<p>Listen to this episode of <em>Since Sliced Bread</em> to hear Chris Miller, director of operations for Baker’s Quality Pizza Crust, share how the company takes the burden of developing artisan quality pizza crust off the shoulders of pizza restaurants and other foodservice operators.


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Bakery de France shows what’s possible with automation and artisan

Presented by Baking &amp; Snack magazine, Since Sliced Bread celebrates the past, present and future of commercial baking. We'll be sharing stories and experiences from the past 100 years of baking and asking the hard questions about how the industry will overcome its latest challenges.