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Welcome to the CMB Study Hall series, brought to you by Craft to Crumb and Retail Bakers of America (RBA).
In this three-part installment, certified master bakers Lee Ann Adams and Chris Teixeira highlight some tips and tricks for producing high-quality cakes for RBA’s Certified Master Baker Practical Exam.
In this episode, Teixeira demonstrates the speed test portion of the exam, where bakers are required to file and enrobe a three-tiered cake in under six minutes.
Get a sneak peek behind the counter at Country Bird Bakery, a Midwest staple that uses its inventive spirit, strong commitment to local farmers and unconventional schedule to deliver “big bread energy.”
Caitlin Woods, baker at Country Bird Bakery, mixes up a batch of baguette dough during her shift at the bakery.
Cat Cox, owner of Country Bird Bakery in Tulsa, OK, discusses the importance of building the bakery’s menu around seasonal produce from local farmers.
