Turano Baking Company
Lyndon Dimond has a diverse work experience in the baking industry. Lyndon worked as a Director of Research and Development at Turano Baking Company since 2018. Before that, they served as an Innkeeper at Castle in the Country Bed and Breakfast Inn from 2017 to 2018. Prior to that, they worked as a Bakery Manager/Head Baker at Little Lucy's Cafe & Bakery from 2016 to 2017. Lyndon also held the position of Head Baker at Food Dance from 2015 to 2016, where they played a key role in improving the efficiency of the bread program and developing new recipes. Earlier in their career, they were a Research and Development Assistant at Turano Baking Company from 2012 to 2015, where they produced sample products and assisted with production runs.
Lyndon Dimond completed a Bachelor of Arts degree in Philosophy and English from Augustana College between 2005 and 2009. In 2012, they attended The French Pastry School for a course in L'Art de la Boulangerie. From 2014 to 2015, Lyndon pursued Continuing Education Credits in the Science of Baking - Foundations, Breads & Rolls, and Ingredient Technology through the American Institute of Baking Online.
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Turano Baking Company
Since 1962, Turano Baking Company delivers over 400 varieties of par-baked and fully-baked breads and rolls daily to thousands of foodservice customers. Our extensive line of specialty breads and rolls are delivered fresh throughout the Chicagoland area. In addition, Turano Breads can be found across the United States on a frozen basis through food distributors and at your favorite national restaurant chains. The number one ingredient in our artisan-crafted breads is time. Hand-rolled with care, baked with steam to create crisp, golden brown crusts and dusted with flour, our legendary breads present beautifully handcrafted appearance and truly memorable flavor. The Turano family invites you to share in our passion for quality breads and the celebration of family.