In 2005, Leidenheimer Baking Co. endured Hurricane Katrina as it flooded 80% of New Orleans and displaced more than one million people. The COVID-19 pandemic has impacted the bakery and the entire food industry very differently than Hurricane Katrina, but as companies try to survive, the heart of each of these crises is much the same. For season three’s final episode, we speak to Sandy Whann, president of Leidenheimer Baking Co., about how Hurricane Katrina has informed the company’s COVID-19 strategy and what it will take for the baking industry to move forward through this storm.
