August 2015 53 * Vol. 37, No. 7 Features 27 34 53 On the Verge As new FSMA regulations near, certain microorganisms pose the most danger to the safety of baked foods and snacks. Something Truly Special Specialty Bakery builds a one-of-a-kind bakery that it believes rivals the best in North America. iba Bakery Tour Bridor's newest croissant line in France produces 65,000 pieces an hour while maintaining the highest standard for quality that's recognized across the globe. 27 34 Cover: Specialty Bakery's top management team has more than 120 years of experience in the baking industry. www.bakingandsnack.com / August 2015 Baking & Snack 9http://www.bakingandsnack.com