| Stronger Together Connect with the ASB Community |
As we step into a new year, one thing remains constant: relationships drive progress in the baking industry. Careers grow faster, ideas move further, and organizations become stronger when people are connected. |
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At ASB, building those connections isn’t limited to one conference or one moment—it’s woven into how we support members all year long. Here are a few ways we do just that: Meaningful Connection Through Mentoring
The ASB Mentoring Program is a five-month, fully virtual experience that connects emerging and established professionals for focused conversations around leadership, career navigation, and personal growth. Mentors and mentees meet monthly, set their own goals, and engage in a confidential, supportive environment. Connecting Locally Through Regional Events
ASB also creates space for in-person connection close to home. Regional events bring members together through engaging, educational experiences that strengthen local peer networks and spark new ideas. These events are designed to be approachable and interactive, encouraging conversation and collaboration. Casual Meetups, Real Conversations
Not every connection needs a formal agenda. ASB’s casual meetups at other industry events offer relaxed opportunities to connect, reconnect, and expand your network naturally. No registration, no program—just meaningful conversations. Networking at Scale: BakingTECH 2026
BakingTECH brings the ASB community together at scale, offering a wide range of networking experiences designed for members at every stage of their careers. Whether you’re attending for the first time or returning as a longtime participant, there are built-in opportunities to connect with purpose. -
The Ambassador Program helps first-time attendees feel welcomed by pairing them with experienced ASB members who offer guidance and insight.
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Networking is integrated into the whole conference experience, from young professional events and small group dinners to informal gatherings on the Formulation Floor and social events that keep conversations going.
Connection That Lasts
What sets ASB apart is the continuity of connection. Members can engage in ways that fit their goals, schedules, and career stages. As 2026 begins, consider how you want to grow your network and how those connections can support your growth.
ASB is here to help build relationships that strengthen careers, organizations, and the future of baking. |
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Congratulations to the First
New Member Scholarship Recipients |
We’re excited to announce the very first recipients of the ASB New Member Scholarship, an initiative designed to expand access to ASB, educational resources, and BakingTECH for baking professionals.
Please join us in welcoming Kailey Jons-Fansler (Golden Boy Pies) and Jessica Milosevi (Milano Bakery). Selected for their dedication to the industry and growth mindset, they represent rising talent within the baking community. We look forward to supporting their continued engagement with ASB.
Learn more about the scholarship & how to support new voices in ASB.
Thank You to Our Scholarship Donors |
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Be Part of the Action at BakingTECH 2026 |
As BakingTECH 2026 gets closer, we’re looking for volunteers to help support ASB and keep things running smoothly for attendees. From assisting at registration to helping guide people around the event, there are plenty of ways to get involved. Plus, it's a great way to connect with other members. If you’re interested, please complete the form below January 15, 2026. |
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January 9th BakingTECH
Advance Registration |
We can’t wait to see you February 16–19 at BakingTECH 2026! Register before January 9 to save $150 and secure your stay at the Sheraton Grand Chicago Riverwalk, offering unbeatable convenience to all educational sessions, networking, and conference activities. |
| January 9th
Formulation Floor Advance Registration |
Feature your latest products, technologies, and solutions in the baking industry at our Tabletop Exhibits on the Formulation Floor. This is your chance to connect directly with bakers and industry leaders, demonstrating your innovations and staying ahead of the curve. |
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January 9th Webinar: Devitalized Sourdough |
Explore how dried sourdoughs can bring flavor, consistency, and functional benefits to commercial baking—without the complexity of traditional fermentation. Certified Master Baker Christophe Gaumet will explain how these sourdoughs are produced, how they differ from active starters, and the advantages they offer. |
| January 28th
Webinar: Flavor Fundmentals |
Discover the core principles of flavor and how to use them successfully in bakery applications. This session from the experts at MANE covers how flavors function, best practices, and common mistakes to avoid. Whether improving an existing recipe or testing new concepts, you’ll leave with clear guidance for creating better-tasting baked goods. |
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March 16-19th Commercial Bread Production Course |
Learn to identify bread production errors and understand the science behind each one. This unique hybrid course includes online modules for self-paced learning and an in-person workshop that brings bread science to life. |
| April 1st
Reiser Regional Meet-Up |
Join us at the Reiser Customer Center for an engaging Meet-Up where baking professionals come together to connect, learn, and explore. Along with a dedicated networking reception, attendees will enjoy equipment demos and a guided facility tour. |
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Protecting Our Industry To keep you informed on important legislative and regulatory issues impacting our industry, ASB is partnered with the American Bakers Association to bring you timely updates. |
FDA Sends GRAS Proposal To White House
The FDA sent its proposal to reform food additive oversight to the Office of Management and Budget (OMB) for review, the final step before issuing a proposed rule for public comment. The proposal is expected to require mandatory Generally Recognized as Safe (GRAS) notification. While questions remain regarding the agency’s legal authority, this issue is an Administration priority. Under current law, GRAS notification is voluntary. While OMB can take up to 90 days to review a proposed rule, this proposal is expected to be fast-tracked. The American Bakers Association and other food industry associations have requested a meeting with OMB to discuss broad food sector concerns. |
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MEMBER SPOTLIGHT Nicole Barreiro
Group Marketing Manager | Middleby Bakery |
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This month, we are spotlighting Nicole Barreiro, a dynamic marketing & brand-experience leader in the industrial baking and food-processing equipment space whose work helps drive innovation, engagement, and growth for bakeries and suppliers alike, with a focus on trade shows and customer experiences that turn technical capability into confidence on the floor.
With nearly seven years at Middleby Bakery, Nicole has advanced from Customer Service Sales Specialist to her current role as Group Marketing Manager. She has played a central role in elevating the company’s brand presence, strengthening customer relationships, and guiding strategic initiatives across the bakery equipment sector. Nicole is known for her entrepreneurial mindset, collaborative leadership style, and ability to bring teams together. She enjoys working in environments where new ideas and teamwork come together, and is always looking for impactful ways to support her team and the broader industry.
Nicole’s contributions to ASB are equally impressive. Currently Vice Chair of the Young Professionals Committee, she helps shape programming, member engagement, and strategic initiatives designed to support emerging leaders. She also serves as Chair of the 2026 Rising Baker Selection Committee, leading the nomination and review process to recognize outstanding talent under 40. Additionally, Nicole has been an active Young Professionals Committee member since 2022 and participated in ASB’s Mentoring Program Beta Testing Group, helping refine an important new resource for the ASB community.
Fun fact about Nicole: Fast-paced operations and team training have been in her DNA for years. She built and ran a multi-week training program to prepare her Dunkin Donuts team for evaluation and ensured her store secured the first Handcrafted Espresso Certification in the North Dallas area.
We’re proud to spotlight Nicole this month and grateful for the leadership, energy, and forward-thinking perspective she brings to ASB and the baking industry. |
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American Society of Baking | 4231 W 96th Street | Indianapolis, IN 46268
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