Baking-Innovation
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Bakery consultant 35 years of experience, French Master Baker, bakery scientist, Food historian.
Working with sourdough requires patience. It is a living ecosystem that develops flavor and character on its own timeline.
This olive sourdough is a reminder that great bread cannot be rushed. Flour, water, salt, olives, and time.
Sometimes, time is the most important ingredient.
Innovation is not always about adding ingredients. Sometimes it is about taking them away.
These sourdough bread muffins were made with organic whole corn, organic soft whole wheat, water, salt, and a sourdough culture. The secret ingredient? Time.
Simple formulation. Long fermentation. Exceptional flavor.
06/06/2026
One of the things I love about summer is the return of fresh fruit flavors.
A simple strawberry cake can be a reminder that great baking does not need to be complicated. Soft cake layers, real strawberry flavor, and a balance of sweetness and freshness create the kind of product customers come back for.
As bakers and R&D professionals, seasonal flavors give us an opportunity to connect ingredients, memories, and craftsmanship into something special.
What summer flavor inspires you the most?
06/04/2026
After 35 years in baking, it is fascinating to see flour becoming part of the consumer conversation.
Flour is far more than a commodity. The wheat, the milling process, and the quality of the grain all influence the final product.
As consumers look more closely at ingredients and processing, craft and specialty flours are gaining renewed attention.
Interesting read from The New York Times:
https://www.nytimes.com/2026/06/01/business/craft-flour-maha.html
Prized by ‘MAHA’ Influencers and Chefs Alike, Craft Flour Is on the Rise Growing demand for fiber-rich grains is boosting the premium flour industry, which offers less processed, but pricier, alternatives to the classic grocery store brands.
06/03/2026
Successful cakes start long before they reach the oven.
One of the most overlooked factors in cake quality is mixing. The right mixing method can dramatically impact volume, texture, grain structure, and consistency.
In this month’s Pro Tip article from Baking & Snack, I discuss why understanding mixing is essential for every baker and R&D professional.
Retail Bakers of America (RBA)
Pro Tip: Successful cakes start in the mixing bowl Understanding the correct mixing process can improve cake volume, grain, texture, symmetry, moisture retention and shelf life.
𝟳𝟮 𝗵𝗼𝘂𝗿𝘀 𝗼𝗳 𝗰𝗼𝗹𝗱 𝗳𝗲𝗿𝗺𝗲𝗻𝘁𝗮𝘁𝗶𝗼𝗻 𝘄𝗶𝘁𝗵 𝘀𝗼𝘂𝗿𝗱𝗼𝘂𝗴𝗵.
Flour, water, salt… and a living culture doing what it has done for centuries.
Over 72 hours, the dough slowly transforms.
Flavor becomes deeper.
Structure develops naturally.
The aroma becomes richer.
The dough becomes alive in your hands.
This is what I love about sourdough.
You cannot rush it.
You guide it, watch it, respect it.
Sometimes the best ingredient in bread is simply time.
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.
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