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Editor’s Picks: Top stories from ‘Baking & Snack’s’ November issue | 2020-11-19

On this sneak peek of Baking & Snack’s November concern, Senior Editor Charlotte Atchley provides a rundown of three key tales featured within the journal. Watch the video above or learn the transcription beneath to study extra about this month’s concern.

Whereas I am working from residence, I needed to take a brief break to let you know about some must-reads in our November issue — accessible now. On this concern, I would wish to introduce you to Main Street Gourmet, a muffin, brownie and cookie producer primarily based in Akron, Ohio. CEO Harvey Nelson shared with me the story of how he and co-founder Steve Marks took their retail muffin store and turned it right into a customized bakery producer, serving restaurant chains nationwide. And so they did all of this with none bakery expertise.

Sugar discount is a scorching matter in formulating that our Contributing Editor Donna Berry tackles in her story “The Sweet Spot.” What I like about Donna’s story is she addresses the intersection between sugar discount and different well being and wellness developments, reminiscent of clear label and added vitamin. You may undoubtedly wish to learn this story to learn the way that may create new challenges but in addition new alternatives.

I additionally wish to let you know about Dan Malovany’s story “Branching Out Beyond STEM.” On this story, Dan tells us concerning the CAPS program, which introduces highschool college students to the meals trade as a profession choice. Learn this story to see how this program helps the baking trade overcome its visibility problem in relation to worker recruitment,

Thanks for studying Baking & Snack. Please don’t hesitate to reach out if there is a approach we will serve you higher. It is our job to maintain you knowledgeable so you may preserve baking, and we would love to listen to from you.

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