Celebrating Women’s Leadership in Business and Community 

In honor of Women’s History Month, we’re shining a light on The Women’s Bakery, an organization proving that when women are given opportunities to lead, entire communities thrive. Through baking, business training, and entrepreneurship, this East Africa-based social enterprise equips women with the tools to pursue financial independence nourishing  their communities. 

With two successful bakeries in Rwanda and expansion plans in Kenya, The Women’s Bakery is tackling both economic inequality and food insecurity. Their One Bread Project, for example, provides fortified snacks to thousands of schoolchildren every day, ensuring that nutrition isn’t a barrier to education. 

The Guild spoke with Markey Culver, founder and CEO of The Women’s Bakery, to discuss the organization’s mission, challenges, and future goals.

What inspired the creation of The Women’s Bakery? 

Markey Culver: The Women’s Bakery started during my time in the Peace Corps in Rwanda. I was working as an English teacher and supporting a rural health clinic, where food scarcity was a serious challenge—most people ate just one meal a day. Out of necessity, I decided to bake bread for myself, using a simple recipe from a Peace Corps cookbook. When the local women saw the bread, they were intrigued because it wasn’t something commonly available in our area. 

They asked me to teach them how to bake, and that’s when I realized that bread could be more than sustenance—it could be a means of empowerment. That moment was the beginning of what would later become The Women’s Bakery.

How has The Women’s Bakery evolved since those early days? 

What started as informal breadmaking lessons in my Peace Corps village has grown into a structured social enterprise. We now operate two bakeries in Rwanda employing and empowering local women; the bakeries are funded by our US nonprofit until they can sustain themselves as profitable businesses. These bakeries produce nutrient-rich breads, including our signature "Nutribuns," which are fortified rolls designed to supplement the diets of schoolchildren. 

We currently provide daily bread – a nutritious snack – to over 20,000 children in Rwanda, helping bridge the nutritional gap for students who might otherwise go the entire school day without a meal. 

Additionally, we have reached capacity at two of our three bakeries, which has led us to invest in a new facility that is four times the size of our existing bakeries. This expansion will allow us to consolidate two locations into one large bakery, significantly increasing our production capacity and impact.

What makes The Women’s Bakery unique? 

We are women-centered. Apart from drivers and cleaners, all our employees—from bakers to leadership—are women. This isn’t just about employment; it’s about leadership and ownership. The women at TWB bake bread, manage operations, oversee finances, and make key business decisions.

What are your goals for the future? 

Our next big step is expanding into Kenya. Scaling presents both opportunities and challenges. Opportunities to try our model in a new market, and challenges to raise the funds needed to do so. We will be looking for partnerships in Kenya to ensure that we scale responsibly and, ultimately, sustainably.  

We’re also focused on improving the nutritional value of products. One idea we’re exploring is filling our Nutribuns with protein-rich ingredients like chickpeas, making them more of a meal. The challenge is ensuring that these innovations remain cost-effective to be scalable.

How can people support The Women’s Bakery? 

Sharing our story is a huge help. If people are inspired by our mission, they can support us through donations, corporate partnerships, or by connecting us with potential partners in East Africa.  

To learn more or to support their mission, visit their website here for more information.

For Azikiwee Anderson, baking started as an experiment but quickly became a calling. He didn’t grow up in a baking family, nor did he see people who looked like him in the artisan bread world. But when he picked up a bag of flour during the pandemic, something clicked. 

What began as a personal challenge turned into Rize Up Bakery, a movement that blends high-quality sourdough, cultural storytelling, and a commitment to community empowerment. Azikiwee isn’t just making bread—he’s creating representation, access, and opportunity in a space where Black bakers have been historically underrepresented. 

His journey is about passion, resilience, and breaking barriers—not just in baking, but in building a business that uplifts people and brings communities together. 

In this Black History Month spotlight, we sat down with Azikiwee to discuss his path into baking, how he turned Rize Up into a thriving business, and why representation in the food industry matters more than ever.

What first sparked your passion for baking? How did that lead to the creation of Rize Up? 

Azikiwee Anderson: "I never set out to be a baker. If you had told me years ago that I’d be running a bakery, I would have laughed. I was a private chef before the pandemic, but I never baked. In fact, growing up, I didn’t even see baking as something I could do—because I didn’t see Black bakers in that space. I had never seen anyone that looked like me bake.  

I honestly thought that baking was just something white people did. The number of things that, as a little Black kid, you're told you can't do or that 'we don’t do' is oppressive, right? I never had the opportunity to even imagine myself doing it.So, when people asked me during the pandemic, ‘Hey, you should do this with us,’ I was like, ‘Nah, I don’t do that.’ But I got lightweight shamed into it. They were like, ‘Come on, we're all doing it,’ so I did it. And I was terrible at it. And that pissed me off. I hated that I sucked at it. So, I kept at it. 

Then the murder of George Floyd happened, and that moment broke my mind. Every day, I wanted to yell or cry, and I realized that when I disappeared into making bread, I felt okay. It was like therapy. It made me okay. It was very zen-like, and I could kind of work on healing myself. And the process of baking and sharing that bread with others—it just felt like it mattered."

Caption: Pictured above is Rize Up's signature Ube Sourdough loaf. 

You started Rize Up during the pandemic. What challenges did you face, and how did you push through them?

"I started in my kitchen, just baking for myself. One loaf turned into four, then thirty, then a hundred. When I got a write-up in the San Francisco Chronicle, I had 500 orders overnight. I had to turn my website off because I couldn’t even process that amount of bread. I didn’t have a commercial kitchen; I was just figuring it out on the fly. 

And then there’s the fact that I’m a big Black dude in the artisan bread world. People weren’t expecting me to be behind this brand. I’d show up to meetings and people would assume I was delivering the bread—not making it. But instead of letting that get me down, I used it as fuel to show that we do belong here."* 

How has your past experience influenced your approach to bread? 

"I was a private chef before this, so I approach flavors and technique differently. I think about bread as food—not just as a baking science but as something that carries flavors, cultures, and stories. I want people to taste the intention behind what we make."

What role has your heritage played in shaping your identity as a baker and entrepreneur? 

"I know what it feels like to be ‘other.’ I know what it feels like to not feel important or to have to assimilate to be accepted. So I decided that if I was going to make bread, I wanted to make things that reflect the people who don’t always see themselves represented in this industry. Our flavors, our ingredients, our approach—it’s all about making sure people feel included and seen." 

Rize Up started as a grassroots movement. How do you balance staying true to your mission while growing your business? 

"We’re in over 70 locations now, but at our core, we’re still a community-driven bakery. One of the things I care about most is accessibility—bread shouldn’t be a luxury. That’s why I’m working on ways to accept EBT and other programs so that we can keep serving people regardless of income level."

How have collaborations and community outreach shaped Rize Up’s success? 

"Collaboration is everything. We work with local farms, food banks, and other small businesses. It’s not just about selling bread—it’s about showing up for our community in real ways." 

What’s the best advice you’ve received since starting Rize Up? 

"‘Just keep going.’ There are always going to be reasons to quit. Don’t." 

What does the Bread Bakers Guild of America mean for your work as a baker and business owner? 

"Being part of the Guild means representation. I never had a baking community growing up, so to be welcomed into this space means a lot. It’s also a place to learn and share, which is exactly what this industry needs." 

What’s next for you and Rize Up? 

"We’re working on opening a café—a space where people can come, see what we do, and feel part of it. Beyond that, I just want to keep making space for others and keep baking bread that means something." 

Follow Rize Up Bakery: Website| [Instagram] 

Chef Ederique Goudia is a chef, entrepreneur and champion for Black and minority-owned food businesses. As the founder of In the Business of Food (IBF Detroit), she works to break down systemic barriers in the food industry while uplifting and empowering food entrepreneurs through education, mentorship and advocacy. At Bread & Butter 2025, Ederique will lead Menu Design, Optimization & Pricing, equipping bakery owners and operators with the tools to create sustainable, profitable and value-driven businesses. 

We are honored to highlight Chef Ederique during Black History Month, recognizing her leadership in the food industry and her commitment to building stronger, more inclusive food businesses. 

You have a dynamic background in food systems, entrepreneurship, and community advocacy. What initially drew you to the food industry, and how did your journey lead to supporting small food businesses? 

I was first drawn to hospitality then culinary. I spent a lot of time with my grandfather in his gardens and with my grandparents and parents in their kitchens cooking. By high school, I realized this passion could be a career and that kickstarted my journey into the food industry. I graduated from Louisiana Tech University with a BA in Business Management/Entrepreneurship with dreams of opening my own restaurant one day. 

But after moving to Detroit over 20 years ago, my career initially took a more corporate path in the food industry. However, as I engaged more deeply with Detroit’s food and entrepreneurial community, I found my true purpose. This community resonated strongly with my Louisiana roots and truly inspired me to help cultivate a more supportive and sustainable ecosystem for food businesses in the city. 

What inspired you to launch In the Business of Food (IBF Detroit)? 

Recognizing a very significant gap in industry-specific resources for food businesses, I started In the Business of Food (IBF Detroit) in 2017. IBF Detroit is a food agency that offers tailored support and resources for food entrepreneurs while addressing the unique challenges they face. 

Supporting small businesses, to me, means tackling systemic barriers while nurturing community. Whether advocating for fair wages, reducing food waste, or addressing mental health in hospitality, I’m driven by the belief that food economies thrive when everyone has a seat at the table. 

For the Bread Bakers Guild workshop, I’ll bring that same ethos: blending technical know-how with the stories that make food matter. Because when we empower bakers and makers, we’re not just building businesses—we’re preserving traditions and crafting new ones. 

Your work goes beyond food—you’re deeply involved in food security, mental health, and fair wages. How do you integrate these values into your business coaching and menu development approach? 

I coach clients to build business models that prioritize sustainability for people first and menu development as activism. As we talk about sourcing, we connect food businesses with Black/Indigenous-owned farms; when discussing pricing, we teach them how to build in fair wages before profit. 

With your experience supporting under-resourced and minority-owned food businesses, what advice would you give to small bakery owners looking to grow sustainably? 

Building a sustainable bakery business isn’t just about scaling - it’s about staying true to your values through that growth. Turn competition into collaborations, bake equity into every transaction, waste nothing, honor everything, and measure what matters by tracking your triple bottom line: people, planet, AND profit. 

If you could give one piece of advice to early-stage bakery owners, what would it be? 

Build relationships BEFORE you need them. It will be those trusted partnerships that will sustain your business. 

Where can people connect with you online? 

You can find me across these digital spaces: 

• Website: IBF Detroit – You can even schedule a free 30-minute virtual session with any of our food business experts if you’re seeking assistance. 

• Instagram: @inthebusinessoffood 

• Instagram: @ederiquegoudia 

• LinkedIn: In the Business of Food 

Join Ederique at Bread & Butter 2025 

March 23-25, 2025 
Ann Arbor, MI 
Session:Menu Design, Optimization & Pricing 

Spots are limited—register today! 

Register Now

With a career spanning Bouchon Bakery, Lincoln Ristorante, b.Patisserie, and Hart Bageri, Guild Member Susannah Schoolman has worked in some of the world's most renowned pastry kitchens. Her expertise in laminated doughs and viennoiserie has shaped her approach to cooking and baking. Today, she's pioneering the plant-based pastry and cooking movement as the Founder and CEO of Tourlami, a plant-based butter designed for professional kitchens.  

In her upcoming Guild class at the Institute of Culinary Education in New York, Susannah will teach plant-based lamination techniques–helping bakers master flaky croissants, brioche, and puff pastry. Susannah is proving that laminated doughs can be just as flaky, structured, and delicious without dairy. 

We recently spoke with Susannah about her journey into the world of baking, the challenges of plant-based butter, and what excites her about the future of plant-based baking.

How did you get started in pastry?

I always knew I wanted to be in this industry. Even as a kid, I was obsessed with watching the Food Network. I went to a cooking camp in middle school, and I just loved baking. I started working in kitchens when I was 18, and pastry was always my focus. It was the part of baking I was most drawn to. 

What led you to specialize in laminated doughs?

Laminated doughs are one of the most technical and rewarding aspects of pastry. There's no way to fake it...either you get the layering, structure, and crispness right, or you don't. It requires precision, temperature control, and patience. When you achieve that perfect honeycomb structure in a croissant, it's incredibly satisfying.

You've worked in some of the most prestigious bakeries. How did those experiences shape your approach to pastry?

My time at Bouchon Bakery, Lincoln Ristorante, b.Patisserie, and Hart Bageria gave me a deep understanding of ingredients, technique, and production processes. Each of those kitchens had different approaches to laminated doughs, and I learned to appreciate the nuances of different butters, proofing methods, and shaping techniques. 

After I moved to Copenhagen to work at Hart Bageri, I was exposed to even more styles of baking, and I saw how much variation existed between different regions and traditions. But one thing was constant, lamination depends on high-quality butter that performs consistently.

What role does butter play in laminated doughs and why was it so important to develop a plant-based alternative? 

Butter is everything in lamination. Its plasticity and the ability to stay firm yet pliable...it determines whether you get flaky, structured layers or a collapsed, greasy mess. If butter is too soft, it melts into the dough; if it's too firm, it cracks and creates a gap.  

When I went plant-based about eight years ago, I quickly realized there were no professional quality plant-based butter that could withstand the demands of laminated doughs. Most of the options available were designed for general consumer use, not for professional pastry chefs who need butter to perform consistently in lamination, viennoiserie, and enriched doughs.  

What are some of the most common mistakes bakers make when laminating dough, especially with plant-based butter? 

Over-handling the dough is another issue. Laminated doughs need careful, intentional movements, every fold and roll-out affects the final product. Too much press or too many unnecessary turns will overwork the gluten and compress the layers, making the pastry dense instead of light and airy. 

What is some advice you have for aspiring bakers that are trying to walk this fine line between sustainability and craft? 

For me, when it comes to sustainability, it's more about waste reduction. There are all these resources that went into making every single ingredient whether it's through labor, water, or soil. So, it's about being mindful of how product is being used. 

Think about some swaps for ingredients you can make that don't change the product but make a more positive impact.  

Why do you think plant-based pastry is becoming essential to professional kitchens? 

Plant-based pastry is about accessibility, not just veganism. There are so many people who need dairy-free options, whether it's for allergies, dietary restrictions, or personal preference. And the reality is, if a bakery doesn't have high-quality plant-based options, they're losing customers.  

But for plant-based pastry to work in professional settings, it has to be just as technically refined as traditional pastry. That's what we're working on, ensuring that plant-based pastries are equal in quality, taste, and execution to their dairy-free counterparts. 

What's next for you?

I’m focused on education, chef collaborations, and expanding my reach to more professional bakers. I want to make plant-based pastries and cooking just all around more approachable.  

Beyond that, I’m continuing to refine new product formulations that will help fill in other gaps in plant-based baking and cooking. There's still so much room for innovation in that space. 

Register for Modern Vegan Baking here.  The class has a particular focus on plant-based lamination, and we will explore vegan substitutes for common bakery ingredients. 

Follow Susannah and Tourlami for more plant-based baking.

As a Managing Partner at Zingerman’s Bakehouse, Amy Emberling has played a pivotal role in shaping one of the most respected artisan bakeries in the country. With a background in social theory, business administration, and culinary arts, she brings a unique perspective to leadership, financial literacy, and bakery management. At the Bread & Butter Conference, Amy will co-lead Bakery Finance 101, a session designed to help bakery owners understand key financial principles and make confident, informed business decisions. 

We had the opportunity to sit down with Amy to learn more about her journey, insights on leadership, and what attendees can expect from her session. 

You’ve been with Zingerman’s Bakehouse since its founding in 1992—what initially drew you to the baking industry? 
Landing at Zingerman's Bakehouse was a mix of serendipity and natural interest. I originally worked in restaurants and had dreams of becoming a chef and opening my own restaurant. However, after several experiences in the industry, I realized the restaurant lifestyle wasn’t the right fit for me—I wanted to have a family, and I’ve always been an extreme morning person. 

One day, while considering my next steps, I ran into Ari Weinzweig, one of Zingerman's founders, and asked for advice. He told me his friend Frank Carollo was starting a bakery and encouraged me to check it out. I had always loved baking—my childhood nickname was "Baker Woman"—but hadn’t considered making it a career. I jumped at the opportunity, and it turned out to be the perfect choice. 

How has your background in social theory and business administration shaped your approach to managing a bakery? 
My studies in social theory have been incredibly useful in business. I focused on how cultures are formed and evolve, which is something we think about a lot at Zingerman’s. We are deeply committed to building and sustaining a great workplace culture, and I regularly use tools from my education to guide change management and leadership strategies. 

I also earned an MBA, which gave me a strong foundation in marketing and accounting—two critical skills for running a successful bakery. That business knowledge made my transition into bakery management much smoother. 

What’s one key leadership lesson you’ve learned from your time at Zingerman’s? 
One of the most powerful leadership tools I’ve learned is visioning. We always maintain a documented and shared vision at the bakery, co-created with the entire team. 

A vision is simply a preferred future—what the bakery will look like when it’s thriving. Having this shared vision gives our work purpose and direction, aligns our decisions, and ensures that everyone is working toward the same goals. It has become such an integral part of how we operate that I can’t imagine leading any other way. 

Financial literacy is often intimidating for bakers. What’s the first step for bakery owners to feel more confident with their finances? 
Financial literacy can feel overwhelming, but there are several ways to build confidence, depending on your learning style and resources: 

• Hire a business accountant (even part-time) who can generate useful financial reports and explain them clearly. 

• Read Financial Intelligence: A Manager’s Guide to Knowing What the Numbers Really Mean by Joe Knight—it’s an excellent resource. 

• Take a business accounting course at a local community college. 

• Find a mentor—connect with another bakery or restaurant owner who is willing to share insights and guidance. 

What advice do you have for bakers navigating financial uncertainty, whether due to economic downturns or industry challenges? 
Financial uncertainty is tough, but here are four key strategies that can help: 

• Track your cash flow closely. Cash is king in difficult times—know where every dollar is going. 

• Stick to your core business. If a product or service isn’t profitable, it may be time to reconsider it. 

• Assess major expenses. Look for opportunities to renegotiate prices or payment terms with suppliers. 

• Invest in your people and customers. Your employees and loyal customers are your strongest assets—nurture those relationships.
  

How has the Bread Bakers Guild of America played a role in your baking journey? 
The Guild was founded around the same time as Zingerman’s Bakehouse, so for me, it has always been there as a resource for education, camaraderie, and inspiration. It’s an incredible organization for bakers at every stage of their careers. 

What’s next for you and Zingerman’s Bakehouse? 
We’re currently in the middle of a five-year vision, with two major priorities: 

• Expanding our use of local organic grain. Right now, 15 percent of our grain is locally sourced, and we aim to reach 35 percent. 

• Securing our bakery’s future. We hope to purchase and renovate our current building, but if that’s not possible, we may need to relocate—an exciting yet daunting challenge. 

On a personal level, I’m mentoring new leaders and preparing for my eventual transition out of the bakery in the next five years. 

Who in the food or business world inspires you the most? 
I’m inspired by people and businesses who stay true to their vision and master their craft. This includes well-known figures like Alice Waters, but also local artisans and small business owners who quietly do exceptional work and enrich their communities. 

What’s your favorite thing to bake? 
I love crimping pies and scoring French baguettes—there’s something so satisfying about both. 

Where can people connect with you after the conference? 
I’d love to stay in touch. Feel free to email me at aemberling@zingermans.com. 

Register for Bread & Butter here. 

Celebrating Black History Month

Bread is more than sustenance—it is dignity. It is warmth, care, and a symbol of stability. For Amatullah Jabriel, the founder of Sweet Spice & Honey, baking is about providing that dignity to her community. Her journey began during the 2009 housing crisis when she turned a moment of uncertainty into an opportunity that would change her life and the lives of those around her. Today, her cottage micro-bakery is an integral part of the Brooklyn and Newark food ecosystems, baking with purpose and passion while ensuring that high-quality, locally sourced artisan bread reaches those who need it most. We are honored to feature Amatullah in this Black History Month Guild Member Spotlight.  

How did you start baking?  
Amatullah Jabriel: Sweet Spice & Honey was born out of necessity and inspiration. In 2009, after being laid off from my temporary consulting job, I found myself on a walk that led me to Ten Thousand Villages, a store in Highland Park, NJ, featuring artisan goods from developing countries. Seeing the resilience of those artisans struck a chord in me—I realized that I had resources, and it was time to make the most of them. That was my turning point. I approached local stores, offering homemade slices of Banana and Carrot loaves. The experience was fulfilling, and from that small spark, my business grew.  

Can you give us a short background on your career today?  Over the past year, my partnerships have expanded significantly. The RiseBoro Community Partnership invited me to provide 300 loaves for their pantry shares, which became my largest order then. Soon after, New York Common Pantry requested 1,400 loaves monthly. Today, Sweet Spice & Honey produces 2,000 loaves every month. Looking ahead to 2025, I plan to build even more partnerships and participate in a baking residency, sharing my menu repertoire on a broader scale.  

Who are your baking or food industry heroes?  
I've been blessed with incredible mentors. Chef Pearl Thompson, Master Baker & Pastry Chef Gilberto Ruiz Sanchez, and Chef Leroy Baldwin played pivotal roles in my development.  

Elijah's Promise, under the visionary leadership of Lisann Finston, nurtured Sweet Spice & Honey in its early days. Through their Baking & Pastry program, I refined my craft. I had the opportunity to place my products in major markets. After my time at Elijah's Promise, I met Gilberto Ruiz Sanchez, who became my mentor, dear friend, and ultimately family. His lessons in baking were invaluable, and his legacy remains with me today. Chef Leroy Baldwin, a seasoned culinary professional, has been another guiding force, generously sharing his knowledge and experience with me.  

How does your baking connect with the community?  
Baking is more than a business; it's a way to serve my community. My partnership with organizations like New York Common Pantry ensures that high-quality, artisanal loaves make it into the hands of those who may not have had access otherwise. When someone struggling gets a handcrafted loaf—something made for them, not just given as leftovers—it brings dignity to the experience of receiving food. It means everything to me that someone can sit down, take a deep breath, and enjoy a slice of bread made with intention.  

Good food should not be a luxury, and working people deserve access to the same high-quality bread as anyone else. I have had people tell me that struggling individuals "won't know the difference," but I reject that idea entirely. People know quality, and they deserve it. Whether it's a single mom, an elder, or a worker juggling multiple jobs, they deserve to experience the warmth of a good, well-made loaf. My goal is to break the cycle of food inequality—one loaf at a time.  

What does the Guild mean to you?  
The Guild is an invaluable resource. It connects me with like-minded professionals and keeps me engaged with everything happening in the world of bread. I look forward to the editorials and love the sense of community it fosters.  

What are your goals for the future? 
I want to continue expanding my partnerships with community-based organizations and possibly return to retail in spaces that align with my values. I am focused on collaborations that uphold integrity and sustainability. Another goal? A baking externship at Tyler Perry Studios. They need Sweet Spice & Honey, even if they don't know it yet!  

What started as a $20 sale has grown into a business rooted in resilience and empowerment. Sweet Spice & Honey is more than a bakery—it's a testament to what's possible when determination meets opportunity. I hope to inspire women over 50 to know it's never too late to pursue their dreams.  

Follow Along

Sweet Spice and Honey Instagram

Instagram: @Je_taime_Patisseir, @Naughty_Bread_Baker, @Leo.thebaker  

Tupelo Honey Cafe 

Guild member Nico Melas, founder of Mill Song Bakery in Harrisonburg, Virginia, has crafted a unique path in the world of bread and sustainability. Raised in Washington D.C. and Northern Virginia, Nico's love for Virginia’s agrarian roots led him to create Mill Song, a bakery deeply dedicated to local sourcing, heritage grains, and regenerative practices. With a love for history, Nico approaches his work with a keen sense of cultural preservation and environmental care. Nico recently spoke with the Guild about how his commitment to sustainable and traditional methods has made Mill Song Bakery a community hub for those who value bread as both sustenance and a way to support regional agriculture. 

Nico, thanks for joining us for the Member Spotlight! Can you tell us about how you got into baking and what inspired Mill Song Bakery? 

Nico: Absolutely. My wife and I started out as homesteaders, focused on sustainability. We wanted to live in a way that could work for everyone on the planet, inspired by the idea of a “global middle class” lifestyle. I’d bake a loaf of bread each week as one of our homesteading chores. A neighbor lent us her electric mill, and I’d use that to grind flour. It was a simple start, baking from cookbooks like Bread Alone and Tartine. Eventually, we connected with a Quaker community in Missouri that led us to an apprenticeship with a Gandhian Catholic community in Brittany, France where a baker produced income for the community through grain growing, milling, and wood-fired baking. 

What was it like to apprentice there? 

It was really transformative. The baker I trained with grew his own grains, milled them, and baked everything by hand with a traditional kneading trough. The experience was old-school; my mentor had me learn at a gradual pace. It was watch-and-repeat until I’d mastered each step, from mixing to shaping larger loaves. That slow, steady training laid a solid foundation for me. When I came back to the U.S., I knew I wanted to continue working with fresh, local grains and sustainable practices. 

How did that experience translate to starting Mill Song Bakery back in Virginia? 

After returning to the States, I worked at Seylou Bakery in D.C., where I learned even more about sourcing regional grains and adapting to different ingredients. The pace was fast and exciting, with new grains coming in all the time from Pennsylvania, Maryland, Virginia, and beyond. It was hard on my family, but I learned so much from the team there. When I finally moved back to Rockingham County to start Mill Song Bakery, I knew I wanted to source everything as locally as possible. Our goal was to buy everything from within the Shenandoah Valley, focusing on regenerative practices with the farmers here. 

It’s impressive that you’ve been able to source so locally. How has that worked out? 

It’s been incredible, and we must give all the credit to the amazing Shenandoah Valley climate and an intact generational farming community.At first, we brought in grains from the Chesapeake Bay watershed, but within a year, two organic dairy farms nearby offered us wheat they were experimenting with, and it was a perfect fit. Now, three years in, we’re sourcing almost everything from our own county. One local farm, Hilltop Farm in Dayton, Virginia, does no-till, regenerative organic farming and has been a huge part of that success. Their focus on soil health and micronutrient balance results in really high-quality grains. They use methods like subsoil aeration rather than plowing, and they’re meticulous about nutrition in the soil, which makes their wheat naturally pest resistant. It’s amazing how their no-till approach parallels the gentle handling you want for bread dough. 

That’s fascinating. There’s definitely a connection between respecting the soil and respecting the dough. How has your work with local grains changed the types of bread you’re able to produce? 

Using local grains has allowed us to work with unique varieties, like a Pennsylvania heritage wheat called Pennoll and a French variety, Rouge de Bordeaux. Each of these grains has its own character and qualities, and we’re able to create breads that highlight those differences. We also have plans to de-hull our own spelt, which we’re growing locally, so we won’t need to source it from Pennsylvania anymore. The variety and quality of grains available to us here have really shaped our menu. 

In addition to sourcing locally, it sounds like Mill Song Bakery has a focus on traditional, hands-on baking. How has your approach evolved since your apprenticeship in France? 

While France provided a great foundation, Seylou in D.C. really opened my eyes to the diverse applications of sourdough and stone-milled flours. In France, I learned by repetition, but at Seylou, I was challenged by the rapid pace and the need to adapt to constantly changing grains. That experience taught me the flexibility and creativity that are essential in sustainable baking. Now at Mill Song, we keep that flexibility while focusing on hyper-local grains and working with farmers directly to ensure quality. 

That’s really inspiring, Nico. It sounds like you’ve built a bakery that’s not only sustainable but also deeply rooted in the local community. What’s next for Mill Song? 

We’re continuing to deepen our connections here in the Shenandoah Valley. I’d love to expand our local sourcing even more and possibly educate more people on the benefits of heritage grains and no-till farming. We’re also working on securing a de-huller so we can bring more locally grown grains into the bakery. I think our mission will always be about creating bread that respects the land, the grains, and the people who grow and enjoy it. Also, we continue to dream about running our mills by water wheel or solar power in the future.  

Learn more about Nico and Mill Song Bakery here. 

At Camp Bread in Providence this March, we had the pleasure of speaking with Leonair Dorsey, Head of Pastry and Kitchen Manager at New Orleans’ Gracious Bakery. Known for her skill with laminated pastries and Gracious Bakery’s celebrated King Cakes, Leonair blends traditional Southern flavors with seasonal and inventive twists. Her journey into baking began unexpectedly during her time studying business and accounting, but her passion for the creative challenges of the kitchen soon led her to a fulfilling career in pastry. This year, she taught her first puff pastry class for the Guild, an experience she found deeply rewarding. Here at Camp Bread, Leonair shared insights on her journey, inspirations, and hopes for the future. 

How did you first get into baking, and what drew you to it?Leonair Dorsey: I actually started out studying business and accounting, but I wanted a creative outlet and began baking. Honestly, I was terrible at it in the beginning! (Laughs) But as I kept baking, I realized I loved the challenge. Baking became a way for me to express myself, and I just kept wanting to learn more and improve. 

How would you describe the style of pastries and breads you create at Gracious Bakery? 

At Gracious, we focus on laminated pastries, and we keep things seasonal. We enjoy experimenting with new and interesting flavors while staying rooted in traditional Southern ingredients like bananas and pecans. These flavors are rich and comforting, which really speaks to our New Orleans identity. Pastries are our main focus, and we aim to create a balance of classic and creative. 

Gracious Bakery is known for its King Cakes. Can you tell us about some of the flavors you use in yours? 

Yes, our King Cakes are really popular, especially around Mardi Gras! We have a traditional Galette des Rois with almond frangipane and rum, which people love, but we also enjoy experimenting with new flavors. This year, we tried a pistachio and cherry version, which was a big hit. We like to offer something for everyone, so there’s a balance of traditional and creative options. 

What was your experience like at Camp Bread? 

Camp Bread has been wonderful! It’s been great connecting with other bakers and learning from their experiences. There’s such a sense of community here, and I’m picking up so many new ideas and techniques that I can bring back to my team at Gracious. Being here as a “camper” has been inspiring and a lot of fun. 

You taught a puff pastry class for the Guild earlier this year. How did that experience impact you? 

It was a fantastic experience. I was a little nervous at first since it was my first time teaching, but the group was incredibly welcoming and eager to learn. It was so rewarding to explain the “why” behind the techniques to others who are passionate about baking. I’d love to continue teaching in the future and share what I’ve learned. 

How has being part of the Bread Bakers Guild impacted your career? 

The Guild has opened so many doors for me. Teaching that class connected me with bakers from different backgrounds and gave me new perspectives on my own work. Events like Camp Bread give me fresh ideas and a renewed passion for what I do. I’m incredibly grateful to the Guild for the support and all the opportunities it’s provided. 

Who have been some of your biggest influences in the baking industry?  

My mentors from culinary school, Chef Angela and Chef Joe, were huge influences. They taught me so much about technique and how to approach pastry work thoughtfully. Megan Forman, the owner of Gracious, has also been an incredible support—she introduced me to the Guild, which has opened even more doors. 

You’ve mentioned you enjoy mentoring new hires at Gracious Bakery. What do you find fulfilling about teaching others? 

I love working with people who have a genuine interest in learning, especially when they’re passionate about baking. It’s fulfilling to show them not just the steps, but the “why” behind each technique. Watching new bakers grow and get excited about the craft is amazing. 

Looking ahead, what are some goals or areas of growth you’re excited to pursue in baking? 

I’m not entirely sure what’s next, but I’m excited to keep learning and growing. There’s always something new to discover in this field, and with the Guild’s support, I’m confident new opportunities will keep coming my way. Whatever the future holds, I’m ready to embrace it.  

Follow Leonair's baking at Gracious Bakery here.

Issa Niemeijer-Brown, a cum laude graduate in Sociology and member of the Bread Bakers Guild, is the founder of the internationally acclaimed Gebroeders Niemeijer bakery in Amsterdam. He's got an award-winning cookbook, "A Book About Bread: A Baker's Manual," under his belt. 

The Guild spoke with Issa about the story behind his bakery, his passion for artisan bread, and the philosophy that has kept his business thriving.  

Can you tell me about your journey into baking? How did it all start, and how did you end up where you are today?  

I started baking as a child. When I was 8 years old, I was already making my own cookies and chocolates. My parents let me experiment in the kitchen – I was allowed to bake without recipes and just use imagination. Many times, it didn’t work out all that well, but with hindsight, the space they gave me helped me to find joy in baking and feel freedom rather than constraint.   

Even though I didn’t initially plan to become a baker—I studied sociology and philosophy, imagining a more abstract career—I gradually found myself drawn to hands-on, practical work. After graduating and working in development cooperation I picked up artisan baking. I found that I mostly enjoyed the manual work: feeling the dough, shaping it, taking it out of the oven. I discovered that I had little interest in operating machines. That was one of the reasons why after three years of practice I decided to open my own bakery - working by hand was not all that common at the time.   

What is your bakery called, and how did it come about?    

The bakery is called Gebroeders Niemeijer, which means Niemeijer Brothers. My brother, who had a background in art and cooking, suggested that we start a bakery together after he saw the bread I was baking. I thought I might only do it for a while. At first it was more like a hobby to me than a career, but I quickly realized how much I enjoyed it, and here we are 16 years later.    

That’s amazing. Most bakeries don’t last that long. What’s your secret?    

I believe the key is that we’ve never focused on growth for growth’s sake. Our priority has always been to keep doing what we are doing, not make compromises, and gradually deepen our understanding of baking. We haven’t tried to expand into a chain or open multiple locations. Instead, we focus on doing what we love and doing it well, rather than pursuing economic gain alone.    

How did your book, A Book About Bread, come to life?    

Writing has always been a passion of mine, much like baking. When I started to get more serious, there was a gap in the literature. Many books provided a section on theory, and then entirely separate from that a number of recipes, not inviting any creativity. I wanted to create something that bridged that gap, helping both home bakers and professionals understand the process deeply. Enabling baking in a creative way, seeking out flavors, and to develop a baker’s intuition, with the recipes just being guidelines or examples. It took time to find a publisher, but once the book was published, it resonated with readers and even became a bestseller in the Netherlands. The Dutch version is now in its seventh printing.  

How did you get involved with the Bread Bakers Guild?    

I learned about the Guild through a mutual acquaintance, Karen [Bornarth, our executive director]. With "A Book About Bread," out in English, I was invited as a speaker at the Bakery Showcase in Toronto. Although I initially saw the Guild as a North American organization, I was encouraged to join and was pleasantly surprised to find a community of like-minded bakers who share my passion for artisan baking. In the Netherlands, most organizations focus on industrial baking, so the Guild has been a great way to connect with others who are dedicated to the craft.    

What are you focused on now?   

Right now, I’m continuing my work at the bakery and advocating for sustainable, accessible baking practices. I’m passionate about using locally grown, organic ingredients and maintaining manual labor in baking, like shaping and weighing by hand. I want to show that artisan bread can be made with love and care, can have an exceptional flavor, without being expensive or exclusive.    

Learn more about Issa's bakery here, and find "A Book About Bread," here.  

Guild member Joe Bowie is a professional modern dancer-turned-baker who brings a unique blend of artistry and body-awareness to the baking world. Recently, Joe earned his MFA in Dance from the University of Illinois at Urbana-Champaign, where he studied the interplay between physical movement and mental resilience. He recently joined the faculty at Northwestern as a Visiting Assistant Professor in the Theatre Department. His journey has taken him from New York City’s rigorous dance stages to the challenging heat of commercial kitchens, where he’s honed his craft as a baker with a profound understanding of the body’s needs.  

Joe spoke with the Guild recently about his path into baking. His upcoming class, “The Baker’s Body,” reflects this commitment to helping bakers prioritize their health through mindful movement, breathwork, and practical body-awareness techniques. Drawing from both his dance expertise and hands-on baking experience, Joe offers bakers the chance to learn how small shifts in posture, stance, and awareness can make a world of difference in a field where repetitive motion and long hours are the norm. 

Joe, you’re known as a unique figure in both the baking and dance worlds. How did your path lead you to bridge these two very different fields? 

Joe Bowie: It was an interesting journey! I started as a professional modern dancer and spent decades dedicated to the craft. Dance gave me a deep awareness of the body’s mechanics and the demands of repetitive, precise movements. But baking was always a passion of mine, too. I grew up baking, and even as a dancer, I would bake for friends and colleagues, eventually finding myself increasingly drawn to breadmaking as a creative and physical outlet. Eventually, I transitioned from full-time dancing to bread baking, even opening a community-supported bakery, Cola Bread Club, in South Carolina. 

Over time, I noticed similarities between the two worlds—both require intense, repetitive physical effort and have their own types of “muscle memory.” After finishing my MFA and collaborating with an Alexander Technique professor, I started to see how dance principles could benefit bakers and began integrating body awareness practices into baking. And that’s how “The Baker’s Body” was born. 

So, the idea of merging your experience in dance and baking inspired this class? 

Yes, absolutely. As I transitioned from the dance world into professional baking, I saw the wear and tear bakers experience. Bakeries can be highly demanding environments; long hours, repetitive movements, and fast-paced work take a toll. This isn’t unlike the demands dancers face, but in dance, you’re taught to be mindful of your body to prevent injuries. For some reason, that mindfulness isn’t emphasized in baking, even though it’s just as physical. The class focuses on simple ways bakers can preserve their bodies through awareness, balance, and gentle techniques. We work to prevent strain, focusing on habits like shifting weight, adjusting stance, and finding moments for breathwork to support stamina. These can make a huge difference in a baker’s quality of life and career longevity. 

You have an extensive background in baking now, including time working in high-end bakeries. How has that influenced your approach to teaching this class? 

Working in high-profile kitchens in New York City and beyond has shown me both the joy and the challenges of baking. I’ve had experiences where I’ve been hyper-focused on perfection, often at the expense of my own well-being, and I’ve seen how it can affect other bakers. In one role, I recall being critiqued over the smallest details, and while that level of precision can elevate the product, it often comes at the expense of the people creating it. I think the baking community is slowly starting to shift away from these “sacrifice everything for perfection” mindsets, but we still have a long way to go. In “The Baker’s Body,” I want to help bakers create healthier habits that help them thrive physically, even in these high-demand environments. 

What specific techniques will you cover in the class to help bakers stay mindful and reduce strain? 

We’ll be working on very practical techniques that bakers can easily integrate into their routines. One of these is footwork—learning to distribute weight evenly, shift stances, and ground oneself, which helps to relieve the strain that builds up over long hours on your feet. Another is breathwork, which is essential for resetting the mind and reducing tension. I’ll also introduce some body-awareness practices from the Alexander Technique, which encourage bakers to notice how they move and make small adjustments to prevent discomfort and fatigue. Even tiny shifts, like adjusting your stance or consciously engaging your core, can transform how you feel at the end of a shift. 

You’ve spoken about the importance of a supportive workplace culture in bakeries. How does this tie into your philosophy on well-being? 

The work culture in a bakery is so critical to how bakers experience their work. In some bakeries, the product is valued more than the person, and that wears people down. I’ve seen this firsthand in many of the bakeries I’ve worked in, where bakers are often expected to give up personal well-being for production goals. My belief is that when bakers feel respected, safe, and supported, they do better work and make better bread. This isn’t just about physical well-being but also about mental and emotional health, which often gets overlooked. “The Baker’s Body” isn’t only about individual techniques but also aims to foster a culture where bakers feel empowered to prioritize their bodies. 

What do you hope bakers gain from taking “The Baker’s Body”? 

My hope is that bakers will leave with practical tools they can use every day and a renewed sense of ownership over their physical and mental health. Bakers are artists and athletes, and I want them to understand that both their craft and their bodies deserve respect. This class isn’t about big changes; it’s about small, sustainable habits. When bakers understand how their bodies are integral to the craft, they’re able to bring even more energy and creativity to their work. It’s about making baking sustainable in every sense of the word. 

Register for Joe's class here. Follow Joe on Instagram here.