Since Sliced Bread

In this episode of Since Sliced Bread, Tasos Katsaounis, founder and CEO of Bread Man Baking, opens up about the advice he received from bakers when facing the challenges of turning his hobby of artisan baking into a business.

In this episode of Since Sliced Bread, Cordia Harrington, chief executive officer of Crown Bakeries, shares how Craig Olson of Fresh Start Bakeries and Chip Klosterman of Klosterman Baking Co. offered her a wealth of advice and resources when launching her first facility. Listen to hear Ms. Harrington’s story as well as her advice to other bakers who are just getting started in the industry.

Season 16 of Since Sliced Bread kicks off with Cordia Harrington, chief executive officer of Crown Bakeries, Brentwood, Tenn., and chair of American Bakers Association, emphasizing the importance and gratitude in bakers helping bakers.

In this episode of Since Sliced Bread, Jim Gluhosky, senior technical services manager for Lesaffre, shares how artisan bakers can minimize costs and extend shelf life while maintaining clean label, artisan quality.

In this episode of Since Sliced Bread, Alexander Salameh, chief operating officer of Bakery de France shares how the company has approached automating its process very carefully while still refusing to compromise on the simplicity of its bread. Listen to hear how Bakery de France keeps things simple with its products and looks to automation for a growing artisan bakery.

Listen to this episode of Since Sliced Bread to hear Chris Miller, director of operations for Baker’s Quality Pizza Crust, share how the company takes the burden of developing artisan quality pizza crust off the shoulders of pizza restaurants and other foodservice operators.

In this episode of Since Sliced Bread, Peter Sonenstein, executive vice president and general manager at Tom Cat Bakery, shares how the company has maintained its artisan quality throughout these expansions into new markets. Listen to this episode to hear Mr. Sonenstein share the value of a supportive parent company and how Tom Cat Bakery adapted to a frozen bread program to enable its expansions over the years. 

In this episode of Since Sliced Bread, sponsored by Lesaffre, Anthony Ambeliotis, co-owner of Mediterra Bakehouse, shares how the company’s unwavering commitment to artisan quality has transformed Mediterra Bakehouse for the better, as well as the challenges it’s posed. 

In the opening episode of season 15 of Since Sliced Bread, Jonathan Davis, culinary innovation leader at Aspire Bakeries, shares what he thinks elevates artisan bread. Listen to this episode to learn more about how Mr. Davis thinks artisan bakers can improve their quality and the trends they need to be aware of as the category grows. 

Season 15 uncovers the challenges in meeting demand while maintaining artisan quality.