Cordia Harrington, chief executive officer and president, The Bakery Cos., Nashville, Tennessee, has excelled in three different fields throughout her lifetime: First as a top-selling real-estate agent, then as a successful quick-service fast-food franchisee and, today, as owner and operator of a multi-plant bakery business with wholesale operations in Tennessee and Georgia. Known as “The Bun Lady,” she is also active in efforts to nurture and promote the next generation of baking industry leaders.

 

Michael Marcucci, chairman, and Lawrence Marcucci, president and CEO, Alpha Baking Co., Chicago, took their years of experience in the family’s business, Gonnella Baking, and set out on their own. While still in their 20s, the cousins acquired two local bakeries in the late 1970s and set them back on a profitable path. In doing so, they not only helped preserve Chicago’s rich wholesale baking heritage but also added new technologies, new products and plenty of new customers in new distribution channels. Today, the independent business comprises six productive, well-capitalized businesses. The Marcuccis also found time to give back to the industry, serving as officers and board members of the ABA, the AIB, the ASB, and the International Baking Industry Exposition.

 

Connie Lane, former president, and William Mead, former chairman and CEO, The Earthgrains Co., Dallas — previously Campbell Taggart, Inc., and today part of Bimbo Bakeries USA — formed the second-largest bakery in the United States by the 1980s. They were the first to apply computer analysis to cost controls, bakery efficiency and organizational structure. The executives invested substantially in new technology to open new markets, specifically taking pan variety bread to national distribution. They foresaw the promise of whole grain bread, ultimately renaming the company after the brand of its market-leading products. They served in leadership positions with industry groups, including the American Bakers Association (ABA) and the American Institute of Baking (AIB). 

 

“These individuals all showed magnificent leadership and represent the best qualities of compassion, forward thinking and personal judgment,” Mr. Del Campo says. “Speaking for all members of the evaluation committee, it is an honor for us to look at their accomplishments. They inspire our future by their examples.” 

 

Since its launch in 2006, the Baking Hall of Fame will have enshrined 80 individuals from all parts of the baking industry — from bakeries, allied equipment to ingredient suppliers, schools, service organizations and publishers.