Pat Siebenaler joined the Franklin Street Bakery in December, 2006, as our Quality Manager. In January of 2008, he was promoted to Production Manager. His current duties include developing and executing production plans, purchasing ingredients and ensuring the overall safety and efficiency of the manufacturing operations.

Prior to joining Franklin Street Bakery, Pat worked as a QA Engineer with Malt-O-Meal Company. He also worked in quality assurance at another local bakery, where he developed programs to raise AIB scores, trained employees on HACCP, GMP’s and food safety, wrote finished goods specifications, and served as the team liaison for USDA, FDA, OSHA, AIB and the Department of Health inspections.

Pat holds a Bachelor of Science degree in Food Science from the University of Minnesota and an MBA from Metro Statue University. When asked what he likes most about working in Quality at the Franklin Street Bakery, Pat replied, “Every day brings an exciting new challenge.”