My name is John Lyndon Wilda. I grew up in Hadley, a small farm town in Western Massachusetts. Ever since I was in middle school I knew I wanted to do something with food. During my first tour of Johnson & Wales University I realized I did not want to take a meat cutting class. I always preferred baking anyway, so that ended the debate: I would go on to be a baker. Since then, I have ended up finding that bread is my absolute favorite thing to work with, but I enjoy almost every other aspect of being a pastry cook as well.
During my four years at Johnson & Wales University studying Baking & Pastry Arts I did my best to take advantage of everything the school had to offer. Besides my classes and campus job, I was also a member of 5 clubs. I was a part of the leadership teams for two of them. These clubs allowed me to get closer to the instructors at school, which has proved invaluable to this day.
Operation: Peace, Love, and Bread (OPLB) is a nonprofit club that I ran for over two years. (Sometimes I still return to the school as an alum to help.) The focus of the club is to serve the community while practicing bread skills and techniques. Our main events were weekend bread bakes where we would produce anywhere between 100 to 500 loaves of bread. These were donated to local organizations like the Providence Rescue Mission. We also held fundraisers. All of the money from those would also go to the organizations we work with.
Additionally, I founded and ran the Food Photography Club, wrote for the Campus Herald, and took part in the Pastry Arts Club, Sans Gluten, and Club of Culinary Excellence.
Operation: Peace, Love, and Bread (OPLB) is a nonprofit club that I ran for over two years. (Sometimes I still return to the school as an alum to help.) The focus of the club is to serve the community while practicing bread skills and techniques. Our main events were weekend bread bakes where we would produce anywhere between 100 to 500 loaves of bread. These were donated to local organizations like the Providence Rescue Mission. We also held fundraisers. All of the money from those would also go to the organizations we work with.
Additionally, I founded and ran the Food Photography Club, wrote for the Campus Herald, and took part in the Pastry Arts Club, Sans Gluten, and Club of Culinary Excellence.
While in college I joined the Bread Bakers Guild of America at the suggestion of a few of my bread instructors. Once I was a member Mitch Stamm told me about the opportunity to do volunteer work within the Guild from my dorm. I am still a formula reviewer to this day.
Currently I have three valid professional certifications. They are as follows:
- March 2018 – I got to attend Wheatstalk as an Alumnus Liaison for two of the instructors at the conference: Solveig Tofte and Pierre Zimmerman. Wheatstalk was an invaluable experience where I met dozens of bakers and Guild leaders. Everyone was so pleasant and open to having a conversation about anything. This event solidified my love of bread and desire to be a part of the community.
- June 2020 – I helped to create a new committee within the Guild. Our goal is to bring a new perspective and diversity to the Guild's Board of Directors. Our first task was drafting the public statement regarding BLM for the organization's social media outlets.
Currently I have three valid professional certifications. They are as follows:
- Certified Journey Baker (Retail Bakers of America) ~ Does Not Expire
- Certified Food Protection Manager (ServSafe) ~ Expires April 2024
- TIPS Certified (National Hospitality Training Inc.) ~ Expires May 2022
I moved down to Rhode Island in April 2019 following a bakery job lead. Unfortunately, that didn't work out, but I found a place at the Escape Lounge at T.F. Green Airport (Warwick, RI). I never thought I'd work as a bartender - much less at an airport - but I am really enjoying it. I get to work a few days in the kitchen, and a few days on the floor serving drinks and assisting guests.
In June I found a new baking job with Buns Bakery. It is a new business run by Guy Hanuka out of Hope & Main, an incubator facility in Warren, RI. I am his first hire and together we produce classic Israeli products for our customers.
My previous employment is listed below starting with my most recent position. Samples of work from most of these jobs can be found in my Pastry & Baking Portfolio.
In June I found a new baking job with Buns Bakery. It is a new business run by Guy Hanuka out of Hope & Main, an incubator facility in Warren, RI. I am his first hire and together we produce classic Israeli products for our customers.
My previous employment is listed below starting with my most recent position. Samples of work from most of these jobs can be found in my Pastry & Baking Portfolio.
- Michelangelo's Deli ~ Cook
- Liquid Assets Fine Wine and Spirits ~
- Buns Bakery ~ Baker [6 months]
- Escape Lounges PVD ~ Cook & Bartender [1 year]
- Federal Hill Pizza ~ Baker/Pizzaolio [3 months]
- Westfield State University ~ Baker [1 year 5 months]
- Bread Euphoria ~ Baker [7 months]
- UMass Amherst Bakeshop ~ Bakeshop Intern [3 months: during college]
- Foxwoods Resort Casino ~ Bakeshop Intern [3 months: during college]
- JWU Liberty Market & Concessions Stand ~ Student Assistant [4 years: throughout college]
- Big Y World Class Market ~ Food Service Associate [2 years]
- Subway Restaurant ~ "Sandwich Artist" [1 year 6 months]
Outside of my professional career I do enjoy a few hobbies. The work I spend the most time on would be web coding and design. I have been playing with HTML coding since I was in 6th grade when my science teacher taught the class how to use Google Sites. I have had many small websites since, including both of my current sites. I volunteer my time for MuggleNet.com, a well-respected wizarding world fansite. I am a part of the Content team, which basically means I work on the back-end coding and organizing the site. I am specifically responsible for the recipe section, which I overhauled starting in February 2020 (it took me several months). I have also helped with special events and written a few posts for the site. In September 2020, I started as a Standards & Procedures Assistant for the site as well. I was offered the position because of my work creating standards for the recipe section.
I also enjoy Journalism & Publication, Food Photography, Model Railroading, reading, and other fandoms.
I also enjoy Journalism & Publication, Food Photography, Model Railroading, reading, and other fandoms.
Background Image: Samples laid out during an OPLB bake for a JWU Open House. Wilda, 2016