Visit the ASB Recharge Lounge
Welcome to The Recharge Lounge at IBIE 2025—your go-to spot to connect, reset, and refuel, proudly hosted by the American Society of Baking. Whether you’re looking to spark meaningful conversations, refresh your professional headshot, juice up your devices, or simply take a breather with a coffee in hand, The Recharge Lounge is your calm amidst the tradeshow buzz. Find your moment to recharge—mind, body, and tech—all in one place.
Located in the North Hall Entrance. Add to your show planner.
NEW: Fireside Chats at the Recharge Lounge
Take part in our brand-new Fireside Chat series hosted in the ASB Recharge Lounge. These casual, engaging conversations will be hosted by experts and thought leaders from across the baking industry, covering topics like retail trends, consumer insights on grain foods, food safety, and careers in baking. Whether you’re looking to spark new ideas or connect with peers, the Fireside Chats are your chance to gain fresh perspectives in a relaxed, welcoming setting.
SUNDAY
1:00 PM – Beyond the Breadline: Fireside Chat on Fresh Trends in Baking
Featuring Heather Prach, VP of Education & Industry Relations, International Dairy Deli Bakery Association (IDDBA)
Step into the future of baking with Heather Prach of IDDBA as she shares insights on the fresh bakery market. From shifting consumer preferences to data-driven strategies, Heather will explore how innovation is reshaping everything from artisanal loaves to indulgent pastries. With a focus on research and real-world applications, this conversation will highlight creative solutions driving growth and differentiation. Join ASB’s Executive Director Kristen Spriggs and Heather for a lively discussion packed with trends and takeaways for retailers, suppliers, and baking professionals.
3:00 PM – Lessons from the Line: 40+ Years of Food Safety and Hygienic Design Insights
Featuring Jon Anderson, Managing Consultant, BEAG
With over four decades in the food industry, Jon Anderson brings hard-earned lessons and case studies on food safety in bakery operations. He’ll be sharing key lessons and case studies tailored to bakery operations. This session covers practical strategies for improving food safety through hygienic equipment design, with a focus on preventing contamination and meeting regulatory standards in bakery environments. Expect actionable tips for building a proactive safety culture that protects both products and people.
MONDAY
1:00 PM – Hear What Consumers Are Saying About Grain Foods
Featuring Jeff Gregori, Director – Public Sector, NielsenIQ, and Felicia Schiefer, Research Director – Consumer Behavior & Insights, NielsenIQ
Consumer insights are key to innovation, and new research from NielsenIQ and the Grain Foods Foundation reveals how today’s shoppers view grain-based products. This Fireside Chat will explore evolving perceptions of nutrition, convenience, and well-being, with a special focus on younger consumers establishing new habits. Jeff Gregori and Felicia Schiefer will share data-driven findings and discuss how the industry can reintroduce grain foods as modern-day staples. Together, they’ll highlight opportunities for creating products that meet consumer needs while driving growth for the category.
TUESDAY
12:00 PM – From Dough to ‘Aha!’—The Journey to Joy at Work
Featuring Danny Williams, The Bakery Bunch
This is not a lecture, it’s a conversation. In this fireside chat, we’ll share our real career stories—the twists, setbacks, and moments of clarity that shaped who we are today. You’ll hear what it looks like to chase titles and prestige, to lose your way, and to finally rediscover the work that feels natural and meaningful. Along the way, we’ll touch on simple ways you can uncover your own strengths and passions—and why sometimes, the answer has been around you all along.
IBIEducate Sessions from ASB
Certified for Clean: Elevating Food Safety Through Hygienic Equipment Design
Sept. 13 | 9:45 – 10:45 AM
Join the Bakery Equipment Assessment Group (BEAG) for a deep dive into hygienic equipment design and certification. Formerly BISSC, BEAG is revolutionizing how bakery machinery meets required food safety and hygienic design standards in the bakery. This session explores why sanitary design is critical—not just for compliance, but for brand trust, operational excellence, product quality, and food safety. Learn how the certification process works, what standards apply, and how BEAG’s recognition can elevate your equipment and bakery to new levels of credibility.
Future-Proofing Commercial Baking: Workforce Challenges and Solutions
Sept. 13 | 2:45 – 3:45 PM
The skills shortage the American Bakers Association (ABA) and the American Society of Baking (ASB) have been tracking with Cypress Research for nearly a decade continues to trouble U.S. commercial baking manufacturing, threatening to impede industry growth. ABA and ASB, now joined by the International Deli & Dairy Association (IDDBA), have embarked on the fourth industry study to understand the extent of today’s talent shortage, challenges faced in recruitment, training and retention, and what measures bakeries can take to prepare their future workforce for success.
The Power of Mentoring Programs for the Baking Industry
Sept. 14 | 11:15 – 11:35 AM
Mentoring is more than just guidance—it’s a proven strategy for developing leadership, enhancing retention, and building a stronger, more connected workforce. In this session, we’ll explore the compelling data behind professional mentoring, uncover the qualities that make mentorship truly impactful, and highlight stories from American Society of Baking’s Mentoring Program. Whether you’re a seasoned mentor, a potential mentee, or an industry leader looking to invest in your people, this presentation will provide insight, inspiration, and practical takeaways to harness the full value of mentoring in today’s professional landscape.