bake - October 2016 - 6

news bites

Boudin Bakery
Names CEO

make our programs more convenient

Clarice Turner has been named chief

The launch of the new AIB program

executive officer of Boudin Bakery, a

follows the release of a recent

company known for its "Original San

study from the American Bakers

Francisco Sourdough." Turner most

Association and the American

recently was senior vice president of

Society of Baking that found the

Food & Evenings America at Starbucks,

biggest industry challenge is to

where she led the company's food busi-

ﬁll jobs and ﬁnd workers with the

ness in the United States and Americas.

skills needed to take on roles that

She earlier was a senior vice-president,

are becoming more technologically

general manager of the US licensed

advanced. The study, "Workforce

and efficient."

gap in US commercial baking: trends,

business at Starbucks and senior vice
president in the US company business.

Prior to Starbucks, Turner was
president, chief operating officer and
board director of Papa Murphy's Take
'N' Bake Pizza. She earlier spent 16
years with PepsiCo, Inc. and Yum!
Brands, where she held a variety of
executive management positions,

"Starbucks is committed to supporting

challenges and solutions," high-

local entrepreneurs and has supported

lighted several factors, including

our efforts to grow and develop our

how the baking industry is lacking

brand," says Elyse Oleksak, owner and

employees at all levels who demon-

founder of New York-based Bantam

strate leadership and how the

Bagels along with her husband, Nick

increased use of automation/robotics

Oleksak. "We are proud to provide

is opening doors for employees with

customers with a unique quality

mathematical skills. 

product in Starbucks locations."

including domestic and international
general management in corporate,
licensed and franchise ownership
models. Turner also serves on the

AIB Launches New
Certiﬁcation

Wetzel's Pretzels, an innovator in

Culinary Institute of America board
of fellows and is an executive board
director for the National Restaurant
Association and vice-chair of its Food
and Healthy Living committee.

Bantam Bagels
Expands Distribution
Bantam Bagels, bite-sized bagel balls

Equity Group Buys
Wetzel's Pretzels

AIB International has launched

the fresh-baked pretzel category,

Certiﬁed Bread Specialist-Industrial

announced that CenterOak Partners,

as a new career path competency

a leading Dallas-based private equity

program for baking professionals.

group, has purchased a majority stake

AIB says the program delivers "a

in the company. Wetzel's chief execu-

combination of e-learning and

tive officer Bill Phelps will remain in

instructor-led seminars to further

his current role, with co-founder Rick

enhance students' knowledge of the

Wetzel retaining a seat on the compa-

function of ingredients and every

ny's board of directors.

baking step along the way."
The sale brings to a close Levine

stuffed with cream cheese inside, will
have more than 8,000 new points of

Brian Strouts, vice president, baking

Leichtman Capital Partners' invest-

distribution, including Starbucks and

and food technical services for

ment into the brand, which took

retail outlets such as Fred Meyer and

AIB, says that making time to learn

place in 2007. Levine Leichtman

Kroger.

needed on-the-job skills is increas-

Capital Partners secured seven times

ingly becoming an issue, "which is

its original investment on the deal.

After they were tested in select

why we're focused on growing our

System-wide sales are estimated at

Starbucks locations, Bantam Bagels

on-line courses and e-learning offer-

$165 million Wetzel's Pretzels currently

on Sept. 6 became available in more

ings. We know it's an investment in

operates more than 300 company-

than 7,000 company-operated

both money and time to bring bakers

owned and franchise locations in 28

Starbucks across the United States.

up to speed, so we're working to

states and six countries.

06 < OCT 2016 | bakemag.com
http://www.bakemag.com
bake - October 2016

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