Troubleshooting Innovation

Welcome to the fifth season of the Troubleshooting Innovation podcast, sponsored by the National Honey Board.

Joanie Spencer, editor-in-chief for Commercial Baking, talks with Rebecca Abel, owner of D’Vine Cookies in Taylor, MI. They're looking at cookie production through the lens of an entrepreneur, from starting a bakery, to moving into the first big facility, to strategic growth in operations and product development.

This episode explores Abel's experience of what it’s like to be the new kid on the industrial park block. She talks about her company's strategies for capital investments, the support she's received from having already well-established bakeries as her new neighbors, and beyond.

Welcome to the fifth season of the Troubleshooting Innovation podcast, sponsored by the National Honey Board.

Joanie Spencer, editor-in-chief for Commercial Baking, talks with Rebecca Abel, owner of D’Vine Cookies in Taylor, MI. They're looking at cookie production through the lens of an entrepreneur, from starting a bakery, to moving into the first big facility, to strategic growth in operations and product development.

This episode unpacks key learnings for product development and R&D.

Welcome to the fifth season of the Troubleshooting Innovation podcast, sponsored by the National Honey Board.

Joanie Spencer, editor-in-chief for Commercial Baking, talks with Rebecca Abel, owner of D’Vine Cookies in Taylor, MI. They're looking at cookie production through the lens of an entrepreneur, from starting a bakery, to moving into the first big facility, to strategic growth in operations and product development.

Our first episode explores the early days of D’Vine and a young entrepreneur’s choice to manufacture cookies.

Welcome back to the fourth season of the Troubleshooting Innovation podcast. Stephen Hallam, brand ambassador for Dickinson & Morris and chair of judges for the Tiptree World Bread Awards, explores the elements of artisan bread baking that can — and should — be incorporated into commercial bread production.

Our final episode is all about people, training and culture in the world of artisan bread production at scale. Hosted by Joanie Spencer, Commercial Baking editor-in-chief.

Welcome back to the fourth season of the Troubleshooting Innovation podcast. Stephen Hallam, brand ambassador for Dickinson & Morris and chair of judges for the Tiptree World Bread Awards, explores the elements of artisan bread baking that can — and should — be incorporated into commercial bread production.

Our fourth episode is all about working with machines: some of the misconceptions and important elements of bringing automation into artisan baking. Hosted by Joanie Spencer, Commercial Baking editor-in-chief.

Welcome back to the fourth season of the Troubleshooting Innovation podcast. Stephen Hallam, brand ambassador for Dickinson & Morris and chair of judges for the Tiptree World Bread Awards, explores the elements of artisan bread baking that can — and should — be incorporated into commercial bread production.

Our third episode focuses on the process of mixing dough and how it can impact the artisan process, especially on a commercial scale. Hosted by Joanie Spencer, Commercial Baking editor-in-chief.

Welcome back to the fourth season of the Troubleshooting Innovation podcast. Stephen Hallam, brand ambassador for Dickinson & Morris and chair of judges for the Tiptree World Bread Awards, explores the elements of artisan bread baking that can — and should — be incorporated into commercial bread production.

Our second episode focuses on time and temperature, often considered to be the most important factors of the artisan process. Hosted by Joanie Spencer, Commercial Baking editor-in-chief.

Welcome to the fourth season of the Troubleshooting Innovation podcast. Stephen Hallam, brand ambassador for Dickinson & Morris and chair of judges for the Tiptree World Bread Awards, explores the elements of artisan bread baking that can — and should — be incorporated into commercial bread production.

Our first episode is about the fundamentals of commercially produced artisan bread. Hosted by Joanie Spencer, Commercial Baking editor-in-chief.

Welcome to the third season of the Troubleshooting Innovation podcast! Josh Allen, award-winning artisan baker and founder of Companion Baking in St. Louis, is redefining ways to think about artisan bread production.

Our sixth and final episode of the season is about the chef's perspective. Special guest Josh Galliano, a James Beard nominated chef and the innovation leader / QA manager at Companion, shares how his culinary background impacts innovation at the bakery. Hosted by Joanie Spencer, Commercial Baking editor-in-chief.

Welcome to the third season of the Troubleshooting Innovation podcast! Josh Allen, award-winning artisan baker and founder of Companion Baking in St. Louis, is redefining ways to think about artisan bread production.

In this episode, Allen explores the power of intention. When a company focuses on building relationships and telling the customer’s story, it can transform their whole approach to product development. Hosted by Joanie Spencer, Commercial Baking editor-in-chief.