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Meet Fran Ferrell


To say I was born into baking would be an understatement (In fact, my family only lived in a house not above a bakery for 3 years during my childhood).

I’m a third generation baker, following in the footsteps of my father, and my mother’s dad before him.

The baking tradition began in 1942 when my grandfather built a large brick oven in his basement to start a bread route. My favorite photo is of him standing in front of a huge tub of dough at the Carr Biscuit Company. When he opened his second stand-alone bakery, we actually lived upstairs.

Then my father opened his own bakery, (we lived above that bakery too) and I was always mesmerized by his commitment to high standards. Everything he made had to look a certain way, be presented in a certain way, and of course, taste a certain way. With my father, “good” wasn’t good enough. He always believed that a baked good should be an experience and delivering a substandard product robbed people of that.

Each day after school I would walk through the bakery front door and help myself to whatever confection I was currently obsessed with. That could be …

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Meet Kathy Waddle


I grew up around the world. My parents worked for the CIA (I was so well-trained as a CIA kid that I asked my dad’s permission to even share that) and so I’ve lived in Germany, Taiwan, Hong Kong, and South Korea. That experience gave me an appreciation and comfort with different cultures and people and I thus have a strong belief in equality. I believe that just a few people can start a movement and change the way a nation acts – and, as a baker, that extends to my and Fran’s mission to rid the world of crappy baked goods!

Fran and I both have degrees in chemistry but I ended up really focusing on it. I spent nearly thirty years working in the pharmaceutical industry starting as a chemist and finally as a director of several departments.

A chemistry laboratory can actually be thought of as just a large kitchen. Both chemistry and baking have a committed focus on improving quality in every step of any process.

Even though it’s been many years since I worked in a lab, I still know my way around a measuring balance. I’m a damn good dishwasher too, although if I …

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