MY CARRIER PATH

A baker at this level and with this designation participates in a broad range of complex, technical and professional work activities, performed in a wide variety of contexts with a substantial degree of personal responsibility and autonomy.  

Responsibility for the work of others and allocation of resources is required. He/she must have the technical and administrative skills necessary to operate and manage the production area of a full-line independent or in-store commercial bakery. 

He/she must produce high quality bakery products and demonstrate a basic knowledge about the principles of sanitation, management, retail sales/merchandising and training.

Qualifying Criteria

• Education: must have verification of the Serv-Safe certification or the completion of a sanitation course offered by a school, government agency or      association. The CMB also requires a total of 30 contact hours of professional development courses/seminars or workshops in personnel management, focused on human relations, teamwork, and supervision ,or bakery      management and production. 

• Baker Requirements &      Work Experience: all candidates must have achieved a Certified Baker (CB) designation plus have a minimum of an additional three      years (36 months) of verifiable full-time commercial/retail baking experience, or over ten years of verifiable full-time commercial/retail baking experience without a Certified Baker designation.

• Written Test: one must achieve a passing score of 75% answering approximately 250 bakery      related questions.

• Practical Test: The candidate will be given 10 formulas, 3 in advance, 7 on the first day of testing, not knowing what they are. The candidate must achieve a passing      score of 75% for a two-day practical test administered by the Retail Bakers of America (RBA). 

I would like to add that I was the 5thCanadian to achieve this difficult to achieve designation.

I am a Certified Master Baker and global bakery consultant with 40+ years of technical, operational, and leadership expertise built through long‑standing roles at major industry organizations. 

Since 2014 I am the owner‑operator of The Bakers Workshop Consulting, providing premium consulting services to industrial, wholesale, and retail bakeries across North America.

• I gained 14 years of experience with Lesaffre Yeast Corporation (2007–2021) as Regional Sales Manager for Eastern Canada, delivering technical troubleshooting, process optimization, and strategic ingredient integration for large manufacturers and national chains. 

• Previously I spent 5 years as National Director of Technical Sales & Training at BakeMark Canada (2002–2007), leading national technical teams, developing new product ranges, and supporting six branches across the country.

• My prior experience includes 6 years with Puratos Canada (1996–2002) in technical representation and baked confectionary product development. I also held positions with Fiera Foods, Upper Crust, Bäckerhaus Veit.

• My background also includes teaching Fine Patisserie at George Brown College, reinforcing my reputation as a skilled educator and mentor. I also demonstrated products at international Bakery Shows like IBA in Germany, IBIE in the USA and the Bakery Showcase in Canada.

• My leadership strength is supported by extensive professional development, including advanced training in Strategic Project Management, 360‑Degree Leadership, Time Management, Competitive Sales Strategy, Flour Quality & Baking Performance, Successful Product Development, and a Master Baker Seminar in Brussels. These programs complement my technical mastery with strong communication, team development, and organizational leadership capabilities.

• Across all roles, I demonstrated long‑term commitment, deep technical insight, and a collaborative, hands‑on approach that helps clients solve complex production challenges, reduce waste, improve efficiency, and accelerate commercialization. I am recognized as a trusted advisor and industry leader dedicated to elevating bakery operations and delivering measurable, sustainable results. 

• I also speak German, English and entry level French..