Lynn Marie Briggs, Formulation Specialist; Over 24 years experience in the baking industry. Hotel Restaurant and Management Degree from Berkshire Community College. Baking Science and Technology Degree from American Institute of Baking. 3 years experience in Baking Science And Experimental Bakery from American Institute of Baking. 7 years experience R&D D.C.A. / Kerry Foods. Experience in all aspects of formulation with strong emphasis on chemically leavened products. Member of the Institute of Food Technologists.

Robert Lunde, National Sales Manager; Over 36 years experience in sales and marketing. Background in large companies such as Georgia-Pacific to smaller private label manufacturers. Experience in business development for over 15 years as well as Serv-safe certified with restaurant management experience.

E. Peyton Coles, President; One of the original founders of Key Mix. 38 years in sales at DCA. Started his career as a worker in a dry mix plant. Member of Allied Trades and The American Society of Bakery Engineers.

Pat Kindelan, Technical Sales; Over 20 years experience in Flour Milling. Graduate of Kansas State with a degree in Flour Milling. Pat has been the Production Manager of Several Flour Mills.

John Fisher, Technical Sales; Past owner and operator of Fishers Bakery for 24 Years. Extensive knowledge of Cakes, Donuts and Pastries.

David L. Vallowe, Quality Control; Over 33 years in the baking industry. Nine years experience in scratch retail baking of donuts, breads, cakes, sweet doughs, bagels, danish, puff pastry. Over 18 years experience as Baker, Manager of In-Store Bakeries, Manager Bakery Merchandising for Giant Food Inc. Landover, Maryland.

John Vey, Formulation and Production Specialist; Over 38 years experience in the mix industry. Performed in formulation Manufacturing, bakery setup and sales. Worked for Pennant, International Multifoods, DCA, and Dawn Foods. Product development in flavor and spice industry at McCormick. Joint holder of two patents and a member of American Association of Cereal Chemists and the Institute of Food Technologists.