The Future of Retail Bakers of America with Marissa Velie

BY Craft to Crumb Staff
PUBLISHED ON July 22, 2024

Marissa Velie, executive director of Retail Bakers of America (RBA), reflects on her recent promotion and her goals for the future of the organization.

Craft to Crumb Staff

Craft to Crumb is the retail baking community's go-to source for inspiration and insight. Our editorial staff is dedicated to covering the latest news with transparency, authenticity and integrity. Have a tip for us? Reach out at info@crafttocrumb.com.

Behind the Bake: Country Bird Bakery

Get a sneak peek behind the counter at Country Bird Bakery, a Midwest staple that uses its inventive spirit, strong commitment to local farmers and unconventional schedule to deliver “big bread energy.”

May 20, 2026

Mixing Baguette Dough at Country Bird Bakery: An Inside Look

Caitlin Woods, baker at Country Bird Bakery, mixes up a batch of baguette dough during her shift at the bakery.

May 20, 2026

Cat Cox on Building a Menu Around Locally Sourced Ingredients | Country Bird Bakery

Cat Cox, owner of Country Bird Bakery in Tulsa, OK, discusses the importance of building the bakery’s menu around seasonal produce from local farmers.

May 20, 2026

The Future of Retail Bakers of America with Marissa Velie

Craft to Crumb Staff

Related Posts

Behind the Bake: Country Bird Bakery

Mixing Baguette Dough at Country Bird Bakery: An Inside Look

Cat Cox on Building a Menu Around Locally Sourced Ingredients | Country Bird Bakery