Mitch Stamm, CEPC

Associate Instructor  |  International Baking & Pastry Institute  |  College of Food Innovation & Technology
Providence Campus



Mitch Stamm, named one of the “Top Top 10 Bread Bakers of 2011" by Dessert Professional, is the author of The Pastry Chef's Apprentice (Quarry, 2011). An active member of the Bread Bakers Guild of America, he has displayed his skills at various bread and baking events across the nation, and he is a frequent contributor to professional magazines and trade journals.

Stamm is one of five JWU faculty named to bake magazine's 2018 TWENTYFIVE, a prestigious list of the world's top educators in the fields of baking, pastry and chocolate.

Trained at: Dunwoody Technical College, the National Baking Center, the French Pastry School, San Francisco Baking Institute, and L'ecole Lenotre in Plasir, France


  • artisan breads; breakfast pastry; culinary competitions; production baking; traditional breads

Media Relations:

07.20.20 - King Arthur Flour is now King Arthur Baking Company, Boston Globe
06.23.20 - How the pandemic propelled King Arthur Flour into the national spotlight, Seven Days
11.2018 - Twentyfive 2018, bake magazine