Baking & Snack - April 2021 - 8

editorial
Family Values

There is something special about family businesses. As
much as I love my family, I could never work with them.
Working from home has proven as much. To me, it is
nothing short of a miracle that so many baking companies started out and endure as family businesses.
Next year, Sosland Publishing Co., Baking & Snack's
family-owned parent company, will reach its 100th anniversary. To celebrate, every Sosland publication is writing its own centennial features, stories that will appear
throughout 2021 and 2022 celebrating the industries we
cover. To kick off our centennial coverage in this issue, we
thought it appropriate to pay tribute to the family bakeries that are still around 100 years later.
Executive Editor Dan Malovany spoke to leaders of several baking companies - Neri's Bakery
Products, Clyde's Delicious Donuts and Flowers
Foods - who have recently celebrated their
own centennials about their secrets to success.
A common theme was the ability to honor the
past but not get trapped in it. Much of that balance hangs on knowing who you are - your
family and the company - and staying true to
that but adapting to new technologies and consumer trends.
That's true for the Ly family, who have grown their
premium dessert company, Sugar Bowl Bakery, by

remaining true to their values of humility, simplicity, family, creativity and integrity. Today Sugar Bowl
Bakery serves a nationwide customer base and opened
its first East Coast plant in Tucker, Ga., last year. When I
interviewed the team at Sugar Bowl Bakery, I was struck
by how every aspect of the business was touched by
those core values. Whether they are taking care of their
employees as if they were part of the family or finding
ways to simplify and streamline production, the Ly family values have lifted their business to the success they
continue to enjoy today.
As we celebrate 100 years of Sosland Publishing, we
will be holding true to what we're about: supporting the
baking industry's growth by providing quality, informative content. And if you haven't noticed, we've been looking to the future and how we can continue that mission
with the digital tools available to us, whether it's our podcast Since Sliced Bread, video interviews with leaders in
the industry or our new Pro Tips column that launched
this month on our website. Whether you love the feel of
a print copy of our magazine in your hands or listening
to our podcast while working around the house, you can
still rely on the editorial team of Baking & Snack to deliver the same quality, informative content that Sosland
Publishing has delivered for nearly a century.
- Charlotte Atchley, Editor

PUBLISHING STAFF
Publisher
Mike Gude
National Sales Manager
James Boddicker
Account Executive
Tom Huppe
Account Executive
Nico Roesler
Director of Audience Development Michael Barbee
Audience Development Analyst
Dustin Pickman
Audience Database Specialist Jonathan Hawley
Audience Development Coordinator Carlea Schuler
Director of Digital Media
Jon Hall
Digital Advertising Manager
Carrie Fluegge
Advertising Manager
Nora Wages
Advertising Coordinator
Kayley Kerns
Design Services Manager
Elisabeth Spillman
Production Specialist
Marj Potts
Senior Design Consultant
Becky White
Graphic Designer
Brian Peterman
Promotions Manager
Jim White
Promotions Media Designer
Abby Chronister
Sales Coordinator
Whitney Hartman

8 Baking & Snack April 2021 / www.bakingbusiness.com

EDITORIAL
Editor
Charlotte Atchley
Executive Editor
Dan Malovany
Managing Editor
Keith Moore
Features Editor
Michelle Smith
Associate Editor
Makayla Nicholis
Digital Associate Editor
Taryn Parker
Contributing Editors:
Donna Berry

Beth Day

Laurie Gorton

CORPORATE
Chairman and CEO
Charles S. Sosland
President
L. Joshua Sosland
Chief Financial and
Administrative Officer
Staci Greco
Chief Operating Officer and
Executive Editor
Meyer Sosland
Chief Marketing Officer
Jim Saladin
Corporate Headquarters
4801 Main St., Suite 650, Kansas City, MO 64112
Phone: (816) 756-1000; Fax: (816) 756-0494
E-mail: BakingSnack@sosland.com
Internet: www.bakingandsnack.com

BAKING & SNACK is distributed free-of-charge to qualified readers with managerial responsibilities in the baking
and snack food industries. SUBSCRIPTIONS: To apply, log on to www.bakingbusiness.com and select Magazine
Subscriptions. For non-qualified readers, US and Canadian subscriptions are accepted at $36 per year. Foreign
subscriptions (from outside the territory of the US and its possessions and Canada) are accepted at $72 per year.
BAKING & SNACK assumes no responsibility for the validity of claims in items reported. ©2021 Sosland Publishing
Company, a division of Sosland Companies, Inc. All rights reserved. Reproduction of the whole or any part of the contents
without written permission is prohibited. Printed in USA

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Baking & Snack - April 2021

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