Laura Ohm

Laura Ohm joined Grand Central Bakery in 1998. A graduate of Beloit College in Wisconsin, her early cooking and baking career took her from Vermont to North Carolina to California, and finally Portland, OR. After studying viennoiserie at The National Baking Center, Laura helped launch the Grand Central Commissary, which produces buttery croissants, flaky pie dough, and soups rich with local, seasonal produce. As Product Director, Laura is responsible for making sure all Grand Central bread, pastry and cuisine supports our mission of serving our customers delicious, authentic food made from high-quality local and sustainable ingredients, while growing a healthy, values-driven business. When she’s not in the kitchen at work or home, you’ll probably find her running Portland’s trails with her Australian shepherds.