Have you ever wondered why your cakes sometimes sink or your bread doesn’t rise? The answer lies in baking science — and we’re here to decode it.
Our Baking Science Program is tailored for curious bakers who want to understand the “why” behind every successful recipe. Learn about the roles of leavening agents, flour proteins, fermentation, and temperature control — all with practical, real-time experimentation.
You’ll explore the chemistry of baking in both our physical labs and through interactive online modules. And to keep things delicious, each course includes free local recipes, so you can apply your new knowledge to time-honored classics.
Master the science, and the art will follow.
