KANSAS CITY, MO — Craft to Crumb’s March | Q1 mini-mag is now live, and readers might notice it’s had quite the growth spurt. Offering fresh content and insights into the topics affecting bakers, the first issue of the year is bursting at the digital seams with expanded material to keep pace with the fast-moving retail baking industry.
While the featured bakeries and baker profiles remain, the revamped mini-mag follows the industry’s trajectory and has evolved to include deeper dives into industry trends, design tech tutorials and business insights to help bakers grow their customer base.
Here’s a glimpse of what’s inside:
- Featured Bakery | Farrell Bread & Bakery
- Baker Profile | Jessica Landry
- IBIE Perspective | Retail Bakers of America’s executive director, Marissa Sertich Velie, highlights the resources available for bakers at the upcoming Baking Expo
- Hot Takes | The latest products hitting bakery cases
- Seasonal Spotlight | A look at what’s trending with wedding cakes
- Business Insight | How to build a bakery team
- Design Tech | A step-by-step tutorial for creating a burn-away cake
- Bakers Doing Good | Showcase of bakeries that give back to their communities
- Look | Listen: The latest multimedia content featuring baker interviews and behind-the-scenes sneak peeks
- Heard at the Bench | A highlight from Craft to Crumb’s audio series, hosted by Richard Charpentier, CMB, CEO of Baking Innovation
Since its launch in 2023, the Craft to Crumb mini-mag has climbed to the top of the virtual stack, becoming a leader in the B2B artisan retail baking space. It’s known for its casual, insightful conversations with some of the industry’s most innovative bakers.
