Consultation Team


Are you having an issue with a new equipment? Can’t understand why your waste levels are on the rise? Having crumbly texture and mold issues? We can fix that! Our expert team of consultants will work with you to find reliable solutions.

This package is for 1 day or 8 hours and can be done on site or via phone and email.


Our team of bakery and food experts will work with you, problem solving with personal solutions.

  1. Purchase the consultation package, good for 1 day or 8 hours of work.
  2. A consultant will get in touch within 24 hours or on the next business day (Mon-Fri 9-5 PST)
  3. After an initial conversation to learn more about your issue and situation, the consultant will work with you to problem solve.
  4. If the consultation on site, there will be a $600 travel fee per trip for flight and travel expenses in addition to the cost of the package.

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

Dr. Lin Carson’s love affair with baking started over 25 years ago with a BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc, then PhD from the Dept. of Grain Science at Kansas State University. While working at Wendy’s & Dave’s Killer Bread, her technical teams experienced a lack of baking information on the internet. Seeing it was not freely shared, Dr. Lin launched BAKERpedia to cover this gap. Today, as the world’s only FREE & comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. Catch Dr. Lin on the BAKED In Science podcast solving baking problems, subscribe to her Ask Dr. Lin YouTube Channel, watch her Scale UP series, & follow her on LinkedIn.


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.


Mark 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. 



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