Rhonda Crosson

Rhonda Crosson

Former Head Baker at Eli's Bread

Bread baking is not the same each day. The key to success is having the ability to think several steps ahead, and make adjustments to the schedule on the fly.

A scale is the most important tool to a baker.
I find it both inspiring and humbling that I learn new things in the bakery daily. Baking requires only a few ingredients, but lots of time and patience. It’s a great challenge to find ways to make something as simple as bread better than it was the day before.
When hiring, I always look for someone who has a good attitude, takes direction well, and wants to learn. The ability to treat everyone around him or her with kindness and respect is also very important.
Always cook like it is for someone you love.
My favorite bread book is ‘Bread Science’ by Emily Buehler and I also love ‘The Art of Fermentation’ by Sandor Katz.
I’ve been lucky to work in some great bakeries. But my very first job at Zingerman’s Bakehouse in Ann Arbor, Michigan really set the foundation for me as a baker. It is a very busy bakery where thousands of loaves are shaped by hand each day. I learned to work quickly, efficiently, and accurately. And despite being so busy each day, everyone still had a good time working together. It was a great first bakery job for me.

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