Hands in Dough, Minds on Science
When we launched the Commercial Bread Production (CBP) Course, our goal was clear: to fill a critical gap in technical training for commercial bakers. The baking industry has long needed a program that connects theory with the tactile, sensory experience of breadmaking at scale.
This October, that goal came to life as fifteen professionals gathered at AB Mauri’s facility for ASB’s first-ever hybrid Commercial Bread Production course. The program combined online learning and hands-on experimentation, creating an experience that blended science, collaboration, and craftsmanship. Together, these learners didn’t just bake bread, they developed the skills and confidence to troubleshoot, lead, and innovate across their bakeries.
Mixing Knowledge with Experience
Day one began with dough variation experiments that helped participants “see, hear, and smell” the science of bread take shape.
Our first cohort represented a cross-section of the commercial baking world; production staff, quality assurance professionals, and R&D specialists all eager to strengthen their technical foundation.
From the first day, participants rolled up their sleeves to explore formulation variables like enzyme levels, sponge ratios, and absorption rates. Each experiment became a conversation — a chance to compare results, challenge assumptions, and understand the science behind the dough.
As one participant put it, “The interaction with other students was great. It was interesting to see how their experiences shaped possible solutions to problems.”
That collaboration is exactly what we envisioned: a community of learners discovering better ways to bake through shared curiosity and experience.
The feedback from our first cohort couldn’t be more encouraging. Participants shared that the balance of theory and practice, coupled with expert instruction, made the experience one of real professional transformation. In our survey, every respondent reported being “very satisfied” with the course overall, and equally important, 100% said “they learned something useful they will apply in their professional roles”.
These results underscore the impact of experiential learning. The opportunity to experiment, problem-solve, and discuss findings with peers proved to be one of the course’s most valued aspects. As one attendee summed it up, “Being in person and being able to interact with all of the people was incredible and very valuable to me. I felt like I connected well with the majority of the attendees, and that made the course feel even more fulfilling than it already did.”
Learning That Translates Beyond the Lab
Offering learners both the opportunity for self-paced online learning and on-site expertise, the course is the first of its kind by ASB. Participants began their journey with ten of ASB’s curated BAKERpedia technical bread modules, then applied that foundation during the in-person portion of the program.
Together, they learned how to diagnose dough performance, test formulations, and manage variables in real time. Every session was a lesson in scientific curiosity and practical application.
“Walking away from this course, I can confidently say my knowledge has grown significantly. This course elevated my existing knowledge, equipping me to apply what I’ve learned to current challenges and innovative ideas — an opportunity I find both rewarding and motivating.”
This focus on skill transfer from the classroom to the bakery floor is what makes ASB’s Commercial Bread Production Course such a powerful experience. Participants leave ready to share what they’ve learned, strengthening their teams and improving operations across the industry.
A Shared Commitment to the Industry’s Future
At ASB, our mission has always been to advance the baking industry through education, connection, and professional growth. The success of this first Commercial Bread Production Course proves that there’s strong demand for high-quality, hands-on training built by the industry, for the industry.
Each graduate is now part of a growing network of professionals who not only understand bread production more deeply but are using that knowledge to improve efficiency, consistency, and quality in their bakeries. That ripple effect — from learning in the lab to leadership in the plant — is what makes this program so meaningful.
Join the Next Cohort
Applications are now open for the March 2026 cohort of ASB’s Commercial Bread Production Course. If you or someone on your team is ready to take their bread science knowledge to the next level, we invite you to join us. Experience the course that’s shaping the future of commercial baking — one batch at a time.
Learn more & apply today at asbe.org/courses.
