What does it take to grow a small-town bakery into a thriving regional business?

In this episode of The Perfect Rise Podcast, host Kimberly Houston sits down with Lynn Schurman, co-owner of Cold Spring Bakery in Minnesota and former Education Director for the Retail Bakers of America.

Cold Spring Bakery began as a small family operation in 1946, founded by Lynn’s in-laws after her father-in-law learned baking while serving in the Navy during World War II. When Lynn and her husband Dale purchased the bakery in 1986, they faced a major challenge: the business that once supported a single family now needed to support several.

Rather than shrinking back from the pressure, they made a bold decision that changed everything.

By expanding into wholesale distribution, building delivery routes, and strategically balancing retail and business-to-business sales, Cold Spring Bakery evolved into a growing operation with multiple retail locations, dozens of employees, and customers across the region.

In this conversation, Lynn shares:

• How Cold Spring Bakery grew from a small shop to a regional bakery operation
• Why wholesale distribution helped stabilize the business year-round
• The leadership lessons she learned managing more than 60 employees
• The biggest gaps she saw in bakery education during her time with RBA
• Why community bakeries remain such an important part of family traditions

With decades of experience as a bakery owner, industry leader, and educator, Lynn brings a powerful perspective on what it takes to build a bakery that lasts.

If you’ve ever wondered how bakeries grow, adapt, and stay connected to their communities over generations, this is a conversation you won’t want to miss.

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What does it really take to become a Certified Master Baker—and then choose to teach the next generation?

In this episode of The Perfect Rise, I sit down with Jesse Jackson III, CMB, Baking & Pastry Instructor at the Culinary Institute of America and one of only two African American Retail Bakers of America Certified Master Bakers.

This conversation isn’t just about titles.
It’s about discipline. Standards. Repetition. Legacy.

Chef Jesse walks us through the long game of mastery—from working in high-level kitchens to earning one of the most respected credentials in our industry—and why choosing education was the next evolution of his career.

If you’re serious about building a career that lasts, this episode is required listening.

In This Conversation, We Cover:

• What it really means to pursue the Certified Master Baker credential
• Why foundational skills still separate good bakers from great ones
• The discipline behind repetition—and how mistakes actually build mastery
• What culinary students need to understand before enrolling in school
• Why teaching may be one of the most impactful paths in baking today

Chef Jesse shares honest insights about Michelin-level environments, the responsibility of instruction, and how to align your career with long-term purpose—not just short-term applause.

Whether you’re a student, educator, bakery owner, or someone pursuing professional certification, this episode reinforces one core truth:

Mastery is built slowly—and on purpose.

About Chef Jesse Jackson III

Chef Jesse Jackson III is a Baking & Pastry Chef Instructor at the Culinary Institute of America in Hyde Park, NY. After years as a pastry chef and entrepreneur, he earned the Certified Master Baker designation through the Retail Bakers of America—one of the highest professional achievements in the field. Today, he is committed to shaping the next generation of bakers through rigorous standards and real-world instruction.

If you care about the future of baking education, credentials, and professional growth—this episode belongs in your rotation.

Listen now and raise your standard.

#CertifiedMasterBaker #CulinaryEducation #BakingStandards #PastryCareer #ThePerfectRise

Become a Member

In this episode of The Perfect Rise, we sit down with Chad Ecklof, third-generation owner of Ecklof Bakery, to talk about legacy, leadership, and why profit literacy—not just passion—is the difference between survival and sustainability.

Chad shares how nine years in the U.S. Navy shaped his leadership style, what it’s like working side by side with his father in a legacy bakery, and how outdated pricing systems led him to build The Baker’s Bench—a tool designed by a baker, for bakers.

This conversation is a must-listen for bakery owners, educators, and anyone serious about the business of baking.

In this episode, we cover:

• What legacy bakeries get right about leadership and longevity
• Why most bakeries don’t fail from poor product—but poor pricing visibility
• How ingredient cost changes quietly erode profit if you’re not watching
• The difference between pricing by instinct and pricing with intention
• What bakers actually need to understand about gross profit
• Why education must bridge the gap between the recipe and reality
• How systems support craftsmanship instead of replacing it

Who this episode is for:

• Retail bakery owners and operators
• Bakers thinking about opening a brick-and-mortar shop
• Culinary educators and students
• Anyone navigating rising ingredient costs and shrinking margins

Exclusive RBA Member Benefit: Baker’s Bench Access

RBA members receive special access to The Baker’s Bench, a bakery-focused pricing and profitability tool created by fourth-generation baker Chad Eckolf.

When you sign up for Baker’s Bench, you’ll be asked during onboarding if you’re a Retail Bakers of America member. During your 14-day trial, RBA memberships are verified internally. Once confirmed, you’ll receive a unique code directly from the Baker’s Bench team to apply when upgrading to a paid account.

No public code required—just sign up, complete onboarding, and we’ll take care of the rest.

👉 Get started here: https://bakersbenchapp.com

At Retail Bakers of America, we believe great baking deserves great businesses. This episode is about building both.

🎧 Listen now and learn how clarity, systems, and stewardship create bakeries that stand the test of time.

Become a Member