Board of Directors
LAURIE SCHIVE - Board Chair
Term: 2022 - 2024
During a 20-year career with the Federal Government and a stint as a cybersecurity and risk consultant, Laurie taught herself to bake bread as a way to destress and learn how to recreate traditional baked goods in the many countries she visited. After “retiring” and resettling in New Hampshire, Laurie joined the BBGA to improve her bread baking skills and connect with fellow artisan bakers, with a dream of opening up her own bakery. In 2018, the dream came true with the opening of the Blue Loon Bakery near Lake Sunapee, with a mission to bring freshly-baked breads and pastries to the local community.
EDNA COCHEZ - Board Vice Chair
Term: 2022 - 2024
Edna was Head Baker and R&D for Panama Baking Factory since 2003 in Panama City, Panama. After doing that for 17 years, she was a judge in Top Chef´s Bravo TV cooking show Panama edition 2019. She now has a blog and online baking school on Patreon, and works with international cooking equipment and ingredient brands, such as Miele & Lurpak butter, to develop content for their clients.
KOBLA ASAMOAH - Treasurer
Term: 2023-2025
Kobla Asamoah is Senior Director of Accelerator Operations at Caminus Ventures, an accelerator and investment program targeting food, beverage and related businesses. Prior to Caminus, Kobla served as Head of Small Business at Hot Bread Kitchen, a social enterprise based in NYC. There he focused on growing an incubator program committed to supporting underrepresented entrepreneurs in the industries of food and beverage, providing these entrepreneurs with resources meant to aid in their growth ambitions.
KRISTINE BOROK - Board Member
Term: 2023-2025
Kristine Borok is an experienced non-profit leader with expertise in development, storytelling, and organizational strategy. She has an added background in the culinary industry as a trained professional chef with experience working in a variety of roles including pastry chef, baker and culinary instructor. She currently works as Chief Operating Officer for Hot Bread Kitchen, a nonprofit that creates economic mobility for individuals impacted by gender, racial, social, and/or economic inequality in New York City, using the vibrant potential of the food industry as a pathway forward.
JAYMIE LE VINE - Board Member Term: 2023-2024
Jaymie LeVine is the owner/sole operator of Jaymie Bakes and The Bake Shed in East Dorset, VT. She relocated to Southern Vermont from NJ in 2010, and started her business in 2020. Prior to opening the Bake Shed, she baked breads for a local farm stand and taught after-school cooking classes to middle school students at local schools. She joined the BBGA in 2020 and utilized the Guild's online resources and classes to refine her break baking abilities and business skills. Now, in addition to running her own operation, she also bakes for Sticky Fingers Bakery in West Dover, VT. Jaymie also serves her community as a trustee for the Dorset Village Library where she also acts as Treasurer, and is active in the BBGA as the Membership Committee Chair.
APOLLONIA POILANE - Board Member
Term: 2023-2025
Apollonia is baker and CEO for Poilâne, an internationally-acclaimed, family-run bakery founded in Paris in 1932. She began apprenticing in the bakery at the age of 16, and took over its operation at age 18, when her parents were killed in an accident. Apollonia now oversees 160 employees at five locations across France and London. She wrote a cookbook, released in 2020, for skilled and novice bakers called Poilâne: The Secrets of the World-Famous Bread Bakery. Through all of her work, Apollonia has maintained the traditions and spirit of Poilâne bakers who came before her while putting her own modern stamp on the bakery.
HARMONY SAGE - Board Member
Term: 2022-2024
Harmony Sage is a classically trained French pastry chef who has worked in some of the finest kitchens in the world. She has a deep understanding of doughs and natural fermentation and brings a special flare to her vegetarian and vegan creations. Growing up baking and spending time in the kitchen cooking with her parents and grandparents had a profound impact on her. Her training at the Ritz Carlton and indispensable experience working in Italy and the Mediterranean allows her to maintain high quality with a cultural and creative edge. As a baker, brewer and distiller she is fascinated by all grain and yeast fermentation. These fermentations have brought her to be the owner of Long Beach Bread Lab and Long Beach Spirits Lab as well as the Co-Owner of Long Beach Beer Lab which she runs with her husband. Harmony obtained her Certification of Certified Bread Baker from the Bread Bakers Guild of America in January 2020.
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