Since Sliced Bread

In season 17 of  Since Sliced Bread , respected Baking Hall of Famers pass down a career’s worth of wisdom and lessons as they speak with Charlotte Atchley, editor of  Baking & Snack,  and Lucas Cuni-Mertz, associate editor for  Baking & Snack  who joins the podcast as co-host in 2024. The new season will premier Feb. 14.

Josh Allen, founder and owner of Companion Baking Co., reflects on how the Guild helped him grow his business and how he’s giving back.

The COO of Unique Snacks and chair of SNAC International has seen the power the snack industry has as a whole.

In this episode of Since Sliced Bread , Chad Larson, vice president and chief operating officer of Mel-O-Cream Donuts, spoke with Charlotte Atchley, editor of Baking & Snack and host of the podcast, about how individuals in the industry balance competition and collaboration. Listen to this episode to hear more about how Mr. Larson has seen the industry come together and how associations like B...

In this episode of Since Sliced Bread, Tasos Katsaounis, founder and CEO of Bread Man Baking, opens up about the advice he received from bakers when facing the challenges of turning his hobby of artisan baking into a business.

In this episode of Since Sliced Bread , Cordia Harrington, chief executive officer of Crown Bakeries, shares how Craig Olson of Fresh Start Bakeries and Chip Klosterman of Klosterman Baking Co. offered her a wealth of advice and resources when launching her first facility. Listen to hear Ms. Harrington’s story as well as her advice to other bakers who are just getting started in the industry.

Season 16 of  Since Sliced Bread  kicks off with Cordia Harrington, chief executive officer of Crown Bakeries, Brentwood, Tenn., and chair of American Bakers Association, emphasizing the importance and gratitude in bakers helping bakers.

In this episode of Since Sliced Bread , Jim Gluhosky, senior technical services manager for Lesaffre, shares how artisan bakers can minimize costs and extend shelf life while maintaining clean label, artisan quality.

In this episode of Since Sliced Bread, Alexander Salameh, chief operating officer of Bakery de France shares how the company has approached automating its process very carefully while still refusing to compromise on the simplicity of its bread. Listen to hear how Bakery de France keeps things simple with its products and looks to automation for a growing artisan bakery.

Listen to this episode of Since Sliced Bread to hear Chris Miller, director of operations for Baker’s Quality Pizza Crust, share how the company takes the burden of developing artisan quality pizza crust off the shoulders of pizza restaurants and other foodservice operators.

In this episode of Since Sliced Bread , Peter Sonenstein, executive vice president and general manager at Tom Cat Bakery, shares how the company has maintained its artisan quality throughout these expansions into new markets. Listen to this episode to hear Mr. Sonenstein share the value of a supportive parent company and how Tom Cat Bakery adapted to a frozen bread program to enable its expansions...

In this episode of Since Sliced Bread , sponsored by Lesaffre, Anthony Ambeliotis, co-owner of Mediterra Bakehouse, shares how the company’s unwavering commitment to artisan quality has transformed Mediterra Bakehouse for the better, as well as the challenges it’s posed. 

In the opening episode of season 15 of Since Sliced Bread , Jonathan Davis, culinary innovation leader at Aspire Bakeries, shares what he thinks elevates artisan bread. Listen to this episode to learn more about how Mr. Davis thinks artisan bakers can improve their quality and the trends they need to be aware of as the category grows. 

Season 15 uncovers the challenges in meeting demand while maintaining artisan quality.

Listen to this episode of Since Sliced Bread to hear Eric Shinsato, senior project leader, innovation and technical service for Ingredion, share how to effectively reduce sugar without negatively impacting the finished product. 

In this episode of Since Sliced Bread, Ashley Findlay, senior director of marketing for The Sola Co., shares how the company got to where it is today and why the company recently reformulated its product lineup, which includes bread, buns, bagels and granola. Listen to learn more about the ups and downs of kept-friendly and reduced-sugar formulating.

In this episode of Since Sliced Bread , Blake Sorensen, founder of Blake’s Seed Based, shares his company’s growth history from creating seed-based bars in 2018 to the challenges of finding a co-manufacturer willing to commit to the company’s strict allergen-free mission.

Lauren Chew, founder of Love + Chew, discovers how to develop high-protein cookies without sacrificing taste or texture. Listen to this episode of Since Sliced Bread to learn more about the evolution of Love + Chew and the pitfalls and triumphs that come with giving consumers exactly what they want. 

In this episode of Since Sliced Bread , Scott Baker, president of 5 Generation Bakers, explains how he finally cracked the code on a CBD-infused baked good and how he has overcome the challenges of baking with CBD, where the category is going next and why he is sticking with it.

In the first episode of season 14 of Since Sliced Bread , Hector Saldivar, founder and CEO of Tia Lupita Foods, shares how the company centers on better-for-you simple and sustainable Mexican-inspired foods. Listen to this episode to more about upcycled ingredients and how Tia Lupita Foods is taking them mainstream.

In season 14, listeners will learn all about the challenges with formulating CBD, added protein, upcycled ingredients and more.

Listen to this episode of Since Sliced Bread to learn from Meaghan Meyer, senior vice president of food safety and quality at CraftMark Bakery, about the American Bakers Association’s Food Technical Regulatory Affairs Professionals group and CraftMark Bakery’s best practices to ensure its food safety program is implemented correctly.

In this episode of Since Sliced Bread , Rasma Zvaners, vice president of regulatory and technical services at the American Bakers Association (ABA) explains how ABA has advocated for the industry and provides baking companies as they incorporate the latest regulatory rules for food safety.

In this week’s episode of Since Sliced Bread, Des Flahive, senior vice president of food safety and quality assurance for Aspire Bakeries, speaks to how Aspire disseminates its food safety protocols and adapts them to each team.

Listen to this episode of Since Sliced Bread to learn more about how Flowers Foods ensures its breads, buns, bars, snack cakes and more are safe for consumers.