HeyJaredSince Sliced Bread
Presented by Baking & Snack magazine, Since Sliced Bread celebrates the past, present and future of commercial baking.
- Indexed episodes, last 90 days
- 5
- Latest publication
- Sep 16, 2026
- Audience
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- Earliest in this view
- Jul 8, 2026
Latest episodes
What consumers want from perimeter bakery sweet goods (opens the original)
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In this episode of Since Sliced Bread, Michael Zaro, co-owner of Zaro’s Family Bakery, shares why the family decided to bring its premium cakes and breads to the perimeter bakery and how these products hit on multiple trends driving bakery today.
How perimeter bakery helped build the flatbread category (opens the original)
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In this episode of Since Sliced Bread, Karen Toufayan, vice president of marketing for Toufayan Bakeries, shares about the company’s 100th anniversary and how the company has seen the flatbread category exist to grow sales.
How baking companies can revive perimeter bakery sales (opens the original)
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Season 27 of Since Sliced Bread takes a close look at the in-store bakery channel. Kicking of the season, JonnaParker, vice president of fresh foods for Circana, gives an update on how sales in the perimeter bakery are doing.
‘Since Sliced Bread’ puts a spotlight on perimeter bakery (opens the original)
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This season of Since Sliced Bread will uncover just how the perimeter is performing, diving into the trends driving sales growth and how the category is navigating shifting consumer behavior and economic pressure.
Snack R&D centers drive faster, higher-quality product development (opens the original)
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In this episode of Since Sliced Bread, Nico Roesler, North American pretzel and snack equipment sales manager at Reading Bakery Systems (RBS), sits down with Lucas Cuni-Mertz, features editor of Baking & Snack , to share what producers achieve by partnering with RBS’ Science and Innovation center to develop their latest products.
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