KANSAS CITY, MO — The November 2026 Craft to Crumb mini-mag featuring Rebel Bread in Denver is now live.
The November | Q4 issue explores how this bakery and teaching kitchen tells its story through each artisan loaf of bread and laminated pastry. Rebel Bread recently reformulated its recipes to include flour made from local grains, a process that took many iterations and lots of patience.
In the Baker Profile, meet Kasey Lanese, Rebel Bread’s pastry lead, who blends her Italian heritage with her knack for out-of-the-box flavor mashups.
Check out what else this mini-mag has in store.
Hot Takes | Top Trends: See how other bakers are filling their cases.
Seasonal Spotlight | Q1 Strategies: By incorporating seasonal packaging and flavors, combined with current trendspotting, bakers can boost Q1 sales.
Business Insight | E-commerce: Read about how to make buying baked goods online easier for customers while reducing admin work.
Design Tech | Writing Techniques: Create personalized desserts with the help of buttercream lettering.
Bakers Doing Good | Davidovich Bakery: The Golden Rule is this three-location bagel shop’s guiding principle for how it engages with its community, the world and the planet.
Look | Listen: Enjoy the latest multimedia content featuring baker interviews and behind-the-scenes sneak peeks.
Heard at the Bench | Audio Series: Richard Charpentier, CMB, CEO of Baking Innovation, chats with retail bakers about their baking journeys, signature products and top trends.
The Craft to Crumb mini-mag offers timely content and deeper insights into the world of retail baking. Readers will find articles on trendsetting bakeries, industry trends, how-to demos and business advice to help them grow their bakeries.
