In the RBA Member Spotlight series, we'll be profiling valued members of the Retail Bakers of America community.
For nearly five decades, Linda’s Bakery has been a cornerstone of the West Salem, Wisconsin, community, known for its commitment to quality, tradition, and scratch-made baked goods. Under the leadership of Marc Anderson, the bakery has flourished, maintaining its family-owned roots while evolving to meet the changing landscape of the industry.
From High School Job to Bakery Owner
Marc’s path into the baking industry started when he was just 16 years old, working at his sister Linda’s newly acquired bakery in their small town. Drawn to the craft and the night shifts that fit his natural rhythm, Marc quickly realized he had found his calling. He pursued formal training at Dunwoody Technical College in Minneapolis, where he took pastry and bread courses that aligned perfectly with the work at Linda’s Bakery.
A year later, Marc became a partner in the bakery, learning firsthand what it takes to run a successful business. At the same time, he worked in his family’s grocery store, gaining valuable insight into retail operations. When the grocery store closed, Marc knew that for Linda’s Bakery to succeed long-term, it would need to expand beyond the small mom-and-pop model.
Lessons in Leadership and Growth
One of the most valuable lessons Marc has learned is the importance of loving your work. Every year, he asks his staff a simple yet powerful question: Do you love your job? If the answer is no, he encourages them to find a role that truly fulfills them.
Marc also understands that standing out in a competitive market is key to longevity. He warns against bakeries relying too heavily on pre-made mixes and standardized products, explaining,
“If you're selling the same thing as supermarkets, you’ll never compete on price. You need to offer something truly unique—something that makes people go out of their way to visit you.”
This commitment to uniqueness has been one of the driving forces behind Linda’s Bakery’s sustained success.
Adapting to Industry Changes
Starting his career in the late 1970s, Marc has witnessed the dramatic shifts in the baking industry, including the decline of family-owned bakeries due to long hours, labor challenges, and small profit margins. However, he believes that bakeries willing to adapt, innovate, and prioritize quality will continue to thrive.
At Linda’s Bakery, Marc and his team have embraced changes while staying true to their roots. They continue to focus on scratch baking, offering a diverse range of products while ensuring their business model is sustainable for the next generation.
Advice for Aspiring Bakers
For those just starting in the industry, Marc’s advice is clear: Make sure your work is your passion. The bakery industry requires dedication, flexibility, and an understanding that weekends and holidays are part of the job.
He also emphasizes the importance of business strategy, urging young bakers to think beyond the craft itself and understand the financial and operational aspects of running a bakery.
Looking Ahead
With decades of experience, Marc remains optimistic about the future of the baking industry. He believes that bakeries that stay ahead of trends, offer unique products, and foster a great workplace culture will continue to succeed.
Outside of work, Marc enjoys woodworking, water skiing, and spending time with his wife Susan, their four children, and their seven grandchildren.
A Lasting Legacy
Marc’s journey—from high school bakery employee to industry leader—highlights the power of passion, perseverance, and a commitment to excellence. His leadership at Linda’s Bakery and involvement in Retail Bakers of America (RBA) continue to inspire bakers across the country.
Interested in learning more about becoming a member of the Retail Bakers of America? Click here.
Current RBA members, email Marlene O’ Connell ([email protected]) to learn how you can be featured in an upcoming member spotlight.
