NEW YORK — In the 30 years since its inception, Magnolia Bakery has grown from a single storefront in New York to an international brand with 40 bakeries abroad and 10 in the US. As the bakery approaches its next era of business, the company announced a leadership transition to position it for the future.
Nathan Louer, an established QSR vet with experience at companies such as Jamba and Jimmy John’s, is stepping into the role of CEO.
“Magnolia Bakery has seen tremendous growth, customer loyalty, and incredible staying power since first opening 30 years ago,” Nathan said. “As we embark on this next phase of growth for the brand, I look forward to building on its strong foundation, expanding the brand’s franchising footprint and bringing the joy of Magnolia Bakery to even more people across the globe.”
As CEO, he will help further Magnolia’s expansion and overall business growth in retail, CPG and e-commerce. This includes continuing the development of its domestic and international franchising strategy.
He succeeds Bobbie Lloyd, who will transition over to the newly created chief brand officer position in addition to her title of chief baking officer. With this transition, Bobbie will continue leading product development and innovation for the brand.
“As we celebrate Magnolia Bakery’s 30th anniversary, we’re also looking towards a bright brand future,” said Bobbie, who’s been with the company for 20 years in varying capacities. “This year will mark a significant growth period for the brand, and we’re excited to welcome Nathan and his wealth of knowledge to shepherd the company into this next chapter.”
Magnolia has ambitious growth plans in mind for this anniversary year. In the latter half of 2026, the bakery brand intends to open its first US franchised locations in cities such as Salt Lake City, Las Vegas, Detroit and Cleveland.
