bake - January/February 2025 - 3

editor's note
completing the circle
EDITORIAL STAFF
Editor
Managing Editor
Digital Media Editor
PUBLISHING STAFF
Publisher
National Account Executive
Sales Media Representative
John Unrein
Andy Nelson
Brian Amick
Troy Ashby
Gretchen Wagner
Lauren Juliana
Senior Director of Marketing and Promotions Kathi D. Gilleland
Promotions Manager
Jim White
Sales Enablement Specialist
Audience Development Manager
Audience Development Specialist
Director of Digital Media
Digital Advertising Manager
Advertising Manager
Advertising Coordinator
Design Services Manager
Senior Graphic Designer
Senior Design Consultant
CORPORATE STAFF
Chairman and CEO
President
Chief Financial and Administrative Officer
Chief Operating Officer and Executive Editor
Whitney Hartman
Dustin Pickman
Carlea Chance
Jon Hall
Carrie Fluegge
Nora Wages
Annie Fournier
Elisabeth Spillman
Brian Peterman
Becky White
Charles S. Sosland
L. Joshua Sosland
Staci Greco
Meyer Sosland
SOSLAND PUBLISHING COMPANY
4801 Main Street, Suite 650,
Kansas City, MO 64112
Phone: (816) 756-1000
Fax: (816) 756-0494
Web: bakemag.com
Email: bakemag@sosland.com
Baker and educator Mark Dyck of Victoria, British Columbia, Canada,
plays a key role with the The Bakery Leadership Circle workshop, an
important new program from The Bread Bakers Guild of America.
From a high level, he suggests, change is less evident.
" We're still making great food and sharing it with the people in our
communities. We're still building teams. We're asking our employees to
be part of a journey to create something bigger than ourselves, " Dyck
explains. " Margins are still ultra tight. Our customers still have a myriad
of options when it comes to buying staples, treats or experiences.
" But dig down a bit and everything has changed. We're still talking
about 'before Covid' and 'post Covid'. And the things that worked
before Covid aren't working anymore. "
Take staffing for example.
" Go back 20, 30, 40 years and folks will say that finding staff is hard
and figuring out what employees want is a
mystery, " Dyck shares. " But even bakeries
who were extremely good at team building
in 2020 are having to adjust in 2024.
What worked then doesn't work now. It's
a continually changing situation. Which is
another reason it helps to talk about this
with your peers, to share and learn from
each other. "
One of the biggest changes happening now
in the retail bakery industry may be the
constantly rising costs in food, points out Vivian Lee, owner of Leftie
Lee's in Atlanta and a member of the Bakery Leadership Circle.
" Food costs have always risen, but I don't believe I've ever seen them
fluctuate to this degree. Eggs going from $98 a case of 30 dozen to
$254 overnight, butter prices going into the $200 mark, and then
there are shortages to deal with constantly, whether it be from the
bird flu, or shipping issues.
" The food industry needs a major overhaul in order for our small
bakeries to survive. Very few people seem to understand when we
need to adjust our labor-intensive pastry prices, in order for it to all
make sense. "
PEFC Certified
This product is from
sustainably managed
forests
Bake is 100% recyclable. Thank you
PEFC/29-31-280
www.pefc.org
JOHN UNREIN
junrein@sosland.com
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bakemag.com | JAN-FEB 2025 > 03
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bake - January/February 2025

Table of Contents for the Digital Edition of bake - January/February 2025

bake - January/February 2025 - Intro
bake - January/February 2025 - 1
bake - January/February 2025 - 2
bake - January/February 2025 - 3
bake - January/February 2025 - 4
bake - January/February 2025 - 5
bake - January/February 2025 - 6
bake - January/February 2025 - 7
bake - January/February 2025 - 8
bake - January/February 2025 - 9
bake - January/February 2025 - 10
bake - January/February 2025 - 11
bake - January/February 2025 - 12
bake - January/February 2025 - 13
bake - January/February 2025 - 14
bake - January/February 2025 - 15
bake - January/February 2025 - 16
bake - January/February 2025 - 17
bake - January/February 2025 - 18
bake - January/February 2025 - 19
bake - January/February 2025 - 20
bake - January/February 2025 - 21
bake - January/February 2025 - 22
bake - January/February 2025 - 23
bake - January/February 2025 - 24
bake - January/February 2025 - 25
bake - January/February 2025 - 26
bake - January/February 2025 - 27
bake - January/February 2025 - 28
bake - January/February 2025 - 29
bake - January/February 2025 - 30
bake - January/February 2025 - 31
bake - January/February 2025 - 32
bake - January/February 2025 - 33
bake - January/February 2025 - 34
bake - January/February 2025 - 35
bake - January/February 2025 - 36
bake - January/February 2025 - 37
bake - January/February 2025 - 38
bake - January/February 2025 - 39
bake - January/February 2025 - 40
bake - January/February 2025 - 41
bake - January/February 2025 - 42
bake - January/February 2025 - 43
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bake - January/February 2025 - 45
bake - January/February 2025 - 46
bake - January/February 2025 - 47
bake - January/February 2025 - 48
bake - January/February 2025 - 49
bake - January/February 2025 - 50
bake - January/February 2025 - 51
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bake - January/February 2025 - 53
bake - January/February 2025 - 54
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bake - January/February 2025 - 56
bake - January/February 2025 - 57
bake - January/February 2025 - 58
bake - January/February 2025 - 59
bake - January/February 2025 - 60
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