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
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
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,-
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
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,-
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
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,-

What’s new on the Bakery Academy blog?

Product drying

Product drying

Product drying. During the product stabilisation phase the crust will start to dry, this allow the moisture to transfer from the inside/crumb towards ...

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.

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...

Your own mix

Your own mix

Developing a new product is hard work: very often trial and error, EUREKA's and disappointments until a result can be brought to the market. As a deve...

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...

Future prospects of bakery AI

Future prospects of baker...

The relationship between technology and craftsmanship in the bakery industry ensures that the human touch, creativity, and passion that define artisan...

What is quality

What is quality

Perceiving a product to be of high quality. Many ‘purist’ bakers would express that this product resembles how it was made in the past. Or...

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...

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 ...

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...

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...

Enzyme reactions

Enzyme reactions

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

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 ...

Liquids in baking

Liquids in baking

In cakes more liquids lead (unless overdose) to a finer pore structure and tenderness. In cookies to increase in spread and frequently to thinner and ...

Heat transfer

Heat transfer

On average, close to 50% of the total energy is consumed in the first 25-35% of the baking process. Products are entering the oven between 10-35% C an...

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...

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...

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...

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...

Products in production

Products in production

For efficiency and efficacy reasons alone it is to good to understand the flow of how the product is made. Dividing every step along the way and cateo...

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.