meet our bakers
, a Wisconsin native and proud Cheesehead, grew up baking in her family's business. She went on to work at the American Club, a 5-diamond resort in the Midwest. It was there that Angela met her husband, a chef and New England native. Angela and her daughter relocated to northern New Hampshire, where Angela continued to bake at The Balsams Grand Resort Hotel. After their daughter's graduation, the Greniers relocated to Vermont. Angela not only baked at King Arthur, she and her husband planned a hike of the Appalachian Trail. She left King Arthur so they could attempt the 2,188 mile hikeand with the support of family and friends, they completed the trail in 2011! Angela is back at King Arthur as a bread baker and pastry cook.
My mother, father, grandfather, and many of my brothers and sisters are amazing bakers. When I'm baking it's almost like I'm home with my family.
is part of the later shift of bakers, and splits her time between bread and pastries. She was raised on a beautiful wheat farm in Kansas, and after spending many hours baking with her mother, aunts, and grandmothers, she finally realized this was something she wanted to do for a living. She has been a part of the team at King Arthur Flour since 2006, when she made the move to Vermont.
I bake because it's what I love to do! I love the satisfaction of creating something delicious and beautiful, and I love that there's always another challenge and another chance to learn more.
is part of the bread team here at the King Arthur Flour Bakery. Her love for baking began at a young age, as she enjoyed providing her large family with treats that were met with smiles and excitement. This was the foundation that would later take her to several small bakeries, where she learned from skillful bakers. During this time her passion grew, leading her to the doorstep of the King Arthur Flour Baking Education Center, where she was inspired by Jeffrey Hamelman and his professional bread baking courses. This experience gave her the tools necessary to build a successful bread business in New Hampshire for several years, before ultimately relocating to Vermont and King Arthur Flour. Carrie was happy to rejoin a team setting where she could contribute and continue to learn from other talented bakers.
I bake because I love it! I find it immensely rewarding to provide people with food that's nourishing and of the highest qualityto watch a person enjoy something you've baked is truly the highest reward.
has been baking for over 50 years. Born and trained in France, he owned an artisan bakery before moving to America in 1985. Daniel can often be seen in the bread area, scoring baguettes with his quick yet delicate touch before loading them into our masonry oven. Daniel resides in the Upper Valley with his wife; he's an avid tennis player and gardener.
I am baking for the joy of accomplishing a new project everyday and coming back the next day in the elusive quest of making the perfect loaves. But most of all: I love bread.
, a New England native with a passion for cooking and baking, is part of our pastry crew. A 2002 graduate of the New England Culinary Institute, he worked at bakeries and restaurants around New England, including Burdick's Chocolate in Walpole, NH, where he specialized in pastry and chocolate. After a stint as an executive pastry chef in Boston, James and his wife realized they didn't want to raise their daughter in the city. So James joined the King Arthur Flour Bakery team, and he and his family now happily spend time renovating their new home, an antique New Hampshire farmhouse.
Baking connects family, friends, communities, and people of all ages; and that's what keeps me inspired and motivated. You can do so much by simply baking a cookie.
is our bakery director, and teaches professional classes at our Baking Education Center. He's been an employee-owner at King Arthur Flour since 1999.
I bake because providing both nourishment and pleasure to the community through baking is the most meaningful work that I've ever done.
, a New England native, has called Vermont home since 2001. He spent 28 years working in the supermarket industry, including 10 years in bakery management. In 2011, Jon decided to attend the New England Culinary Institute to study his first love, baking. A 2013 NECI graduate, Jon started as an intern at King Arthur Flour, and quickly became one of our full-time bakers.
Baking is what I love to do. Working here at King Arthur Flour, with so many talented bakers, has given me the opportunity to not only do what I love, but to learn from some of the best in the industry.
works as a bread and pastry baker here at the bakery. After growing up in southwest Iowa, Kelsey attended Kansas State University to earn a BS degree in bakery science and management. Following graduation, Kelsey journeyed east to Vermont, and began working at King Arthur Flour.
I bake because I love offering and sharing good food with people, as well as the community and camaraderie surrounding baking.
has been a pastry baker at King Arthur Flour since October, 2007. After getting a taste of baking in a culinary arts program in high school, and placing first in New Hampshire and then competing nationally in the Vocational Industrial Clubs of America baking competition, she spent time in the pastry and dessert ends of restaurants, and trained under many talented chefs. She co-owned a bakery for several years before finding her place at King Arthur Flour.
Simply put, I love food. I enjoy seeing the transformation from raw dough to final product. And really, what's better than a warm chocolate chip cookie?
grew up in a big house with a big family in the woods of New Hampshire. As a child, she enjoyed baking and sharing her creations (including many birthday cakes!) with eight siblings. Knowing she wanted to pursue a job baking, Laura began working for King Arthur Flour while still in high school. Within 2 years she'd joined the bakery team, primarily on the bread end. Since then she's happily continued to learn her craft from the rest of the bakers at King Arthur Flour.
Baking allows me to share a part of myself with others in the form of wholesome, delicious food; and to me, that's the most satisfying kind of work.
is part of our pastry team. Since graduating from the Culinary Institute of America in 2000, she's worked at various bakeries in the Upper Valley region of Vermont/New Hampshire, and has been baking at King Arthur for 6 years now. Outside of work, she spends her time with her husband and two children.
I bake because I have a passion for it and I enjoy doing it. To me, it's self-satisfying; and I hope others can be inspired by it just as much as I am.
A native New Englander, Lucas Diggle developed his interest in food and tradesmanship after traveling abroad. He began baking professionally 10 years ago, and came to King Arthur Flour from San Diego. Away from the bakery, Lucas enjoys a somewhat rural life, pursuing an MFA in poetry from Bennington College in southern Vermont. He's an avid gardener and fencer.
I bake because it's challenging, and because practicing a trade connects me to the best and most enduring of human endeavors: meaningful labor, nourishing food, good company, aesthetics, science, and tradition.
Growing up locallyin a family that truly appreciates foodis what led Maggie Perry to King Arthur Flour, 10 years after leaving home for the first time. Eating fresh tomatoes warm from the garden; learning to saut^ garlic and onions in olive oil to bring out their flavor, and gathering with friends to press cider in the fall are the memories that brought her back to her hometown. Maggie is eager to experience a place filled with people passionate about food.
I bake because of the unique combination of science and art that goes into making a beautiful cake or a humble chocolate chip cookie.
is a baker and our bakery operations manager. In previous lives, he was a professional opera singer and worked in investment banking; his current chapter, which includes three wonderful children, a happy wife, ample time in the woods, and lots of crackling baguettes, is the best yet.
I bake because it connects my soul to my hands, and my heart to my mouth.
bakes bread in the King Arthur Bakery and teaches about bread in the Baking Education Center, particularly in the classes covering baguettes, sourdough, and wood-fired baking. 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, New Hampshire, and when she's not baking or teaching she enjoys being outdoors, biking, cross-country skiing, hiking, running, and swimming.
It's rewarding to work with a team of bakers all here with the same ideato create beautiful and delicious bread!
one-time historian, poet, and all-the-time sports fan, Rob Keim came to the King Arthur Flour Bakery following years studying the art of the sandwich with Backcountry Provisions (now Backcountry Delicatessen) in Steamboat Springs, CO. Originally from New England, Rob has experienced a variety of inspiring locales, both in the US and abroad. He currently lives just up the road from our Bakery, and is happy to be "home."
At KAF I have been given the opportunity to pursue a trade-craft with long, vertical connections to the history of our lives.
is manager of our pastry team. He's worked in the pastry and confectionery field since growing up in his dad's pastry shop in Germany. After traveling throughout Germany and the US, Wilhelm finished his German Master's Degree, owned his own chocolate shop in Northern Virginia, and finally wound up here in beautiful New England, where he enjoys all that nature has to offer with his wife and two children.
I bake because it's all I've ever doneand I still love doing it! There's nothing more gratifying to me than making other people happy through the products I create.