Charlotte Atchley

Kansas City

Senior Editor, Sosland Publishing at Baking Business

Senior Editor, Sosland Publishing at Supermarket Perimeter

Senior Editor, Sosland Publishing at Snac World Magazine

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Articles

Mary Ann’s Baking keeps business in the family

1 week ago | bakingbusiness.com | Charlotte Atchley

The Demas family is four generations into its family-owned bakery and going strong. The bakery was founded by Andrew and Pitsa Demas in 1961 with their sons, George, John and Peter, who is no longer in the bakery business. Today, John and George continue to work in the business and serve on the board of directors. Andy Demas, John’s son, manages day-to-day operations as chief operating officer, and his brother-in-law Carl Kuhn serves as vice president of business development.
Gaps remain when it comes to sustainable packaging

2 weeks ago | bakingbusiness.com | Charlotte Atchley

While the baking and snack industries have made great strides integrating sustainability practices into their businesses, there are certainly gaps that need to be resolved. Sometimes, however, those gaps are waiting to be filled by technology that hasn’t been perfected yet.
Effective sustainability programs are multi-faceted

2 weeks ago | bakingbusiness.com | Charlotte Atchley

Sustainability is not a one-and-done project, and it brings together multiple departments. While one person or team may own sustainability initiatives, everyone in the organization should be participating, much the way manufacturers approach sanitation. Yes, there’s a sanitation department, but every operator is expected to make sure their equipment is clean.
Sustainability offers baking companies operational efficiency benefits

2 weeks ago | foodbusinessnews.net | Charlotte Atchley

As consumers and retailers have become more educated and aware of the environmental impacts of doing business, sustainability has become more critical for bakery and snack manufacturers to incorporate. Sustainable practices go beyond one department to encompass the entire operation.
Mary Ann’s Baking diversified its portfolio and watched the business grow

2 weeks ago | bakingbusiness.com | Charlotte Atchley

The team at Sacramento, Calif.-based Mary Ann’s Baking Co. has diversified and expanded its customer base since the company went all-in on the wholesale side of its business. Thanks to its frozen inventory, the bakery can serve the entire country. John and George Demas, brothers and co-owners of Mary Ann’s Baking, exited the DSD business to focus solely on production. Today the company uses third-party logistics for distribution or arranges customer pickup.
Sustainability offers baking companies operational efficiency benefits

2 weeks ago | bakingbusiness.com | Charlotte Atchley

As consumers and retailers have become more educated and aware of the environmental impacts of doing business, sustainability has become more critical for bakery and snack manufacturers to incorporate. Sustainable practices go beyond one department to encompass the entire operation.
When employees are at Mary Ann’s Baking Co., they feel like family

2 weeks ago | bakingbusiness.com | Charlotte Atchley

As Mary Ann’s Baking Co. has invested in more automation, reduced touchpoints and shifting people away from repetitive work to value-added, skill positions became a priority. Looking at more advanced packaging equipment for future investment and more automation, Andy Demas, chief operating officer, noted that the company would like to move away from entry-level roles. “We need skilled personnel to maintain equipment,” he said.
Mary Ann’s Baking’s invests to support its vision

3 weeks ago | bakingbusiness.com | Charlotte Atchley

While Mary Ann’s Baking’s leadership team has been strategic about how it pursues business opportunities, the company has also attributed its success to both its product quality and customer service. Andy Demas, chief operating officer and third generation of the family-owned business, acknowledges that the company’s products may not be the lowest price point, but the product quality will deliver a repeat buy from consumers.
Mary Ann’s Baking built success on flexibility and quality

3 weeks ago | bakingbusiness.com | Charlotte Atchley

Mary Ann’s Baking Co. is up for anything. The Sacramento, Calif.-based provider of quality muffins, Danish and donuts wants to be the premier manufacturer for a wide range of customers: foodservice, retail, hospitality and other channels. In the past few years, the baking company has worked to diversify its customer base and invest in automation that will allow it to not only grow but also provide customized baked goods.
IBIE 2025: The baking world is moving fast

4 weeks ago | supermarketperimeter.com | Charlotte Atchley

This is not your father’s bakery anymore. That’s a common refrain from Trina Bediako, chief executive officer of New Horizons Baking Co., Norwalk, Ohio, and member of the planning committee for the 2025 International Baking Industry Exposition (IBIE). That statement applies to every aspect of the industrial baking industry from consumer demands to available technology and most certainly labor.