Mucilaginous plant-based ingredients can be used when baking bread, cookies or cakes.

Creating new textures, flavors and formats enables bakers to connect with today’s consumers.

Prioritizing training can positively impact the quality, efficiency and long-term success of the commercial baking industry.

Following traditional methods of breadmaking can help bakers craft bread with enhanced flavor, structure and digestibility.

Ambassadeurs du Pain encourage bakers to use modern tools and techniques to enhance their craft while staying true to artisanal values.

Hands-on learning can create an environment that makes it easier for employees to expand their baking skills.

Understanding the fundamentals of cake making can enhance techniques and produce consistent results.
 

Balancing formulas helps produce consistent, high-quality baked goods while optimizing efficiency and profitability.

Understanding the variations of rye flour can help bakers appreciate the complexities of rye bread.

The time spent fermenting dough significantly impacts the flavor, texture and quality of bread.