Baked In Science

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