Lyndon Dimond

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.