SAN ANTONIO, TX, January 23, 2026 /24-7PressRelease/ -- Keri M. Suffoletta has been selected for inclusion in Marquis Who's Who. As in all Marquis Who's Who biographical volumes, individuals profiled are selected on the basis of current reference value. Factors such as position, noteworthy accomplishments, visibility, and prominence in a field are all taken into account during the selection process.

Ms. Suffoletta has established herself as an experienced baker, currently as the owner of Mummy's Macarons, a business she has led since 2023. Based in San Antonio, Texas, she specializes in macaron making, offering customers a wide assortment of these small, delectable French sandwich cookies in unique flavors, designs and colors.

In addition to managing the business side of her role, which encompasses finances, marketing, operations and customer service, Ms. Suffoletta is responsible for every aspect of production, from measuring and preparing all ingredients to ensuring the egg whites for the meringue reach optimal room temperature. She meticulously bakes approximately 200 macarons per batch, fills each with the desired filling and stores the finished products in the refrigerator overnight. Ms. Suffoletta's technical mastery and attention to detail have positioned her as a leading figure in her field.

Before pivoting into entrepreneurship as the founder of Mummy's Macarons, Ms. Suffoletta served as a senior research scientist at C.H. Guenther from 2021 to 2022, where she contributed to innovative product development initiatives, leveraging her extensive background in food science to enhance product quality and efficiency. She also worked as a product development manager at Thai Union Group PCL, a Thailand-based seafood producer, between 2018 and 2021. In this capacity, Ms. Suffoletta oversaw the creation and refinement of new food products, applying her expertise in culinary science and food technology to meet evolving consumer preferences and industry standards.

Ms. Suffoletta held several roles at Golden State Foods LLC between 2014 and 2018. Initially, she worked as a food scientist II from 2014 to 2016, contributing to research and development projects that advanced the company's product portfolio. Later, as a senior food scientist between 2016 and 2018 and a certified culinary scientist from 2017 to 2018, she led major accounts and played a pivotal role in product development for prominent brands such as Hot Pockets and Lean Pockets. Notably, Ms. Suffoletta was the lead scientist for McDonald's sauces and condiments, overseeing the creation of all liquid products, including dipping sauces and syrups. Her leadership was also instrumental during the avian flu crisis between 2016 and 2017, when she developed an egg-free ranch recipe that remains in use as of 2025. Additionally, she facilitated the transition of products to natural colorings, reflecting her commitment to health-conscious innovation.

Earlier in her career, Ms. Suffoletta gained experience as a food technologist at Custom Food Products, CTI FOODS, from 2010 to 2014. Before entering this sector, she served as creative director at Herald Publications for five years, starting in 2004, demonstrating versatility across creative and technical domains. Ms. Suffoletta's foundational experience included serving as a QA receiving supervisor at Overhill Farms from 1991 to 1994 and as a QA food technologist at CKE Restaurants between 1989 and 1991.

About Marquis Who's Who®:
Since 1899, when A. N. Marquis printed the First Edition of Who's Who in America®, Marquis Who's Who® has chronicled the lives of the most accomplished individuals and innovators from every significant field of endeavor, including politics, business, medicine, law, education, art, religion and entertainment. Who's Who in America® remains an essential biographical source for thousands of researchers, journalists, librarians and executive search firms around the world. The suite of Marquis® publications can be viewed at the official Marquis Who's Who® website, www.marquiswhoswho.com.

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