Rhonda has worked for and with some of New York’s best bakeries and high profile chefs; from Thomas Keller’s Bouchon Bakery and Per Se to Amy’s Bread, Daniel Boulud and Marcus Samuelsson. A former chemist, Rhonda holds a degree in Biological Chemistry from Bates College, as well as diplomas in both Bread Baking and Culinary Arts from the International Culinary Center, where she has also been a bread instructor. Today, Rhonda is Head Baker for all of the MeyersUSA locations including Michelin star restaurant Agern, Great Northern Food Hall in Grand Central Station and more.

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