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?

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
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
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
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
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
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
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
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,-

What’s new on the Bakery Academy blog?

Percentages as Classification

Percentages as Classifica...

 In baker's percentage, the weight of the flour is always 100%, and the total percent of all the other ingredients is always greater than 100%. T...

Apples

Apples

When rehydrating dried apples for fillings, the right amount of water or sugar syrup must be added to ensure they remain edible without compromising t...

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 ...

Quality inspection example

Quality inspection exampl...

A quality inspection example. Bakery Academy is showing how such inspection example would look like, there is however much in ‘the eye of the be...

What are proteins?

What are proteins?

Proteins are building blocks. This is however a very simplified view on proteins. In making it hopefully not too complex, we can say that proteins are...

Egg products

Egg products

We see eggs dominiantly in Cakes (family/pound, sponge cakes and muffins). As well as cookies and biscuits, but also croissants, puff pastries and bre...

Scaling Impact: Ingredients & Shelf Life Challenges

Scaling Impact: Ingredien...

A key aspect of scaling up is that volumes also tend to increase. As a consequence sometimes ingredients can’t keep up with the volume and alter...

Quality expectations

Quality expectations

Quality expectations are different for every situation. For that we need quality inspections of products and processes. These inspections are done by ...

Baking Dilemma: Cost vs Quality

Baking Dilemma: Cost vs Q...

In the industrial baking industry, one of the biggest challenges is navigating the balance between cost and quality. Can bakers offer premium-quality ...

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...

Biological leavening

Biological leavening

Fermentation produces amongst some other items carbon dioxide gas or CO2. Fermentation processes can happen more or less spontaneous (like in sourdoug...

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...

Spreading

Spreading

The spread in cookies and biscuits can be caused by numerous ingredients and processing steps. Probably most baking people will know that the amount a...

Challenges in sugar reduction

Challenges in sugar reduc...

A challenge can be the colouring of the product: monosaccharides colour different to disaccharides and at different temperatures as well.

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...

Spoilage types in shelf life

Spoilage types in shelf l...

Moulds are the major spoilage problem for bakeries. They are responsible for big costs due to losses of raw materials and end products. These microorg...

Classification and quality control

Classification and qualit...

Classifying bakery products is essential for quality control and consumer satisfaction. Bakery products are commonly classified into various categorie...

Shelf-life calculating in cake

Shelf-life calculating in...

When combing the knowledge and balancing the formulation the shelf life can be extended by lowering the Aw, pH with some additives and packaging.

Getting the right colour in bakery products.

Getting the right colour ...

The colour of a product is very often its signature. Some products will receive some decorations, where other products require that the crust will giv...

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...

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.