“This course represents a modern approach to workforce training,” said Sarah Day, director of education at ASB. “We’ve combined the flexibility that working professionals need with the rigor and mentorship they deserve. This program is the result of collaboration across a wide network of seasoned industry experts, each committed to advancing commercial baking education.”

Beginning with 10 online, self-paced modules, the course will cover the fundamentals of bread science, including mixing, fermentation, processing, ingredient systems and shelf life. Each module will provide the foundational knowledge needed to prepare learners to apply core concepts during the hands-on workshop.

The four-day, in-person workshop — scheduled for Oct. 13-16 — will be held at AB Mauri’s state-of-the-art facility located in St. Louis. Participants will have the opportunity to solve real-world problems, receive expert feedback and deepen their skills in a setting designed for applied learning.

“Our model is built to recognize industry partners, like AB Mauri and others, which have invested in the facilities to provide ongoing education to their customers, combined with our industry-designed education,” said Kristen L. Spriggs, ASB executive director. “Together we will deliver a learning experience that’s both applied and impactful.”

Registration for the fall 2025 cohort is open now through Sept. 8. Spots are limited, with a second cohort planned for spring 2026.