KANSAS CITY, MO — The June Craft to Crumb mini-mag is now live, with Mediterra Bakehouse in Pittsburgh taking center stage.
The digital format features exclusive baker interviews and behind-the-scenes videos. Dive into the story of how Mediterra started with just 15 recipes and a Subaru Outback, and read about the bakery’s path of steady growth and continued success.
The issue also profiles Niko Ambeliotis, the bakery’s head of production. Niko, a self-proclaimed numbers guy, studied accounting while working part time in the family bakery. While he didn’t intend to turn baking into his career, Mediterra was his destiny. Today, Niko marries his love of numbers and formulas with a never-ending quest to craft the perfect loaf.
The artisan bread theme continues with a look at consumer trends. There’s no denying that consumers continue to crave the classics, but they’re also open to trying unique flavor pairings and breads made with ancient grains.
Craft to Crumb is a contemporary, interactive media model designed to bring retail bakers the latest consumer trends and product development from leaders in the industry.
The digital mini-mags provide a bite-sized media experience showcasing a notable bakery making waves in the industry. Released quarterly, the mini-mags feature product development, supplier solutions, video embeds and more, all with easy access from any digital platform.
