Matthew Griffin, President and CEO
matt@bakersedge.com

Matt manages all aspects of the business, but he’s an inventor at heart. Applying his educational and professional experience in design, art, and economics, he developed the first prototype of the Edge Brownie Pan in the late 1990’s. Collaborating with his wife (and bakeware muse) Emily, he subsequently refined the pan, obtained a patent, and then decided to bring the product to market. Matt continues to explore the art and science of baking with an entrepreneurial eye and is constantly developing new product ideas for the Baker’s Edge brand. An honors graduate of Ball State University, Matt has degrees in economics and urban planning and was a member of the school’s cross country team. (He’s still pretty fast, or at least claims to be.) Matt’s also an alumnus of “Indy’s Best and Brightest” and the Indianapolis Business Journal’s “Forty Under Forty” list, which honors the achievements and contributions of young Indianapolis professionals. He owns two patents and a third is pending.

Chef Emily Griffin, Chef / Vice President
chef@bakersedge.com

Emily Griffin, our award-winning Chef and recipe guru, devotes most of her time to product testing, taste testing, and the development of new recipes for the Baker’s Edge product line. She’s also the source of all things culinary at BakersEdge.com. In addition to her recipes, she develops content for the website’s FAQ page and shares her baking tips with online visitors. Chef Griffin earned her culinary degree at the prestigious Sullivan University, where she graduated Magna Cum Laude, and has worked with renowned Chefs in several states. Her accolades include “Best Italian Dessert in Indianapolis” and she’s been featured in several publications, including Indianapolis Monthly, Indianapolis Woman, Carmel Magazine, and the Indiana Business Journal. Chef Griffin also serves on the advisory board for the new Chef’s Academy based in Indianapolis… and clearly, she has a better resume than both Matt and David combined.