Company’s Betsy Kelly to lead a session about how baking on-site is a key differentiator for grocery retailers.
MINNEAPOLIS (May 13, 2025)— General Mills Retail Foodservice will showcase its expansive line of Pillsbury frozen bread dough solutions and highlight how fresh-baked bread elevates the in-store bakery experience at the International Dairy Deli Bakery Association (IDDBA) 2025 trade show. Taking place June 1-3, 2025 in New Orleans, IDDBA is the premier industry-only show for the dairy, deli, bakery and foodservice industries.
At the General Mills Retail Foodservice booth (#2209), attendees will have the opportunity to learn about and sample the Pillsbury portfolio of easy-to-use frozen and par-baked bread solutions designed to eliminate the most labor-intensive steps of baking while delivering fresh, high-quality results. In addition, General Mills Consumer Insights Manager Betsy Kelly, will lead a session on the power of fresh-baked bread to drive customer satisfaction and loyalty. Her presentation will take place on the “What’s In Store Live” stage on Monday, June 2, 2025, at 2:00 p.m.
“Running an in-store bakery isn’t easy when you’re juggling limited time, labor, and space. That’s why we’re committed to helping simplify the process of baking fresh bread,” said Nicole Nelsen, Director of Retail Foodservice at General Mills Foodservice. “Our frozen dough solutions eliminate the need for skilled labor and proof boxes, allowing bakeries to turn out consistent, high-quality bread with minimal effort. With versatile products, easy prep, and resources like online baking tips, troubleshooting guides, and merchandising support, we’re making it easier than ever to deliver that fresh-baked experience customers love.”
Tools to Bake BetterGeneral Mills Retail Foodservice’s booth (#2209) will offer in-store bakeries a variety of tools and resources to help them bake with confidence.
The Power of In-store Baking for Retailers and Consumers Kelly’s presentation, on the “What’s In Store Live” stage, will provide a compelling look at the consumer trends, sensory drivers, and sales opportunities that come with baking bread fresh onsite from both consumer and retailer perspectives.
“Bread is a staple, and even in tough economic times, it’s one of the most valued parts of the meal,” said Kelly. “Fresh baking not only elevates the perception of quality—it enhances the overall shopping experience and drives purchase intent. And we’ve developed solutions that make it easier than ever for grocery stores to offer fresh-baked bread with less labor and greater consistency.”
Her session will also unveil new consumer research that highlights:
For those unable to attend IDDBA, visit the General Mills Retail Foodservice website for helpful tools and resources to make fresh-baked bread.
Editor’s Note: With a professional background as a baker and deep experience in R&D, Kelly brings both technical expertise and practical in-store insights to her presentation and media conversations. She will be available at the show for informal media introductions and post-event interviews.
About General Mills Foodservice General Mills Foodservice serves the foodservice and bakery industries by providing quality products from time-trusted brands along with culinary, nutrition education and marketing resources to help operators succeed. Its distinguished brand portfolio includes Big G Cereals, Nature Valley, Gold Medal, Pillsbury, Chex Mix, Bugles, Gardetto’s, Annie’s, and TNT Crust/BONICI®. For more information, please visit www.GeneralMillsFoodservice.com.
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Media Contact: Sarah Peterson 651.338.1249 Sarah.Peterson@genmills.com
*Betsy Kelly’s bio: Besty Kelly is a passionate and accomplished baking professional with extensive experience in baking and pastry arts, product research and development, and consumer insights. Currently working in consumer insights at General Mills, Betsy covers all things baking and bakery, with a big focus on bread! Her career highlights include being the bread baker for the renowned, The French Laundry and Bouchon Bakery; research and product developer for General Mills both domestically and internationally; production lead at a non-profit bakery providing first job opportunities and bakery training for teens in low-income neighborhoods; as a current chef instructor in baking and pastry at Cooks Bellecour; and as current lead recipe tester and developer for a major publishing company. With a breadth of experience in the baking industry, Betsy is a bread expert to say the “yeast.”