Baking-Innovation

05/22/2026

05/22/2026

Protein is no longer just a trend; it is reshaping the bakery and snacks industry.

Protein puffs, pastries, cookies, and baked goods are becoming increasingly popular, but selecting the right protein is crucial. Each type of protein behaves differently and affects texture, flavor, absorption, shelf life, and overall eating quality.

At Baking Innovation, we focus on working closely with proteins, recognizing that success goes beyond simply adding protein. It is about developing products that consumers genuinely want to eat.

&D FoodScience IngredientFunctionality BakingInnovation

05/22/2026

Protein is no longer just a trend; it is reshaping the bakery and snacks industry.

Protein puffs, pastries, cookies, and baked goods are becoming increasingly popular, but selecting the right protein is crucial. Each type of protein behaves differently and affects texture, flavor, absorption, shelf life, and overall eating quality.

At Baking Innovation, we focus on working closely with proteins, recognizing that success goes beyond simply adding protein. It is about developing products that consumers genuinely want to eat.

&D

05/17/2026

For over 800 years, bakers have played a critical role in shaping communities, culture, and food traditions.

The history of the Worshipful Company of Bakers is a powerful reminder that baking is more than making bread. It is about craftsmanship, fermentation, education, and preserving knowledge for future generations.

As a French Master Baker, I believe our industry must continue protecting the traditions and skills that built the foundation of baking.

History of the Bakers' Company There is very little documentary evidence as to when the older guilds in London were first formed and the origin of the Bakers’ in particular must be lost in the mists of time. It has been said that the Craft of baking is older than any other and that bread was [...]...

05/11/2026

34 ingredients to make a cake.

At what point did we stop trusting flour, eggs, sugar, butter, and real baking craftsmanship?

Somewhere along the way, the industry started believing that more gums, preservatives, colors, emulsifiers, and additives meant better cakes. But great baking was built for generations with simple ingredients, fermentation, process control, and skilled bakers.

Maybe the future of baking is not adding more ingredients, but learning how to make better products with less.

05/07/2026

Back in the lab testing an old formula from the early 1900s using a sponge and dough system.

The aroma from fermentation, the soft crumb texture, and the unbelievable crust color are remarkable. Using this traditional process, I was able to achieve 8 to 10 days of shelf life naturally.

Sometimes the old ways still teach us the most about quality bread. Fermentation matters.

BakingInnovation SpongeAndDough BreadScience

05/07/2026

Back in the lab testing an old formula from the early 1900s using a sponge and dough system.

The aroma from fermentation, the soft crumb texture, and the unbelievable crust color are remarkable. Using this traditional process, I was able to achieve 8 to 10 days of shelf life naturally.

Sometimes the old ways still teach us the most about quality bread. Fermentation matters.

05/06/2026

Proud to share my latest Pro Tip article published in Baking & Snack

As a French Master Baker, I believe artisan bread innovation is not about making bread slower, it is about understanding fermentation, process, texture, and flavor to create better products for today’s consumers.

Read the article here:
https://www.bakingbusiness.com/articles/66155-pro-tip-apply-these-tools-for-artisan-bread-innovation

&D

Time, fermentation, flour selection and more make the difference in the bread quality, even at high-volume, industrial bakeries.

05/04/2026

𝟭𝟵𝟯𝟳... 𝗮𝗻𝗱 𝘀𝘁𝗶𝗹𝗹 𝗿𝗲𝗹𝗲𝘃𝗮𝗻𝘁.

Another great book “Questions and Answers on Breads, Cakes, Rolls, Cookies, Doughnuts, Icings” by W. E. Broeg.

Nearly 90 years old, yet the message is simple and powerful:
Understand ingredients. Control the process. Observe the results.

No enzymes, no shortcuts, just fundamentals.

Today, we often try to fix problems with ingredients before understanding:

* Water
* Flour
* Fermentation
* Process

The fundamentals have not changed.

Good R&D is not about adding more
It is about understanding better

&D

04/26/2026

This 1908 edition of Twenty One Years’ History of the National Association of Master Bakers and Confectioners reminds us that baking has always been about discipline, quality, and respect for the craft.

The future of baking starts by remembering where it began.

The proof is in the crumb. Retail Bakers of America (RBA)