Shelby Kibler: "The Principal"

Born in the U.P., raised in Michigan's agricultural heartland, Shelby early on thought he might be President of the United States. Luckily for him, studying History and English at U of M got him so excited he shed his dreams of politics and became a poet who donned aprons and experimented with breads and sweets at home. Shelby came to Zingerman's Bakehouse in 1997 and ended up managing the bread department till 2003, when he took a trek to California, and after four years there working at restaurants, slinging pizzas, butchering pigs and whatnot, he so utterly missed the Bakehouse that he bribed Amy and Frank to take him back, which they did, and as luck would have it he has become the Principal at BAKE!

Alejandro Ramon: BAKE! Instructor

Baking since the age of nine, Alejandro started baking for his family. Being the middle of nine kids, this was a good skill to have. In 1988 Alejandro started culinary school in Dallas, Texas and later became pastry chef at the Plaza San Antonio. There he received "Best of Dessert" in 1992 and 1993 from the San Antonio Express-News for his Caramel Pecan Tart and Raspberry Lemon Almond Tart, respectively. From 1995 to 2000 Alejandro was the owner of La Dolci Vita Bakery and Catering in San Antonio, Texas where he specialized in wedding cakes and also created an educational program. In 2003, Alejandro fulfilled his dream of building a traditional wood-burning oven. Stay tuned for upcoming classes utilizing this historical method.

Alejandro joined the Bakehouse in 2001. He is very excited to be in the role of teaching once again. He feels there is nothing more satisfying than learning to bake something that's good to eat and sharing it with friends and family.

Kandie Waggoner: BAKE! Assistant

Originally from Dexter, MI Kandie lived in NYC for 20 years. Trained as an architect, she has chosen to see what she can construct with the building blocks of baking. She is ecstatic to be learning in such a dynamic organization!

Amy Emberling: Managing Partner, Zingerman's Bakehouse

Amy's love of great food began in her childhood home of Nova Scotia, where she enjoyed lobster, wild blueberry cake and her grandmother's Cry Baby cookies. She learned to bake at L'ecole de Gastronomie Francaise in the Ritz Hotel, Paris and in several Michigan restaurants before following her passion for baking to Zingerman's Bakehouse. Amy was on the original team of bakers when the Bakehouse opened in 1992. In 2000 Amy became a co-partner at the Bakehouse. To support her baking habit, Amy secured some useful education. She graduated from Harvard College and received her MBA from Columbia University.

The BAKE! Mission is Amy's personal passion. She feels very fortunate to have the opportunity to share the joy of baking with so many members of the community and hopes it will enrich their lives and the lives of their families and friends.

Frank Carollo: Managing Partner, Zingerman's Bakehouse

Born in Detroit, Frank has made Ann Arbor his home since 1972. With an engineering degree from U of M, Frank didn't necessarily set out to become one of the premiere bread makers in the country. But after growing up in a Sicilian-Austrian household, one in which food was held sacred, it's no surprise that he ended up making food. Frank met Paul and Ari when they all worked together in a restaurant in 1978 and after partnering with Paul at Monahan's Seafood Market for 7 years he became the managing partner of the Bakehouse when it opened in 1992.

Frank has been training, coaching, and teaching for nearly 30 years. Through BAKE!, Frank coaches the fundamentals of baking, helping both novices and experts.