
01 · History & tradition
In Search of the Ancient Sourdough
A journey through the origins, traditions, and evolution of sourdough and bread — with room for the mysteries that keep old methods alive.
The story behind the stories
Beyond Baking with Miguel GONZALEZ- is a personal platform for following those connections. It is part working notebook, part history lesson, and part open conversation about an industry that is always more interesting than it first appears.
That vantage point changes how you see a loaf. You notice the hands that shape it, the ingredients that make it possible, the systems that deliver it, and the decisions that determine whether the whole operation can thrive.
Miguel A. Gonzalez is a seasoned corporate account executive with nearly three decades of experience leading sales, operations, and strategic key accounts across North America, Latin America, and global markets. Known for driving double digit growth, strengthening executive level relationships, and managing portfolios exceeding $50M, he has built a career at the intersection of food manufacturing, food safety, and large scale operational environments.
Miguel currently serves as Global Key Accounts Manager for Lesaffre Corporation, where he leads commercial strategy and global relationships with industry giants such as Bimbo, Pizza Hut, Frito Lay, and Mission Foods. His career includes progressive leadership roles in regional management, national sales, and global account development, consistently delivering revenue expansion, operational efficiency, and customer centric solutions.
Before joining Lesaffre, Miguel held multiple director and general manager roles at AIB International, where he managed global accounts including Danone, McDonald’s, Aldi, and McCain. He improved margins, restructured low margin segments, and led multinational commercial teams across the Americas and EMEA.
Miguel began his career in logistics and purchasing at Dawn Foods and later spent a decade at CSM Bakery Solutions, where he managed multimillion dollar portfolios, expanded operations across Mexico and Latin America, and delivered sustained growth through strategic restructuring and market expansion.
A bilingual communicator (English/Spanish), Miguel holds multiple master’s degrees in Digital Marketing & Analytics, AI for Business, and Global Business, along with an MBA in International Negotiations & Finance. He is certified in Miller Heiman LAMP, Strategic Selling, Six Sigma, and leadership excellence, and has earned recognition including the FRISA Award for Best Entrepreneur Project and multiple corporate sales awards.
Across every role, Miguel is known for his ability to build trust with senior decision makers, lead cross functional teams, and deliver integrated solutions that elevate product quality, operational performance, and customer satisfaction.

Four ways in

01 · History & tradition
A journey through the origins, traditions, and evolution of sourdough and bread — with room for the mysteries that keep old methods alive.

02 · Food & culture
A wider look at bread, baking, food, culture, and everything that gathers around the table.

03 · Experience & opinion
Personal stories, hard-won lessons, honest opinions, and the small moments that only thirty years in the business can reveal.

04 · The business of baking
Practical commentary on operations, sales, procurement, leadership, industry trends, and building a better bakery business.
Field notes
Travel and curiosity have always been part of Miguel’s education. From waterfronts and markets to working ovens and riverside communities, each visit brings a new way to listen, taste, and learn from the local food traditions and the people who make a place distinctive.






















This platform is for corner bakeries and panaderías, foodservice teams, in-store bakery leaders, industrial operations, and distributors — anyone who cares about reliable ingredients, better products, efficient systems, and the people doing the work.
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