bake - November/December 2023 - 3

editor's note
Revolutionizing bread
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 Development Specialist
Director of Digital Media
Digital Advertising Manager
Advertising Manager
Advertising Coordinator
Design Services Manager
Production Specialist
Whitney Hartman
Dustin Pickman
Carlea Chance
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
Led by true innovators, EQUII breads are revolutionizing the
market by providing a remarkable 10 grams of complete protein
per slice while still being low in carbs, a distinction that sets them
apart. Each slice contains all nine essential amino acids required
by the body, making EQUII an ideal choice for health-conscious
consumers, athletes, and individuals on meat-restricted diets.
EQUII, an innovative high complete protein and low carb
Charles S. Sosland
L. Joshua Sosland
Staci Greco
Meyer Sosland
bread company, recently announced Tartine Bakery founder
Chad Robertson as an EQUII ambassador. Robertson will be
collaborating closely with the EQUII team, including EQUII cofounder
Chef Sebastien Canonne M.O.F., to develop exciting new
bread products utilizing EQUII's high protein and low carb baking
mix. " Chad Robertson's partnership with EQUII is more than a
culinary collaboration; it's the union of two visionaries passionate
about bread's rich heritage and limitless potential. His 25 years
of dedication to the craft, combined with EQUII's innovative
approach to redefining bread, creates an electrifying synergy.
We're honored to have Chad on board, and his presence at EQUII
is immeasurable, ushering in a new era in the world of bread, "
says Canonne.
As part of his Ambassadorship with EQUII, Robertson will
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
work on new products using EQUII's hallmark baking mix, that
will continue to showcase the versatility and health-conscious
choice of our EQUII yeast protein. Robertson is a luminary in the
world of bread baking. As the founder of Tartine Bakery, he has
redefined breadmaking, setting new standards for artisanal bread
that marries traditional craftsmanship with innovative techniques.
" With EQUII, we're rewriting the story of bread, offering a
transformative blend of deliciousness and nutrition. The future
of bread is something I think about every day, and EQUII has
captured my imagination with endless possibilities. "
JOHN UNREIN
junrein@sosland.com
FoodEntrepreneur
Experience
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