LloydPans Blog Posts

What these top sellers have in common is simple: they solve real kitchen challenges. Here’s a look at the top pans that you baked with in 2025.

At LloydPans, we spend a lot of time talking about innovation, craftsmanship and what’s next in pizza. Sometimes, that future looks like a 15 year old with serious confidence and a pizza topped with mango.

As the new year approaches, one thing is clear across every major trend report from Whole Foods to Mintel, Kerry, IFT, McCormick and the Food Institute: pizza and pan-baked foods are entering a new era of texture, newstalgia and global influence.

Behind every perfectly baked cinnamon roll or crispy tavern-style pizza is one not-so-secret ingredient: the right pan.

Whether road-tripping to a beachside getaway or just fueling up between kids’ soccer games, there's one place Americans flock to in the summer: convenience stores.

We caught up with Josh to hear about his experience at the festival, his approach to high-volume, quick-paced pizza and how LloydPans played a role.

Pepperoni is more than an ingredient—it’s a cultural shortcut to “pizza” in the American lexicon.

Few bakers have inspired the artisan bread movement quite like Maurizio Leo, founder of The Perfect Loaf. We caught up with Maurizio to talk about his bread-baking journey, the role of our high-performing pans and what continues to drive his love of the craft.

LloydPans is stepping up the game at IBIE by debuting an exciting lineup of new pans designed to set the standard on baking performance, efficiency and product quality.