Since Sliced Bread

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.

In this episode of Since Sliced Bread , Steve Robert, global vice president of sales, marketing and product innovation for AIB International, walks through how food safety programs have had to shift over the years and why it’s so critical to get food safety right.

In this episode of Since Sliced Bread , Lance Roberie, founder of Food Safety & Quality Services, details how the industry’s approach to food safety has gone from a reactive to a proactive approach and ways baking companies can ensure they have a successful food safety program.

Season 13 of Since Sliced Bread updates wholesale bakers on the latest in food safety. Charlotte Atchley, host of Since Sliced Bread  and editor of Baking & Snack, speaks with guests from AIB International, Manhattan, Kan.; CraftMark Bakery, Indianapolis, Ind.; and American Bakers Association to discuss the hazards of poor food safety and best practices for avoiding any confusion.

Jeff Lenard, vice president of strategic industry initiatives, National Association of Convenience Stores (NACS), sat down with Baking & Snack Editor and Since Sliced Bread host Charlotte Atchley to discuss what the c-store landscape is now and how bakers and snack manufacturers could best support this channel.

In this episode of Since Sliced Bread , Heather Davis, senior manager of customer insights, Bimbo Bakehouse, a division of Bimbo Bakeries USA, shares how the company is serving the foodservice channel and helping these customers navigate these challenges.

In this episode of Since Sliced Bread, Anne-Marie Roerink, principal of 210 Analytics, discusses the American Bakers Association (ABA)’s new study “Life Through the Lens of Bakery 2022,” conducted by 210 Analytics and sponsored by Corbion. Ms. Roerink spoke to how bakery items are fitting into celebrations of holidays and major life events and where the opportunities lie for bakers.

In this episode, Jonna Parker, team lead for fresh at IRI, and Charlotte Atchley, editor of Baking & Snack and host of Since Sliced Bread, dive into all the reasons why the in-store bakery is thriving now and where the opportunities exist for even more growth.

On this episode of Since Sliced Bread , Shawn Paterakis, key accounts manager for H&S Bakery Distribution, and Ryan Paterakis, director of national sales for H&S Bakery, speak to how the commercial bread aisle and foodservice channels are faring and what their customers need.

In the first episode of season 12, Morgan O’Hara, director of brand partnerships for Instacart, shares how bakery is doing on Instacart and some of the best practices she’s seen from the brands who are performing the best online.

In season 12 of Since Sliced Bread, hear how the industry is adapting to meet the needs of customers in an ever-changing world. Listen to this upcoming season to learn about the best practices for growing your business in the biggest channels for bakery including retail, foodservice, c-store and e-commerce.

In this bonus episode of season 11 of Since Sliced Bread , host Charlotte Atchley, editor of Baking & Snack , spoke with John Unrein, editor of bake magazine about his insights and takeaways from IBIE 2022.