Specialty Keynotes

Managing Partner, Zingerman's Bakehouse

Organizational missions, visions, and values are critical to the sustained success of any business. Few would deny that. But anyone who has tried to create a thriving organization that is also a fulfilling place to work knows that another crucial piece of that success equation is nurturing the individual.

And yet, trying to find the balance between the needs of the individual versus the needs of the organization is no easy quest. Nurturing the entrepreneurial spirit while also fostering collaborative and cooperative work is one of the most challenging aspects of leadership today. How does one engage employees so that it serves the interests of both the business and the individual? Is it possible to design an organization's hierarchy and governance so that they enable the business to be nimble and innovative but also allow individuals to have a voice and feel heard?

In this thought-provoking keynote, Amy Emberling, Managing Partner of Zingerman's Bakehouse, will lead you through how Zingerman's has managed that balance and nurtured the individual, innovative and entrepreneurial spirit while also serving the larger mission and vision of the Zingerman's Community of Businesses. Delivered in Amy's impassioned style, this keynote is chock full of radical ways to think about the everyday aspects of business leadership, ownership and more!

keynote public speaker Amy Emberling

Amy Emberling is a Managing Partner at Zingerman’s Bakehouse, a nationally acclaimed artisan bakery in Ann Arbor, Michigan. Amy’s love of great food began in her childhood home of Nova Scotia, where she feasted on lobster and wild blueberry cake. She received her bachelor’s degree from Harvard College in Social Theory and her MBA from Columbia University. She learned to cook at the Ritz Hotel in Paris and in numerous Michigan restaurants.

Amy joined Zingerman’s Bakehouse in 1992 as a bread baker and then went on to manage the pastry department before moving away from Ann Arbor for several years. Amy returned to Ann Arbor in 2000 and joined Frank Carollo as co-managing partner of the Bakehouse. Zingerman’s Bakehouse employs a staff of 80 and supplies over 100 wholesale customers with artisan bread and pastries. Every loaf is formed by hand, proofed for optimal flavor development and baked in one of two stone hearth ovens. Zingerman’s Bakehouse also offers a spectacular selection of pastries, made with real butter, Madagascar vanilla and farm fresh eggs. In the fall of 2001, Zingerman’s Bakehouse introduced delicious, crusty bagels to their morning line-up thrilling traditionalists who had despaired of ever again getting a bagel with crunch.

Amy teaches a variety of internal staff classes and is a frequent presenter to outside organizations on Zingerman’s approach to customer service, training and management.