Ask a Baking Question


(1 customer review)

Commercial Baking Solutions, One Question At A Time.

Need help with your ingredients or processes? Looking for a specific solution for your product? Ask our baking consultants for help with your specific questions.

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  • Purchase an answer package
  • We will respond within 24 hours, or on the next business day (Monday – Friday, 9am – 5pm PST)
  • A consultant will reach out to set up a time to talk. Please be prepared to share information about your question and product or process beforehand so they can prepare.
  • Get a solution for your commercial bakery

Questions we’ll ask before the consultation

  • Describe the baking issues or problems you are facing
  • Are you a start up or existing business?
    • If you’re an existing business, how long have you been in business?
  • What products do you sell?
  • What is your timeline?



The Consultants

Dr. Lin Carson, BAKERpedia

Dr. Lin Carson

The inability to get technical questions solved on the internet has led Dr. Lin Carson, CEO of BAKERpedia, to her goal of building the world’s biggest baking encyclopedia. Dr. Carson is a bakery expert and a regular speaker within the commercial baking industry. A graduate of Kansas State University and Ohio State University, Dr. Carson has over 20 years in the baking and food industry, building technical service teams and programs. With past experiences at Wendy’s Int’l and Dave’s Killer Bread, Dr. Carson is now helping commercial bakers across the world streamline their quality processes to minimize waste and increase efficiencies.


Ask a Baking Question

Richard Charpentier, CMB

Richard is a classically trained French baker, Certified Master Baker, holds a degree in Baking Science from KSU with a minor in Cereal Chemistry, and a degree in Sales and Marketing from Benjamin Morel, France. Richard spent years working in the industry in the retail bakeries, and for large CPG Brands where he held and led Research and Development positions. He understands that quality and consistency are the key factors to staying relevant and is now the owner and creator of Baking Innovation, a speed-to-market innovation company. Richard’s last position was as a Senior Director of R&D for Flowers Foods. He is backed by a Brain Trust group with over 400+ years of experience at his disposal. Richard’s unique mix of passion, creativity and science gives him the ability to rapidly create and innovate quality baking and snacking items that consumers will love. His other work experience includes developing new frozen microwavable sandwich option for Healthy Choice, where he received a patent for his invention. Richard has a strong knowledge for consistency and quality. During his career at Sterling Foods, he developed new MRE bread flavors for the US Military, and during his tenure at Hostess Brands, he extended the shelf life of all Hostess branded items from 30 days to 53 days. Richard taught bakery classes at the Culinary Institute of America, Johnson and Wales, plus many community colleges. Today, Richard spends his time in his lab near Philadelphia, researching old world techniques, trends, and clean label ingredients to find solutions for food manufacturers for the ever-changing market. Whether you’re looking for a partner, educator or looking to customize a new blend to take you to the next level, feel free to contact us for any questions, we would be glad to help.

Ask a Baking QuestionMark Floerke | Community Forum Manager

Mark is a bakery application scientist and accomplished pastry chef. Mark began his 45 year career with an apprenticeship in Germany as a pastry chef. He credits his humble beginnings as the root of his practical and scientific understanding of baking. He has gained many experiences in various facets of the industry, from retail bakeries, cafes, restaurants, catering companies, hotels, resorts, conference centers, commercial commissaries and commercial bakeries, to corporate experience in technical service, product development and ingredient research. He has mentored future industry professionals as a baking and pastry instructor for community colleges and private baking schools. Mark is well connected throughout the industry and enjoys sharing his knowledge and experiences. Currently retired in beautiful Cape Breton Nova Scotia Canada. Mark can be available to showcase your ingredients in bakery products on BAKERtv. 

Additional information

Length of Consultation

60 minutes, 30 Minutes

1 review for Ask a Baking Question

  1. Silvi

    Thank you Lin for your help during the two consultations I had to resolve some issues with my brownie recipe. I am now able to sell my brownies to distributors as the recipe is now scalable. I could have spent months trying to fix those issues myself and still not have the technical/ scientific knowledge to do it so I’m so glad I found all the free resources available on BAKERpedia and this option to ask more specific questions to a professional is very helpful.

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