46 BAKER OF THE YEAR Mitch Stamm Johnson & Wales University Artisan Category Courrone Aux Raisins (continued from Page 42) business in a way not too different from that of their own generation. He expressed confidence that the next generation will uphold the basic principles that have guided the company during the course of the second generation. “For all practical purposes, we don’t know anything different,” he said. “The three of us have been working together for the last 49 years. Our children grew up in this environment. For many years, we lived near one another, ▲ Turano Baking’s specialty products include everything from its signature Pane Turano rounds and French rolls to whole grain products and Old World breads and rolls. and our children grew up as brothers and sisters. They have those values. They still see one another that way. “They have proved they can work together and work through issues,” he continued. “They have not only interest in the business but concern for one another. We feel very good about the future.” To enter America’s Best Raisin Bread Contest & view winning recipes, visit LoveYourRaisins.com For more information, see Page 145 BAKING & SNACK / March 2011 www.bakingbusiness.comhttp://www.LoveYourRaisins.com http://www.bakingbusiness.com