Baking & Snack - May 2021 - 8

editorial
Marking a milestone

I

I am writing this note as I mark 10 years at Sosland
Publishing Co. That's not much compared to some in
this industry, but it feels like a milestone, and I'm feeling
sentimental.
For perspective, when I came on board in 2011, glutenfree bread was an emerging category, though most of us
thought it was a fad. Now it is an established section in
our Baking Directory & Buyer's Guide.
Ten years ago, artisan purists turned up their noses at
automation. " Can you even call it artisan if it's automated? "
was always the question. In this issue, you'll see how La
Brea Bakery is not only embracing automation when it's
appropriate, but also implementing every production
efficiency program imaginable: 6S, Lean Six Sigma,
Kaizen exercises. If you've heard of it, I'm sure
Marcus Garcia, bakery director at the Van Nuys,
Calif., facility, has implemented it with his team.
And he's using 100% data capture to see in real
time where the process needs to be tweaked to
keep product quality up and production moving. La Brea Bakery hasn't lost its artisan heart;
the mother starter is being well cared for, and it
still takes 24 hours to make some product from
start to finish. But today continuous improvement
and artisan are no longer mutually exclusive.

All of this, as well as ARYZTA North America's (ANA)
decisions to quickly pivot focus to its Take & Bake portfolio and provide solutions to its QSR customers, has
ANA well-positioned to emerge from the coronavirus
(COVID-19) pandemic stronger than ever, as you'll see
in these pages.
The ever-present problem the industry faced for much
of my career has been stubbornly flat or declining bread
sales. Well, you'll be happy to see in our report on pan
bread trends that this is no longer the case. We all lived
it, but bakers and analysts in Features Editor Michelle
Smith's trends feature talk about where the industry can
go from here. You can also get more insights into how
other baking and snack categories are performing in
season six of our podcast Since Sliced Bread, which premiered on May 5. I got to talk to IRI analysts as well as
bakers across the industry about how we're going to hold
onto all this growth.
I never imagined that after 10 years, I would still be a
part of this industry and editor of this magazine. But I am
proud to be here and proud to have been a small part of
the industry's growth for the past decade. I look forward
to seeing - and covering - the exciting innovations you
bake up for the future.
-	 Charlotte Atchley, editor

	

PUBLISHING STAFF
Publisher	
Mike Gude
National Sales Manager	
James Boddicker
Account Executive	
Tom Huppe
Director of Audience Development 	 Michael Barbee
Audience Development Analyst	
Dustin Pickman
Audience Database Specialist	 Jonathan Hawley
Director of Digital Media	
Jon Hall
Digital Advertising Manager	
Carrie Fluegge
Advertising Manager	
Nora Wages
Advertising Coordinator	
Kayley Kerns
Design Services Manager	
Elisabeth Spillman
Production Specialist	
Marj Potts
Senior Design Consultant	
Becky White
Graphic Designer	
Brian Peterman
Promotions Manager	
Jim White
Promotions Media Designer	
Abby Chronister
Sales Coordinator	
Whitney Hartman

8 Baking & Snack May 2021 / www.bakingbusiness.com

EDITORIAL
Editor	
Charlotte Atchley
Executive Editor	
Dan Malovany
Managing Editor	
Keith Moore
Features Editor	
Michelle Smith
Associate Editor	
Makayla Nicholis
Digital Associate Editor	
Taryn Parker
Contributing Editors:	
Donna Berry
	
Beth Day
	
Laurie Gorton

CORPORATE
Chairman and CEO	
Charles S. Sosland
President	
L. Joshua Sosland
Chief Financial and
Administrative Officer	
Staci Greco
Chief Operating Officer and
Executive Editor	
Meyer Sosland
Chief Marketing Officer	
Jim Saladin
Corporate Headquarters
4801 Main St., Suite 650, Kansas City, MO 64112
Phone: (816) 756-1000; Fax: (816) 756-0494
E-mail: BakingSnack@sosland.com
Internet: www.bakingandsnack.com

BAKING & SNACK is distributed free-of-charge to qualified readers with managerial responsibilities in the baking
and snack food industries. SUBSCRIPTIONS: To apply, log on to www.bakingbusiness.com and select Magazine
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subscriptions (from outside the territory of the US and its possessions and Canada) are accepted at $72 per year.
BAKING & SNACK assumes no responsibility for the validity of claims in items reported. ©2021 Sosland Publishing
Company, a division of Sosland Companies, Inc. All rights reserved. Reproduction of the whole or any part of the contents
without written permission is prohibited. Printed in USA


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Baking & Snack - May 2021

Table of Contents for the Digital Edition of Baking & Snack - May 2021

Baking & Snack - May 2021 - Intro
Baking & Snack - May 2021 - 1
Baking & Snack - May 2021 - 2
Baking & Snack - May 2021 - 3
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-january-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-august-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-june-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2021
http://digitalbs.bakingbusiness.com/sosland/bs/2020_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_11_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2019_09_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2019_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_06_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2019_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_03_01
https://www.nxtbook.com/sosland/bs/2018_02_01
https://www.nxtbook.com/sosland/bs/2017_12_01
https://www.nxtbook.com/sosland/bs/2017_11_01
https://www.nxtbook.com/sosland/bs/2017_10_01
https://www.nxtbook.com/sosland/bs/2017_09_01
https://www.nxtbook.com/sosland/bs/2017_08_01
https://www.nxtbook.com/sosland/bs/2017_07_01
https://www.nxtbook.com/sosland/bs/2017_06_01
https://www.nxtbook.com/sosland/bs/2017_05_01
https://www.nxtbook.com/sosland/bs/2017_04_01
https://www.nxtbook.com/sosland/bs/2017_03_01
https://www.nxtbook.com/sosland/bs/2017_02_01
https://www.nxtbook.com/sosland/bs/2016_12_01
https://www.nxtbook.com/sosland/bs/2016_11_01
https://www.nxtbook.com/sosland/bs/2016_10_01
https://www.nxtbook.com/sosland/bs/2016_09_01
https://www.nxtbook.com/sosland/bs/2016_08_01
https://www.nxtbook.com/sosland/bs/2016_07_01
https://www.nxtbook.com/sosland/bs/2016_06_01
https://www.nxtbook.com/sosland/bs/2016_05_01
https://www.nxtbook.com/sosland/bs/2016_04_01
https://www.nxtbook.com/sosland/bs/2016_03_01
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https://www.nxtbook.com/sosland/bs/2015_12_01
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https://www.nxtbook.com/sosland/bs/2015_05_02
https://www.nxtbook.com/sosland/bs/2015_04_01
https://www.nxtbook.com/sosland/bs/2015_03_01
https://www.nxtbook.com/sosland/bs/2015_02_01
https://www.nxtbook.com/sosland/bs/2014_12_01
https://www.nxtbook.com/sosland/bs/2014_11_01
https://www.nxtbook.com/sosland/bs/2014_10_01
https://www.nxtbook.com/sosland/bs/2014_09_01
https://www.nxtbook.com/sosland/bs/2014_08_01
https://www.nxtbook.com/sosland/bs/2014_07_01
https://www.nxtbook.com/sosland/bs/2014_06_01
https://www.nxtbook.com/sosland/bs/2014_05_01
https://www.nxtbook.com/sosland/bs/2014_04_01
https://www.nxtbook.com/sosland/bs/2014_03_01
https://www.nxtbook.com/sosland/bs/2014_02_01
https://www.nxtbook.com/sosland/bs/2013_12_01
https://www.nxtbook.com/sosland/bs/2013_11_01
https://www.nxtbook.com/sosland/bs/2013_10_01
https://www.nxtbook.com/sosland/bs/2013_09_01
https://www.nxtbook.com/sosland/bs/2013_08_01
https://www.nxtbook.com/sosland/bs/2013_07_01
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https://www.nxtbook.com/sosland/bs/2013_05_01
https://www.nxtbook.com/sosland/bs/2013_04_01
https://www.nxtbook.com/sosland/bs/2013_03_01
https://www.nxtbook.com/sosland/bs/2013_02_01
https://www.nxtbook.com/sosland/bs/2012_12_01
https://www.nxtbook.com/sosland/bs/2012_11_01
https://www.nxtbook.com/sosland/bs/2012_10_01
https://www.nxtbook.com/sosland/bs/2012_09_01
https://www.nxtbook.com/sosland/bs/2012_08_01
https://www.nxtbook.com/sosland/bs/2012_07_01
https://www.nxtbook.com/sosland/bs/2012_06_01
https://www.nxtbook.com/sosland/bs/2012_05_01
https://www.nxtbook.com/sosland/bs/2012_04_01
https://www.nxtbook.com/sosland/bs/2012_03_01
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https://www.nxtbook.com/sosland/bs/2011_12_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2004_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_11_01
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