ORLANDO, FL — Since its founding in 1897, the American Bakers Association has championed the baking community, fostering education, collaboration and innovation among commercial and retail bakers.
During American Society of Baking (ASB)’s BakingTECH 2025, held February 15-18 in Orlando, FL, a panel of master bakers honored the roots of the national gathering by addressing the evolving challenges and opportunities in modern baking.
Shedding light on the traditions, innovations and advancements that have shaped the industry, the discussion empowered attendees to push the needle on what’s possible in baking.
Lilla Bernal, pastry and bakery consultant for Ambergris Caye and an associate professor at The Culinary Institute of America (CIA), explored the intricacies of culinary school being a formula of sorts. The ingredients are the students, teachers, facilities and equipment, and the final product is inspired, confident bakers with a vision for the future.
The students are motivated by their passions for the industry and the desire to pursue a formal education, a combination which Lilla noted as extremely important to their individualized success throughout the program.
Becoming CMB certified
Across four campuses, there are 20 Certified Master Bakers (CMB) comprising the CIA’s staff. The CMB exam, offered through Retail Bakers of America (RBA), verifies professional competency in the baking industry and establishes a peer-evaluated standard of knowledge in the craft.
The CMB certification allows the instructor or candidate for certification to take on the role of the learner.
“Instead of being evaluated by a client or a customer, we get to take a moment of self-reflection and introspection and pull out those baking chops that we’ve been working on all these years,” Lilla said. “Taking the exam and becoming a CMB has allowed me to become a better educator.”
The work experience and preparation it takes to become a CMB candidate are crucial for bakers interested in the certification.
“A candidate for certification not only understands techniques and ingredients but also has those preparations in their hearts and their hands and are ready to inspire,” she added. “We’re looking for dedicated students who are ready to become the future of the baking industry.”
The future of baking
Karl De Smedt, head of the Sourdough Institute for Puratos, knew he wanted to become a baker of the future when he was 10 years old after his father, a passionate pastry chef, inspired him. He officially started training in Belgium two years later.
Since he was able to start so early, he trained as a baker, confectioner and candy maker. Once Karl was 18, he started working in a bakery as a pastry chef for six years until he joined Puratos.
“I was inspired by someone to join the industry,” Karl recalled. “We should now ask ourselves: What can I do in order to inspire bakers of the future?”
Karl believes strongly in the future of sourdough and opportunities to bring forth positive messaging for bread.
“There’s roughly 30 percent of consumers who do not trust bread because it’s ‘bad,’” he explained. “We can change that. There are so many opportunities, but you need to have the right people on board to make this change happen.”
According to Karl, bakers should take action now.
“We can lead the change and make sure the young kids of today are becoming amazing bakers and leaders of our industry,” he said. “The future is bright.”
