Experience
2021 - 2023
Head Baker
Eli's BreadNew York, NY
2014 - Present
Bakery Consultant
Independent
2009 - 2010
Bread Baker
Standard Baking CompanyPortland, ME
2000 - 2002
Project Manager
PfizerNew London, CT & Groton, CT
Education
Advice from Rhonda Crosson
Quotes about career path, skills, and teamwork from an industry leader.
A scale is the most important tool to a baker.
I find it both inspiring and humbling that I learn new things in the bakery daily.
Baking requires only a few ingredients, but lots of time and patience. It’s a great challenge to find ways to make something as simple as bread better than it was the day before.
When hiring, I always look for someone who has a good attitude, takes direction well, and wants to learn.
The ability to treat everyone around him or her with kindness and respect is also very important.
Always cook like it is for someone you love.
My favorite bread book is ‘Bread Science’ by Emily Buehler and I also love ‘The Art of Fermentation’ by Sandor Katz.
I’ve been lucky to work in some great bakeries.
But my very first job at Zingerman’s Bakehouse in Ann Arbor, Michigan really set the foundation for me as a baker. It is a very busy bakery where thousands of loaves are shaped by hand each day. I learned to work quickly, efficiently, and accurately. And despite being so busy each day, everyone still had a good time working together. It was a great first bakery job for me.
Roles in Pastry & Baking
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