Quigg received a bachelor’s degree from Miami University in Oxford, Ohio, U.S., and a law degree from the Indiana University School of Law. He later served in the United States Army Reserves.
In 1969, Quigg’s father, Robert Quigg Sr., died and Jim Quigg took over as president of Richmond Baking. One of Jim Quigg’s first steps as president was also one of the biggest in the company’s history. Jim Quigg authorized the installation of six huge tanks for on-site storage of flour and sugar. Before 1969, the flour was purchased in 100-lb bags that had to be unloaded, transported to the bakery’s upper floor, opened and sifted individually. For a bakery that used more than 100,000 lbs of flour each day, the bulk bins were a major money saver, according to the company.
In 2002, Richmond Baking Co. celebrated its 100th anniversary. At the company’s Centennial Celebration, Jim Quigg announced his retirement and made his sons the new managers of the company. Bill Quigg was named president, and Rob Quigg was named treasurer, making the Richmond Baking Co. family-owned for four generations.
Jim Quigg was a member of the Biscuit and Cracker Manufacturers Association (B&CMA), founder of ALBCO Foods, Inc., and co-founder of MJM Healthy Snacks, Inc.
“We fondly remember Jim as a man of great honor, boundless energy, and kindness,” the B&CMA said. “His dedication and support of the B&CMA was immeasurable. Jim served as an esteemed board of director and treasurer for many years. Jim and his wife, June Quigg, faithfully attended the Technical Conference and Annual Convention. Convention attendees looked forward to seeing Jim and June each year and admired them for their great spirit and devotion, not only to each other but to all.”