Jaclyn Graham

Jaclyn Graham has a diverse work experience spanning multiple roles and industries. Their most recent position is as the Chief Communications Officer (CCO) at Nashoba Brook Bakery, where they are responsible for managing various tasks including AR/AP, production management, marketing and communications, customer service, website development, digital content creation, creative services, human resources management, business growth and development, logistics, purchasing, and handling daily challenges. Prior to their CCO role, they worked as the Wholesale Business Manager at the same company, overseeing the wholesale arm of the bakery. Jaclyn also served as a Pastry Chef at Nashoba Brook Bakery.

Before joining Nashoba Brook Bakery, Jaclyn worked for Food + Words as a Recipe Developer, Food Writer, Photographer, and Baker. Jaclyn also contributed recipes and articles to the Food section of the Boston Globe Media, where two of their stories were featured on the cover page.

In addition, Jaclyn has experience as a Pastry Cook at Crema Cafe, where they were responsible for the morning bake off, vienoisserie, bread production, and morning pastries. Jaclyn also handled inventory management and recipe development. Jaclyn worked as a Food Columnist for Conway News, creating original content and publishing recipes focused on seasonal produce. Jaclyn also gained experience as an Editorial Intern at Foodiecrush Online Magazine.

Earlier in their career, Jaclyn worked as an Assistant Textbook Manager at Gray's College Bookstore and as a Server at Chili's. Jaclyn also served as an Office Administrator at Knight Newspapers and as a Sales Associate at Hot Topic, where they managed the cash register, assisted customers, and provided information about music and the latest trends.

Jaclyn Graham has a diverse education history spanning from 2003 to 2014. Jaclyn attended the University of Central Florida from 2003 to 2008, where they pursued a Bachelor's of Arts degree in English with a focus on Creative Writing and Mass Communication. Following that, Jaclyn attended the Le Cordon Bleu College of Culinary Arts from 2010 to 2012, earning an A.A.S. degree in Patisserie and Baking. Finally, they pursued a Master of Arts (M.A.) degree in Gastronomy at Boston University from 2012 to 2014.