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 (https://bakerpedia.com/festive-bakes-and-seasonal-treats/) 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 (https://baking-innovation.com), finding practical uses for emerging innovations and technologies.

Denise Stemmler is a Technical Sales Representative at Bakers And Us (http://www.bakersandus.ca/en/). 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 (https://thebakersworkshop.ca), 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:

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EP92: The Baker to Baker Approach

Setting up shop where baking and science meet, this podcast is focused on all the technical aspects of the commercial baking industry. It covers everything from food safety, ingredient and equipment solutions and innovation. With guests from all corners of the industry, talking on some of the hottest topics and trends, BAKED in Science is right in the midst of the mix!

EP92: The Baker to Baker Approach

BAKED In Science