Laura has been baking for as long as she can remember. First for her large family, and then for neighbors and the community she grew up in in New Hampshire. After high school, she was hired on at King Arthur Baking Company as a bread baker in training where she learned on the job. After several years of baking there, she left to learn pastry and plated desserts as the pastry chef on a small island resort in the Caribbean. Since then Laura has worked at and managed a handful of other bakeries in New England, cranking out countless batches of bagels, pastries and sourdough bread. In 2018 she was a part of the American team of bakers who participated in Le Fete du Pain baking festival in Paris. She returned to King Arthur in 2019 as a production baker and then moved to teaching at the baking school in 2021. Laura enjoys seeing students gain confidence in their baking, and loves to share the skills and passion that she has gained from working in the industry over ten years. She especially enjoys teaching folks to make pie, laminated pastry and all things rye. Carrie Brisson is the Head of the Bakery at the King Arthur Bakery in Norwich, VT and has worked for the company since 2011.

Carrie obtained the Certified Artisan Baker certification from the BBGA in 2016. She also had the honor of joining a team of US bakers to participate in the Fete du Pain in Paris. Carrie is a proud board member of the Northern Grain Growers Association where she is able to work closely with the area's grain growers. She also contributes to the King Arthur Baking School, where she teaches a series of professional classes. When not in the bakery, Carrie's time is filled with the excitement of raising two young boys in Vermont.