Gain the confidence of an industry professional! In this class, we’re moving out of the kitchen and into the classroom for a comprehensive discussion of commercial baking techniques. We’ll talk about shortcuts and tricks for recipe and product development, quantity production, shelf-life testing, packaging, storage, food safety, and more. Learn everything you didn’t know to ask about equipment and appliances, and how oven heat affects baked goods. Discover the art of maximizing products for visual and sales appeal, and how to adapt traditional recipes for healthier whole grain baking. Whether you’re baking for profit or simply want to learn tips and tricks from a professional, this class is for you.
Mimi Fix began a baking career from her licensed home kitchen and then moved her business into a bakery and café. She later worked in multiple restaurants and corporate R&D kitchens and then returned to school for an MA in writing and food studies. She owns Baking Fix, a culinary business consulting firm, and teaches both business and hands-on baking classes in local colleges and through the Culinary Institute of America (CIA).