Jan-Feb Issue 2026

Welcome to the first issue of the year of International Bakery Magazine. 

Innovation with purpose is a key theme throughout this issue. In The Innovator: Functional Indulgence, Jeremy Burks, CEO of Nutriearth, explores how everyday bakery products can play a meaningful role in addressing nutritional deficiencies. Our Breaking Bread interview takes a more personal turn, as we sit down with Steve Magnall, Owner of the Two Magpies Bakery Group. 

Across our exclusive features, we examine how tradition and technology are increasingly intertwined. In Scaling Craft Values, Managing Editor Rebecca Spayne explores how industrial bakers are adopting artisan principles at scale, embedding craft-led cues into modern production.

Alongside our features, this issue includes product spotlights on FRITSCH, Verhoeven, Linwood Raker and König, as well as an Ask the Expert interview with Lesaffre’s Floriane Dudragne, who discusses baking with Lesaffre and the ambitions of its L.I.F.E 2035 programme.