Seasonal baking opens up exciting possibilities for commercial bakers to captivate customers, drive sales, and maintain a competitive edge. Tailoring your bakery’s offerings to each season keeps your bakery both relevant and irresistible. Of course, crafting these seasonal delights demands more than creativity. It calls for technical skill in formulation, precise processing, and rigorous quality control to ensure each treat is perfectly executed.
In this episode of BAKED in Science, host Mark Floerke is joined by three other baking industry professionals to discuss a baker to baker approach to seasonal baking.
Richard Charpentier has over 35 years of extensive bakery experience in snacks and breads. Classically trained as a French baker and Certified Master Baker, he has gone on to include bakery science, grain milling and food history in his repertoire. He is currently the CEO of Baking Innovation, finding practical uses for emerging innovations and technologies.
Denise Stemmler is a Technical Sales Representative at Bakers And Us. Bakers & Us is a full service wholesale distribution expert, servicing the bakery and pastry industries of the Greater Toronto Area.
Peter Jacobs is a highly skilled RBA Certified Master Baker with over 40 years of baking experience. He uses his experience in the bakery and food production industry at his company, The Bakers Workshop, to consult clients in product development, production-line application, economic production efficiencies, formula development, and mentoring recruits.
The Change of Seasons in the Bakery
Some topics covered include:
- Bakery preparation for the holidays
- Leveraging current technology
- Ingredient cost considerations for seasonal baking
- Learning from other bakers
- Baking regulation and certification
- Artisanal techniques in seasonal baking
This podcast is brought to you by:
Enzyme Innovation
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