Board of Directors


Term: 2019 - 2020

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.

MITCH STAMM - Board Vice Chair

Term: 2018 - 2019

Mitch Stamm, named one of the “Top 10 Bread Bakers of 2011" by Dessert Professional, trained at the French Pastry School, San Francisco Baking Institute, and L'école Lenotre in Plasir, France. He is the author of The Pastry Chef's Apprentice and teaches at the International Baking & Pastry Institute at Johnson & Wales University in Providence, RI.  He has been a Guild member since 2003.

RICHARD SPERRY - Board Treasurer

Term: 2017-2019

Richard Sperry is an M.D.and a serious home baker in Utah who has been a member of The Guild since 2005. He also holds a PhD in higher education administration and is a professor at the University of Utah. He is the author of two textbooks and teaches university classes on anesthesiology, economics, political science, and public health.

CONNIE COX - Board Member

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, dhe 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.


JORY DOWNER - Board Member

Term: 2018-2020

Jory Downer, a Certified Master Baker, has been a professional baker for more than 35 years. He is the owner of Bennison's Bakeries in Evanston, IL, in the Chicago area.  He was a member of Bread Bakers Guild Team USA 2005, which won the gold medal in the Coupe du Monde de la Boulangerie, and he coached the 2008 and 2012 teams.

MELINA KELSON - Board Member

Term: 2018-2020

Born into a food family, Melina Kelson has been baking all of her life. She is Assistant Professor of Baking and Pastry Arts at the School of Culinary Arts at Kendall College, where she is in her 15th year of teaching. An edible landscape surrounds her wood-fired oven,where she operates a micro-bakery, Bootleg Bâtard, just outside of Chicago.


Richard Miscovich teaches artisan bread baking to culinary students at Johnson & Wales University in Providence, RI, and to home and professional bakers at classes and conferences around the country. He previously served on the Board of Directors from 2006 to 2011. He is the author of From The Wood-Fired Oven and instructs the online Craftsy course, “Handmade Sourdough: From Starter to Baked Loaf.”

Term: 2019


Term: 2017-2019

Catherine Trujillo is Vice President for Business Development at Rubicon Bakers in Richmond, CA.  She earned a Certificate of Pastry Arts from the Culinary Institute of America- Greystone and serves on the advisory committee for La Cocina, a non-profit providing business support for low-income food entrepreneurs.  . She is a Managing Editor for the Guild quarterly magazine, Bread Lines. 


JOHN UNREIN - Board Member

Term: 2019-2021

John Unrein is the Editor of Bake Magazine. He has been at Sosland Publishing since 2001, covering the retail baking industry. With 30-plus years’ experience in writing, editing, photography and video for multimedia platforms, his special expertise involves knowledge and understanding of baking and culinary trends specific to the fresh foods industries: bakery, pastry, deli, restaurants and retail food markets. He travels the world to find and develop compelling stories about innovative bakers and food personalities in the business.

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.

NANCY CAREY - Advisory Member

Nancy Carey owned a successful artisan bakery, Red Hen Bread, in Chicago from 1997 to 2005 but left to pursue a career in education. She taught at Le Cordon Bleu in Chicago for eight years and is currently Assistant Professor of Baking and Pastry Arts at College of DuPage in Glen Ellyn, IL. She has been a Guild member since 2007.


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