The Bakery Academy
We believe in continuously investing in being the best in your field, in creating more knowhow and -why of ingredients and process and aligning that the revitalization of unique, often local products from regions all over the world.
How the Bakery Academy started
Founded in 2009 by Jos Vast with the idea of bringing more practical knowledge to the industrial bakeries.
The first year, Bakery Academy did a lot f desk research and filled in interim positions at several companies. In 2011 we set up our own little research bakery in a space of 12m2 next to our private house. Not much later the bakery was to small, and so it was time to move to a bigger property where we have enough space to expand. A Bakery Innovation Centre of 400m2, with a stockroom for raw materials, large equipment and a knowledge library.
Because of the innovation centre we can continue to develop our knowledge and stay up to date with the latest food trends.
Our vision and mission
When you grew up in an industrial bakery (Vast Banket) it is almost naturally that baking becomes a passion. The curiosity of the puzzle that a product brings in its baking process, and the immense industrial equipment that comes with it. That is the passion that we want to share.
Bakery Academy is bringing practical knowledge to the industrial bakeries. Knowledge that theory of just books couldn’t teach you. In the research & development and to the bigger production processes that practical knowledge of craftmenship will be scarce. The computer takes over more and more, but it can never take over bakery craftmanship. With passion we create, drive and transferring knowledge in the art of baking today and in the future.
Where do we make the difference?
- Independent from third parties.
- Good cooperation’s with raw materials and machinery suppliers.
- Connections with learning centres and universities: WUR, VHL and ZDS.
- Own Innovation Centre
- Large product range of raw materials available in our Innovation Centre.
- Operating world wide.
- Own research in new skills.
- 2-3 scientific articles for bakery magazines, offline and online.
- Working from ingredient functionalities and process possibilities.
- Different kind of baking techniques possible to copy the industrial process.
"With passion creating, driving and transferring knowledge in the art of baking"
Nice To Meet You!
CEO / Senior Bakery Expert
Senior Bakery Expert
Senior Product Developer
ROB VAN ERVEN
Management & Logistics
Junior Product Developer