Bakers from coast-to-coast responded with everything from equipment to skilled labor.

In our final edition of Bake Twentyfive, we profile Mitch Stamm, widely known in the craft baking industry for his expertise in sweet and savory viennoiserie.

Peemoeller is a professor of Bakery and Bread Studies at Johnson & Wales University in Charlotte, North Carolina.

Zimmermann has shared his craft for many years, training and enlightening many fellow bakers along the way.

Giusto is a fourth-generation miller and baker who grew up in the world of bread.

With more than 30 years of experience in cake decorating, Terry has helped educate many professional and aspiring cake decorators.

Bornath is the Program Director for Hot Bread Kitchen's Bakers in Training.

Chef En-Ming Hsu’s accomplishments as a pastry chef are as numerous as they are impressive.

Philip is a sought-after educator and has traveled internationally to bring baking education to ex-convicts, underserved populations, and recently-landed immigrants.

Sortun has a passion for educating bakers and chefs on how to capitalize on the unique flavors of Turkish and Lebanese flatbreads.