How ASB’s First Commercial Bread Production Course Elevated Industry Expertise

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.

To read the rest of the story, please go to: American Society of Baking