#70 Is 100% Green Energy Possible for Baking Manufacturing?
Release Date: 05/09/2023
#88 How Ardent Mills is Advancing Regenerative Agriculture in Baking
Bake to the Future
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...
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#87 The Future of Flavor and Careers in Baking with Kerry
Bake to the Future
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...
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#86 Consumer Innovation and the Future of Baking with Puratos
Bake to the Future
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...
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#85 IBIEducate Session Recap: Canada and the United States Cross-Border Collaboration
Bake to the Future
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...
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#84 Inspiring the Next Generation of Commercial Bakers With Baking Works and the CAPS Network
Bake to the Future
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...
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#83 Mixing Advocacy with Industry Insight: The Power of ABA Membership
Bake to the Future
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...
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#82 Slice of the Future: Trends Shaping Pizza and Flatbread
Bake to the Future
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
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#81 IBIE 2025: The Future of Baking Unveiled
Bake to the Future
IBIE 2025, the largest baking industry event in the Western Hemisphere, returns September 13-17 in Las Vegas! Listen in as Groupo Bimbo's Jorge Zarate and ABA's Samantha Moore and Anne Fairfield-Sonn discuss IBIE's must-see features, new pavilions, AI-driven event navigation, and more. You'll get an inside look at how this global event is bringing together industry leaders, showcasing cutting-edge technology, and setting the stage for the future of baking. With special guests: Jorge Zarate, Grupo Bimbo Chief Supply Chain Officer and Samantha Moore, ABA Senior Director of Events and...
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#80 Fast Attack Leadership With Former Nuclear Submarine Officer Marc Koehler
Bake to the Future
Curious how a former U.S. Navy nuclear submarine officer used his experience to lead businesses to success? Tune into the Bake to the Future podcast as Pippa O'Shea, ABA's Senior Manager of Events and Programming, is joined by Marc Koehler. Marc shares his fascinating journey from submarine officer to leadership development specialist and his unique approach to "fast attack leadership". Listen in for his key business strategies, his powerful insights into the importance of a solid mission, and his compelling stories about life on a nuclear submarine. With special guests: Marc Koehler, Founder,...
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#79 Baking a Sustainable Future: A Deep Dive into Green Practices for Bakeries
Bake to the Future
Listen in as ABA Vice President of Government Relations Rasma Zvaners and Corbion Vice President of Function Systems Abby Ceule discuss sustainability in the baking industry. They explore consumer demand, food waste, and offer advice for bakeries starting their sustainability journey. With special guest: Abby Ceule, Vice President of Function Systems, Corbion Hosted by: Rasma Zvaners, Vice President of Government Relations, ABA
info_outlineABA Member Gold Crust Baking Company is a family-owned baking manufacturer that uses 100% green energy through solar and wind energy. We chat with Gold Crust about the driving factors behind their sustainability initiatives, challenges, and more.
With special guest:
Allen Lyubinsky, Chief Financial Officer, Gold Crust Baking Company