Are changes happening faster?

Advertisement I'm far from my dotage, but things seem to be moving and changing much faster than they used to. This makes me sound old, but where does the time go? Summers used to last forever when I was a kid and now, I blink and it's winter again. Change just seems to happen that fast. This year, Modern Baking is celebrating its 25th anniversary (in case you didn't know), and in those years, the print magazine has gone through two major design overhauls, with a few intermediate tweaks in between. However, our website, www.modern-baking.com, which has been in existence a little more than 10 years, just received its third major redesign. So, I'm right, change is happening faster–at the speed of the internet. While cosmetic changes are occurring on the website, the mission remains the same: share knowledge of the retail baking industry and help bakery operators run successful businesses. With the new site, the user experience has been enhanced in a variety of ways: • A new online products directory where you can find a list of suppliers for the industry as well as search by product. Finding a new flour or oven is only a few clicks away. • A dedicated formula search that will help expand your product line. Type in a product name or category and you will find a list of suitable formulas from the Formula Exchange, Workbench, Pastry Case and Artisan Bread sections of Modern Baking. • Improved photo galleries that offer expanded visuals from bakeries featured in Modern Baking as well as merchandising and cake decorating ideas from around the country. • A new Commentaries and Blogs section that features frequent updates from Modern Baking editors and industry experts about what they see changing in the marketplace. • Easier navigation site-wide to find out more about the topics that interest you. The site may have a new look, with a top-of-the-homepage carousel featuring compelling stories that will rotate on a regular basis and navigation bar that targets all segments of the retail baking industry, but the content still focuses on what bakers need to run a successful operation. Take a moment to browse the new site, check out the new features and let us know what you think. katie.martin@penton.com