: "What a baker does in his
late 40's when the family bakery closes: experiences that have brought him to the best time in his
is a 7th generation Master Baker (3 in Czech Republic, 4 in Chicago).
Herb was practically born into a large multi-location retail baking family whose operations began at 18th & May in Chicago.
Working for his
family's business most of his
decided in his
30's to take a job as Director of Bakery Operations for Pizitz Bake Shops
, a division of Pizitz Department Stores
, in Birmingham Alabama.
Three short years later due Herb's father's ill health he
came back to the family business, which had changed drastically while he
In January 2000, Herb's father closed the 105 year old business.
regrouped and preparing to reopen a retail Fingerhut's in 2010 at the encouragement of his
son, who also has baking in his
has launched an internet business: www.fingerhutbakery.com.
Herb has lived and worked in Minneapolis while going to school at the University of Minnesota earning a degree in Business and Marketing.
He graduated from Dunwoody Institute of Baking as well as the American Institute of Baking (AIB).
Herb was class president at both Dunwoody and AIB.
Herb has worked at Charles Fingerhut Bakeries in Cicero Illinois and Fingerhut's Oven Fresh Bakery in Brookfield Illinois.
While in school Herb
worked for Lund's and Byerly's Food chains in Minneapolis.
He was Director of Bakery Operations for Pizitz Department Stores in Birmingham Alabama, Director of Bakery Operations for Red Hen Bread in Chicago and Plant Manager for Imperial Bakery in Niles, Illinois.
He currently works for Kaufman's Deli and Bakery in Skokie Illinois.
Herb has been an independent bakery consultant for many retail and wholesale bakers throughout United States.