Baking & Snack - February 2025 - 24

SPECIAL REPORT BAKING HALL OF FAME
the teacher
Ron Zelch made an immeasurable
impact on many in the baking industry
by Lucas Cuni-Mertz
Known as both an incredible baker and teacher,
Ron Zelch touched countless lives over his career,
inspiring generations of bakers and ensuring a
stronger future for the industry.
" When you google 'a baker,' an image of Mr.
Zelch should appear, " said Jeremiah Tilghman, chief
operating officer of Better Butter, Salt Lake City. " In
my 24 years in the baking industry, he must be in the
top three of the most knowledgeable, respected and
influential bakers. "
Baking runs in Zelch's blood - he was born into
a family of bakers and grew up working at his family
bakery. In 1979, Zelch joined the American Institute
of Baking (AIB) as the director of bread and roll
production. During his 24 years of teaching at AIB,
Zelch became well known for his ability to connect
with every student, as well as his unparalleled baking
knowledge. This included a switch from bread and roll
instruction to cake and sweet goods halfway through
his tenure, making him the only instructor to teach
both courses.
" He could teach and literally do it all, " Tilghman
said. " He knew both large-scale commercial bakeries
as well as small-scale retail bakeries. ... He was
helpful with all his students from all walks of the
earth, from big companies to small companies
and bakers to non-bakers. He 'had a way' to make
everyone understand. "
Zelch's connection with his students even went
beyond the classroom.
" Every year, he would invite all his students over
for some sort of home/yard improvement project, "
Tilghman said. " Everyone in the class was more than
willing to lend a helping hand. ... He was respected
by all, and all loved helping Mr. Zelch. "
E.B. Russell, baking business development
manager, Lesaffre, said Zelch helped her find her path
in a male-dominated industry.
24 Baking & Snack | february 2025 | bakingbusiness.com
" As a young
woman entering this
industry full of men, it
was important to have
a pillar of the baking
community
treat me
with respect,
value my ideas
and spirit,
and help me
navigate difficult
situations, " she said.
" He changed my life
with his knowledge, his
help, his guidance and his
kindness. He reminded me that this was an industry I
could and would participate in. "
In total, Zelch instructed more than 2,900
students over his career, though the real number of
people who learned from him is even greater.
" If we could quantify all the individuals who
attended any training session that Ron taught, I
would imagine this number would double if not
triple, " said Aaron Clanton, instructor for the Baker's
National Education Foundation.
Zelch left AIB in 2003 to join American
Ingredients, which merged with Corbion in 2006.
He retired in 2016 but continues to advocate for
the industry, traveling around the world to educate
bakers on the production of bread, sweet goods,
snack cakes and English muffins.
" I don't think it is possible to know how many
tens of thousands of people Ron has positively
impacted in our industry, " said Jesse Weilert, vice
president of innovation, Flowers Foods, Thomasville,
Ga. " But I can say with conviction that our industry is
a much better place because of his contributions. "
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
Baking & Snack - February 2025 - 9
Baking & Snack - February 2025 - 10
Baking & Snack - February 2025 - 11
Baking & Snack - February 2025 - 12
Baking & Snack - February 2025 - 13
Baking & Snack - February 2025 - 14
Baking & Snack - February 2025 - 15
Baking & Snack - February 2025 - 16
Baking & Snack - February 2025 - 17
Baking & Snack - February 2025 - 18
Baking & Snack - February 2025 - 19
Baking & Snack - February 2025 - 20
Baking & Snack - February 2025 - 21
Baking & Snack - February 2025 - 22
Baking & Snack - February 2025 - 23
Baking & Snack - February 2025 - 24
Baking & Snack - February 2025 - 25
Baking & Snack - February 2025 - 26
Baking & Snack - February 2025 - 27
Baking & Snack - February 2025 - 28
Baking & Snack - February 2025 - 29
Baking & Snack - February 2025 - 30
Baking & Snack - February 2025 - 31
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Baking & Snack - February 2025 - 33
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Baking & Snack - February 2025 - 54
Baking & Snack - February 2025 - 55
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2025
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-august-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-june-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-august-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-june-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-august-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2022
https://digitalbs.bakingbusiness.com/sosland/bs/-baking-snack-june-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-january-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-august-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-june-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2021
http://digitalbs.bakingbusiness.com/sosland/bs/2020_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_07_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2020_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_09_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2019_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_03_01
https://www.nxtbook.com/sosland/bs/2018_02_01
https://www.nxtbook.com/sosland/bs/2017_12_01
https://www.nxtbook.com/sosland/bs/2017_11_01
https://www.nxtbook.com/sosland/bs/2017_10_01
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https://www.nxtbook.com/sosland/bs/2017_03_01
https://www.nxtbook.com/sosland/bs/2017_02_01
https://www.nxtbook.com/sosland/bs/2016_12_01
https://www.nxtbook.com/sosland/bs/2016_11_01
https://www.nxtbook.com/sosland/bs/2016_10_01
https://www.nxtbook.com/sosland/bs/2016_09_01
https://www.nxtbook.com/sosland/bs/2016_08_01
https://www.nxtbook.com/sosland/bs/2016_07_01
https://www.nxtbook.com/sosland/bs/2016_06_01
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https://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
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