Baked In Science

Here to kick off a new year—and brand new era of BAKED in Science—is Mark Floerke! With 45 years of industry experience, he knows the ins and outs of baking. And now he’s here to host this podcast, sharing all his knowledge and insight with you. From working in small to large bakeries, to preparing food for royalty and popstars, Mark has had an eventful career in baking. It all started 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. From there, he 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. Over his career, Mark has mentored future industry professionals as a baking and pastry instructor for community colleges and private baking schools. He is well con