Bake to the Future

What does it take for a baking company to thrive for more than a century? In this episode of Bake to the Future, host Anne Fairfield-Sonn sits down with Jesse Amoroso, President & COO of Amoroso's and Dave Marcucci, President of Gonnella Baking Company, two family-founded businesses that have been feeding communities for over 100 years. Together, they explore how these legacy companies have sustained growth across generations, balanced tradition with modernization, and adapted to evolving consumer preferences in an ever-changing marketplace. From preserving institutional knowledge to attracting new talent and responding to shifting trends, this conversation highlights what it truly means to innovate while honoring heritage. Tune in to hear how Amoroso's and Gonnella continue to evolve, lead, and shape the future of commercial baking and what advice they have for the next generation of baking businesses aiming for long-term success. With special guests: Jesse Amoroso, President & COO of Amoroso's Baking Company and Dave Marcucci, President of Gonnella Baking Company Hosted by: Anne Fairfield-Sonn, Director of Marketing and Communications, American Bakers Association

What do GLP-1 medications mean for the future of commercial baking? In this episode of Bake to the Future, host Anne Fairfield-Sonn speaks with Keith Albright, Senior Insights Manager for Bakery at Cargill, about how rising GLP-1 adoption is influencing appetite, portion sizes, nutrition priorities, and overall bakery demand. They explore how the industry can adapt to consumer changes and what actions commercial bakers should be taking now. Tune in for timely insights to help your business stay ahead. With special guest: Keith Albright, Senior Insights Manager for Bakery at Cargill Hosted by: Anne Fairfield-Sonn, Director of Marketing and Communications at the American Bakers Association

Live from BakingTech, this episode features a policy discussion on the major legislative and regulatory issues shaping the baking industry. From rising costs tied to tariffs and taxes, to evolving nutrition policy and ongoing workforce challenges, bakers are navigating a rapidly changing environment in Washington, D.C. and beyond. Listeners will hear insights on the impact of trade and tax policy on bakery operations, the growing focus on nutrition initiatives such as MAHA and voluntary ingredient pledges, defining ultra-processed foods, and the newly released 2025–2030 Dietary Guidelines for Americans. The discussion also explores workforce challenges affecting hiring and retention, along with the policy solutions ABA is advocating for to support a purpose-driven baking workforce. With special guests: Eric Dell, President and CEO, American Bakers Association and Val Wayland, Director of Corporate Regulatory Compliance, Flowers Bakeries, LLC Hosted by: Anne Fairfield-Sonn, Director of Marketing and Communications, American Bakers Association

How can baking play a role in creating a more sustainable future? In this episode of Bake to the Future, host Anne Fairfield-Sonn is joined by Phoenix Dugger, Senior Manager of ESG at Ardent Mills, from Ardent Mills, a proud ABA Premium Allied Member. Together, they discuss Ardent Mills' Regenerative Agriculture Program and how the company is working directly with farmers to reduce greenhouse gas emissions, improve soil health, and strengthen the environment. This conversation explores why regenerative practices matter for the future of food, how they support both farmers and consumers, and what it means for the baking industry to be part of a healthier, more sustainable food system. With special guest: Phoenix Dugger, Senior Manager of ESG at Ardent Mills Hosted by: Anne Fairfield-Sonn, Director of Marketing and Communications at the American Bakers Association

Why is commercial baking a destination workplace? In this episode of Bake to the Future, host Anne Fairfield-Sonn is joined Mauricio Arrieta, Strategic Marketing Director, Bakery NA & Global Accounts at Kerry and Peggy Dantuma, Development Director NA from Kerry, a proud ABA Premium Allied Member. Together, they share their career journeys and discuss how Kerry helps shape the food and beverage market through research, innovation, and collaboration. From identifying key consumer drivers to exploring the latest flavor and wellness trends, this conversation dives into how Kerry transforms insights into real-world solutions for brands. The episode wraps with a look ahead at the future of flavor and what it means for the baking industry. With special guests: Peggy Dantuma, Development Director NA at Kerry and Mauricio Arrieta, Strategic Marketing Director, Bakery NA & Global Accounts at Kerry Hosted by: Anne Fairfield-Sonn, Director of Marketing and Communications at the American Bakers Association

What were the biggest takeaways from IBIE? In this episode of Bake to the Future, host Anne Fairfield-Sonn was joined by Puratos CEO Pierre Tossut and Puratos President Andy Brimacombe to reflect on IBIE highlights and share what's next for the baking industry. From consumer-driven innovation to the Puratos' Industrial Pilot Bakery, this conversation uncovers the trends and solutions shaping baking over the next five years. With special guests: Andy Brimacombe, President of Puratos and Pierre Tossut, CEO of Puratos Hosted by: Anne Fairfield-Sonn, Director of Marketing and Communications at the American Bakers Association

From shifting regulations to evolving consumer expectations, bakers in the U.S. and Canada face similar challenges and opportunities. Live from IBIE, Bake to the Future host Anne Fairfield-Sonn spoke with ABA's Rasma Zvaners and the Baking Association of Canada's Denise Lee about how their associations are helping members navigate front-of-pack labeling, sustainability mandates, trade policy, and more. Together, they share where cross-border alignment is strongest, why collaboration is essential for long-term success, and how innovation and advocacy are shaping the future of commercial baking across North America.   With special guests: Denise Lee, Director of Food Policy and Sustainability at the Baking Association of Canada and Rasma Zvaners, Vice President of Government Relations at the American Bakers Association Hosted by: Anne Fairfield-Sonn, Director of Marketing and Communications at the American Bakers Association

From the English muffin on your breakfast plate to the cake at your special celebration, the baking industry touches daily life in countless ways, and it also offers a world of purpose-driven careers that fuel communities nationwide. In this episode, host Anne Fairfield-Sonn is joined by Corey Mohn and Nate Clayberg of the CAPS Network and ABA's Eric Dell to discuss how Baking Works is opening doors for students, bridging the gap between classrooms and careers, and creating pathways into a thriving, purpose-driven industry. Together, they explore how this strategic collaboration is creating connections for employers with the future workforce and positioning commercial baking as a destination workplace. With special guests: Corey Mohn, President and Executive Director of the CAPS Network, Nate Clayberg, Business and Industry Director of the CAPS Network, and Eric Dell, ABA President and CEO Hosted by: Anne Fairfield-Sonn, ABA Director of Marketing and Communications

Want to take your commercial baking business to the next level? Discover how the American Bakers Association fuels growth through advocacy, networking, and industry insights. In this episode of Bake to the Future, Clyde's Donuts President Josh Bickford, and Cain Food CEO Terry McCurry sit down with ABA Senior Director of Membership Ben Simpson and ABA Director of Marketing and Communications Anne Fairfield-Sonn to discuss how ABA membership has empowered their companies to lead, innovate, and thrive in a rapidly evolving environment. With special guests: Josh Bickford, Clyde's Donuts President and Tom McCurry, Cain Food CEO Hosted by: Anne Fairfield-Sonn, ABA Director of Marketing and Communications and Ben Simpson, ABA Senior Director of Membership

What's driving the demand for pizza and flatbread in the baking industry? Join Bake to the Future host Anne Fairfield-Sonn and data expert Anne-Marie Roerink as they dig into the highlights from ABA's Bakery Playbook: Pizza and Flatbread. From evolving consumer preferences to new opportunities for bakers and suppliers, this episode covers everything you need to know about one of the fastest-growing categories in baking. With special guest: Anne-Marie Roerink, 210 Analytics President and Founder Hosted by: Anne Fairfield-Sonn, ABA Director of Marketing and Communications