bake - September/October 2024 - 3

editor's note
Sustainable Sourcing
EDITORIAL STAFF
Editor
Managing Editor
Digital Media Editor
PUBLISHING STAFF
Publisher
National Account Executive
Inside Sales Specialist
John Unrein
Andy Nelson
Brian Amick
Troy Ashby
Gretchen Wagner
Lauren Juliana
Senior Director of Marketing and Promotions Kathi D. Gilleland
Sales Enablement Specialist
Audience Development Manager
Audience Development Specialist
Director of Digital Media
Digital Advertising Manager
Advertising Manager
Advertising Coordinator
Design Services Manager
Production Specialist
Whitney Hartman
Dustin Pickman
Carlea Chance
Jon Hall
Carrie Fluegge
Nora Wages
Annie Fournier
Elisabeth Spillman
Marj Potts
Senior Design Consultant
Senior Graphic Designer
Promotions Manager
Promotions Media Designer
CORPORATE STAFF
Chairman and CEO
President
Chief Financial and Administrative Officer
Chief Operating Officer and Executive Editor
SOSLAND PUBLISHING COMPANY
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Email: bakemag@sosland.com
Becky White
Brian Peterman
Jim White
Abby Chronister
Jonna Parker, fresh foods team lead at Circana, has been closely
monitoring shifts of consumer shopping patterns. She highlights
several key trends that are reshaping the grocery industry.
" Relevance and experience are now as important as quality, "
Parker said during a recent online presentation.
For retail bakeries, the relevance factor plays favorably into the
Charles S. Sosland
L. Joshua Sosland
Staci Greco
Meyer Sosland
emerging trend toward sustainable sourcing, a key topic of an
important webinar, " Beyond the Bench: Sustainable Sourcing, "
on Sept. 10, organized by the Bread Bakers Guild of America and
Retail Bakers of America.
" Organic is really important, but local trumps everything, "
said Shelby Kibler, a bakery café owner/operator at Field & Fire
in Grand Rapids, Mich., and Sustainable Sourcing panelist. " The
thing that really underscores sustainability is the relationship side.
It's all about building relationships. "
Bakery owners shared thoughts and experiences from their
time building a retail bakery business that is not only fueled by
the practice of sustainability but with the connections to local
farmers and consumers.
" Think about the grains and knowing where they come
from. For me, it is always important to play a role in that, " said
Kirk Smock, a panelist and owner/baker at Origin Breads in
Madison, Wis.
Cindy Kurman of Kurman Communications in Chicago shared
her thoughts on how sustainability is a powerful message for
today's consumers.
Panelist Young Cho of Simple Food Group in Lake Geneva,
Wis., emphasized the importance of working with local farms
in a cooperative effort. " I always say we're looking for what you
love to grow, " Cho said. " That's what gets the ball rolling well. Our
responsibility is to connect others to what we are doing. "
JOHN UNREIN
junrein@sosland.com
FoodEntrepreneur
Experience
PEFC/29-31-280
Bake is 100% recyclable. Thank you
PEFC Certified
This product is from
sustainably managed
forests
www.pefc.org
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bake - September/October 2024

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