Credit: American Baking Society.
The American Society of Baking (ASB) announced its 2025 Baking Hall of Fame inductees during a presentation hosted at the Bundy Baking Museum, and one honoree has local ties.
Ramon Rivera, the senior VP of operations at Bimbo Bakeries USA (BBU) located in Horsham, the largest commercial baking company in the U.S., was one of four recognized with the honor.
He began his 43-year industry career at Grupo Bimbo in Mexico and has held various roles in manufacturing, engineering, general management and supply chain operations. He is recognized for his business acumen and technical leadership, which have been instrumental in transforming BBU, and for his innovative ideas and talent for developing strong industry partnerships.
“Inductees are recognized for their achievements in organizational growth and development, equipment design and innovation, advancements in ingredient technology and processing, or in a service related to the commercial baking industry.” said John Phillips, interim chair of the Baking Hall of Fame.
Rivera played a crucial role in Bimbo Bakeries USA’s growth, which he led after relocating to Horsham, in 2010. Under his leadership, the company became the largest baking entity in the U.S. through acquisitions, including Weston Foods and Sara Lee, and the construction of advanced bakeries.
Rivera’s expertise also shaped Bimbo Bakeries USA's supply chain, making it one of the most efficient in the industry. He also has driven internal initiatives like digital transformation and operational excellence.
Beyond his work at Grupo Bimbo, Rivera has been an influential figure in the wider baking industry, serving as the first non-American chairman of the American Society of Baking and on AIB’s board. His leadership and mentorship have left a lasting impact on the company and the industry as a whole.
"We honor the visionaries whose contributions have left a lasting mark on the baking industry," The American Baking Society said. "Their dedication, innovation, and leadership continue to inspire future generations. This year, we proudly inducted four outstanding individuals into the Baking Hall of Fame, recognizing their incredible impact."
Others receiving Hall of Fame honors include:
Nick, Sonny and John Orlando (Orlando Baking Co.)
The Orlando brothers are best known for introducing ciabatta bread to the U.S. in the 1980's. Orlando Baking Co.’s beginnings date back to 1872 in a small town in Italy. The business moved to Cleveland, Ohio, in 1904. The fourth-generation Orlando brothers assumed management in 1979 and are credited with transforming the business into a premier wholesale bakery.
Henry Zobel
Zobel, a retired chemist who worked for a USDA research lab, was a pioneer in baking enzymes. He is perhaps best known for his work with anti-staling enzymes, which have had a significant impact on the baking industry in the area of shelf-life extension.
Ron Zelch
Zelch began teaching at the American Institute of Baking (AIB) in the early 1980's. During his tenure there, he educated more than 2,900 people who took his courses. Zelch is recognized for being generous with his time, insights and experiences as a speaker, volunteer, leader and technical content writer.
“Recognizing industry leaders, like those in the ASB Baking Hall of Fame, is paramount to celebrating innovation and showcasing the talent that exists in the commercial baking industry. We are proud to support a community of bakers who cherish the legacy of these baking legends while keeping their eyes focused on the future for consumers,” said Kristen L. Spriggs, ASB’s executive director.
