Jen Heide is the Assistant Pastry Chef at The Everglades Club in Palm Beach, Florida, where she leads a large pastry team and helps oversee bread production, viennoiserie, and fine pastry. A graduate of the Florida Culinary Institute with 15 years of professional experience, Jen is a Certified Bread Baker, a Certified Executive Pastry Chef, and a Certified Baker.  

Though her title is pastry chef, she’s a bread baker at heart and always looking for ways to grow. In 2024, she earned her CBB credential through the Guild, approaching the process with deep curiosity, dedication, and a desire to lead by example. We spoke with Jen about her career, her love for stollen, and what certification has meant to her and her team.

Tell us a little about your path into baking. What drew you to it, and how did you get started? 

Ever since I was a little girl, cooking was my passion. I grew up in an Italian house, so I was helping my mom cook before I could even reach the countertop. At 11 years old, she got permission for me to take community classes at Florida Culinary Institute, which is where I took my first baking class. It was love at first chocolatey mess! 

I never looked back and eventually graduated with three degrees from that same school. I found many great mentors there who really helped guide my career to this day. 

Where are you working now, and what does your current role involve? 

I’m currently the Assistant Pastry Chef at The Everglades Club in Palm Beach, Florida. This is my 11th season at the club, and it’s where I’ve really honed my skills as a pastry chef and baker. 

We have a large pastry operation, and I supervise a staff of 18 pastry chefs. I’m responsible for AM production and for all products going to the restaurant onsite including breads and a nightly dessert buffet. 

My absolute favorite thing to make is our Christmas Stollen! I get very overexcited about it every year and always have at least four in my home freezer. It’s a beautiful mix of spices, candied fruits, and almond paste. I’m also really proud of the viennoiserie program I’ve helped build, as well as our rotating specialty breads. 

What made you decide to pursue certification through the Guild? 

I’ve wanted to do the Certified Bread Baker exam for a few years now. A friend of mine, Raymond Blanchard, took the exam a few years ago and I remember watching him practice for it. I was in awe. I knew then that one day I would take this exam. 

Beyond this exam, I’m really big into certifications. I also hold my Certified Executive Pastry Chef with the ACF and I’m a Certified Baker with the RBA. 

I’m not a competitive person at all, so I really enjoy certifications because they’re a great way to push yourself to evaluate your skills against the industry standard, learn, and grow without the competition aspect. At certifications, everyone is rooting for you to do your best. 

How did you prepare for the exam? Any challenges or surprising discoveries along the way? 

I prepared by going in and making as much bread as I could. I did about ten full practice runs, plus a month of baking smaller batches, just a few breads at a time, while taking detailed notes and looking for ways to improve. 

I learned a lot about myself, the baking process, and about each bread individually. I struggled the most with my baguettes, but by test time they were one of the breads I was most proud of. 

I called on all of my mentors to look at my breads while I was practicing, they truly are the best! 

What did it feel like to go through the testing process? 

The Guild was really good at answering questions before the exam, which helped me feel prepared. On exam day, you start with a baker’s math test, then you get a kitchen tour and prep time to make your preferments. The next morning, you begin production. 

It really was a pleasant experience. The judges were wonderful and very supportive throughout the exam. I had the pleasure of taking it alongside two awesome fellow bakers, and it was cool to look around and see each person’s unique take on the same breads. 

How has certification impacted your work, confidence, or goals? 

It reminds me that if you work really hard at something, the hard work pays off. 

It’s helped me feel more confident in my work, especially when I’m helping my team troubleshoot or teaching them to become better bread bakers. 

Any advice you’d give to bakers considering certification? 

I will always say—go for it! Setting a goal and going for it makes you better at your craft. You’ll learn so much about yourself, your time management, your organization, and your technical skills. 

Most importantly, find a mentor! Find someone you can show your products to and get feedback from. It’s such an important part of the process, and one of the keys to success.

As a leader at the Good Jobs Institute, Sandhya Mahadevan helps businesses create stronger, more resilient teams by aligning operational excellence with a commitment to good jobs. At Bread & Butter 2025, Sandhya brought her expertise to the Guild community, leading a powerful session on how bakery owners can make strategic choices that support both their people and their bottom line. 

We followed up with Sandhya after the event to hear more about her session, the conversations it sparked, and her perspective on building bakery businesses that are both sustainable and people centered.

Can you briefly describe your work with the Good Jobs Institute and how it connects to the food and baking industries? 

The Good Jobs Institute works with leaders in industries where frontline performance significantly impacts business success, food and baking being key among them. Our focus is helping leaders make operational choices and people investments to build capable, stable teams that can deliver on customer expectations and grow the business. 

We’ve worked with bakeries of all sizes, and at Bread & Butter, we explored how our five core choices—invest in people, focus and simplify, standardize and empower, cross-train, and operate with slack—can help bakery owners create a system that works better for everyone. 

Your session focused on the idea that operational efficiency and paying fair wages aren’t mutually exclusive. What’s the biggest misconception you encounter about that balance? 

That they’re at odds. A lot of people think that paying higher wages means sacrificing financial performance, but it’s actually the opposite. You need stable, motivated teams to execute well and build customer loyalty. Even with perfect SOPs (standard operating procedures), if your team is constantly turning over or juggling too much, the system breaks down. Zeynep Ton’s research shows that team stability correlates with better operational performance...less waste, better customer satisfaction, stronger margins. It’s not just a “nice-to-have.” It’s a core business strategy. 

What’s one takeaway from your session that you hope bakery owners bring back to their teams? 

That it’s possible to run a great business and offer good jobs. In fact, those things reinforce each other. The choices you make around your team and your operations are deeply connected. A more focused menu or simplified production schedule, for example, doesn’t just make your kitchen run smoother...it makes your employees’ experience better, which helps you retain talent. That’s the heart of the Good Jobs Strategy. 

In the session, you mentioned durability. Why is that word important right now for bakery owners? 

Sandhya: Because things change...costs go up, supply chains shift, customer habits evolve. A durable bakery is one that can flex with those changes because it has a strong foundation: a motivated, empowered team and clear, focused operations. When the egg price spikes or you need to pivot your menu, your team is ready to adapt. That’s the kind of durability we help businesses build. 

You mentioned that the GJI framework can be applied at any scale. What’s a small first step bakery owners can take if they’re just getting started? 

Start by asking yourself: What kind of job am I offering? Is it meeting both the basic and higher-level needs of the people I hope to hire and retain? Then look at your operations. Are you trying to do too much? Could simplifying your menu or process actually make life better for your team and your customers? 

It’s not about perfection. It’s about building awareness and starting to align your business decisions with the kind of workplace and outcomes you want. That’s where the transformation starts. 

Any final thoughts or reflections from the Bread & Butter experience? 

What struck me was how invested this community is in doing things the right way...not just in terms of craft, but in how they run their businesses. These aren’t folks looking for shortcuts. They’re looking for strategies that align with their values and help them build something that lasts. It was an honor to be a part of that conversation. 

Arturo Enciso didn’t set out to become a baker. But everything changed when he moved into a Long Beach rental with a dormant wood-fired oven in the backyard. Curious, Arturo picked up a copy of From the Wood-Fired Oven by Richard Miscovich, a fellow Bread Bakers Guild member, and something clicked. With no formal training, he taught himself to bake, pulling his first loaves from that backyard oven and discovering a lifelong calling in the process. 

Today, Arturo is the co-founder of Gusto Bread, a nationally recognized “Californian panadería” known for its slow-fermented sourdoughs, conchas, and deep reverence for heritage grains and ingredients like nixtamalized maize and heirloom beans. For the second year in a row, Gusto Bread is a finalist for the James Beard Award for Outstanding Bakery. He and his partner and co-founder Ana Belén Salatino opened Gusto Bread's storefront bakery in 2020.  

As he prepares to teach his upcoming in-person Guild class, Baking in the Milpa, with a Lens Toward Sustainability, Arturo spoke with us about his journey, the cultural roots behind his baking, and how ancestral ingredients are shaping the future of bread.

Your path into baking is so unique. Can you walk us through how it all began? 

I’m self-taught. I moved into a property in Long Beach that had a wood-fired oven in the backyard, and I just became really curious about it. I asked the owner if I could borrow some books they had, and from there, it kind of changed the course of my life. I didn’t have any background in baking, but once I started, I was hooked. 

How did that evolve into starting Gusto Bread? 

It started just as a curiosity, something I did for myself. But pretty quickly, I knew I wanted to make it my career. I got a cottage food license and started baking and selling bread from home. Eventually, we grew, added ovens, hired bakers, saved every penny. Then with a small business loan and my partner Ana on board, we built the bakery and opened it in 2020.

Your partner and co-founder Ana’s design work is such a big part of the Gusto Bread identity. What’s it like working together? 

It’s everything. She brings a whole side to the business that I just don’t have, branding, admin, operations. The care and intention she put into the visual side is just as important as the bread itself. That’s how we want people to feel when they walk in--that love and care in every detail.

Your conchas and use of masa harina have become iconic. How did your heritage start to play a bigger role in your baking? 

At first, I was focused on sourdough and European styles because that’s what I was learning. But it never felt quite complete. When I started exploring conchas and using ingredients like masa harina, it really lit something up, for me and for my family. My dad, who’s from Mexico City, had this emotional reaction to the breads. That’s when I knew I had to lean into my culture. It made the bread more meaningful.

Tell us about your upcoming Guild class, Baking in the Milpa. What inspired it? 

The milpa is an Indigenous Mesoamerican farming system where corn, beans, and squash are grown together, the “three sisters.” 

It’s an ancient example of sustainability and interdependence. I’ve been baking with those ingredients, bean purées, squash, heritage corn, and it made me want to share this approach. It’s not just about ingredients, but about rethinking how we source and relate to food.

You’ve also been a semifinalist for a James Beard Award two years in a row now. What does that mean to you? 

It’s definitely an honor. I’m grateful for the recognition, but it’s not why we do what we do. We went to the event last year mostly because people in our shop were so proud, it felt like we were representing our whole community. That made it worth it. 

Your bakery also faced some challenges recently with flooding and fire season. How did you manage? 

Yeah, flooding has been a real issue outside our building. We’ve tried to bring attention to it because it affects access to the shop. And during the fires, we were lucky to be out of the danger zone, but a lot of people displaced by the fires came to Long Beach. We tried to be a comforting space. Bakeries really matter in moments like that.

You’re known for giving your staff time off and promoting rest. That’s rare in this industry. 

From day one, Ana and I knew that rest had to be part of the culture. We’ve experienced burnout, and we don’t want that for our team. It’s how we stay present and keep the energy in the bakery alive. 

What’s next for Gusto Bread? 

We’ve expanded our menu a lot, laminated pastries, new breads, and now we’re looking at adding food, like tortas and sandwiches. That’s really exciting to me. It feels like the next evolution of what we can offer our community. 

Final question—what do you hope people take away from your class? 

Sustainability isn’t separate from culture. That baking can be a way to reconnect with history and land. And those ingredients like corn, beans, and squash, our ancestral ingredients, still have so much to teach us. 

Register for Arturo's class here.   

Follow Gusto Bread on Instagram and on their website. 

This month, we're breaking the mold.  

Instead of a standard Q&A, Joan Kanner and Michelle Bond of the Proofing Stage podcast turned their interview into exactly what they do best: a conversation.Just two bakers turned business owners turned podcasters talking about bagels, burnout, mentorship, water myths, and what it really takes to build something from scratch. 

Formerly of Bottoms Up Bagels in Baltimore, Joan and Michelle have always done things their own way. From launching a cross-country bagel roadshow to closing their beloved shop on their own terms, they’ve consistently chosen purpose over convention. Now they’re using their podcast to reflect, educate, and advocate for food entrepreneurs who don’t fit the traditional mold. 

Below is a shortened version of their recorded conversation. Listen to the full conversation here

Michelle: 

Joan, we're here today in a little different format. We have been talking with Arielle at the Bread Bakers Guild of America for quite a while now about doing a profile... and we thought rather than just write in those answers, let's just have a conversation.  

Joan:  

It all seems especially timely given that it's Women's History Month.   

Michelle:  

Absolutely...   

Arielle asks, “You started Bottoms Up Bagels in 2015 looking to fill a gap in Baltimore's bagel scene. Looking back, what has surprised you most about your journey?”  

Joan: 

One thing is just how many people would question our place in the food world... “What qualifies you to make bagels?” "What qualifies you to have such a business?" It’s interesting to me, being someone who was in the arena doing the hard work, that it was the spectators who were the most critical…  

Michelle:  

We were kind of ahead of the COVID bagel boom... On the one hand, people are questioning our qualifications. And on the other hand, there was such a ready audience for handmade, hand rolled, boiled bagels... People were happy to support it and really go to great lengths to get our stuff...  

Joan:  

Some of those more positive surprises were what buoyed me...  when dealing with… the late nights and the physical toll that baking can take on you.  

Joan:  

“Transitioning from pop-ups to a brick-and-mortar storefront was a huge step. You then shifted into the roadshow model. How did that change how you approached bagel making and business?”  

Michelle:  

Of course, there are many more…things to factor in when you are replicating your product, and you want to maintain high quality [when] you're doing it in different locations. [With] the Roadshow, we went about it in the same way we went about building the business… reaching out to community… stakeholders, making sure that we had some good input from the people on the ground…   

Joan:  

In addition to learning [about] new folks and being the away team...  it was just important to be able to try to do what we do elsewhere with almost M.A.S.H-like conditions. Could we, do it? Were we that good…? And we were...  

One of the other driving motivations…was to address the "it's the water that makes a good bagel" myth. Total and complete myth.  

Michelle:  

“What’s the future for Bottoms Up Bagels and how can folks find out what we're up to now?”  

Joan:  

We decided to cease operations of Bottoms Up Bagels. Michelle and I took a long hard look at the road that was potentially ahead for us, especially since we didn't own a property.  

We thought about what we wish we had to support us and who we wish we had to support us. And we thought about filling another niche… with that, we started the Proofing Stage podcast...  

Michelle:  

We were just realizing that we could have more of the impact that we were trying to have… taking all our past experience and all of our BUB experience and creating something that could hopefully help other small businesses and underrepresented founders.  

Michelle:  

“How has the Bread Bakers Guild supported you in your baking journey and why should others join?”  

Joan:  

BBGA has always been a legitimizing presence and community for us. We're self-taught bakers, which I'm super proud of - especially given all that we've been able to do - and food entrepreneurs… The Guild has actually seen us and seen value in how we've operated... There was a [Bread Lines] article during the pandemic…"Placemaking in the Era of Ghost Kitchens."… Really validating.  

Michelle:  

I still remember when we were in a shared kitchen, and we saw somebody wearing a BBGA hat… And we're like, "wait, what's that? We need to get in on that!" 

…In recent years, especially, there's more of the… business development focus that we were looking for… running businesses, support services for starting them, for exiting them. And I think the biggest thing is that unlike any other entrepreneurial community, BBGA gets that...  

Listen to Proofing Stage Podcast here. 

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  

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