Pepperidge Farm Inc.

Patrick Callaghan was named President-Pepperidge Farm in January 2006. Pepperidge Farm is the U.S. market leader in premium baked goods and snacks. Pat reports to Douglas R. Conant, President and Chief Executive Officer. Pat joined the Pepperidge Farm sales team in 1979. Since then, he has held a variety of increasingly responsible sales and marketing positions focused primarily on bakery products and frozen foods, including Senior Vice President-Strategic Business Development and Senior Vice President and General Manager-Meals and Accompaniments. Pat previously worked with Nabisco for six years in the sales function. Within the industry, Pat serves on the Board of Directors of the American Bakers Association, and he was the Chairman of the Board from 2000 to 2001. He has also been a member of the Board of Trustees of the American Institute of Baking, and a member of the Board of Directors of the Biscuit & Cracker Manufacturing Association. Pat earned his bachelor of science degree from Stonehill College, and his M.B.A. degree from Suffolk University.

received her physical therapy degree from the University of Pennsylvania in 1977. She is owner and President of Work Site Rehabilitation and Consultants, PC and has been working exclusively with industries since 1992. Her company provides onsite physical therapy to industries in Lancaster County and consults with industries in Lancaster, Lebanon, and York counties. She is a national consultant on ergonomics for Pepperidge Farm, an Ergonomic Specialist for Advanced Ergonomics and is a Provider for Functional Capacity Evaluations for Isernhagen Work Systems. She is the only physical therapist in the state of Pennsylvania that is Isernhagen certified in Functional Ergonomics.

Pepperidge Farm founder Margaret Rudkin was one of the great business leaders of her time. She was born Margaret Fogarty in New York City in 1897, the oldest of five children in a second-generation Irish family. A striking young woman with bright red hair and green eyes, Margaret graduated valedictorian of her high school class, and then spent nine years working in New York before marrying Wall Street Broker Henry Rudkin in 1923. Fourteen years later, Margaret was a 40-year-old-mother of three young sons, living in Fairfield, Connecticut on a beautiful property called Pepperidge Farm named for an ancient Pepperidge tree that grew there. The Rudkins had moved into Pepperidge Farm in 1929 the same year as the great Stock Market Crash. The Rudkins faced many challenges during the Great Depression for bread was 10 cents. To convince the reluctant grocer, Margaret sliced up her savory bread and gave him a taste. In an instant, the sale was hers. The grocer not only took all the loaves that she brought, but by the time she arrived back home, he had left a phone message asking for more. "Although I knew nothing of manufacturing, of marketing, of pricing or of making bread in quantities, with that phone call, Pepperidge Farm bread was born," Margaret later said. Henry Rudkin began carrying Margaret's bread with him on the train to Grand Central Terminal to be sold at specialty shops in New York City. And as word about the extraordinary product got around, the tiny company grew. It had no business model, no strategic plan. Margaret just baked the bread by hand in her kitchen, making sure that every loaf was as good as it could be.