Three key stories from the February issue of Baking & Snack | 2021-02-10






In this preview of Cooking & Snackthe february issue, Charlotte Atchley, editor, provides an overview of three key stories featured in the magazine. Watch the video above or read the transcript below to learn more about this month’s issue.

We are still working from home, but I figured that for this issue I would come to you from the Sosland Publishing offices as the new editor-in-chief of Cooking & Snack magazine.

I am very grateful to have the opportunity to lead a publication that so many of you trust. You can still expect the same great content that we’ve always provided, starting with our february issue.

Dan Malovany is the star of this issue with two must-see features.

In our annual report on capital expenditure, sponsored by BEMA, Dan and Marjorie Hellmer, president of Cypress Research, break down the data that shows you bakers are ready to invest in your future.

Dan also visited The most recent installation of Bakery Cos. in Nashville and I got to talk to Cordia Harrington, Founder and CEO, and Yianny Caparos, President, about the company’s rebranding to Crown Bakeries. Under this new name, management hopes to convey its mission to treat every customer like royalty.

I also learned a lot from reading Donna Berry’s feature film “Cooking with biotics.” In this story, she educates us all about the ins and outs of cooking with prebiotics and postbiotics. With immune health at the forefront of consumer concerns, you won’t want to miss this story.

Thanks for the reading Cooking & Snack magazine. If there is anything you would like to see us cover, please do not hesitate to contact us. I would love to hear from you.



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