Hi, I’m Charlotte Atchley, editor of Baking & Snack magazine. As we continue to emerge from the pandemic, we at Baking & Snack will keep reporting on what you can expect for the baking industry whether its channel evolutions, consumer trends or operational changes. You’ll find all of that and more in our June issue available online now. Let’s take a look.
First, you’ll want to definitely read Dan Malovany’s special report on the in-store bakery. We all know this section of the supermarket struggled in 2020, but how is it doing now and what can you expect for the future? You’ll find the answers to those questions in this feature.
I’d also like to introduce you to Chris Miller and Anne Cookson, the brother-sister team running Baker’s Quality Pizza Crusts. This growing pizza crust manufacturer took a leap of faith when it moved into its new facility last fall. Read all about it in my feature, Poised for Growth.
And you won’t want to miss Makayla Nicholis’ trends piece on pastry and sweet goods. She explores two opposing forces on these categories: permissible indulgence and nostalgic comfort.
As always, I want to thank you for reading Baking & Snack magazine. We hope what you find in these pages is helpful as you run your businesses. if there’s any way we can improve our coverage, please don’t hesitate to get in touch.