Staff instructors

Meet King Arthur Flour's in-house baking instructors. We're proud to host our staff's best bakers in our Baking Education Center, where they welcome the opportunity to share their knowledge with you. Whether you're new to baking, or a professional looking to elevate your skills, our instructors are here to help you learn. The small class sizes encourage one-on-one learning, and our instructors love to be in the classroom with you.

  • Elisabeth Berthasavage

    Elisabeth Berthasavage is a graduate of the New England Culinary Institute in Montpelier, Vermont. Prior to King Arthur Flour, Elisabeth worked as a baker for several Vermont bakeries and was the bakery rounds instructor for the New England Culinary Institute. She loves all things pastry, with a concentration on custom cakes for weddings and other special occasions. Elisabeth's training took her to Germany for a year, where she had the opportunity to focus on modeling with marzipan, and this influence continues to have a real place in her cake designs today. She lives in New Hampshire with her husband and two children.

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    Lee Clark

    Profile coming soon.

  • Amber Eisler

    Amber Eisler is a bread baker in the King Arthur Bakery and teaches classes on baguettes, sourdough, wood-fired baking, and other topics in the Baking Education Center. Amber graduated from the Culinary Institute of America, where King Arthur Bakery Director Jeffrey Hamelman first piqued her interest in bread baking. “I love the process; I love creating something totally new,” she says. “When you cook a chicken, it's still a chicken, but when you add ingredients to flour, you make it something completely different.” Amber enjoys sharing her passion for baking through the hands-on experience in the classroom. Amber lives in Royalton, VT, where she spends lots of time outdoors with her husband and daughter.

  • Sue Gray

    Sue Gray has been an employee-owner at King Arthur Flour since 1997, joining the team in The Baker's Store® and quickly working her way into the test kitchen, where she first developed and tested recipes for The Baker's Catalogue and The Baking Sheet subscription newsletter. Growing up “surrounded by flour and chocolate” in a family of bakers and eaters, Sue's interest in food—and how ingredients work together—seems only natural. After graduating from Johnson & Wales University in Providence, Rhode Island, with a dual degree in culinary arts and food service management, she worked for a number of restaurants in the Northeast before joining King Arthur Flour. As product development specialist, Sue has overseen the growth of King Arthur Flour's line of award-winning baking mixes from about a dozen when she started, to about 180 today. She was the lead developer on the company's newest line, gluten-free baking mixes, a subject in which she became the in-house expert during more than two years of experimenting. Sue also co-authored several King Arthur Flour cookbooks, including the James Beard Award-winning King Arthur Flour Baker's Companion.

  • Jeffrey Hamelman

    Jeffrey Hamelman came to King Arthur Flour in 1999 to open both the bakery and the teaching facility; he is now director of the King Arthur Bakery. He's one of a limited number of Certified Master Bakers in the United States, and past captain and coach of Baking Team USA. He is the author of BREAD: A Baker's Book of Techniques and Recipes. Jeffrey is a recipient of the Bread Baker's Guild coveted Golden Baguette Award. He spends about three weeks of each month involved in production baking, loving the choreography of baking with others. The remaining time he spends teaching in the Baking Education Center, meeting people from all over the world, sharing his accumulated experience, and always learning from others.

  • Michelle Kupiec

    Michelle Kupiec has been with King Arthur Flour since 1997. She manned the Baker's Hotline, fielding baking questions from all over the country, before joining the Baking Education Center in 2001 as an instructor and assistant. She helped build a clay wood-burning oven with Kiko Denzer, and loves creating naturally leavened breads and flatbreads in her own Vermont clay oven with her husband, Tom, and daughter, Gwen. In 2008, she traveled to the Dominican Republic as part of a group of volunteers to help local women learn recipes and skills for baking in volunteer-built wood-fired ovens. Michelle has completed both the Fundamentals of Bread Baking and Advanced Bread Baking classes with Jeffrey Hamelman.

  • Jessica Meyers

    Jessica Meyers has a culinary arts background and has worked at King Arthur Flour since 2001 as a Baking Education Center instructor and assistant, an instructor for King Arthur's Traveling Baking Demos, and on the Baker's Hotline. She lives in Canaan, New Hampshire, with her husband, Ryan, and her children, Alanna and Brayden, as well as two golden retrievers and a cat. “I feel that everyone has the potential to be a great baker and feel very fortunate to be a vital part of the learning process. As an instructor I see to it that the joy of baking lives on, and that makes me very proud,” says Jessica.

  • Susan Miller

    Susan Miller is the Director of the King Arthur Flour Baking Education Center, where she has worked since its opening in 2000. As Director, Susan teaches baking classes, oversees the creation of classroom curriculum and operations, and schedules classes and guest instructors. She is also a co-author of King Arthur Flour Whole Grain Baking, nominated in 2007 for a James Beard Foundation Award. Susan came to King Arthur Flour after working for years in the food industry—baking for restaurants and developing truffle recipes for a Vermont chocolate company—and teaching elementary school. She enjoys baking everything from artisan breads to cakes and says what she loves about baking is the combination of its strict structure and the opportunities for creativity once a person masters the basics.

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    Karen Ogrinc

    Profile coming soon.

  • Sharon O'Leary

    Sharon O'Leary bakes bread in the King Arthur Bakery and teaches about bread in the Baking Education Center, particularly baguettes, sourdough, and wood-fired baking classes. After raising children and then spending nearly 20 years baking professionally, Sharon came to King Arthur in 2001 and began teaching in 2005. She says her mother brought her to baking, and she's always been most interested in yeast bread. Sharon lives in Meriden, NH, and when she's not baking or teaching she enjoys being outdoors, biking, cross-country skiing, hiking, running, and swimming.

  • Robyn Sargent

    Robyn Sargent has been with King Arthur Flour since 1993. For many of those years she manned the Baking Hotline, fielding baking questions from as far away as Japan. She spreads the good King Arthur word through classes at the New England Culinary Institute, baking segments on local television, as instructor and curriculum writer for the King Arthur Flour Baking Education Center, and on the road in King Arthur's Traveling Baking Demos. She received baking accreditation through the American Institute of Baking and lives in Vermont with her husband, Scott, and daughter, Megan. When not teaching and writing, Robyn enjoys gardening and foraging for wild mushrooms.

  • Irene Shover

    Irene Shover came to King Arthur Flour's customer service team and Baking Hotline in 2008. She joined the Baking Education Center in 2010. The oldest in a family of five children, Irene started baking in earnest around 8th grade. Her first batch of biscuits was disastrous (the stuff of family legend!), but her yeast breads were successful. She persevered to accomplish croquembouche, pies, and other baked goods. Irene has a bachelor's degree in home economics and a master's degree in education, and she taught home economics in grades 7-12 for 29 years. She began attending baking classes at King Arthur Flour in the 1990s and still has notes from those classes. Irene lives in Bradford, VT, with her husband, Michael. When she's not baking, she enjoys sewing, reading, going to her happy place with music from the '70s, and baseball—she's visited more than half the major league parks in the United States.

  • Melanie Wanders
    Melanie Wanders

    Melanie received her Culinary Arts and Management Degrees from the Culinary Institute of America. She interned at Alice Water's Chez Panisse in Berkeley, CA before taking over ganache production at L.A. Burdick Chocolates in Walpole, NH. While there, Melanie apprenticed under Austrian Master Pastry Chef Markus Faerbinger. After working for two years at Stadt-Café Conditorei Wanders in Kleve, Germany where she gathered experience producing European pastries and chocolates, Melanie returned to the US to become a Chef Instructor and Culinary Program Manager at Chez Bay Gourmet Cooking School in Durham, NC. Melanie owned Chocolaterie Wanders, an artisan chocolate shop and bakery in metropolitan DC for six years before moving to the Upper Valley. She has been with King Arthur Flour since 2011, focusing on pastry classes and all things sweet. Melanie lives with her husband and two children in Lebanon, NH.

  • Jeff Yankellow
    Jeff Yankellow

    Jeff has experience in several aspects of the baking industry including work in restaurants, production bakeries, academia, and consulting. He is a graduate of Johnson & Wales University with degrees in Culinary Arts and Foodservice management. His career started in the savory side of the kitchen before transitioning to baking during an externship at the National Baking Center in Minneapolis. Jeff is the Chairman of the Board of the Bread Bakers Guild of America and was a member of the 2005 Bread Bakers Guild of America Team USA that captured 1st place at the Coupe de Monde de la Boulangerie in Paris. He recently coached the 2012 team to a second place finish. He enjoys food related hobbies including gardening, cooking, and baking. Jeff joined the King Arthur Flour team in 2012 and manages sales to bakery and food service customers in the western United States.