The new Dave’s Killer Bread production line is the most automated yet. 

Lack of consistent enforcement, such as failing to train employees who were absent, is a common error that can cause big problems for a bakery.

McMullian sees signs consumers ‘reverting toward prior purchasing behavior.’
 

Stepping down from current post at end of August.

Elevated offerings like brioche, pretzel, Hawaiian and sourdough are performing particularly well, according to Circana.

Private label sandwich bread sales have increased, a reversal of the past several years.

Automation may help bakeries reach new efficiencies, but it’s the relationships between supplier and baker that ensure a new production line really hums. 

The new production line features several innovative strategies and details to help reach new levels of automation.

All corners of the baking industry welcome to apply.

In July, Mr. Benton closes a 43-year career at the company.