bake - May/June 2023 - 3

editor's note
leading ladies
EDITORIAL STAFF
Editor
Managing Editor
Digital Media Editor
PUBLISHING STAFF
Publisher
National Account Executive
Inside Sales Specialist
John Unrein
Andy Nelson
Brian Amick
Troy Ashby
Gretchen Wagner
Lauren Juliana
Senior Director of Marketing and Promotions Kathi D. Gilleland
Sales Enablement Specialist
Audience Development Manager
Audience Database Specialist
Director of Digital Media
Digital Advertising Manager
Advertising Manager
Advertising Coordinator
Design Services Manager
Production Specialist
Whitney Hartman
Dustin Pickman
Carlea Schuler
Jon Hall
Carrie Fluegge
Nora Wages
Annie Fournier
Elisabeth Spillman
Marj Potts
Senior Design Consultant
Senior Graphic Designer
Promotions Manager
Promotions Media Designer
CORPORATE STAFF
Chairman and CEO
President
Chief Financial and Administrative Officer
Chief Operating Officer and Executive Editor
Becky White
Brian Peterman
Jim White
Abby Chronister
Charles S. Sosland
L. Joshua Sosland
Staci Greco
Meyer Sosland
SOSLAND PUBLISHING COMPANY
4801 Main Street, Suite 650,
Kansas City, MO 64112
Phone: (816) 756-1000
Fax: (816) 756-0494
Web: bakemag.com
Email: bakemag@sosland.com
Women play a leading role in the future of retail baking, and we
are proud to profile the multi-talented Christina Tosi on the cover
of this month's issue. A good friend, Tosi of Milk Bar is exhibiting
her magic touch once again with the introduction of two new
cookie types in grocery stores: bite-sized crunchy cookies
( " crunchies " ) and ready-to-bake cookie dough. Crunchies are
poppable, flavor-loaded cookies made uniquely crispy and airy
from puffed rice cereal inside (a nod to the brand's signature use
of cereal starting with Tosi's creation of Cereal Milk Soft Serve,
credited with starting the cereal milk craze).
Ready-to-bake cookie dough will be a limited time offering
powered by General Mills, encouraging people to roll up their
sleeves and fire up the oven. Tosi and her team joined forces
with General Mills to create a dough that bakes perfectly golden
brown on the outside, while staying gooey on the inside.
" Cookies are where it all started for me - my first invitation
into the kitchen as a kid and a mainstay on the Milk Bar menu
ever since. After all, cookies are the most versatile treat in the
dessert world: there is a perfect one for every moment, every
taste, every craving, " says Tosi, chef, founder and chief executive
officer of Milk Bar, and past winner of the coveted James Beard
Outstanding Pastry Chef Award.
This year, Yoli Tortilleria is one of fine finalists for the prestigious
James Beard Foundation's Outstanding Bakery (presented by
Guinness). Yoli Tortilleria comes from a desire to find fresh, quality
tortillas in Kansas City by founders Mark and Marissa Gencarelli.
It is inspired by Marissa's upbringing; she was born and raised in
Sonora, México. They produce stone-ground corn tortillas and
Sonoran-style flour tortillas. They are introducing fresh chips
under their brand (made with heirloom grains) later this year.
" This is the mad scientist part of me, " Marissa says with a smile.
JOHN UNREIN
junrein@sosland.com
FoodEntrepreneur
Experience
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bakemag.com | MAY-JUN 2023 > 03

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bake - May/June 2023

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