KANSAS CITY, MO — The final Craft to Crumb mini-mag of the year is now live.
In the December | Q4 issue, bakers can learn all about Moxie Bread Co., a newly minted B Corp bakery drawing in customers from across Boulder County with its array of artisan breads and pastries made from 100% heirloom grains.
Harra Conticelli, pastry manager of the Louisville, CO, bakery stars in the Baker Profile, which highlights how she thrives at the intersection of creativity and science.
Also featured:
- IBIE Perspective | A look at how the array of live bread, cake and pastry contests at this year’s show celebrate craftsmanship
- Hot Takes | The latest flavor trends hitting bakery cases
- Seasonal Spotlight | Anticipated color trends for 2026
- Business Insight | Tips from Amie Smith, owner of AMIE Bakery, on how to create revenue-boosting classes
- Design Tech | A step-by-step tutorial on how to create pizza-inspired cookie cakes
- To Build a Bakery | Emerald City Bagels is the latest bakery featured in this series — sponsored by King Arthur Baking Co.
- 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
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 hot trends, step-by-step tutorials, behind-the-scenes videos and more, all with easy access from any digital platform.
In 2026, Craft to Crumb is upping the ante, bringing more must-know content to readers with two additional mini-mags. Subscribe today to be among the first to read the January | Q1 issue.
