d?  Bobbie Lloyd: We’ve evolved so much over the years, but our ethos has always remained the same: Magnolia Bakery is dedicated to making today sweeter than yesterday with classic desserts like banana pudding, cupcakes, cakes and cookies.  Now, as we expand into new verticals, such as consumer product goods (CPG), direct-to-consumer and wholesale, we do so in a way that stays consistent in aesthetics and offering with the first bricks-and-mortar store we opened in 1996.  IR: Since Magnolia Bakery launched, what have been some of the biggest changes you’ve noticed within the food hospitality industry? BL: We’ve witnessed so many trends over the years, from cake pops to pull-apart cakes. At one point, cupcakes were considered trendy. We stay true to our roots and continue to make authentic classic desserts using the best ingredients.   IR: In recent years, Magnolia Bakery has launched several collaborations with brands like Monos (luggage), Incredibles (THC/CBD edibles), and Keds (footwear). What was the inspiration behind these limited-edition launches? BL: We have made a concerted effort to collaborate with brands in a wide variety of categories, including home goods (candles), travel (suitcases), THC products (Incredibles) and regional partners in cities where our bakeshops are based (Ess-a-Bagel, Katz’s Deli, Stan’s Donuts).  Our inspiration for these collaborations is to create a 360-degree version of the Magnolia Bakery brand that can easily extend to new categories and in new ways, without ever losing the essence of who we are. IR: What have been the biggest highlights and setbacks you’ve experienced in building the business thus far? BL: There are many highlights and setbacks in growing any business. Since opening our second location in 2008, we’ve been growing nonstop – launching nationwide shipping of our fan-favorite desserts, opening new stores stateside and franchise locations overseas, building our internal team, rebranding and launching our first CPG (and everything in between). With so many things to choose from, it’s hard to focus on just one highlight or lowlight, but a recent highlight was the launch of our banana pudding cookie for grocery [stores]. Building out this new business channel was a years-long process. We dealt with some challenges along the way. Through hard work and making changes as needed, we launched our first-ever CPG product, of which I am immensely proud. I can’t wait to bring new iterations of it to market, along with more CPG products.  IR: What has been the biggest surprise you’ve encountered along the way in growing the brand? BL: I am always surprised and delighted by how Magnolia Bakery is an integral part of life celebrations, both moments big and small. I am fortunate to have met many fans who excitedly share their favorite Magnolia Bakery memories with me, from weddings to baby showers and everything else you can imagine. As we continue to grow and reach new customers, it’s a true joy to bring the Magnolia Bakery experience to more people across the US and beyond.  IR: What are your top priorities and areas of focus for the brand over the next 12 months?  BL: We will continue to prioritise areas of growth, such as CPG and wholesale, over the next 12 months and open our first airport terminal location at LaGuardia (in New York City). While we continue to grow in these areas, we’ll continue to develop new products for retail and e-commerce and engage with customers in all new ways across all of our channels.  IR: Where would you like to see Magnolia Bakery move forward in the next few years? BL: We are excited to expand Magnolia Bakery’s footprint in the grocery space and are already in talks with additional retailers for 2024 and beyond. We also will continue to grow our international franchise business into new countries and put a plan in place to grow our store footprint domestically. IR: Can you share a sneak peek of what consumers may be able to expect next from the brand? BL: We are always innovating. Magnolia Bakery fans can expect to see some exciting announcements this year – stay tuned.