Baking & Snack - March 2022 - 21

Mike Gude
Publisher
1979-present
James Boddicker
Associate Publisher
2016-present
Charlotte Atchley
Editor
2011-present
Dan Malovany
Executive Editor
2010-present
Laurie Gorton
Former Executive Editor
1983-2017
companies purchased or launched snack food operations.
To reflect this reader trend, the magazine changed
its identity to Baking & Snack Systems, later simplifying
this to Baking & Snack. About this time, Mr. Gude was
promoted to publishing director for Baking & Snack.
Paul Lattan, who had been hired in 1990 as a sales representative,
became Baking & Snack publisher in 1997.
He brought in Steve Berne as editor in 1999 and assigned
Ms. Gorton new duties as executive editor. In 2010, Mr.
Berne joined the Sosland sales staff as associate publisher
of Baking & Snack, and Dan Malovany was hired as the
magazine's editor from a competing publication.
Renewing management
As Baking & Snack moved into the 21st century, Joanie
Spencer was promoted to editor/managing editor in
2015 from managing editor of bake, a sister Sosland
publication. Mr. Sabo retired in 2015 and Ms. Gorton in
2017. A year earlier, Ms. Spencer became editor, and Mr.
Malovany ascended to editorial director.
All this changed in mid-2020 with the departure of
Ms. Spencer, Mr. Lattan and Mr. Berne. Mr. Malovany
was named interim editor to manage the transition for
the remainder of 2020, while Mr. Gude was tapped for
a " second term " as publisher. With the start of 2021, Ms.
Atchley was promoted from senior editor to editor, and
Mr. Malovany took the title of executive editor.
Asked to reflect on his return as publisher, Mr. Gude
demurred.
" Actually, I never left, " he said. " While my role with
Baking & Snack during the past 20 years has been mostly
in the background, I continued to serve as publishing
director and then publisher emeritus. I've been able to
follow Baking & Snack's progress and growth.
" It has become a multi-dimensional and fully integrated
print-and-digital publishing platform, deeply committed
to serving reader and advertiser alike, " he said.
Ms. Atchley, too, brings years of perspective to her
post as editor of Baking & Snack. She joined the magazine
10 years earlier, progressing from assistant editor to
associate editor and, most recently, senior editor.
" With my new responsibilities, I am looking forward
to working more closely with the whole Sosland team,
the other editors and other magazines, " she said, noting
projects already underway to collaborate with Mr.
Sosland; Eric Schroeder, managing editor of Milling &
Baking News; and Keith Nunes, editor of Food Business
News. " They are helping us with insight and mentoring, "
she observed. We are also working to break down silos
and make coverage more robust. "
As the industry shifts
In its first year, Baking Equipment described itself as
" the equipment and engineering magazine for baked
foods manufacturers: wholesale bread and cake bakers,
cookie and cracker manufacturers, frozen dough
producers, snack manufacturers, pasta manufacturers,
foodservice bakers. " But as the industry changed, so did
the magazine.
" At first, we accepted only machinery advertising, none
for ingredients, " Mr. Gude said. Within a few years, however,
ingredient companies started asking for space. " I
recall the sales manager of a leading ingredient company
telling me, 'Mike, our customers don't care so much about
seeing piles of white powders as they do about the shiny
stuff, the machines. That's what they like. That's what they
want to see. And we want to be there when they do.' And,
yes, he got his ads into Baking & Snack. "
Much can change in 40 years, and much of it is
brought about by the periodic International Baking
Industry Expositions (IBIE). By participating, the editors
of Baking & Snack and Sosland Publishing Co. have
learned much, gained industry insight and increased
their involvement as the official media provider of this
show, the most important Western Hemisphere gathering
for wholesale and retail bakers.
Covering major trends
As its primary assignment, Baking & Snack reports
about state-of-the-art baking technology, product formulating
and the bakeries that put these to work.
Chief among industry trends is the continuing rewww.bakingbusiness.com
/ March 2022 Baking & Snack 21
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Baking & Snack - March 2022

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