Entrepreneur, baker, inventor. As a youth, he worked in his father's wholesale Bridgeport bakery. After he graduated from Syracuse University, he earned a Master's degree in business from Babson College in 1936. After attending the Dunwoody Institute and the American Institute of Baking. he transformed the family business into Country Home Bakers, a venture that grew into an international corporation producing bakery and snack foods. Subsidiaries included Jesse Lord, Inc., named for his first wife, Readi-Bake, Inc., and the Twister Equipment Corporation. The Borck Family Foundation is a charity that funds Bridgeport, Connecticut programs and scholarships. He invented a number of baking-related devices and machinery; examples include the first automatic equipment for English muffin production and machinery for producing Danish pastries. After years of research, he developed the process of blast-freezing bread dough while still keeping the yeast within alive. He used that technology to create an entirely new market: he is called the "father of modern-day in-store baking" by the baking industry. Ernst and Young awarded him the 1998 Master Entrepreneur Award, New York Region, and Babson College presented him an honorary Doctorate degree that same year. Today, in-store baking facilities, supplied with blast-frozen bread dough and pastries, exist in nearly every supermarket in the country.
Entrepreneur, baker, inventor. As a youth, he worked in his father's wholesale Bridgeport bakery. After he graduated from Syracuse University, he earned a Master's degree in business from Babson College in 1936. After attending the Dunwoody Institute and the American Institute of Baking. he transformed the family business into Country Home Bakers, a venture that grew into an international corporation producing bakery and snack foods. Subsidiaries included Jesse Lord, Inc., named for his first wife, Readi-Bake, Inc., and the Twister Equipment Corporation. The Borck Family Foundation is a charity that funds Bridgeport, Connecticut programs and scholarships. He invented a number of baking-related devices and machinery; examples include the first automatic equipment for English muffin production and machinery for producing Danish pastries. After years of research, he developed the process of blast-freezing bread dough while still keeping the yeast within alive. He used that technology to create an entirely new market: he is called the "father of modern-day in-store baking" by the baking industry. Ernst and Young awarded him the 1998 Master Entrepreneur Award, New York Region, and Babson College presented him an honorary Doctorate degree that same year. Today, in-store baking facilities, supplied with blast-frozen bread dough and pastries, exist in nearly every supermarket in the country.
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