Boost your bakery’s performance
Training • Consultancy • Process Optimization • Product Development

We help bakeries worldwide improve quality, efficiency, and innovation. With hands-on expertise and cutting-edge solutions, we make your bakery stronger — from recipe to production line.

  • Process Optimization
  • Product Development
  • Training & Education
  • Consultancy

How does Bakery Academy help you achieve bakery excellence?

At Bakery Academy, we combine passion for baking with practical expertise to help bakeries solve challenges and grow. Our consultants have decades of experience in industrial production (300–3000 kg/hr), R&D, and product innovation.

We bridge science and practice, giving you practical solutions you can apply immediately in your bakery.

he 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book.

Why do bakeries worldwide choose Bakery Academy?

  • Proven industry expertise
  • Tailored, results-driven solutions
  • Academic knowledge + practical experience
  • Global bakery network & community
Explore services
Bakery Academy, your bakery expert in training and consultancy

How we help your bakery grow?

Bakery Academy, your Bakery Expert | It's all in the Baking
Process improvement

As an entrepreneur you want to optimise the production process within your company as much as possible.

about process improvement

Bakery Academy, your Bakery Expert | It's all in the Baking
Research & development

For when you don’t have the time, capacity or knowledge to innovate.

about Research & development

Bakery Academy, your Bakery Expert | It's all in the Baking
Training & education

In our bakery training programs, we start with the basics of bakery products, fillings and processes.

about Training and education

Ready to transform your bakery?

Let’s work together to improve your products, processes, and performance.

📅 Book your consultation today.


What bakery courses are coming up?

Physical course
Foam to Sponge Cake
Days:3
Date:On Request

Foam to Sponge Cake

This intensive and hands-on course is designed for experienced professionals who want to deepen their knowledge and skills in preparing various types of foam cakes

1,500.00
Silver € 1425,-
Gold € 1275,-
Physical course
Reformulation: From Reduction to Enrichment
Days:3
Date:04-02-2026

Reformulation: From Reduction to Enrichment

This course focuses on reformulating critical macro ingredients, such as sugar, fat, and sodium reduction and on enriching with healthier ingredients such as fibres and proteins enabling you to create bakery products for health-conscious options with minimal compromising on taste or quality. 

1,500.00
Silver € 1425,-
Gold € 1275,-
Physical course
Cookies and Biscuits
Days:4
Date:04-05-2026

Cookies and Biscuits

Welcome to the Cookies and Biscuits course! Dive into product classifications with hands-on Rotary Moulding and Spread Tests. Explore diverse textures through Hard and Soft Biscuit tastings. Uncover the science of formulation, experimenting with flour, fat, sugar, eggs, and more. Achieve Personal Targets in crafting through iterative recipe adjustments. Engage in practical sessions, from dough-making to yeast fermentation activities. This course, blending theory and practice, hones your skills to create diverse cookies and biscuits. 

2,000.00
Silver € 1900,-
Gold € 1700,-
Physical course
Fillings
Days:4
Date:13-07-2026

Fillings

This course equips bakers with both the theoretical knowledge and practical skills for various filling types. From understanding ingredient interactions to controlling texture, stability, and flavor balance, this training is designed to help bakeries learn the techniques necessary to optimize these fillings for production. 

2,000.00
Silver € 1900,-
Gold € 1700,-
Physical course
Biscuits Introduction
Days:3
Date:19-08-2026

Biscuits Introduction

Perfect for those new to the bakery scene, our course breaks down complex concepts into easily digestible modules. Learn to understand diverse biscuits in this hands-on course. Explore ingredients, doughs, mixing and baking methods. Enroll now and become a true biscuit specialist! Maximize the value of your training with an additional day! Use this time to dive deeper into the topics that directly impact your work, get answers to your specific questions, and address challenges with expert guidance. Simple, effective, and tailored to your needs.

1,275.00
Silver € 1140,-
Gold € 1020,-
Physical course
Cracker Dynamics
Days:4
Date:26-10-2026

Cracker Dynamics

Explore crackers in our bakery course, covering classifications to troubleshooting industrial issues. Delve into the science of crafting crackers, emphasizing lamination processes, key ingredients, and practical techniques. Learn to tackle challenges like inconsistency in thickness, cracking and breaking and uneven baking. Whether you're a novice baker or seasoned pro, our course equips you with the knowledge and skills in cracker-making.

2,000.00
Silver € 1900,-
Gold € 1700,-
Physical course
Shelf life Extension
Days:4
Date:On request

Shelf life Extension

This course will extend the knowledge of the attendees to reformate their bakery products to understand different parameters to reach a desired shelf life.  For availability, please contact Bakery Academy by clicking on the envelope icon below on your screen.

2,000.00
Silver € 1900,-
Gold € 1700,-
Physical course
Egg reduction Strategies
Days:3
Date:10-02-2026

Egg reduction Strategies

Reducing or replacing eggs in bakery products can introduce various challenges, as eggs contribute critical functional properties such as structure, moisture, leavening, and flavor. Troubleshooting issues related to egg reduction involves addressing concerns in texture, binding, leavening, flavor, moisture content, color, and structural integrity.

1,500.00
Silver € 1425,-
Gold € 1275,-
Physical course
Layering Techniques Puff and Danish pastry
Days:5
Date:19-10-2026

Layering Techniques Puff and Danish pastry

This course will extend the knowledge of Puff and Danish pastry, like apple turnovers, vol-au-vent, croissant and maple-pecan danish. The attendee wil learn to understand the product matrixes and interactions and try to bring this into practice. Participants are expect to have some experience in baking and process handling.

2,500.00
Silver € 1662,50
Gold € 1487,50
Company € 1400,-
Physical course
Bread
Days:3
Date:30-06-2026

Bread

Gain insight into the principles and techniques behind bread-making and get to understand the subtle changes necessary to bake quality bread. By blending theory with practice, you’ll develop not only a solid grasp of ingredient interactions but also the ability to apply this knowledge in your own products.

1,500.00
Silver € 1425,-
Gold € 1275,-

What’s new on the Bakery Academy blog?

Alginate based fillings

Alginate based fillings

The structure of alginate consists of a linear combination of 2 acids: mannuronic and guluronic acid; depending on the type and region of the seaweed ...

How are proteins classified?

How are proteins classifi...

Proteins can be classified in many ways and in the same manner for some protein is just protein. Protein comes from a specific source or category (e.g...

Premixing and transportation

Premixing and transportat...

During premixing and transportation, one can also employ the method of flour and meal cooling or heating. When flour is transported with warm or cold ...

Sugars

Sugars

Pastries, cookies and biscuit have a limitation on how much sugar they can handle without compensating for other ingredients such as liquids and fat.

Calorie reduction in biscuits

Calorie reduction in bisc...

For calorie reduction in biscuits you first need to know about the basics. Regular biscuits are containing approximately per 100, gram 460 Kcal. Where...

Complexities of preparing fillings

Complexities of preparing...

Understanding Viscosity and Rheology. The basics of fat-based and water-based fillings, and delve into the fundamental concepts.

Flour and Starches

Flour and Starches

Flour is the base of near to all our bakery products. We as bakers have defined even our own way of calculating and comparing our recipes based on flo...

Development and Improvement

Development and Improveme...

With an accepted prototype and/ or reviewed brief the actual development work starts: everything that could be parameterised and modelled in advanced ...

Liquid sugars

Liquid sugars

Liquid sugar can have about 67% sucrose content, sometimes a little bit of invert is added to delay sugar recrystallisation. Different saccharide sour...

Fats

Fats

Reducing a fat (harder, shortening, butter or margarine) the crumb of a cake might become a bit more coarser, but we see an increase in volume.

Weight variances, depositors and rotary moulders

Weight variances, deposit...

Have you ever wondered why your dough or batter weight varies, or why your rotary moulder sometimes produces incomplete products? These challenges can...

The basics of Cakes

The basics of Cakes

For the basics of cake, before the time of emulsifiers and leavening agents. The natural ingredients had to be used in such a way that they were in th...

Improving shelf life

Improving shelf life

Improving shelf life and it’s hurdles. When projecting the spores, bacteria, moulds and yeast to be the runners in an estafette final. It will b...

Puff Pastry

Puff Pastry

Puff Pastry is also known as “Millefeuille” or over thousand layers, depending on the folding technique we apply this is reached after 2,5...

E number reduction

E number reduction

Is it the ingredient we wont't want it to be in there, or is it the way it is produced (chemically/not sustainable), or are we in princible ok. But no...

Application of Enzymes

Application of Enzymes

Enzymes are valuable natural tools in bakery processes, but their effectiveness depends on key factors: the presence of the right substrate, sufficien...

Benefits and disadvantages of mixes

Benefits and disadvantage...

A tailored formulation / recipe. Nowadays it can already be done with lower volumes. The lower the volume, the higher the cost will bee as a tailored ...

Enzyme reactions

Enzyme reactions

Enzyme specificity can be classified into four types: absolute (one substrate), group (functional similarity), linkage (specific bond type), and stere...

Dough types

Dough types

Some ingredients must be dissolved during mixing and the particle size influences the mixing time,otherwise these ingredients might still be visible a...

Pectin based fillings

Pectin based fillings

Each fruit that you select to make a filling will behave differently. Pineapple is for ecample rich in the protein / enzyme bromelain, this will break...

Frequently Asked Questions

We combine hands-on bakery expertise with training, consultancy, and process optimization. This approach reduces waste, boosts efficiency, and improves product quality.

Yes. Our training programs are tailored to your team’s needs — from beginners to experienced product technologists.

Absolutely. We guide bakeries in moving from small-scale to large-scale production with automation and advanced process controls.

We support all types — from small artisanal bakeries to large industrial producers — in improving products, processes, and innovation.

Simply book a consultation through our website. We’ll assess your needs and design a solution to fit your bakery’s goals.