KANSAS CITY, MO — In anticipation of this year’s International Baking Industry Exposition (IBIE), set for Sept. 13-17 at the Las Vegas Convention Center, Lily Cota, associate editor for Craft to Crumb, sat down with Marissa Sertich Velie, executive director of the Retail Bakers of America (RBA), to discuss the opportunities and resources available to retail bakers at the Baking Expo.
Lily Cota: What role does RBA play in IBIE?
Marissa Sertich Velie: RBA is involved in many facets. We exhibit, but we also do all the programming for retail education, which includes all classes, seminars and hands-on sessions. Our booth, North Hall #5847, is located right next to the RBA Retail Baker Center, which houses four stages: Revent Celebrity stage, Rondo Baking & Pastry stage, BakeSmart Presentation stage and Pillsbury Cake Decorating Competition stage. We also have markers such as a giant cupcake and the Vegas sign, which are also fun photo ops.
What can bakers expect from the RBA booth?
Sertich Velie: The RBA booth helps us connect with as many people as possible. We’d love people to get to know us and maybe join our membership, but we’re really there to help foster community and make sure people know about the educational resources available to them outside of IBIE. The Baking Expo is this concentrated and large-scale experience where you get education all day long, but RBA also offers resources and in-person micro-events all throughout the year.
Who will bakers find at the booth? Staff, board, volunteers?
Sertich Velie: All of the above! RBA staff and our full board, as well as volunteers, will be there in shifts.
How can retail bakers benefit from visiting the RBA booth?
Sertich Velie: IBIE is a unique opportunity for bakers from all market segments around the globe to meet face to face. It’s really easy for bakers to operate as silos. They are busy people who wear many hats: they’re busy with their staff, sourcing ingredients, working with vendors and talking to customers. RBA understands that, so we try to give them information efficiently. Whether it’s on RBA Connect, at events or through our webinars, bakers can share information with one another and really get the resources that they need to improve their businesses.
Anyone can come to our booth at IBIE and check out what we have to offer. We want to meet as many people as we can and let them know that there is a space for them to learn, improve their businesses and find community in the retail baking industry.
Is there a discounted rate for RBA members?
Sertich Velie: Yes, RBA and Allied members, which are often suppliers, receive a discount on their registration for IBIE. Part of our mission is to connect our bakers with the vendors or solutions that they need, so our allied members are encouraged to come to the show as well or exhibit.
North Hall just underwent a huge renovation. How will that enhance the attendee experience? For exhibitors, is there still booth space available?
Sertich Velie: The layout of the show floor is similar; the space is just a bit brighter … there’s a lightness to it now and it matches the look of the West Hall. All retail education seminars and hands-on classes are in the North Hall, so people won’t have to travel far across the IBIE campus. And yes, there is booth space still available, but if you’re interested in exhibiting, it’s time to secure your space as we are expecting to sell out!
What recommendations do you have for first-time attendees?
Sertich Velie: A recommendation I have for people coming is to map out your time. There’s so much to see and participate in at IBIE that prioritizing your time is essential. Mapping out your show experience before you arrive is important to get the most out of the show. You can start researching the sessions and exhibitors you’d like to see now and create your own schedule online or in the mobile app before the show starts.
This story has been adapted from March | Q1 2025 Craft to Crumb mini-mag. Read the full digital issue here.
