Baker's To Watch
Tim Healea makes a name for himself
Longtime head baker at Portland's well-known Pearl Bakery and member of 2002 Baking Team USA, Healea is more than a year into owning his own bakery in...
Ashley Vicos in the limelight
The camera is friendly to Atlanta-based cake decorator Ashley Vicos. Her on-screen charisma is catching some television producers' attention. Describe...
Richard Reinwald: going forward
New Retail Bakers of America (RBA) President Richard Reinwald talks about his ideas for the future of the RBA and the baking industry. You were recently...
En-Ming Hsu been there, done that
Having been a team member, judge and coach in the World Cup of Pastry, this former world champion shares her unique perspective of having seen international...
Bakers to Watch–Michelle Garcia
The Bleeding Heart Bakery, an organic retail bakery in Chicago, is the culmination of a dream for owner Michelle Garcia. Her attitude toward life is reflected...
Christine Nordstrom raises the bar in Florida
As owner of Wired Whisk Bakehouse in Sarasota, Fla., Christine Nordstrom is providing fresh, scratch-made cupcakes, cookies, cakes and pastries for both...
Ken Downey offers his vision for in-store bakeries
How did you get into the baking industry? I started out as the bakery clean up kid when I just turned 16. I was working for Inserra Shop-Rite at the time....
The Vollkommers share passion for pastry
How did each of you get into the professional pastry and culinary fields? Frank: I was interested in food from an early age, as my parents, who suffered...
Slade Grove is on the move
Anyone that ever thought the bakery business was old fashioned has never met Slade Grove, owner of Phoenix-based Wicked Witch Bakery. Since opening his retail bakery in 2006, Grove has added a wholesale division, and he plans to expand to a new location by the end of this year. To stay ahead in business, he incorporates new technology to promote his brand, improve customer relations and adapt seamlessly for new growth. ...
Steve Barnhart generation next
In 2007, Steve Barnhart became the nation’s youngest CMB, and he hasn’t stopped there. As the R&D specialist at Highland Baking Co., Northbrook, Ill. he is surprising and impressing some of baking’s elder statesmen....
William Leaman focus on community
In 2006, William Leaman opened Bakery Nouveau in Seattle, offering a variety of artisan breads and pastries as well as high-quality chocolates. Why are...
Charles Feder: fit for business
Charles Feder, president of Rossmoor Pastries in Signal Hill, Calif., went “green” with natural gas-powered delivery trucks before it was hip. Staying physically fit and paying attention to new opportunities are key to Feder’s strategy for a better life in bakery...
Orlando Serrano decorator extrodinaire
Orlando Serrano uses his art background to wow customers with unique and stylish cakes...
Dara Reimer combining bread and art
When did you start baking? In the summer of 1989, I took a break from accounting, moved back to my home state of Montana and tried out for a baking position...
Solveig Tofte dedicated to bread
Why are you a baker? I'm a baker because I love everything about the work. The physicality, the hours, the daily challenge of getting everything to work...
Peter Yuen brings unique skill set to Team USA
Why are you a baker? There is an old Chinese saying, everybody works to get the food in the house. Food is the number one thing people care about, and...
