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. 

Nicu Dalman, a self-taught baker from the southern Philippines, founded Panaderya Salvajē, a Filipino-inspired bakery known for its pop-ups in Jersey City. His journey from pandemic bread-making to mastering croissants at The Baker’s Grove has led to the opening of his first brick-and-mortar bakery this fall. Nicu spoke with the Guild about his passion for Filipino flavors, and what’s next for Panaderya Salvajē.    

Nicu you started with pop-ups, which were incredibly successful. How did you get started in baking?  

I originally ran a Mediterranean and Greek restaurant in Houston, but I always wanted to learn how to make bread. During the pandemic, I taught myself sourdough, and eventually, I started selling it. Later, I got into croissants—mostly because it was a challenge, and I wanted to master it. That led to me working at The Baker's Grove in New Jersey, where I really learned lamination.  

That’s awesome. How did Panaderya Salvaje come to be?  

 It also started during the pandemic. I began selling products to my sister’s co-workers, and that led to pop-ups. My first pop-up was a learning experience—I forgot basics like paper plates! But people were so supportive, and from there, things grew. Eventually, I outgrew my home kitchen setup, and that's when we decided to go for the brick-and-mortar.  

How has your Filipino background influenced your menu?  

My Filipino heritage plays a huge role in my menu. I focus on flavors from the southern Philippines, where I grew up, which are more Malay and coconut-forward. I use ingredients like ube (purple yam) and calamansi, but it’s been challenging to source authentic ingredients. As the bakery grows, I want to dive deeper into regional Filipino flavors and introduce people to things they may not have heard of before.  

The pop-up model is great, but I imagine you’re looking forward to the stability of having your own space.  

Definitely. With pop-ups, I'm limited in what I can do—especially with fresh bread. By the time I bake, cool, and transport it, it's not at its best. In our new space, I can really push myself to perfect what I’m making and offer things fresh out of the oven.  

Congratulations on the new bakery! Can you give us an update on how things are progressing with your new space?  

Thanks! It's been a rollercoaster of emotions, but we’re aiming to open in October. We’re in a historic building, so we’ve been waiting for the green light from the historical committee. Once we get approval, installing equipment should only take about a week, and then we’ll be good to go. 

Who has been a big influence or mentor for you in your baking journey?  

Matt at The Baker’s Grove (Guild member bakery) was a huge mentor. He trusted me with the croissant program even when I didn’t have a ton of experience. He gave me the confidence to take things to the next level. Another influence was Chef William Wright in Houston, who taught me the importance of simplicity—letting the ingredients shine.  

Where will the new bakery be located?  

We’re opening in downtown Jersey City. It’s a great location, and I feel like Jersey City has a growing food scene that sometimes gets overshadowed by New York. I’m excited to be a part of that.  

Any final thoughts on your experience with the Guild?  

The Guild is an amazing resource, and I’m excited to get more involved. I’m particularly looking forward to learning from other bakers and taking advantage of classes on entrepreneurship and lamination.  

Learn more about Nicu and Panaderya Salvajē on their Instagram.  

In this edition of the Guild’s Member Spotlight, we introduce Katherine Cruz, an accomplished chef, baker, and bakery consultant at Red Brick Consulting. Katherine’s passion for the culinary arts and deep expertise in baking have made her a sought-after advisor in the industry. With formal training from top institutions like the Bishulim Culinary School in Israel, the San Francisco Baking Institute, and the Italian Culinary Institute, she brings a wealth of knowledge to every project she undertakes. Throughout her career, Katherine has worked alongside renowned chefs, collaborated internationally, and dedicated herself to teaching and empowering bakers worldwide. In this interview, she shares her insights on leading the Pilares de la Panificación series, her journey into baking, and her commitment to supporting the Spanish-speaking baking community.  

Can you tell us about the inspiration behind your new series, Pilares de la Panificación, and what bakers can expect to learn from it?  

Katherine Cruz: The inspiration for Pilares de la Panificación came from the desire to provide a resource tailored specifically to Spanish-speaking bakers. There aren’t many comprehensive educational tools in Spanish that dive deep into the foundations of bread-making. Through this series, bakers will learn essential techniques like fermentation, dough handling, and baking process, while also understanding how to adapt these skills to their own unique ingredients and styles.  

What was your journey into baking like?  

My journey started with pure curiosity. I was captivated by how simple ingredients like flour, water, and yeast could transform into something so essential. This curiosity turned into a passion, leading me to seek out mentors and formal education. Over time, I committed myself to mastering the craft of bread-making through lots of practice.  

What role has the Bread Bakers Guild of America played in your professional journey?  

The Guild has been instrumental in my growth. The Guild provides incredible educational resources and connects me with a network of professionals who constantly inspire me. Being part of this community has pushed me to continually improve and stay updated with industry trends.  

Where are you at in your career today?   

Today, I’m fortunate to be in a place where I can both learn and teach. I’m focused on expanding my knowledge of traditional techniques while also creating resources, like Pilares de la Panificación, to help others grow in their craft. It’s incredibly fulfilling to be able to contribute to the baking community while continuing to refine my own skills.  

What are some key challenges that Spanish-speaking bakers face, and how does Pilares de la Panificación address these challenges?  

One of the biggest challenges is the lack of accessible, high-quality educational materials in Spanish. Many of the most advanced techniques and resources are only available in English, which creates a barrier. Pilares de la Panificación fills this gap by providing a comprehensive, accessible series in Spanish that focuses on foundational and advanced bread-making skills.  

Could you share a bit about your process in developing the curriculum for this series?  

The curriculum was shaped by my personal experiences, feedback from other bakers, and a study of both traditional and modern techniques. I wanted the program to be accessible to bakers at different skill levels, so the series builds progressively—from fermentation and hydration basics to mastering more specific dough types like enriched breads. Each lesson has practical applications so bakers can implement what they learn immediately.  

How have collaborations enriched your understanding of bread-making?  

Collaborations have been essential to my development. Working with other bakers exposes me to different approaches, ingredients, and techniques. Every collaboration, whether formal or informal, brings fresh perspectives, and that exchange of ideas has broadened my understanding of the craft.  

What excites you most about working with the Bread Bakers Guild of America?  

I’m excited to contribute to such a passionate community that’s committed to education and excellence. The Guild combines tradition with innovation, and it’s rewarding to be part of an organization that values sharing knowledge and helping bakers at all levels grow.  

What advice would you give to aspiring bakers who are looking to deepen their skills?  

Always stay curious and never stop learning. Bread-making is a craft where even the smallest details matter. Be open to refining traditional techniques and experimenting with new ingredients. Also, seek out a community—having a support network of fellow bakers is invaluable.  

Do you have any upcoming projects or ideas you’re eager to explore?  

Yes! I’m exploring how to incorporate more sustainable practices into baking, particularly in South America. I’m also working on workshops focused on traditional bread-making methods from various cultures, helping bakers integrate global techniques into their own practices.

The Guild recently spoke with our Board Member Kristine Borok, a passionate advocate for equity in the food sector. Kristine currently serves as the Chief Strategist and Advancement Officer at New York's Hot Bread Kitchen. She was recently featured in City and State New York's Top 40 In Their 40s. Last month, Kristine was inducted into the New York Chapter of Les Dames d'Escoffier New York, an organization celebrating women leaders in food, beverage, and hospitality.  

Kristine shared her baking journey in our conversation below, along with her vision for the future of the baking community.  

What was your journey into baking like?  

My journey into baking and the food industry feels almost like it’s in my DNA—like it’s where my talents truly lie. I’ve always felt a deep connection to this world, whether in baking or savory cooking. However, despite my passion, I realized that making it my career wasn’t the right path for me. It’s a tough realization to face, but I think it’s important to highlight that the food sector is vast, with countless opportunities to make a difference, even if working directly in a kitchen isn’t the right fit. That’s where I am now, and why I love the work we do at Hot Bread Kitchen. For example, in response to New York City’s migrant crisis, we created a program specifically for asylum seekers, providing them with job skills and quickly placing them into jobs. It’s been incredibly rewarding to see the impact we can have.  

How did you get involved with the Bread Bakers Guild of America?  

I was introduced to the Guild through my work at Hot Bread Kitchen, particularly by Karen [Bornarth, our executive director], who asked me to explore it. What drew me in was the Guild’s commitment to preserving the craft of baking in a world where social media often promotes quick fixes and instant expertise. The Guild emphasizes the time, thoughtfulness, and commitment needed to truly master the craft. I’m also excited about the Guild’s efforts to reach new audiences and support people in the sector, like offering Spanish language classes and creating the Bakery Leadership Circle. All these initiatives made me want to join the board and contribute to this amazing community.  

What are some of your goals for your time on the Board?  

I’ve been in fundraising for over two decades, and with Karen’s leadership, the Guild is looking to grow, which means we need to raise more funds. I’m here to offer strategic guidance on that front, drawing from my experience with brand strategy and communications. Beyond that, I simply want to be around this community of bakers. There’s something so authentic and true about the work they do, and I love being part of it.  

Who has inspired you in your career?  

My grandmother is a huge inspiration for me. She cooked to make a living, and there’s a purity in that for me—she made amazing food out of necessity, and our family still talks about it. I’m also inspired by the young community of bakers of color who are truly disrupting the scene. Abi Balingit, for example, is doing incredible work, taking traditional recipes and turning them on their heads. And then there are my heroes from the Food Network, like Jacques Pépin, whose kindness stands out to me, especially in an industry that can be tough. Of course, Julia Child is a hero for many of us—she single-handedly changed the American food system, and her influence is still felt today.  

What does the Guild mean to you and your work?  

Although I’m not working in the kitchen anymore, staying connected to these communities is crucial for me. The Guild provides that anchor, keeping me grounded in the world I love, even as I contribute in different ways. It’s a meaningful connection that I cherish. 

Learn more about Kristine's work at Hot Bread Kitchen here.  

In this edition of the Guild's Member Spotlight, we’re excited to introduce member Molly Carney, the founder of Dirt Lady Bread. The Guild recently spoke with Molly about how her pathway into breadmaking started in a rather unexpected way: through farming. Molly spoke about the importance of artisan bread, working with heritage grains, what it's like running a cottage bakery in one of the hottest places on earth. 

How did your journey into breadmaking begin? 

Molly Carney: It actually started through farming! I was farming on six acres in Florida, but farming in June and July there is unbearable. I went to visit my mom in Kansas, and while picking up bread at a local bakery, I saw them milling red fife wheat right on the counter. That moment changed everything. I realized flour and bread are living products, and it sparked something in me. I applied for a job at 1900 Barker, a bakery in Kansas, and that’s where my obsession with bread began. 

You’ve been incorporating heritage grains into your bread. How has that experience been? 

It’s been a learning curve for sure! When we first started Dirt Lady Bread, we were using King Arthur organic flour, which has a very high protein content. But once I began working with Yadi at Oatman Farms and using local heritage grains, the process was completely different. Hundreds of loaves didn’t turn out as expected at first. Some customers didn’t love the change—they wanted that super fluffy white bread—but we’ve gained others who are passionate about supporting local farmers and sustainability. It’s challenging but rewarding. 

Dirt Lady Bread is currently a cottage bakery. What’s your production schedule like? 

During our market season in Tucson, we baked twice a week —Saturdays and Sundays—out of our home kitchen. For each bake, we do 45 loaves, 25 baguettes, 50 rolls, and anywhere from 50 to 100 cookies. Everything is hand-mixed. It’s a lot of work, but we’ve fine-tuned our process over time. Right now, we’re using about 40% White Sonora Wheat in our loaves, and the results have been really beautiful. 

How has the Tucson community responded to your bread? 

We recently hit our one-year mark in Tucson, and it’s been incredible. We’ve had a few customers who were initially hesitant about the heritage grains, but overall, the response has been really positive. People here care about supporting local farms and the environment, so it aligns perfectly with what we’re trying to do with Dirt Lady Bread.  

You recently went on the Guild's "Seed to Slice," mill tour field trip with the Bread Bakers Guild of America. How was that experience? 

It was amazing! I had never seen the milling process up close before, so getting to spend time with a miller and really understand the process was eye-opening. Yadi and I both work with grains in different ways, but neither of us had that hands-on experience with milling. Seeing it in person connected all the dots for me. It was also great to talk with other bakers and farmers and learn about their challenges and successes. 

What’s next for Dirt Lady Bread? 

Dirt Lady Bread is in a transitional phase because we recently moved to Lawrence, Kansas. We will continue to build the brand; recipe develop, engage on social media, and connect with our community. The support from the Guild our bread community has been incredible, and we’re excited for what’s ahead. 

Any advice for new bakers or those looking to get into heritage grains? 

Don’t be afraid to experiment, but also be prepared for a steep learning curve! Heritage grains behave differently than conventional flour, so it takes time to get used to. But the effort is worth it. You’re not only making delicious bread, but nutrient dense, easy to digest bread that supports your local food economy. Bakers are in a unique position to work directly with farmers and millers and turn their raw agricultural product into some really amazing for the community.  

Follow Dirt Lady Bread here more updates from Molly and her bakes.  

In this Sponsor Spotlight, the Guild sat down with Ralf Tschenscher, a veteran of the baking industry, to discuss his journey, experiences, and insights that have shaped his career over the decades. Ralf has spent over 20 years at LeSaffre North America's Baking Division. Lesaffre generously sponsors the mission and members of the Bread Bakers Guild of America. We're excited to share Ralf's story with our members. 

Ralf, can you tell us how you first got involved in the baking industry? 

My journey into the baking industry began quite by chance during my high school years in Germany. A classmate’s father owned a bakery, and I started working there during the summer to earn some money—and of course, enjoy plenty of free baked goods! I found myself really enjoying the work environment and the sense of community in the bakery. That’s when I decided to pursue a baking apprenticeship in Stuttgart, back in 1977. 

What was it like apprenticing in Germany’s baking industry?  

Apprenticeship in Germany was rigorous, especially in those days. The first six months were about proving your commitment—cleaning was a huge part of it. But beyond that, the German baking industry is known for its incredible variety of bread, with rye bread being a staple. I learned so much about different techniques and regional specialties. For instance, in Stuttgart, I mastered the art of making a unique bread named Netzbrot, a sourdough bread infused with Quark. Each region had distinct baked goods, making the learning experience rich and diverse.  

After your apprenticeship, how did your career progress? 

After completing my apprenticeship, I worked as a journeyman for four years, moving from bakery to bakery to gain as much experience as possible. Eventually, I went back to school to earn my Master Baker certification. This opened doors for me, and I was given the opportunity to open a bakery for a large German company, which led me to Canada. Over time, I worked in various roles, including joining an ingredients company, and eventually, I was fortunate to join Lesaffre 22 years ago. Since then, I’ve had the pleasure of working on product development, organizing industry events, and mentoring young bakers. 

You’ve been involved in developing some innovative products at Lesaffre. Can you tell us more about that?  

Absolutely! One of our recent launches at Lesaffre is a sourdough base that we introduced at the Bakery Showcase. Lesaffre was the first company to develop a fully natural active sourdough back in 2002. This product is perfect for bakers who want to incorporate sourdough into their offerings but may not have the expertise to make it from scratch. We’ve developed a variety of sourdough products, including a durum sourdough that can be used for both artisan-style bread and sweet goods. It’s been exciting to see how well these products have been received in the industry. 

How has your involvement with the Guild influenced your work in baking? 

The Guild has had a significant impact on me. When I lived in the U.S., I had the chance to collaborate with some of their members, and I was deeply impressed by their passion and knowledge. The Guild does an incredible job of bringing together bakers of all levels—from cottage bakers to professionals, millers, and farmers. Attending events like Camp Bread, where everyone is treated equally regardless of their background, really broadened my perspective on the baking industry. The Guild’s work has undoubtedly made the industry stronger and more connected. 

Are there any mentors or influential figures in the industry who have shaped your career?  

Definitely. My first mentor, Mr. Stegmeier, who guided me during my apprenticeship, had a profound influence on me. He instilled in me the importance of mastering techniques and striving for perfection, even when it was tough. Other figures like Didier Rosada, Jeffrey Hamelman, and various leaders at LeSaffre have also been incredibly inspirational. They’ve all contributed to my growth and understanding of the industry. 

Learn more about Ralf and the work he's doing at LeSaffre North America here.  

Guild member and Chef Lauren Haas has baked in some of the most prestigious kitchens across the United States, including the White House, the Inn at Little Washington, and the Hotel du Pont. Her 11-year teaching tenure at Johnson & Wales allowed her to hone her skills as both an educator and leader. 

In 2020, Lauren became the Lead Chef at Barry Callebaut's Chocolate Academy in North America, bringing her passion for sustainability, which she deepened with a master's in Sustainable Food Systems in 2017, to the forefront of her work. Recognized as one of the "Top 10 Pastry Chefs in America" by Dessert Professional in 2016 and one of the nation’s "Top Educators" by Bake Magazine in 2018, she was also awarded the La Liste Game Changer Award in 2023 for her commitment to sustainable pastry education. Now a Professor at the Culinary Institute of America, Lauren continues to inspire future industry leaders. 

Last month, Chef Lauren Haas taught an incredible (and sold-out) two-day Guild workshop, "Layering Success: Lamination Foundations," at Central Milling's Artisan Baking Center in Petaluma, California. Some of the stunning laminated products from the workshop are featured below. 

Lauren recently spoke with the Guild about how she started baking and what drives her work today. 

How did you come into the baking industry? 
I’ve been passionate about pastry since I was 15. I started at a local bakery, initially scooping cookies, and gradually moved on to creating wedding cakes and handling complex production tasks. These early experiences ignited my love for the craft and laid the foundation for my career. 

Can you give a short background on where you're at in your career today? 
My career has spanned various areas of the industry. After my start in a local bakery, I worked in five-star hotels, fine dining, and as a chocolatier. A highlight was working in the White House pastry kitchen, which deepened my expertise. My time with Albert Uster Imports taught me about chocolate manufacturing and inspired a passion for teaching. During my teaching tenure at Johnson & Wales University, I earned a degree in Baking & Pastry Arts and then a master’s in Sustainable Food Systems. After two years with the Chocolate Academy Centers in North America, I returned to education and now serve as a Professor at the Culinary Institute of America, where I seek to make a positive impact on the next generation of industry leaders. 

Who were your baking or food industry heroes or mentors? 
I’ve been fortunate to learn from some incredible chefs and mentors. Anil Rohira showed me how to excel as a craftsperson while remaining a genuinely kind person. I’ve also been inspired by the drive for continuous learning and excellence shared by my colleagues throughout my career. 

What does the Guild mean to you and the work you do? 
The Guild represents a community that values continuous learning and the advancement of our craft, which strongly aligns with my own values. Even though my background leans more toward pastry, I find a deep connection with bakers in the Guild and value the collaborative, community-oriented approach of the Guild. 

What was it like teaching your recent lamination workshop with members? Any takeaways? 
Teaching my recent lamination workshop was a great experience. Guild members came eager to roll up their sleeves, learn, and share their own experiences. The Artisan Baking Center in Central Milling was an incredible host, and I’m already looking forward to future opportunities to teach within the Guild. 

Follow Lauren on Instagram @laurenvhaasand learn more about her and her work on her website. 

Over eighteen years ago, Floriole Owner Sandra Holl and her husband Mathieu began baking and selling rustic French pastries at Chicago's famed Green City Market. What started as a few pastries sold at farmer’s markets under a 10-by-10 tent quickly grew into one of the city's most beloved bakeries.   

Sandra recently spoke with the Guild about finding her way into the baking world and trying to create a sustainable business for her and her team today.   

Raised in Rockford, Sandra said she didn't do much cooking or baking growing up. That changed when she went away to college, which included a stint studying abroad in Paris while working towards a BA in French and Literature. 

"I got really interested in food," she said. "There were all these great ingredients all around, so I started cooking."  

After college, she landed a marketing job in San Francisco. On the side, Sandra enjoyed volunteering part-time prepping meals in a non-profit kitchen. When she was unexpectedly laid off from her day job, she decided to enroll in culinary school at the California Culinary Academy. When she got an externship at San Francisco's infamous Tartine Bakery, working alongside pastry chef and owner Elisabeth Prueitt, she knew baking was what she wanted to do.  

"The farmers were coming in with peaches and flowers," she said.  "I've never been around anything like that in my life. I loved, loved, loved it."  

After two years working as a baker at Tartine, Sandra and her husband moved to Chicago. She was surprised that fewer local bakeries used regionally sourced ingredients, as she'd experienced in San Francisco. So, they decided to start their own and sell at Chicago's Green City Market.    

"We started with just a tent, a table, and a couple of recipes," she said. "We grew it from there." 

She was pregnant with her daughter, now 17 years old, when Floriole did its first Green City farmers market. Initially, she baked in a rental kitchen that rented by the hour. After two years, the demand from the farmers markets was so high that Floriole got its own production space.  

 "We got into more farmers markets and kind of grew that way," she said.   

In 2010, Floriole opened its stunning brick-and-mortar store on Webster Street. But the transition from cottage bakery to brick-and-mortar wasn't without its challenges. 

"We were killing it at the markets, and I thought, we're so successful that people are all just going to walk over to the bakery," she said. "Guess what? They didn't, at least not right away."  

Sandra said she's thankful it took some time to establish the business, which gave the bakery space to grow and stabilize.   

"It takes people a long time to make that connection," she said. "And thank god because we needed that time to figure everything out."  

The Lincoln Park bakery prides itself on making French-inspired pastries rooted in Midwest ingredients. 

Asked who her mentors were, she immediately named Tartine's Elisabeth Prueitt.  

"She's so pragmatic, straightforward, and smart with baking and pastry," she said.   

She also named cookbook author and baker Dorie Greenspan, because "she makes you feel like you can do anything."  

Asked why she joined the Guild, Sandra said she "loved the connection with other bakers it provides. It’s a great resource for somebody who needs information on how to do almost anything with bread and pastry." 

Learn more about Floriole and Sandra below.   

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Board Spotlight: Kobla Asamoah, Board Treasurer 

Kobla Asamoah is not a baker by trade, but his expertise in business and finance is critical to the success of many bakeries and bakers, including those in the Guild. He has an MBA in finance and entrepreneurship from NYU’s Stern School of Business and a BA in International Relations from Tufts University. By day, he is a Managing Partner at Caminus Ventures, helping underrepresented entrepreneurs in food and beverage to access capital and networks to grow their businesses. In his spare time, he serves as the Guild’s Board of Directors Treasurer.  

We recently spoke with Kobla about his work supporting diversity in entrepreneurship and how that led him to the Guild.  

It started when he met Hot Bread Kitchen (HBK) founder Jessamyn Waldman Rodriguez; at the time, he was looking to start an incubator program in Brooklyn. The conversation turned into an interview, Kobla told the Guild, and he ended up joining HBK as Director of the impactful HBK Incubates. HBK asked Kobla to grow the incubator operations and see how the organization could serve more businesses. 

“I was really interested in the idea of incubators as a shared resource that made it more possible to lower the barrier of entry,” Kobla said. “Because I was physically housed in a bakery…I was able to really understand the business of a bakery, the opportunities, the challenges of, particularly, bread, and the economics of it.” 

The Guild’s Executive Director, Karen Bornarth, was also at HBK at that time and working on developing their Quality Jobs Initiative. She combined her baking and workforce background with Kobla’s background in business and entrepreneurship to formulate a distinct approach to assisting small bakery businesses and their teams. 

“I could pull Karen as a real-life kind of specialist on operational efficiencies and topics like scaling a recipe…things that the food entrepreneur needs to do in order to grow their business, and we could strategize together around other initiatives, programs, classes, and things like that,” Kobla said. “We were really able to deploy that experience to help businesses and women in the program.” 

When Karen left HBK after almost eight years for the Guild, Kobla said he knew he wanted to continue their work together. The Guild’s Bakery Leadership Circle is a continuation and expansion, in part, of that work.  

“So many folks are great at baking...but don’t have the businesses administration to wrap around it,” Kobla said. “So, what if we were this resource that was able to provide support, make them stronger and help make their ventures sustainable?” 

The Guild’s mission is expanding as bakers and businesses grow and change. Kobla says there’s an opportunity there to support even more bakers. The Bakery Leadership Circle does just that, but on a nationwide scale. 

“Historically the focus may have been about nerd-ing out in baking, right?” Kobla said. “But it’s also about having these enterprises grow and be successful and be good employers...that’s the part I’m in it for.” 

His work at Caminus Ventures is an extension of the work at Hot Bread Kitchen, “Just that now we are targeting businesses that are further along and have need for more substantial funding.” 

“I’m migrating towards the capital side of things, and there are some interesting venture funds committed to equity within the lens of food and food business,” Kobla said. “They’re investing in innovative food concepts, food technologies in agriculture, and addressing the lack of diversity within entrepreneurship, particularly in the food space.” 

Asked who his mentors are, Kobla points to Ethiopian-Swedish Chef and businessman Marcus Samuelsson. 

“He’s showcasing the foods of the African diaspora, and that is commendable and exciting,” Kobla said. “He’s opened the way for a lot of other chefs to unapologetically focus on that genre of food.” 

He also names the people behind Convive Brands, which owns New York's Little Beet, Le Pain Quotidien, and other restaurants.  

When he thinks about his greatest influence that brought him to this intersection of baking and entrepreneurship, he thinks of his Aunt Victoria who started her own bakery in Ghana, West Africa.  

“She and her husband grew that bakery to the point she ended up expanding into catering, and now has a dedicated restaurant that does much of the catering for University of Ghana,” Kobla said. “She didn’t have to go to Harvard to build this successful business. She also gave anyone who needed it a job to work. I think it was that model that made me excited about entrepreneurship and has become this force behind what I’m doing.”