What does it take for a baking company to thrive for more than a century? In this episode of Bake to the Future, host Anne Fairfield-Sonn sits down with Jesse Amoroso, President & COO of Amoroso's and Dave Marcucci, President of Gonnella Baking Company, two family-founded businesses that have been feeding communities for over 100 years.

Together, they explore how these legacy companies have sustained growth across generations, balanced tradition with modernization, and adapted to evolving consumer preferences in an ever-changing marketplace. From preserving institutional knowledge to attracting new talent and responding to shifting trends, this conversation highlights what it truly means to innovate while honoring heritage.

Tune in to hear how Amoroso's and Gonnella continue to evolve, lead, and shape the future of commercial baking and what advice they have for the next generation of baking businesses aiming for long-term success.

With special guests:
Jesse Amoroso, President & COO of Amoroso's Baking Company and Dave Marcucci, President of Gonnella Baking Company

Hosted by:
Anne Fairfield-Sonn, Director of Marketing and Communications, American Bakers Association

What do GLP-1 medications mean for the future of commercial baking? In this episode of Bake to the Future, host Anne Fairfield-Sonn speaks with Keith Albright, Senior Insights Manager for Bakery at Cargill, about how rising GLP-1 adoption is influencing appetite, portion sizes, nutrition priorities, and overall bakery demand. They explore how the industry can adapt to consumer changes and what actions commercial bakers should be taking now. Tune in for timely insights to help your business stay ahead.

With special guest:
Keith Albright, Senior Insights Manager for Bakery at Cargill

Hosted by:
Anne Fairfield-Sonn, Director of Marketing and Communications at the American Bakers Association

Live from BakingTech, this episode features a policy discussion on the major legislative and regulatory issues shaping the baking industry. From rising costs tied to tariffs and taxes, to evolving nutrition policy and ongoing workforce challenges, bakers are navigating a rapidly changing environment in Washington, D.C. and beyond.

Listeners will hear insights on the impact of trade and tax policy on bakery operations, the growing focus on nutrition initiatives such as MAHA and voluntary ingredient pledges, defining ultra-processed foods, and the newly released 2025–2030 Dietary Guidelines for Americans. The discussion also explores workforce challenges affecting hiring and retention, along with the policy solutions ABA is advocating for to support a purpose-driven baking workforce.

With special guests:
Eric Dell, President and CEO, American Bakers Association and Val Wayland, Director of Corporate Regulatory Compliance, Flowers Bakeries, LLC

Hosted by:
Anne Fairfield-Sonn, Director of Marketing and Communications, American Bakers Association