Bread is more than just a staple food. It’s the cornerstone of countless meals around the world!
It’s a food that humans have been enjoying for millennia, with the earliest evidence of bread (https://bakerpedia.com/processes/bread/) dating back around 30,000 years ago. Today, it remains an immensely popular food item and a hugely important market segment for modern bakers.
In this episode of BAKED in Science, host Mark Floerke is joined by Aleksandra Bednarek. Aleksandra is Poland’s first certified bread sommelier (https://breadsommelier.com), who runs a bakery in California called Aleksandra’s Bakery, using her expertise in flour quality and fermentation to produce outstanding bread products.
Baking Up A Passion For Bread
Some topics covered include:
How bread differs between Europe and North America
Freshly milled flour quality
The bread sommelier program
Educating consumers and artisanal bakers
Encouraging younger generations to become bakers
Translating Trevor J. Wilson’s Open Crumb Mastery to Polish
This podcast is brought to you by:
Brabender
This episode is brought to you by Brabender, A Brand of Anton Paar. Since 1923, Brabender has been a leading manufacturer of instruments for testing material quality and physical characteristics in all fields of research and development and production in the baking industry worldwide. Brabender is now operating as Anton Paar. To learn more, visit www.anton-paar.com
All content for BAKED in Science is the property of BAKED In Science and is served directly from their servers
with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.
Bread is more than just a staple food. It’s the cornerstone of countless meals around the world!
It’s a food that humans have been enjoying for millennia, with the earliest evidence of bread (https://bakerpedia.com/processes/bread/) dating back around 30,000 years ago. Today, it remains an immensely popular food item and a hugely important market segment for modern bakers.
In this episode of BAKED in Science, host Mark Floerke is joined by Aleksandra Bednarek. Aleksandra is Poland’s first certified bread sommelier (https://breadsommelier.com), who runs a bakery in California called Aleksandra’s Bakery, using her expertise in flour quality and fermentation to produce outstanding bread products.
Baking Up A Passion For Bread
Some topics covered include:
How bread differs between Europe and North America
Freshly milled flour quality
The bread sommelier program
Educating consumers and artisanal bakers
Encouraging younger generations to become bakers
Translating Trevor J. Wilson’s Open Crumb Mastery to Polish
This podcast is brought to you by:
Brabender
This episode is brought to you by Brabender, A Brand of Anton Paar. Since 1923, Brabender has been a leading manufacturer of instruments for testing material quality and physical characteristics in all fields of research and development and production in the baking industry worldwide. Brabender is now operating as Anton Paar. To learn more, visit www.anton-paar.com
Bakery Showcase is one of the most important events in the Canadian baking industry and the perfect place to catch up on the latest trends and innovations. Established in 1932, the Baking Association of Canada (BAC) [https://www.baking.ca] serves as the national representative for the Canadian baking industry, which has historically run this well-known event.
In this episode of BAKED in Science, host Mark Floerke is joined by Colleen Cross of Annex Business Media (https://www.annexbusinessmedia.com), Editor of the Bakers Journal (https://www.bakersjournal.com) and Canadian Pizza Magazine (https://www.canadianpizzamag.com) to discuss the growth and evolution of Canada’s Bakery Showcase (https://bakerpedia.com/baked-in-science-ep84-celebrating-canadian-bakers/) after the pandemic. In the 2024 Bakery Showcase Canada, Annex Business Media stepped in to help organize this trade show.
Highlights from Bakery Showcase Canada
As they recap this industry event, some topics covered include:
Bakery Showcase Canada’s 2024 numbers
How Annex Business Media got involved
Organizing the showcase
The wide variety of exhibitors
Educational opportunities at the event
Chronicling the history of Bakery Showcase Canada
Mentorship and the future of the Canadian baking industry
This podcast is brought to you by:
Brabender
This episode is brought to you by Brabender, A Brand of Anton Paar. Since 1923, Brabender has been a leading manufacturer of instruments for testing material quality and physical characteristics in all fields of research and development and production in the baking industry worldwide. Brabender is now operating as Anton Paar. To learn more, visit www.anton-paar.com
BAKED in Science
Bread is more than just a staple food. It’s the cornerstone of countless meals around the world!
It’s a food that humans have been enjoying for millennia, with the earliest evidence of bread (https://bakerpedia.com/processes/bread/) dating back around 30,000 years ago. Today, it remains an immensely popular food item and a hugely important market segment for modern bakers.
In this episode of BAKED in Science, host Mark Floerke is joined by Aleksandra Bednarek. Aleksandra is Poland’s first certified bread sommelier (https://breadsommelier.com), who runs a bakery in California called Aleksandra’s Bakery, using her expertise in flour quality and fermentation to produce outstanding bread products.
Baking Up A Passion For Bread
Some topics covered include:
How bread differs between Europe and North America
Freshly milled flour quality
The bread sommelier program
Educating consumers and artisanal bakers
Encouraging younger generations to become bakers
Translating Trevor J. Wilson’s Open Crumb Mastery to Polish
This podcast is brought to you by:
Brabender
This episode is brought to you by Brabender, A Brand of Anton Paar. Since 1923, Brabender has been a leading manufacturer of instruments for testing material quality and physical characteristics in all fields of research and development and production in the baking industry worldwide. Brabender is now operating as Anton Paar. To learn more, visit www.anton-paar.com
