Resources
Professional Development Resources
Grow your baking skill with this selection of books, schools, organizations and trade publications of interest to scratch bakers. Link to their websites for more information.
Books
Education & Training
Professional Organizations
Trade Publications
The following books can be purchased online at Amazon.com. Click on the title for a description of the book.
Amy's Bread
Amy Scherber and Toy Kim Dupree (New York, William Morrow and Company, 1996)
Baking with Julia
Dory Greenspan - Based on the PBS Series Baking with Julia (New York, William Morrow and Company, 1996)
Baking Bread: Old and New Traditions
Beth Hesperger (San Francisco: Chronicle Books, 1992)
The Baker's Trade: A Recipe for Creating the Successful Small Bakery
Zachary Schat (Acton Circle Publishing, 1998)
Bernard Clayton's New Complete Book of Breads
Bernard Clayton, Jr. (New York: Simon and Schuster, 1987)
The Best Bread Ever - Great Homemade Bread Using Your Food Processor
Charles Van Over, Broadway Books (a division of Bantam/Doubleday/Dell), 1997
Boulangerie: The Craft and Culture of Baking in France
Paul Rambali (New York: Macmillan, 1994)
Bread: 150 Traditional Recipes From Around the World
(New York: Macmillan, 1993)
Bread Alone
Daniel Leader and Judith Blahnik (New York: William Morrow, 1993)
Crust and Crumb: Master Formulas For Serious Bread Bakers
Peter Reinhart, TenSpeed Press, 1998. Winner of James Beard Award, Best Baking Book of 1998.
Practical Baking
William J. Sultan (New York: Van Nostrand Reinhold, 1990)
Secrets of a Jewish Baker
George Greenstein (Freedom, CA: The Crossing Press, 1993)
Special and Decorative Breads, Volume I
Roland Bilheaux, Alain Escoffier, Daniel Hervé and Jean-Marie Pouradier (Paris and New York: Compagnie Internationale de Consultation Education et Media and Van Nostrand Reinhold, 1987)
Special and Decorative Breads, Volume II
Alain Couet and Eric Kayser (Paris and New York: Compagnie Internationale de Consultation Education et Media and Van Nostrand Reinhold, 1990)
The Village Baker
Joe Ortiz (Berkeley: Ten Speed Press, 1993)
American Institute of Baking (AIB)
AIB is a not-for-profit corporation, founded by the North American wholesale and retail baking industries in 1919 as a technology transfer center for food processors and bakers.
Ballymaloe Cookery School, Ireland
Founded in 1983, Ballymaloe is one of Europe's foremost cookery schools.
The Culinary Institute of America (CIA)
The CIA offers associate and bachelor's degree programs in Culinary Arts and Baking and Pastry Arts. Also, Continuing Education for foodservice professionals is offered both in Hyde Park, NY and St. Helena, CA.
The French Culinary Institute
Established in 1984 by Dorothy Cann Hamilton for her love of fine food and her desire to understand how the French experience came to define culinary excellence. Programs include: Classic Culinary Arts, Classic Pastry Arts, The Art of International Bread Baking, Short Courses for the Serious Amateur and Short Pastry Courses.
Johnson & Wales University
The College of Culinary Arts offers a variety of programs for students, professionals and food enthusiasts. Degree programs are offered in both the day school and in Continuing Education in the evenings and on weekends. Main campus located in Providence, RI.
International School of Baking
Based upon the premise that fewer is better, the International School of Baking, located in Bend, Oregon, teaches rigorous classes to one or two students who work in a hands on environment with the instructor.
L'Academie de Cuisine
L'Academie de Cuisine's Culinary Career and Pastry Arts students receive hands-on training, personal attention and postgraduate assistance
Kendall College
Founded in 1984, The School of Culinary Arts and Hotel Restaurant management at Kendall College is considered one of the leading culinary schools in the country. Students complete an intensive, sequentially-organized curriculum under the direction of certified chef-instructors.
San Francisco Baking Institute
Classes and seminars provide a strong foundation of Artisan Baking skills, an overall appreciation of baking and pastry arts and the opportunity to flourish creatively in small, hands-on classes. Programs benefit professional bakers wishing to refine skills and techniques, bakery owners who recognize the importance of well trained staff and baking enthusiasts looking to change careers and open a bakery or just have fun with serious home baking.
ShawGuides
This site lists all of the culinary schools in the United States.
American Society of Baking
The American Society of Baking, formerly known as the American Society of Bakery Engineers, is a professional society comprised of members who are either engaged in, involved with, or interested in wholesale or large-scale bakery production.
American Culinary Federation (ACF)
The American Culinary Federation, Inc. is a professional, not-for-profit organization for chefs. The principal goal of the founding chefs remains true today-to promote a professional image of the American chef worldwide through education among culinarians at all levels.
The Bread Bakers Guild of America
The Bread Bakers Guild of America is a nonprofit organization for professional bread bakers, bakery owners, suppliers and technical experts in the field. It was formed to promote interaction and the exchange of information between members and to raise professional standards of artisan bread bakers through education.
International Cake Exploration Societé
ICES is an organization of over 4000 members worldwide. Its members share one thing-a love of sugar crafting. They create works of confectionery art with buttercream, gumpaste, pastillage, fondant and many other edible media. The site has information about chapters, recipes, scholarships, decorating events and links.
International Dairy-Deli-Bakery Association
IDDBA's mission is to expand their leadership role in promoting the growth and development of dairy, deli, and bakery sales in the retail food industry.
National Restaurant Association
The National Restaurant Association was created in 1923 by industry leaders who recognized that there are some things restaurateurs can do better when working together than they can do working alone. To this day, that credo serves as a basic principle for the Association as it continues to serve its members by representing, educating and promoting the restaurant industry.
Retailer's Bakery Association (RBA)
A trade association creating industry-specific training programs, developing profit tools and connecting retailers with suppliers and industry experts.
USDA Food Pyramid
A resource offered by the Center for Nutrition Policy and Promotion, an organization of the U.S. Department of Agriculture, providing information on new the food pyramid and dietary guidelines to improve the nutrition and well-being of Americans.
Wheat Foods Council
The Wheat Foods Council publishes From Wheat to Bread, which is used by the National Baking Center's basic bread course. The site contains a grains nutrition newsletter, education resources and links to health-, nutrition- and grains-related sites.
American Cake Decorating Magazine
Bakingbusiness.com
Publishers of three industry publications covering aspects of the baking industry, Baking Buyer, Milling and Baking News, and Baking and Snack:
Baking Buyer
Specializes in reporting on industry news, new product trends and merchandising ideas for executives and entrepreneurs managing retail, in store, foodservice and niche wholesale bakeries. Each issue features the industries leading operations, highlights innovative marketing and product ideas, and showcases the latest equipment, ingredients supplies and servicesMilling and Baking News
This grain-based foods news weekly is full of information that's valued by executives and managers whose jobs demand quick and accurate reporting. Week after week, Milling & Baking News gives readers concise reporting on the marketplace...industry news and analysis, ingredient markets, and in-depth feature articles focus on the issues and events important to executives of grain-based foods companies.Baking & Snack
Is written for the managers and executives responsible for operating baked and snack food plants. Readers find valuable information on everything that relates to the day-to day operations of grain-based food processing and production.
BakeryNet:
A storehouse of bakery information for the bakery industry professional, from the publishers of Modern Baking and Baking Management.
Modern Baking
Modern Baking is the retail bakery foods industry's most-read journal.Baking Management
Baking Management brings volume bakery managers the information they need to stay in front.