Tom Woods’ journey from humble beginnings to industry leadership is a testament to the power of education, perseverance, and passion. After graduating from Rex Mundi High School, Tom earned a BSME from the prestigious Rose-Hulman Institute of Technology and later excelled at the American Institute of Baking, finishing at the top of his class and serving as class president.

Starting on the bakery floor, Tom mastered every job—from sanitation to production—before rising through the ranks to Plant Manager in Cape Girardeau, where his vision and innovation fueled growth. He later led the successful opening of the Vincennes facility and ultimately became Senior Vice President of Manufacturing for Lewis Bakeries, overseeing multiple plants and shaping the future of the company.

Tom’s legacy includes pioneering products that transformed the industry, such as Healthy Life fiber breads, ½ loaf breads, and Keto bread and buns—innovations that redefined what bread could be. His career reflects a deep belief that baking is both an art and a science, and his commitment to learning never wavered.

Grateful for the mentors and colleagues who guided him, Tom Woods leaves an enduring mark on the baking world as a leader whose dedication, creativity, and integrity continue to inspire generations. Inducted into the Bakery Hall of Fame, Tom stands as a shining example of what can be achieved through hard work and a relentless pursuit of excellence.