Sign up to save your podcasts
Or
Share Since Sliced Bread
Share to email
Share to Facebook
Share to X
Share to email
Share to Facebook
Share to X
Or
Since Sliced Bread
By Baking & SnackBusiness
Since Sliced Bread episodes
- Baker’s Quality threads the needle on quality and cost
In this episode of Since Sliced Bread, Chris Miller,
director of operations for Baker’s Quality, shares how it’s threading the needle of offering quality crusts customers expect at a price they can afford. Listen to this episode to learn about the company’s high-quality crusts and its launch into retail.24 min - DeIorio Foods sees opportunity amid pizza crust craze
In this episode of Since Sliced Bread, Jim Viti, vice
president of marketing and product development of DeIorio Foods, shares how the company is staying atop the new crust craze in its 100th year of business and how dough manufacturers can learn the trends driving pizza crust innovation and how they can take advantage.24 min - Palermo’s prioritizes value, quality for all pizza consumers
In this episode of Since Sliced Bread, Nick Fallucca, chief product and innovation officer at Palermo’s, shares how the company is offering value across all its brands, whether it’s a premium Screamin’ Sicilian pie or a private label pizza. Listen to hear how Palermo’s is satisfying the needs of every pizza consumer.
37 min - Pizza category proving resilient
Kicking off season 20 of Since Sliced Bread, Sally Lyons Wyatt, global executive vice president and chief advisor for consumer goods and foodservice insights, Circana, shares the latest numbers on the pizza category’s performance across frozen, deli and foodservice. Learn how the category can build on its newfound momentum as it bounces back from inflation’s impact.
37 min - ‘Since Sliced Bread’ covers one of America’s favorite pies: the pizza
Season 20 of Since Sliced Bread explores the pizza category’s health and future.
2 min - Bakers find critical labor savings through packaging automation
Dennis Gunnell, president of Formost Fuji, shares how packaging automation is helping bakers get the most out of their labor savings that is needed amidst the industry's workforce challenges.
33 min - Clyde’s Donuts deliver more through automation
In this episode of Since Slice Bread, Josh Bickford, president of Clyde's Donuts, shares how the company is delivering better donuts, thanks to its new facility and its investment in automation.
24 min - Cheryl’s Cookies automates while preserving its essence
In this episode of Since Slice Bread, Brenda Mortenson, director of product development and food scientist at Cheryl's Cookies, shares how the company automated its bakery while maintaining its product quality.
16 min - Baking industry embraces automation, continuous improvement
In this episode of Since Slice Bread, Akeem Babatunde, senior director of supply chain at The Kroger Co., shares how the industry is embracing automation and a mindset of continuous improvement and how this can influence a bakers' approach for attending next year's IBIE, to be held Sept. 13-17, 2025, in Las Vegas.
19 min - JTM Foods builds a better workforce through automation
In this episode of Since Slice Bread, Monty Pooley, president and chief executive officer of JTM Foods, discusses how automation has boosted employee retention and allowed the bakery to focus on developing a more skilled workforce. Listen to learn how JTM Foods and the industry at large are building better workforces through automation.
26 min
About Since Sliced Bread
From the publisher's feed
Presented by Baking & Snack magazine, Since Sliced Bread celebrates the past, present and future of commercial baking. We'll be sharing stories and experiences from the past 100 years of baking…
and asking the hard questions about how the industry will overcome its latest challenges.