109 episodes

Presented by Baking & Snack magazine, Since Sliced Bread celebrates the past, present and future of commercial baking. We'll be sharing stories and experiences from the past 100 years of baking and asking the hard questions about how the industry will overcome its latest challenges.

Since Sliced Bread Baking & Snack

    • Business
    • 4.2 • 13 Ratings

Presented by Baking & Snack magazine, Since Sliced Bread celebrates the past, present and future of commercial baking. We'll be sharing stories and experiences from the past 100 years of baking and asking the hard questions about how the industry will overcome its latest challenges.

    The Sola Co. commits to taste and keto

    The Sola Co. commits to taste and keto

    In this episode of Since Sliced Bread, Ashley Findlay, senior director of marketing for The Sola Co., shares how the company got to where it is today and why the company recently reformulated its product lineup, which includes bread, buns, bagels and granola. Listen to learn more about the ups and downs of kept-friendly and reduced-sugar formulating.

    • 20 min
    Allergen-free snacking provides opportunity but also challenges

    Allergen-free snacking provides opportunity but also challenges

    In this episode of Since Sliced Bread, Blake Sorensen, founder of Blake’s Seed Based, shares his company’s growth history from creating seed-based bars in 2018 to the challenges of finding a co-manufacturer willing to commit to the company’s strict allergen-free mission.

    • 15 min
    Love + Chew's protein cookies have something to prove

    Love + Chew's protein cookies have something to prove

    Lauren Chew, founder of Love + Chew, discovers how to develop high-protein cookies without sacrificing taste or texture. Listen to this episode of Since Sliced Bread to learn more about the evolution of Love + Chew and the pitfalls and triumphs that come with giving consumers exactly what they want. 

    • 21 min
    CBD-infused bakery is ready to take off

    CBD-infused bakery is ready to take off

    In this episode of Since Sliced Bread, Scott Baker, president of 5 Generation Bakers, explains how he finally cracked the code on a CBD-infused baked good and how he has overcome the challenges of baking with CBD, where the category is going next and why he is sticking with it.

    • 25 min
    Tia Lupita Foods' 'Tesla of tortillas' uses upcycled flour for BFY benefits

    Tia Lupita Foods' 'Tesla of tortillas' uses upcycled flour for BFY benefits

    In the first episode of season 14 of Since Sliced Bread, Hector Saldivar, founder and CEO of Tia Lupita Foods, shares how the company centers on better-for-you simple and sustainable Mexican-inspired foods. Listen to this episode to more about upcycled ingredients and how Tia Lupita Foods is taking them mainstream.

    • 32 min
    ‘Since Sliced Bread’ explores new frontiers in baking

    ‘Since Sliced Bread’ explores new frontiers in baking

    In season 14, listeners will learn all about the challenges with formulating CBD, added protein, upcycled ingredients and more.

    • 1 min

Customer Reviews

4.2 out of 5
13 Ratings

13 Ratings

PorkChpExpres82 ,

Well made

A well made podcast that is informative and enjoyable. As a layperson I was able to understand and keep up. I love being getting a peek behind the curtain of a major industry like this.

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