In this season, hosts Charlotte Atchley, editor of Baking & Snack, and Lucas Cuni-Mertz, associate editor, talk to snack manufacturers to dive deep into the evolution of snacking and what’s driving new product innovation. From industry leaders to those just getting started, you’ll hear what they’re seeing and the product launches that are tailored for consumer demand.

In this episode of Since Sliced Bread, Charlotte Atchley, editor of Baking & Snack, interviewed Rowdy Brixey, president of Brixey Engineering and chair of the Baking Hall of Fame Selection Committee, in a live podcast recording at American Society of Baking's BakingTech to learn more about the changes to the nomination scoring and what makes a great nomination for the Baking Hall of Fame.

In this episode of Since Sliced Bread, Gil Bundy, chief executive officer of Bundy Baking Solutions, shares the importance of the Bundy Baking Museum and what people can expect when they visit.

In this episode of Since Sliced Bread, Fred Springer, retired chief executive officer and president of Burford Corp., reflected on why he always said yes to opportunities to serve the industry in this way.

In this episode of Since Sliced Bread, Sharp shared her unique perspective on the baking industry as a person working across multiple food industries. In addition to bringing experience from the dairy and snack industries, Sharp’s career was marked by the many others that she poured into over the years.

In this episode of Since Sliced Bread, Robert Benton, retired executive vice president of network optimization for Flowers Foods, speaks to how working his way up through the ranks led to plant designs and builds that will impact the baking industry for years to come. Listen to this episode to hear the lessons Benton learned over his 40-year career.

Listen to this episode of Since Sliced Bread to hear Giancarlo Turano share the not-so-secret way they endured in growing the family business with their pioneering spirit.

In this episode of Since Sliced Bread, Baking Hall of Famer Tim Brown, chairman of New Horizons Baking Co., reflects on his career, the lessons he learned and how he achieved success. Listen to Brown share his wisdom as well as his thoughts on the future of the baking industry.

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 BEMA have helped him expand his own network.

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 over the years.

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.