What National Breadstick Day Can Teach Us About Great Training

According to the American Society of Baking (ASB), today is National Breadstick Day — the one day each year breadsticks deserve our full attention. 

But, what do breadsticks and workforce development have in common?  A great breadstick and great training have the same three main components: 

Breadsticks: 

1. Density — Too dense, and it’s hard to enjoy (and digest). 
2. Flavor — The seasoning, the butter, the garlic — the soul of the thing. 
3. Presentation — Warm, fresh, and inviting enough to grab your attention. 

Training: 

1. Density – Training should have substance, without being overwhelming. If it’s too dense, learners tune it out. Think bite-sized, digestible modules that build understanding one piece at a time. 
2. Flavor – This is your content’s spark — engaging stories, relevant examples, and interesting visuals. Bland, one-note training leaves no impression. Flavorful content builds curiosity and motivation. 
3. Presentation – The best materials look fresh and inviting. Modern graphics, intuitive design, and a clean layout make the learning experience more appetizing and memorable. 

When all three align, training doesn’t just fill space — it builds real competency. It’s the kind of learning that keeps people coming back for seconds. 

Speaking of seconds, we couldn’t let National Breadstick Day pass without conducting some serious, highly scientific research of our own. So, we held a breadstick competition to determine which establishment in Kansas City reigns supreme in the world of warm, buttery carbs. 

The Results Are In 

In one of the closest contests in National Breadstick Day history, Buca di Beppo took home the title of Best Breadstick. With its garlic-forward flavor and just-right chew, it’s the kind of breadstick you won’t forget. 

Hot on its heels was Pizza 51, whose flavorful dipping sauce almost carried it to glory. Local favorites Jovito’s and Minksy’s gave everyone a run for their money.   

 Historians may debate these results for centuries, but unquestionably we have some great breadsticks right by our office, and we had a great National Breadstick Day! 

Creating training that (bread)sticks 

So today, as we celebrate the humble breadstick, we raise one (metaphorically and literally) to the idea that great design — whether in food or in training — is all about balance. 

Not too dense. Always flavorful. Beautifully presented. 

Because memorable training, like a perfect breadstick, isn’t just something you consume — it’s something you remember.