The recent American Society of Baking's (ASB) BakingTECH event (held in Chicago February 16–19) brought together people from across the industry, from students just getting started in their careers to executives leading impressive international organizations. When the conference ended, professionals from around the world went home with new ideas (including ingredient breakthroughs, automation advances, innovative approaches, and more), and renewed energy.

 Below is a handful of moments from the show, including speakers, sessions, and baked foods enjoyed.

Matthew Featherstone shares insights from his experience navigating the co-man landscape to scale Hiatus Cheesecake. Courtesy of Jenni Spinner

Samples of Hiatus Cheesecake's goods. Courtesy of Jenni Spinner

Attendees enjoyed Black Forest bites at lunch. Courtesy of Jenni Spinner

Attendees at a BakingTECH session listening intently. Courtesy of Jenni Spinner

Former Rising Baker Award honoree Sarah Tsocanos, manager, bakery R&D, Campbell's, has been named ASB chair for 2026-27. Courtesy of Jenni Spinner

Kevin Ryan talked about the future of food, including the impact of GLP-1s and the need to have better understanding and more thoughtful conversations about processed and ultraprocessed foods. Courtesy of Jenni Spinner

Markey Culver sharing insights about the amazing work of The Women's Bakery at ASB 2026. Courtesy of Jenni Spinner

Michael Gleason, product director, Puratos, asks a question during an ASB BakingTECH session. Courtesy of Jenni Spinner

Slideshow from food scientist Amrita Ray, PhD's ancient grains presentation. Courtesy of Jenni Spinner

Dr. Amrita Ray, PhD of the Northern Crops Institute walked attendees of her BakingTECH session through various ancient grains, benefits of use, and how producers can best make use of surging interest in the ingredients. Courtesy of Jenni Spinner

Tom Woods of Lewis Bakeries was inducted into the Baking Hall of Fame at BakingTECH. As a college kid, he drove a baking truck. Courtesy of Jenni Spinner

John Phillips of Lesaffre takes home the Robert A. Fisher award for a long, distinguished career. Courtesy of Jenni Spinner

Paul Rasmussin, Festo, lands Rising Baker honors at BakingTECH 2026. Courtesy of Jenni Spinner

Eli's Cheesecake served at the Baking Hall of Fame luncheon. Courtesy of Jenni Spinner

The BakingTECH goody bag includes products from Flowers Foods, Aladdin Bakers Inc., and Grupo Bimbo, among others. Courtesy of Jenni Spinner

BakingTECH opening keynote speaker James Taylor has lent wisdom about business strategy and growth to execs in Silicon Valley and around the world. During his keynote, he discussed the power of collaboration with the bakers in the audience. Courtesy of Jenni Spinner

ASB CEO Kristen L. Spriggs. Courtesy of Jenni Spinner

Before Wednesday's opening keynote, Dave Krishock of Grain Craft and Matt Bowers of New Horizons talked about the evolution of the American Society of Baking has been taking and how the BakingTECH agenda has been engineered to be the best event yet, and had fun doing it, complete with a costume change. Courtesy of Jenni Spinner

SF&WB Chief Editor Jenni Spinner, ASB CEO Kristen L. Spriggs, and an "Emotional Support Bread" basket. Courtesy of Jenni Spinner

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Related: ASB BakingTECH to showcase latest in the baking industry