What is it About Bakers?

What is it about bakers? Do they unknowingly smell like baked goods like a secret pheromone effect? When learning someone is a professional baker, do you suddenly feel happy and hungry? I know I do. It seems like some sort of magic that basic ingredients like flour, water, yeast, and salt can inspire such a diversity of baked goods. They are very passionate about what they do. Many are bakers by birth. They have flour running in their blood! Without bakers shaping civilization, we may still be eating whole grain gruel fried on rocks.

How did this profession evolve?

We know our relationship with food changed with the discovery of fire. It was a short time in the scope of human evolution before cooking with fire was transformed into baking in ovens. The Romans were the first to formalize baking into a profession. Organizations were created to ensure bread quality and innovation in early Rome. When baking for an emperor you better have your quality system in place!

By the Middle Ages bread fell out of favor. Much like today’s craze of low carb diets and gluten inducing health concerns, people of the middle ages gave up bread due to crop failure, disease, and nomadic barbarians.


Bread stated making a comeback by the end of the Middle Ages and bakers guilds formed in France (1200 AD). The guild was called Tameliers, which translated to flour sifters, had a four year apprenticeship. Bakers had become recognized for the skill involved in baking as a profession. Being a member of a guild provided many benefits. A baker who supplied bread to a hospital could exchange bread for medical care. By the end of the Middle Ages, production of bread followed laws written by the guilds and royalty. Bakers guilds were highly regarded and bakers were seen as skilled artisans.

Bakers had become a necessary part of their communities.

Providing nutritious well-crafted baked goods to neighbors and a source of income for entire families. The renaissance saw the increase in regulations for the baking tradesmen. Laws regulated pricing, weight of finished goods, production, and adulteration of ingredients of bakeries.

You could say that bread was the first government regulated processed food.

Eventually the industrial revolution hit and many aspects of baking became mechanized. New bakery equipment helped bakers keep up with the growing demands for baked goods. Bakers now utilized technology and science to produce constantly delicious nutritious bread.  The art of baking is still dominant in the profession with many bakers still tracing family ties back many generations.

Several organizations exist today to support bakers and the baking industry. When the first baker mastered the first fluffy loaf of bread, they taught the next and so on and so on. That tradition continues today. Bakers learn from each other. You can’t teach passion, but once the flour gets into your blood you are sure to become part of the family.

For more information on the history of bread baking checkout The Science of Baking: A history of bread. And everything baking related be sure to stop by BAKERpedia!

dough bread bakers


gluten free - eat bread 90

Why Gluten-Free? Day 30

Smart Flour Foods, Franz Gluten-Free, and Saratoga Bakery sent in their gluten free breads. I’ll address the elephant in the room right this moment. I know I’ve set out this challenge to consume wheat bread products, so why am I eating gluten-free when I’m not celiac? I really had a tough time with this issue. It made sense to stick to my wheat-only bread diet. But I broke down when I got a note from a gluten-free baker, which wanted my opinion on their gluten-free bread.

gluten free - smart flour food - eat bread 90

Roasted vegetables, salami and swiss on a gluten-free Smart Flour Food® Hoagie.

You see, when I first started to build BAKERpedia, my intent was to help every baker that needed help. It is hard for me to turn my back when I get a passionate note from a baker thanking me for eating their bread. I really can’t say no to this. Therefore, I dedicate this blog to all the gluten-free bakers out there.  You are all doing well because you are putting superior tasting multigrain products out there for your gluten intolerant customers.

For that, I really want to thank you, and provide you this platform to showcase your products. Keep baking, keep growing, and I am honored to be part of your gluten-free baking journey.

Here’s what I ate on Day 30 of EB90:

Food Portion Calories
Smart Flour Foods® GF Hoagie 1 (135g) 330
Franz® GF Cinnamon Raisin 4 Slices (40) 400
Franz® GF 7 grain 3 slices (40g) 240
Saratoga® GF Bun 1 bun ( 60g) 220
Apricot Sugar-Free Jam 2 Tbsp 40
Ricotta Cheese 1/4 C 100
Philledelpia cream cheese spread 1 Tbsp 40
Nutella 2 tbsp 200
Orange 1 orange 45
Kale (cooked) 1 C 33
Salami 1oz 50
Roasted Vegetables 1 Tbsp 100
Egg 1 78
Total 1876


bakers-dough- eat bread 90, bakery

Be Passionate About What You Do: Day 24

Artesano® bread by Sarah Lee is probably one of the most favored bread here in the Pacific Northwest. It is a white bread, without a gummy texture. I can eat this toasted with butter all day. Why do I choose this bread? Mainly because I wanted to try what it feels like just to eat white bread all day. I love it. No guilt here. Just pure indulgence into my favorite food in the world, bread. White bread.

We also recorded our 4th podcast today sponsored by Manildra, co-hosted by David Deblauwe and I. Our guest was Scott Baker (yes, he is a real baker), CEO of 5 generation bakers. They make an amazing raisin swirl bread under the label Jenny Lee®. Talking to Scott really gives me hope for this industry.

Passionate Baking

His success story is about being really good at something, repeating that, and growing it by leaps and bounds. Scott is a genuine baker. He chose to be really specialized at producing one thing, and that’s raisin swirl bread. The way he broke down his process (which I feel is a really difficult process), how he cared about the quality of his bread, and how that affected his growth decisions indicated to me that he really cares about his bread. I was excited to have found a commercial baker who is successful after starting from ground zero and growing his bakery to a multi-million dollar business. Above all, I love seeing passion being rewarded. Look for this podcast on iTunes (coming soon).


“Skills are cheap, passion is priceless” – Gary Vaynerchuk

It is true, you should always be guided by your passion if you want to grow a successful bakery. This can be seen with the success stories of 5 Generation Bakers, Grand Central Baking Co., Dave’s Killer Bread and Blue Star Donuts.  If you bite into any of their products, you will feel the passion. It is what keeps your customers from coming back again and again.

Here’s what I ate on Day 23 of EB90:

Food Portion Calories
Sara Lee® Artesano 11 slices (38g) 1100
Ricotta Cheese 2 Tbsp 50
Artichoke Bruchetta spread 2 Tbsp 67
Sugar Free Strawberry Jam 4 Tbsp 80
Salami 6 Slices 180
Apricot Sugar-Free Jam 2 Tbsp 40
Dickinson’s® Lemon Curd 2 Tbsp 120
Orange 1 orange 45
Nutella 2 tbsp 200
Tilamook Butter (Salted) 1 Tbsp 100
Kale Soup 1 C 48
Marie Biscuits 10 pieces 150
Banana 1 105
Calcium Supp
Bike -300
Total 1985