November 10 / 5:00-6:00 pm ET
Smarter Production with Sheeters
A sheeter is indispensable for producing viennoiserie at scale—it saves time, reduces labor, and delivers a product that’s reliably consistent. From croissants and puff pastry to Danish doughs and beyond, a sheeter brings precision, uniformity and speed that hand-rolling simply cannot match.
In this 60-minute webinar, Regional Sales Manager & Baker Wayne Riddle and Test Baker / Demonstrator John Ward of RONDO will present and demonstrate how a sheeter can transform your bakery’s production. You’ll learn:
The session also includes a live demonstration of RONDO’s sheeter technology, showcasing ease of operation and advanced functionality.
Join us to see how the right sheeter can streamline production, support your team, and open new product opportunities for your bakery.
Presented in Partnership with
About our Speakers:
John Ward began his baking career at acclaimed Houston café Pondicheri, under James Beard-nominated chef Anita Jaisinghani. Following this stimulating introduction to the bake life, he relocated to New York City to pursue his goal of working for the Dean of American chefs, Thomas Keller. In the bakery at three-Michelin star Per Se, he began to learn a highly detail-oriented way of working with the classic French baking repertoire. During his time with Thomas Keller Restaurant Group, Ward rose from entry-level to Head Baker of Per Se and the NYC Bouchon Bakeries. Following his time at TKRG, and with the onset of the COVID pandemic, Ward spent time in Cleveland, OH and Los Angeles, building and guiding programs through that challenging time. He then assumed the Director of Bakery Production role at Carissa’s in East Hampton, NY. During his time at Carissa’s, the bakery expanded into Sag Harbor and was consistently lauded for its exceptional bread and pastries. In addition to these positions, he has consulted for establishments across the country, from neighborhood bakeries to three-Michelin level groups, all properties beloved and acclaimed in their locales. John’s favorite thing about baking is the transcendence of many bakery products over the simplicity of their ingredients.
Wayne Riddle, RONDO’s Northeast Regional Sales Manager, brings over 20 years of sales and management experience in the bakery industry. Wayne began his career as a Bakery Technician at Puratos where he developed a deep understanding of formulation and ingredient functionality. Wayne first joined RONDO as a Demonstrator where he refined his expertise in equipment and high-volume production skills. Following, he held leadership roles at Michel’s Bakery and Classic Cake in Philadelphia, where he was responsible for sales, product development, and general management. After five years away, Wayne returned to RONDO, bringing with him a wealth of industry knowledge and hands-on experience.
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