to help meet demand and grow reach as well as launched limited time offerings (LTO) to garner consumer interest.
Goldfish maintains relevance by going beyond the lunchbox
In this episode of Since Sliced Bread, Mike Fanelli, senior director, snacks marketing for Goldfish, shares the success Campbell’s has seen focusing its efforts on adult consumers with co-branded limited time offerings and even the new potato-based Goldfish Crisps.
Snack innovation poised for a comeback in 2024
In this episode of Since Sliced Bread, Sally Lyons Wyatt, global executive vice president and chief advisor, consumer goods and foodservice, Circana, speaks to why she remains optimistic about the state of the snack industry.
‘Since Sliced Bread’ offers an inside look at the snack category
In this season, hosts Charlotte Atchley, editor of Baking & Snack, and Lucas Cuni-Mertz, associate editor, talk to snack manufacturers to dive deep into the evolution of snacking and what’s driving new product innovation. From industry leaders to those just getting started, you’ll hear what they’re seeing and the product launches that are tailored for consumer demand.
Baking Hall of Fame scoring changes to highlight positive industry impact
In this episode of Since Sliced Bread, Charlotte Atchley, editor of Baking & Snack, interviewed Rowdy Brixey, president of Brixey Engineering and chair of the Baking Hall of Fame Selection Committee, in a live podcast recording at American Society of Baking's BakingTech to learn more about the changes to the nomination scoring and what makes a great nomination for the Baking Hall of Fame.
Bundy Baking Solutions honors the baking industry with museum
In this episode of Since Sliced Bread, Gil Bundy, chief executive officer of Bundy Baking Solutions, shares the importance of the Bundy Baking Museum and what people can expect when they visit.
Fred Springer finds success in making things happen
In this episode of Since Sliced Bread, Fred Springer, retired chief executive officer and president of Burford Corp., reflected on why he always said yes to opportunities to serve the industry in this way.
Erin Sharp’s impact crosses departments and industries
In this episode of Since Sliced Bread, Sharp shared her unique perspective on the baking industry as a person working across multiple food industries. In addition to bringing experience from the dairy and snack industries, Sharp’s career was marked by the many others that she poured into over the years.
Robert Benton’s humble beginnings laid the foundation for success
In this episode of Since Sliced Bread, Robert Benton, retired executive vice president of network optimization for Flowers Foods, speaks to how working his way up through the ranks led to plant designs and builds that will impact the baking industry for years to come. Listen to this episode to hear the lessons Benton learned over his 40-year career.
Giancarlo Turano reflects on his family’s legacy
Listen to this episode of Since Sliced Bread to hear Giancarlo Turano share the not-so-secret way they endured in growing the family business with their pioneering spirit.
Tim Brown leads with a people-first mentality
In this episode of Since Sliced Bread, Baking Hall of Famer Tim Brown, chairman of New Horizons Baking Co., reflects on his career, the lessons he learned and how he achieved success. Listen to Brown share his wisdom as well as his thoughts on the future of the baking industry.
‘Since Sliced Bread’ showcases wisdom from the Baking Hall of Fame
In season 17 of Since Sliced Bread, respected Baking Hall of Famers pass down a career’s worth of wisdom and lessons as they speak with Charlotte Atchley, editor of Baking & Snack, and Lucas Cuni-Mertz, associate editor for Baking & Snack who joins the podcast as co-host in 2024. The new season will premier Feb. 14.
Bread Bakers Guild of America builds connections and resources
Josh Allen, founder and owner of Companion Baking Co., reflects on how the Guild helped him grow his business and how he’s giving back.
Justin Spannuth: Sharing best practices strengthens snack industry
The COO of Unique Snacks and chair of SNAC International has seen the power the snack industry has as a whole.
Baking industry balances competition and collaboration
In this episode of Since Sliced Bread, Chad Larson, vice president and chief operating officer of Mel-O-Cream Donuts, spoke with Charlotte Atchley, editor of Baking & Snack and host of the podcast, about how individuals in the industry balance competition and collaboration. Listen to this episode to hear more about how Mr. Larson has seen the industry come together and how associations like BEMA have helped him expand his own network.
Bread Man Baking gets a little help from friends scaling up artisan production
In this episode of Since Sliced Bread, Tasos Katsaounis, founder and CEO of Bread Man Baking, opens up about the advice he received from bakers when facing the challenges of turning his hobby of artisan baking into a business.
Cordia Harrington reflects on the baking industry as a ‘hidden gem’
In this episode of Since Sliced Bread, Cordia Harrington, chief executive officer of Crown Bakeries, shares how Craig Olson of Fresh Start Bakeries and Chip Klosterman of Klosterman Baking Co. offered her a wealth of advice and resources when launching her first facility. Listen to hear Ms. Harrington’s story as well as her advice to other bakers who are just getting started in the industry.
‘Since Sliced Bread’ explores how relationships contribute to baking success
Season 16 of Since Sliced Bread kicks off with Cordia Harrington, chief executive officer of Crown Bakeries, Brentwood, Tenn., and chair of American Bakers Association, emphasizing the importance and gratitude in bakers helping bakers.
Clean label ingredients help artisan bakers reduce costs, extend shelf life
In this episode of Since Sliced Bread, Jim Gluhosky, senior technical services manager for Lesaffre, shares how artisan bakers can minimize costs and extend shelf life while maintaining clean label, artisan quality.
Bakery de France shows what’s possible with automation and artisan
In this episode of Since Sliced Bread, Alexander Salameh, chief operating officer of Bakery de France shares how the company has approached automating its process very carefully while still refusing to compromise on the simplicity of its bread. Listen to hear how Bakery de France keeps things simple with its products and looks to automation for a growing artisan bakery.
Baker’s Quality Pizza Crust solves artisan pizza for labor-strapped restaurants
Listen to this episode of Since Sliced Bread to hear Chris Miller, director of operations for Baker’s Quality Pizza Crust, share how the company takes the burden of developing artisan quality pizza crust off the shoulders of pizza restaurants and other foodservice operators.
Frozen bread program enabled Tom Cat Bakery’s nationwide expansion
In this episode of Since Sliced Bread, Peter Sonenstein, executive vice president and general manager at Tom Cat Bakery, shares how the company has maintained its artisan quality throughout these expansions into new markets. Listen to this episode to hear Mr. Sonenstein share the value of a supportive parent company and how Tom Cat Bakery adapted to a frozen bread program to enable its expansions over the years.
Mediterra Bakehouse transforms itself by growing and milling its own wheat
In this episode of Since Sliced Bread, sponsored by Lesaffre, Anthony Ambeliotis, co-owner of Mediterra Bakehouse, shares how the company’s unwavering commitment to artisan quality has transformed Mediterra Bakehouse for the better, as well as the challenges it’s posed.
Artisan bread can be a gateway to carbs
In the opening episode of season 15 of Since Sliced Bread, Jonathan Davis, culinary innovation leader at Aspire Bakeries, shares what he thinks elevates artisan bread. Listen to this episode to learn more about how Mr. Davis thinks artisan bakers can improve their quality and the trends they need to be aware of as the category grows.
‘Since Sliced Bread’ dives into the world of artisan baking
Season 15 uncovers the challenges in meeting demand while maintaining artisan quality.
Sugar reduction requires collaboration, innovation
Listen to this episode of Since Sliced Bread to hear Eric Shinsato, senior project leader, innovation and technical service for Ingredion, share how to effectively reduce sugar without negatively impacting the finished product.
The Sola Co. commits to taste and keto
In this episode of Since Sliced Bread, Ashley Findlay, senior director of marketing for The Sola Co., shares how the company got to where it is today and why the company recently reformulated its product lineup, which includes bread, buns, bagels and granola. Listen to learn more about the ups and downs of kept-friendly and reduced-sugar formulating.
Allergen-free snacking provides opportunity but also challenges
In this episode of Since Sliced Bread, Blake Sorensen, founder of Blake’s Seed Based, shares his company’s growth history from creating seed-based bars in 2018 to the challenges of finding a co-manufacturer willing to commit to the company’s strict allergen-free mission.
Love + Chew's protein cookies have something to prove
Lauren Chew, founder of Love + Chew, discovers how to develop high-protein cookies without sacrificing taste or texture. Listen to this episode of Since Sliced Bread to learn more about the evolution of Love + Chew and the pitfalls and triumphs that come with giving consumers exactly what they want.
CBD-infused bakery is ready to take off
In this episode of Since Sliced Bread, Scott Baker, president of 5 Generation Bakers, explains how he finally cracked the code on a CBD-infused baked good and how he has overcome the challenges of baking with CBD, where the category is going next and why he is sticking with it.
Tia Lupita Foods' 'Tesla of tortillas' uses upcycled flour for BFY benefits
In the first episode of season 14 of Since Sliced Bread, Hector Saldivar, founder and CEO of Tia Lupita Foods, shares how the company centers on better-for-you simple and sustainable Mexican-inspired foods. Listen to this episode to more about upcycled ingredients and how Tia Lupita Foods is taking them mainstream.
‘Since Sliced Bread’ explores new frontiers in baking
In season 14, listeners will learn all about the challenges with formulating CBD, added protein, upcycled ingredients and more.
ABA group provides baking industry a way to learn and advocate on food safety
Listen to this episode of Since Sliced Bread to learn from Meaghan Meyer, senior vice president of food safety and quality at CraftMark Bakery, about the American Bakers Association’s Food Technical Regulatory Affairs Professionals group and CraftMark Bakery’s best practices to ensure its food safety program is implemented correctly.
ABA provides baking companies support for food safety regulations
In this episode of Since Sliced Bread, Rasma Zvaners, vice president of regulatory and technical services at the American Bakers Association (ABA) explains how ABA has advocated for the industry and provides baking companies as they incorporate the latest regulatory rules for food safety.
Aspire Bakeries keeps communication open for food safety
In this week’s episode of Since Sliced Bread, Des Flahive, senior vice president of food safety and quality assurance for Aspire Bakeries, speaks to how Aspire disseminates its food safety protocols and adapts them to each team.
Top-down approach to culture drives Flowers Foods’ food safety approach
Listen to this episode of Since Sliced Bread to learn more about how Flowers Foods ensures its breads, buns, bars, snack cakes and more are safe for consumers.
Proactive approach to food safety requires robust training
In this episode of Since Sliced Bread, Steve Robert, global vice president of sales, marketing and product innovation for AIB International, walks through how food safety programs have had to shift over the years and why it’s so critical to get food safety right.
Culture plays a significant role in effective food safety programs
In this episode of Since Sliced Bread, Lance Roberie, founder of Food Safety & Quality Services, details how the industry’s approach to food safety has gone from a reactive to a proactive approach and ways baking companies can ensure they have a successful food safety program.
‘Since Sliced Bread’ uncovers misconceptions about food safety
Season 13 of Since Sliced Bread updates wholesale bakers on the latest in food safety. Charlotte Atchley, host of Since Sliced Bread and editor of Baking & Snack, speaks with guests from AIB International, Manhattan, Kan.; CraftMark Bakery, Indianapolis, Ind.; and American Bakers Association to discuss the hazards of poor food safety and best practices for avoiding any confusion.
Partnership key to optimizing c-store sales
Jeff Lenard, vice president of strategic industry initiatives, National Association of Convenience Stores (NACS), sat down with Baking & Snack Editor and Since Sliced Bread host Charlotte Atchley to discuss what the c-store landscape is now and how bakers and snack manufacturers could best support this channel.
Bimbo Bakehouse supports foodservice operators in their new challenges
In this episode of Since Sliced Bread, Heather Davis, senior manager of customer insights, Bimbo Bakehouse, a division of Bimbo Bakeries USA, shares how the company is serving the foodservice channel and helping these customers navigate these challenges.
Bakery seen as a critical category for celebrating
In this episode of Since Sliced Bread, Anne-Marie Roerink, principal of 210 Analytics, discusses the American Bakers Association (ABA)’s new study “Life Through the Lens of Bakery 2022,” conducted by 210 Analytics and sponsored by Corbion. Ms. Roerink spoke to how bakery items are fitting into celebrations of holidays and major life events and where the opportunities lie for bakers.
In-store bakery stands out amidst inflation
In this episode, Jonna Parker, team lead for fresh at IRI, and Charlotte Atchley, editor of Baking & Snack and host of Since Sliced Bread, dive into all the reasons why the in-store bakery is thriving now and where the opportunities exist for even more growth.
H&S Bakeries offers top-level perspective on retail, foodservice channels
On this episode of Since Sliced Bread, Shawn Paterakis, key accounts manager for H&S Bakery Distribution, and Ryan Paterakis, director of national sales for H&S Bakery, speak to how the commercial bread aisle and foodservice channels are faring and what their customers need.
Instacart shoppers see a place for bakery in their carts
In the first episode of season 12, Morgan O’Hara, director of brand partnerships for Instacart, shares how bakery is doing on Instacart and some of the best practices she’s seen from the brands who are performing the best online.
'Since Sliced Bread' addresses best practices across baking channels
In season 12 of Since Sliced Bread, hear how the industry is adapting to meet the needs of customers in an ever-changing world. Listen to this upcoming season to learn about the best practices for growing your business in the biggest channels for bakery including retail, foodservice, c-store and e-commerce.
Editors of bake, Baking & Snack offer takeaways from IBIE 2022
In this bonus episode of season 11 of Since Sliced Bread, host Charlotte Atchley, editor of Baking & Snack, spoke with John Unrein, editor of bake magazine about his insights and takeaways from IBIE 2022.
Retail bakers find robust education at IBIE 2022
In this episode of Since Sliced Bread, Bernadette Shanahan-Haas, executive director of the Retail Bakers of America, explains how the past three years have treated the retail baking industry and how Retail Bakers of America has supported its members during such difficult times. She also shared what retail baker attendees can expect to find at IBIE 2022.