BEMA Board Spotlight: Audrey St Onge

Audrey St Onge


Audrey St Onge, President

Company: Lallemand

Q: What got you into the baking industry?

A: A biological engineering class and a summer internship that I completed in a bakery.

Q: Why do you love the business of baking?

A: Community and the motivation around feeding the world with a staple food item. The network is like no other experienced!

Q: Who do you consider a mentor in the industry? Who has made an impact on your career?

A: The community of bakers and heads of business have been my mentor. There are pluses from all them that I have been able to collect words of wisdom and have learned lessons through.

Q: What goals do you have for your board membership tenure?

A: Working collectively as an industry. We all have similar struggles, no matter what sector, and by working together we can make our industry more efficient and productive.

Q: What trend are you most excited about in the baking industry right now?

A: The modernization of our thinking and the functionality of ingredients, equipment and processes that can create a more sustainable product.

Q: What was your favorite baked good as a kid, and now?

A: My grandmother’s shortbread squares with maple glaze, as well as her peanut butter cookies. As I have grown older, my attraction to sweetness had changed so when I do dive into a baked good today it is oatmeal raisin cookies.

1 Comment
  • Kees Docter
    Posted at 14:55h, 06 October Reply

    If I had known that you like oatmeal raisins cookie. I would have brought you some to lax Vegas a couple of weeks ago.

    Maybe I remember that for the next time we meet up.

Post A Comment