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.

  • Discuss your project. 
  • First 30 minutes free 
  • No strings attached
  • Tailored solutions

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?

Uitverkocht
Egg reduction Strategies
Days:3
Date:10-02-2026 (sold out) +On Request

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
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
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
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
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,-
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
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
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
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,-

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 ...

The ideal melting curve of fats and oils.

The ideal melting curve o...

Fats and oils consist of a glycerol molecule that can bind 3 different fatty acids. The type of fatty acid makes that we would classify them as satura...

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...

Temperatures and mixing interactions

Temperatures and mixing i...

Each kind of dough has its ideal temperature range, for the optimum quality and machinability. Ideal dough temperatures must be established and the po...

Soluble and Insoluble fibres

Soluble and Insoluble fib...

Fibres can roughly be divided in soluble and insoluble fibres; although it is much more complex than that. Soluble fibres, as the name suggests, disso...

Implementation of Research and Development

Implementation of Researc...

To effectively understand and foster growth within companies in the bakery sector, it is crucial to analyze both organizational structures and the imp...

Products outer markings

Products outer markings

One of the ways to look at a product is it’s appearance, by judging the top, side and bottom of a bakery product by using your senses of look, f...

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...

Fats vs Oils: Structure Retention After Baking

Fats vs Oils: Structure R...

Maintaining the desired structure and texture of baked goods after baking requires a thorough understanding of the physical and chemical processes tha...

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...

Pre-blending

Pre-blending

Ingredient preblending, a fundamental step in the bakery world. The goal of pre-blending is to achieve a homogeneous composition by carefully mixing d...

Premix small raw materials

Premix small raw material...

Bakeries can perform premixing themselves or allowing the small materials to be premixed by the supply industry. In other words create a mixture of ra...

Nutriscore ''the good side''

Nutriscore ''the ...

As the contradiction wants: the positives deducts points to improve the total outcome towards hopefully as close to zero as possible. That would mean ...

Optimize Yeast and Sourdough Processes

Optimize Yeast and Sourdo...

The transition from artisanal to industrial production requires a refined fermentation processes. Especially with sourdough, precise tuning of paramet...

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...

Egg free formulations

Egg free formulations

Challenges during vegan based formulation. With selecting the right combination of ingredients, often offnotes coming from certain plantbased proteins...

Collapsing of cakes

Collapsing of cakes

Collapsing is a very common issue in cakes, in particular in the more traditional formulations: without stabilisers, emulsifiers, etc. In those cases ...

The process of mixing

The process of mixing

Mixing is a processing step that has various goal, partly depending the product you are planning to make as well as the proces that will follow after ...

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...

Apricots, Cranberries, and Ginger

Apricots, Cranberries, an...

Dried apricots, cranberries, and ginger are commonly used in cakes, cookies, and other bakery products. Since they are dried, they can alter the dough...

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.