With a $7,000 loan, used equipment and an antiquated delivery truck, Catherine Clark founded Brownberry Ovens in 1946. As a pioneer in promoting the use of whole grains, she crafted homemade wheat breads for the American diet. With sales of $23,000 in 1946 and a net profit of $59, Brownberry ovens would grow to over $6 million in sales within 24 years and distributed in over 40 states. In the late 1950’s Catherine Clark and Brownberry ovens introduced croissants to the U.S. market and in 1960 she pioneered the commerical production of croutons. She was actively engaged in state and local civic groups. In the early 1970’s she served on the Wisconsin Committee on Industry, the Board of Directors of Mount Mary College and was the 32nd recipient of the National Horatio Alger Award.
Click on the images below to view .pdf files of the inductee’s biography and plaque.