Board of Directors


Term: 2020 - 2022

As Owner/Co-Founder of Essence Bakery & Cafe, Eugenia’s love and respect for food and baking began at age 13 while working in her grandfather’s restaurant—a legendary and loved-by-the-community Ohio eatery established in 1931— still owned and operated by the Theodosopoulos family today. Eugenia’s early specialty—pies! Her talents evolved and in 2011 Eugenia was inducted into the Arizona Culinary Hall of Fame and awarded Pastry Chef Extraordinaire—a highly distinguished award, she was selected over four top pastry chefs. Eugenia is a member of Les Dames d'Escoffier, James Beard Foundation and she serves on the Boards of Scottsdale Community College and Rio Salado College Culinary Programs and judges for CCAP culinary competitions.

NANCY CAREY - Board Vice Chair

Term: 2020 - 2022

After graduating with a BFA in painting and drawing from The School of The Art Institute of Chicago, Nancy went to the Culinary
Institute of America in Hyde Park to study pastry. Nancy began
her career with a strong artisan bread focus, working in bread
production and in 1997 returned to Chicago, where she founded
Red Hen Bread. After several years, Nancy transitioned into
research and development for Red Hen Bread to concurrently
pursue a career in education. She spent the next eight years
teaching baking and pastry at Le Cordon Bleu in Chicago.
A Certified Master Baker, Nancy currently teaches baking and
pastry at the College of DuPage in Glen Ellyn, IL. In 2011 she
participated in the Pastry Live National Showpiece Championship
and won Best Overall Showpiece and Chocolate Showpiece.

CONNIE COX - Treasurer

Term: 2019-2021

Connie Cox is a serious home baker and the owner of Back Door Baker in Camden, AR. A Guild member since 2004, she has volunteered for The Guild at national events like IBIE and WheatStalk and is president of Camden Connections Foundation, a non-profit working with the City of Camden.


Term 2021-2023

Roxana Jullapat is the co-owner of the critically acclaimed, seasonal café and bakery, Friends & Family, in Los Angeles. A Southern California native of Costa Rican and Thai descent, she has become known as a pioneering force in the local produce-driven culinary movement. Roxana’s primary focus is working with heirloom grains that are featured in both her artisan breads and morning pastries. She is a champion of the women’s bread and grain movement and the founder of “Bakers Will Bake,” a yearly fundraiser benefiting garden-based education projects around Los Angeles.

LUCAS MONAHAN - Board Member

Term 2020-2021

Lucas is a Baking & Pastry Arts graduate of Johnson & Wales University, Providence. He competed as the Commis for Team USA in the 2017 Mondial du Pain, where they won Best Viennoiserie. While attending Johnson & Wales University, Lucas was an integral member of Operation: Peace, Love, and Bread, a student-run organization that focuses on building bread baking skills, while giving back to the community. Lucas and his follow organizers would meet monthly to bake hundreds of loaves of bread and donate them to local hunger relief shelters around Providence, RI.

CARLOS RUIZ - Board Member

Term 2020-2022

Carlos is the Founder/Owner and Head Baker of El Horno de Pane, in San Juan, Puerto Rico. He is also a BBGA Certified Bread Baker, has trained in SFBI's Professional Program and is currently a Baking Coach for ABC Television Network's series The Baker and the Beauty.

Carlos brings significant experience as member of boards and collegiate bodies, including the Law School Admissions Board for the University of Puerto Rico, Editorial Board Member and Editor of the UPR Law Journal and presided over the Transition Committee of the PR Senate. He is a former professor at the University of Puerto Rico School of Law and has published six articles in legal journals in the United Stated and Europe.


TONY SAPIA - Board Member

Term: 2021-2023

Anthony Sapia was born and raised in State College. Pennsylvania.  However, he attended a military high school in Harlingen, Texas.  He wasn’t bad…ambitious!!  At one time he pursued studies at the United States Naval Academy.  After graduating Cornell University in 1992 in Hotel Administration with a concentration in Real Estate Finance he worked with several boutique investment banks on Wall Street.  Soon he turned his eyes to the rest of the world.  After his culinary studies at the Culinary Institute of America, he traveled and worked in some of the world’s best kitchens.  After living and baking in Italy for 1 1/2 years, he settled back in his hometown!  Flash forward 23 years, several endeavors later, and certification from the American Institute of Baking, he now owns and operates Gemelli Bakers,  an artisan bread bakery which began in 2001 as a wholesale bakery to local restaurants and was the first independent bakery in Pennsylvania to obtain SQF audit certification! It is named Gemelli after his twin boys, Jack and Enzo.  As a Pisces, long walks on the beach mean nothing without a swim in the ocean!


SOLVEIG TOFTE - Board Member

Term: 2019-2021

For over 16 years, Solveig Tofte has dedicated herself to the craft of artisan baking. As head baker at Turtle Bread Company in Minneapolis, she spent a decade spreading the appreciation of artisan baking throughout the Twin Cities. Opening Sun Street in 2011 with husband and co-founder Martin Ouimet has given Solveig an opportunity to create foods that explore the amazing history and creativity of traditional American baking.

Advisory Board

PHYLLIS ENLOE - Advisory Member

Retired Board Member

Phyllis Enloe is a native of Amarillo, Texas. After an accomplished career as a surgical nurse, she trained as a baker at the National Baking Center, the San Francisco Baking Institute, and the French Pastry School. She owned an artisan bakery café, Village Bakery Café in Amarillo and has been a member of The Guild since 2000. She was Vice Chair of The Guild's Board of Directors for seven years.

CRAIG PONSFORD - Advisory Member

Retired Board Member

Craig graduated from the California Culinary Academy with top honors and opened Artisan Bakers with his family in Sonoma, California, in 1992. In 1996 his breads won the gold medal at the Coupe du Monde de la Boulangerie in Paris. He went on to coach Bread Bakers Guild Team USA to victory in 1999. He has coached each US team since and served as US judge at the 2002 and 2005 Coupe du Monde and 2007 Louis LeSaffe Cup in Argentina.
He owns Ponsford’s Place, in San Rafael, California, a bakery and innovation center that emphasizes whole-milled, whole grain flour.
Craig was an early member of The Bread Bakers Guild of America and volunteered as The Guild’s chairman for eight years.  In 2012 The Guild presented him with its highest honor, the Professor Raymond Calvel Award, which recognizes individuals who have made a significant contribution to artisan baking. Craig is currently the Bakery Coordinator at Central Milling's Artisan Baking Center in Petaluma, California.


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