URBANA, OH — The American Society of Baking (ASB) announced its 2025 Baking Hall of Fame inductees Oct. 24 during a presentation livestreamed from the Bundy Baking Museum.
“Inductees are recognized for their achievements in organizational growth and development, equipment design and innovation, advancements in ingredient technology and processing, or in a service related to the commercial baking industry,” said John Phillips, key accounts manager for Lesaffre and interim chair of the Baking Hall of Fame committee, before announcing the 2025 class.
“Inductees are recognized for their achievements in organizational growth and development, equipment design and innovation, advancements in ingredient technology and processing, or in a service related to the commercial baking industry.” — John Phillips | interim chair | Baking Hall of Fame
The 2025 Baking Hall of Fame inductees are:
Nick, Sonny and John Orlando (Orlando Baking Co.) — The Orlando brothers are best known for introducing ciabatta bread to the US in ʼ80s. Orlando Baking Co.’s beginnings date back to 1872 in a small town in Italy. The business moved to Cleveland, OH, in 1904. The fourth-generation Orlando brothers assumed management in 1979 and are credited with transforming the business into a premier wholesale bakery. As an example of their innovative approach to business, John Orlando pioneered the transition from wooden proof boards to plastic ones for hearth-baked breads.
Ramon Rivera (Bimbo Bakeries USA) — Rivera is the senior VP of operations at Bimbo Bakeries USA (BBU), the largest commercial baking company in the US. He began his 43-year industry career at Grupo Bimbo in Mexico and has held various positions in manufacturing, engineering, general management and supply chain operations. He is recognized for his business acumen and technical leadership, which have been instrumental in transforming BBU, and for his innovative ideas and talent for developing strong industry partnerships.
Henry Zobel — Zobel, a retired chemist who worked for a USDA research lab, was a pioneer in baking enzymes. He is perhaps best known for his work with anti-staling enzymes, which have had a significant impact on the baking industry in the area of shelf-life extension.
Ron Zelch — Zelch began teaching at the American Institute of Baking (AIB) in the early ʼ80s. During his tenure there, he educated more than 2,900 people who took his courses. Zelch is recognized for being generous with his time, insights and experiences as a speaker, volunteer, leader and technical content writer. After leaving AIB, Zelch joined ingredient supplier Corbion, where he offered his support as a leader, mentor, teacher and friend.
“Recognizing industry leaders, like those in the ASB Baking Hall of Fame, is paramount to celebrating innovation and showcasing the talent that exists in the commercial baking industry. We are proud to support a community of bakers who cherish the legacy of these baking legends while keeping their eyes focused on the future for consumers,” said Kristen L. Spriggs, ASB’s executive director.
The 2025 Baking Hall of Fame induction ceremony will be held Feb. 18 during ASB’s BakingTech 2025 event in Orlando, FL.
