Rachel Wyman ‘05

Lecturing Instructor, School of Baking and Pastry Arts, The Culinary Institute of America; Hyde Park, NY

Rachel Wyman ‘05 is lecturing instructor in baking and pastry arts at The Culinary Institute of America (CIA). She is an award-winning lifelong baker, who learned to write her name in buttercream with a pastry bag before she could hold a pencil. She started her career at Bread Alone, during her time as a student at the CIA in Hyde Park, N.Y. After completing her studies, she went on to manage the night production at Amy’s Bread in New York City. After moving to Montclair, NJ with her family, she opened the Montclair Bread Company in 2012. On a whim, she and her staff began frying up doughnuts one morning, and soon Montclair Bread Co. became known as a bread bakery with a doughnut addiction. It was named Best Boutique Bakery, Best of Essex, 2016–2018. In 2021 she published Will Run for Doughnuts: The Montclair Bread Company Cookbook. Among her many accolades, she was named one of the Top 25 Most Influential Bakers in the U.S., in Bake magazine in 2015, and was a finalist on Team USA, at the Coupe du Monde de la Boulangerie in 2014.  Rachel was featured on the Food Network’s Donut Showdown in 2014, where her tres leches doughnut took home the top prize. She has an MBA from the University of Phoenix and a bachelor’s degree from the University of Florida, in addition to her associate in occupational studies degree from the CIA. @rachelrwyman