Bakery Production Handbook

About the Book

This book is for anyone interested in producing bakery products of consistent quality and low operating costs. This book is also intended to be used as a professional reference. There are many good books available about the art and science of baking. However, these other books do not help an owner or a bakery manager grow their businesses. In the baking industry, all successful businesses begin with quality products. These businesses almost always start in a kitchen, and then the company has to figure out how to keep up with the growing demand for these bakery products. Fortunately, if the company makes prudent decisions, it is possible to drive down operating costs. On the other hand, if the company cannot produce consistent quality; or if the operating costs are out of control, the company will soon be out of the baking business. This handbook should help more and more aspiring bakers sustain their success.

About the Author

Kirk O’Donnell has been working in the baking industry for nearly 40 years. Inspired by the baking prowess of his paternal grandmother, he earned a Bachelor’s degree in Bakery Science and Management from Kansas State University. He then worked for over ten years as a Production Supervisor, Production Superintendent, and then Plant Manager for a high-speed bakery manufacturing operation. He then worked for the American Institute of Baking (now known as AIB International) for 24 years as an Instructor, Consultant, and Director of the Baking School. During the final years of his tenure with AIB International, he focused on reaching out to the bakers outside of the USA; and he has traveled to nearly all of the Latin American nations, Japan, China, Korea, Singapore, and other various nations in Europe, Asia, and the Middle East. He is now working as an independent consultant and can be reached via email at learnerbaker2479@gmail.com