Allen Kettwich, a pioneer of Super Market bakeries.

Allen started out like most bakers at an entry level position for Minonk Baking Company in Minonk, Illinois.  He did whatever needed to be done including greasing pans, washing pans, working on the bench and covering ovens if needed.  He liked it.  Allen liked it enough to continue his education at the American Institute of Baking in Chicago, Illinois.  He learned the art of baking and a few other things while in the Windy City and graduated in 1962.  Allen graduated in 1962.

In 1963, Allen took his new knowledge and worked for Edward’s Bakeries in Rockford, Illinois and continued his employment with Edwards through 1989 in various capacities including General Manager.  During this same time period Allen got involved in opening the first bake-off/pre-baked in-store bakery for Eagle Foods in Elgin, Illinois.  This was different and new. A bakery in a supermarket, who would ever think that? To Allen’s credit is the concept of in-store bakeries. A concept that has withstood the test of time in the ever changing bakery world.

Allen took his knowledge of bake-off and went to work for Dawn Foods as a production manager in the frozen dough plant in Crown Point, Indiana in 1989.  Again using the knowledge gained at his previous employment he continued his education on the advantages of frozen dough and bake off products for an industry that was already large and had limited access to experienced bakers.  Allen determined that if bakeries in

supermarkets were going to succeed, you needed a combination of steps to happen to make the whole process successful.  Allen was ready for his next challenge.

Allen moved to St. Cloud Minnesota in 1992 to take on the position of manufacturing for Coborns Inc.  At that time Coborns had 12 stores most of them having a bakery.  Allen had to organize what had already been accomplished with the Central Bakery, assuring equipment needs were met, bringing together 12 independent bakeries and making them one was a challenge.  Allen knew that there were efficiencies of scale that would be beneficial for the company as a whole.  Yet the biggest advantage would be the quality and consistency from store to store with products being made at a central location. Today the Central Bakery ships to 35 grocery stores and 15 convenience stores each day. 

Allen’s success with Coborns did not stop with the bakery.  Allen’s organization skills made his position grow to the point today where today he is Director of Manufacturing which includes the deli and meat departments, dry cleaning, warehousing, transportation and Food Safety for Corborns.  He is a member of the Upper Midwest Bakers Association, Retail Bakers Association, International Dairy, Deli, Bakery Association, American Society of Baking and the Shriners.