WHAT DO I PROVIDE

As a bakery consultant and Certified Master Baker, I’ve supported more than 50 bakery operations across North America in the past 2 years. My work spans a wide range of products, breads, croissants, laminated pastries, crackers, pizza, pies, tarts, patties, buns,  muffins, donuts, sponge, chocolate, and cheesecakes. This broad experience helps me understand the unique challenges each bakery faces and offer solutions that improve quality, consistency, and efficiency.

I am working with multiple ingredient manufacturer specializing in butter, margarines – Shortening highly functional dough improving ingredients, and grain‑based blended products, helping their clients improve productivity, solve application challenges, and get the most out of their ingredients.

I work closely with equipment manufacturers and bakery teams during line startups and commissioning, helping assess production lines, troubleshoot issues, and fine‑tune performance. My goal is to make sure products run well on new equipment the way it should and that teams feel confident using it.

I’ve supported bakeries running some of the fastest lines in the industry operations producing 100+ loaves of bread, 500–800 buns, and 500+ croissants per minute. I’ve also helped cookie, cracker, flat bread and Pizza dough manufacturers to optimize formulas and processes to improve throughput and product consistency. 

With my DATA Logger, I help bakeries optimize bake profiles for bread, buns, crackers, muffins, cakes, and cheesecakes. This includes generating kill‑step validation data for major retailers, reducing bake loss by refining time and temperature settings, and giving maintenance teams the information they need to adjust oven airflow and performance.

My work often extends into broader operational improvements, including Plant audits to improve workflow and use of space. Collaboration with analytical labs to evaluate product stability, water activity, fat content, color, and taste. Creating nutritional information for labeling. Providing hands‑on training for bakers of all experience levels in our lab.

I am a Board member of the Canadian Bakery Association (BAC), a member of the American Society of Baking (ASB), Retail Bakers of America (RBA), l’Association Des fournisseurs en Boulangerie et Pâtisserie (ADFBP), and Groupe Prestige QC. Building bridges between my industry connection is important, it is like helping family and Friends.