26 March 2022 * Vol. 44, No. 2 FEATURES 19 SOSLAND PUBLISHING years 19 26 38 Educating the Industry When Sosland Publishing added coverage of bakery technology in the 1970s, it set the stage for today's industry knowledge authority. Making a Modern Masterpiece Banneton Bakery combines classic French pastry-making with its signature freezer-to-oven process to create one-of-a-kind products baked in a matter of minutes. Not Your Average Bread Tortillas and flatbreads are expanding their versatility and health claims to great success. Cover: Victor Litinetsky (left) and his son, Alex, built a stalwart operations team that's taking Banneton Bakery's freezer-to-oven baked goods to retail and foodservice operators across the nation. Photo: Jack Ramsdale 38 www.bakingbusiness.com / March 2022 Baking & Snack 5http://www.bakingbusiness.com