
Michelle Smith
Features Editor at Sosland Publishing
Features Editor at Baking Business
Articles
-
5 days ago |
bakingbusiness.com | Michelle Smith
There’s always something going on at the International Baking Industry Exposition (IBIE), which will be Sept. 13-17 in Las Vegas, so attendees should check out the schedule to make sure they don’t miss their favorite activities and competitions. Opening night of IBIE 2025 kicks off with The Rockin’ Pint concert with 1980s band Wang Chung and a special performance by celebrity baker and bass guitarist Duff Goldman and his group, Foie Grock.
-
1 week ago |
bakingbusiness.com | Michelle Smith
CraftMark Bakery, Indianapolis, leaders talk a lot about the importance of maintaining quality, and they back that up with a quality assurance (QA) lab on each production line as well as a central lab. “That’s actually a key differentiator for the bakery, QA labs in each room,” said Liz Rayo, senior vice president of marketing and innovation, CraftMark Bakery.
-
2 weeks ago |
bakingbusiness.com | Michelle Smith
When Kurt Seagrist arrived at CraftMark Bakery in Indianapolis in 2022, he found many positives. The 345,000-square-foot state-of-the-art facility is smartly designed and nearly fully automated, and the company has longstanding partnerships with customers in foodservice and retail. “Food safety, food quality, operational excellence and operating leverage in the marketplace equal great customer strategic relationships. That’s really what we’re embarking on.
-
2 weeks ago |
bakingbusiness.com | Michelle Smith
KANSAS CITY — After two years of rigorous hands-on learning, six people have graduated from Multivac USA’s inaugural US apprenticeship class to become technical professionals on the company’s nationwide team. “We all recognize the urgent need for highly skilled technical professionals to sustain and grow our critical operations,” said Matt Malott, president of Multivac Inc.
-
2 weeks ago |
bakingbusiness.com | Michelle Smith
Consumers want upscale bread products, and producers are responding with several types of specialty buns and rolls, although they can take longer to produce. “Artisanal and premium buns, such as brioche, Hawaiian rolls, pretzel buns and crusty artisan rolls introduce unique processing challenges due to their specialized dough formulations,” said Andres Lopez, business development manager, Handtmann Inc.
Try JournoFinder For Free
Search and contact over 1M+ journalist profiles, browse 100M+ articles, and unlock powerful PR tools.
Start Your 7-Day Free Trial →