Tod Bramble

Bakery Flour Sales Manager, Northeast

Tod Bramble has been with King Arthur Flour since 2000, working with bakery clients all over the Northeastern United States in his role as Bakery Flour Sales Manager for the Northeast region.

Tod’s baking experience began in 1995 in Portland, Maine, where he worked in production at a local bakery using King Arthur Flour; it was the next step in cultivating his life-long interest in food, and it quickly became a serious pursuit. Through his experience as a baker, Tod became intrigued by the process of turning grain into flour and flour into bread, and, wanting to understand more about the ingredients involved, he went on to receive a Master’s degree from Kansas State University’s Grain Science program in 2000. While in Kansas, Tod worked at the American Institute of Baking in various capacities, first as a teaching assistant, and then as a set-up assistant during the short courses. In 2000 he moved back home to the Northeast to join King Arthur Flour, where he enjoys the opportunity to work closely with professional bakers, providing them with high-quality flours and helping in any way possible to make their businesses successful.

Tod’s background in milling and baking gives him an edge when working with retail and wholesale bakery clients. “Bakers know so much about turning flour into bread, but most of them know very little about how the grain is turned into flour, or what the functional aspects of the flour are and how those affect what they do every day,” he says. “I’m not just a flour sales guy; I worked in a bakery and I know the challenges that are faced, and as a result we can talk about all the aspects of their business. It allows me to more fully develop relationships with my customers.”

Tod keeps in touch with King Arthur Bakery Director Jeffrey Hamelman and his staff as they test new flours and recipes, staying up to date on how the flour performs and how the King Arthur Bakery is using it in new products, and bringing that knowledge to his customers.

Tod’s favorite part of his job is the people he works with and the passion they bring to their trade. “It’s such hard work and the hours are terrible, and maybe because of that the most interesting people are involved in this work,” Tod says. “The rewards are so great when somebody’s able to turn your flour into not only a beautiful baked good but something that supports their livelihood and their families and employees. To help people, in my own small way, pull that off is what gives me satisfaction.”

Tod is an Advisory Committee Member at the Bread Bakers Guild of America and a contributing writer for Baking Buyer magazine. In his spare time he enjoys life with his wife, Val, and their two young and energetic sons in Portland, Maine.