INDIANAPOLIS — Earlier this year, the American Society of Baking (ASB) announced a first-of-its-kind training program designed to strengthen commercial bakers’ technical skills.

Overwhelming demand for ASB’s sold-out Commercial Bread Production Course has spurred a second iteration of the learning opportunity. Applications for the second cohort are now open.

As with the inaugural version of this learning opportunity, the course follows a hybrid model spanning 12 weeks. During that time, participants will complete 10 online modules covering vital industry know-how ranging from ingredient insights to mixing and processing.

To wrap up the experience, bakers will convene in person for a four-day workshop, to be held March 16-19, 2026, at AB Mauri’s St. Louis headquarters. The workshop is led by Kirk O’Donnell, PhD, president of Bakers Growth and a 40-year vet of the baking industry.

Upon completion, participants will receive a Hands-On Bread Science Certificate from ASB. The continuation of this learning opportunity supports ASB’s strategic plan, which focuses on advancing the industry through workforce training solutions.

Visit the ASB website for additional information on the program.