12 Sep BEMA Board Spotlight: Audrey St Onge
Audrey St Onge, President
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.
Kees DocterPosted at 14:55h, 06 October
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.