Werner Simon

Background

About Werner Simon

Werner Simon is a seasoned culinary professional with a long history of successful endeavors in the baking industry. He trained in Baeckerei Susan, where he learned the basic foundations of the bakery artisan trade. He then honed and refined his craft in various prominent bakeries throughout Germany to earn his Master’s Degree in Baking. Werner moved to New York City and worked numerous jobs in many bakeries, learning the American and specifically the New York styles. He eventually took ownership of a very successful local bakery in Brentwood, NY and then opened multiple retail locations. After several successful years in the retail business, Werner took a culinary risk to import the now well-known whole grain and artisan breads, in mix form, to the United States and became the sole owner and distributor of the products. He sold them to upscale supermarket chains, such as Publix, Wegmans, HEB, Randalls, Pioneer and Grand Union, and some local boutique market operators wishing to bring the European product to their customers. Caravan a privately owned company with a national following, recognized Werner’s knowledge and his supervisory skills,asked him to become a Manager in the company. Werner brought his own existing formulations and developed new and exciting products for the American consumer. After five years with the company, Caravan was acquired by CSM. Once within CSM, Werner moved his talents to the Brill and Best Brands portion of the company, utilizing his years of experience and knowledge of the baking industry, and the products themselves, to develop a Corporate Culinary Team. As the Corporate Chef, Werner supervised a very talented team, who credited him as a very encouraging and devoted mentor. As CSM moves in 2013 to divest its current bakery business, Werner has stepped down from this role and will stay on as a Consultant to aid the company in realizing its future needs, strengths and products.