Is AI retail baking’s new best friend?
AI can help retail bakers with repetitive business tasks, which leaves more time for the creative endeavors that drive growth.
Mari Rydings
March 27, 2026
AI can help retail bakers with repetitive business tasks, which leaves more time for the creative endeavors that drive growth.
Baking croissants, kouign-amanns, cinnamon rolls, Danish, cruffins and much more takes a village.
Harra Conticelli revels in the creative art and the structured science of working with dough.
The FDA has issued a formal Request for Information focused on the benefits and impact of requiring food manufacturers to disclose gluten on packaging.
Its name greatly aligns with how the bakery got to where it is today, as a newly minted Certified B Corp with three locations and a 5,000-square-foot commissary.
For retail and artisan bakeries creating products for a from-scratch, low-volume menu, incorporating local grains is standard practice. Adding them at scale presents more of a challenge.
AMIE Bakery has tapped into other revenue streams, always with intention and always with the community in mind.
The built-to-spec Cape Cod bakery welcomes tourists and residents year-round, a challenge owner Amie Smith and her team are always up for.
Cydni Mitchell Hodges, CFO of the Sugar Geek Show, shared her top non-baking revenue-generating ideas to keep things moving forward when sales slow down.
Every presentation during this year’s IBIE is geared toward addressing issues that keep bakers up at night.
When Levain Bakery branched out into corporate catering, it turned to ezCater for help with menu development, packaging, merchandising, delivery logistics and order fulfillment.
Bakeries can find loyal employees with a range of skills and experiences from untapped talent pools.