Baking & Snack - February 2025 - 21
BAKING HALL OF FAME SPECIAL REPORT
making an impact
This year's inductees to the Baking Hall of Fame
left their mark on the industry
by Lucas Cuni-Mertz
The American Society of Baking (ASB) is inducting
six people into the Baking Hall of Fame, including
three brothers who popularized Italian ciabatta
bread, an operations architect at the world's largest
baking company, a legendary retired instructor for
AIB International and a retired research chemist who
helped find the key to extending the shelf life of baked
goods. They will be honored at ASB's BakingTech 2025
conference, to be held Feb. 15-18 in Orlando, Fla.
Brothers Nick, Sonny and John Orlando of
Orlando Baking, Cleveland, are credited with
introducing ciabatta bread to the United States in
1986, igniting its popularity in the following years.
The trio discovered the bread while on a business
trip to Italy and knew it would be a hit in the states.
" From being virtually unknown, it quickly spread
in popularity across the country, " said John Phillips,
key accounts manager for Lesaffre and interim chair
of the Baking Hall of Fame committee. " Ciabatta
has been at the forefront of the artisan bread
renaissance in America over the past four decades in
supermarkets, in-store bakeries and retail freezer kits,
and in foodservice operations around the country. "
Ramon Rivera, senior vice president of global
operations for Grupo Bimbo SAB de CV, Mexico City,
is a 43-year industry veteran who began his career
at Grupo Bimbo in Mexico in 1981, holding various
positions in engineering, manufacturing, supply chain
and general management.
In his previous role as vice president of operations
and supply chain, Rivera oversaw the entire Bimbo
Bakeries USA (BBU) supply chain, including 61
bakeries and more than 11,000 delivery vehicles.
" He has helped to create the most efficient
supply chain in the industry, with a laser sharp focus
on producing and delivering the freshest, highest
quality baked goods in the nation, " Phillips said. " His
peers know that his business acumen and technical
leadership have been instrumental in transforming
BBU, and his innovative ideas, along with strong
industry partnerships, are commendable. "
Ron Zelch, a retired instructor for AIB
International, began teaching at the institution in
the 1980s, instructing students on the production
of buns, rolls, cakes and sweet goods. Over his
decades-long career, Zelch instructed more than
2,900 students and traveled around the world
educating bakers.
" If you were in the baking industry from 1980 to
2020, I'm sure you knew or someone you knew in
the baking industry knows Mr. Zelch, " Phillips said.
" His contributions as a master baker, educator and
industry influencer have made a lasting impact on the
baking community. "
As a chemist for a United States Department
of Agriculture lab from 1951 to 1966, Henry Zobel
was instrumental in the development of anti-staling
enzymes, which significantly enhanced the shelf life
of baked goods.
" At that time, bread products had a three-day
shelf life in general, largely limited by staling, " Phillips
said. " Today, bread products exhibit no staling
for weeks. We've all benefited and continue to be
enriched by his work, yet most people in the industry
do not know this story or where anti-staling enzymes
came from. "
bakingbusiness.com | february 2025 | Baking & Snack
21
©kitsana-stock.adobe.com
http://www.bakingbusiness.com
Baking & Snack - February 2025
Table of Contents for the Digital Edition of Baking & Snack - February 2025
Baking & Snack - February 2025 - Intro
Baking & Snack - February 2025 - 1
Baking & Snack - February 2025 - 2
Baking & Snack - February 2025 - 3
Baking & Snack - February 2025 - 4
Baking & Snack - February 2025 - 5
Baking & Snack - February 2025 - 6
Baking & Snack - February 2025 - 7
Baking & Snack - February 2025 - 8
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https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
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