Starter Bakery is a wholesale operation based in Berkeley, CA, with a retail location in Oakland, CA. We specialize in Viennoiserie, breakfast pastries, and fresh daily breads, crafted with a dedication to quality and tradition. You can find our products at an expanding network of cafes, restaurants, hotels, and local farmer's markets. For a full list of where to find our offerings, visit our website. Interested in joining our team? Reach out to us at info@starterbakery.com.

Consulting services for bakeries and pastry operations. Work may include product development (viennoisierie, breads, pastry), employee training, production organization, equipment and work flow design, operations and management for retail and wholesale operations.

Worked in R&D department as developer under direction of sales team on ideation and creation of new pastries for regional and national accounts. Focus on all natural, clean label formulation to Trader Joe's / Whole Foods ingredient specifications. Development of formulas and processes to support up to 6 month shelf-life for freeze/thaw products (6 cycles) with addition shelf life up to 3 weeks once thawed. Products developed included laminated doughs, quickbreads, cookies, breads, confections. Work also included scaling products from R&D lab to production, troubleshooting production, reducing waste, etc.

Primary responsibilities include planning, developing and teaching curriculum for pastry classes which include both lecture and hands-on learning material for the enthusiast and professional. Subjects include all aspects of baking and pastry including Viennoiserie, Quick breads, Plated Desserts, Confections, Entremets, Tarts, Ice Cream and Chocolates.From 1/05 through 3/08 additional work included writing, managing the editing, planning the photo shoots and coordinating the production for the text Advanced Bread and Pastry: A Professional Approach. Planned for and opened Thorough Bread and Pastry in San Francisco.Additional responsibilities include managing interns, on-site bakery and pastry consultation and formula development.Baking and Pastry Intern; San Francisco Baking Institute. 4/04 – 12/04Responsibilities included assisting baking instructors in classroom instruction and set up, developing and teaching one week pastry classes, conducting theme based demonstrations (pecan, dried fruit), managing SFBI booth at IBIE trade show, bakery consultation and preparing breakfast and lunch for students. Special study with emphasis on dough mixing technology, fermentation processes, sourdough processes, production management, bakery layout and formula development.

Chocolate Production Manager and Pastry Cook; Essential Bakery and Essential Chocolate (Now Theo Chocolate)Responsible for managing chocolate candy and confection production. Main duties included scheduling production, operating enrobing machine, producing molded chocolates and bars, making all chocolate fillings and making various confections such as chocolate decorations, panned items, pate du fruits, caramels and pralines. Pastry responsibilities included dessert production, Viennoiserie, Quick breads, and night bake.