Baking is at the core of what we do. New ingredients and innovations in the baking industry have expanded our options and offerings. Even bakeries that have been in operation for more than 50 years are educating themselves about the changes.
Whether it's artisan breads, gluten free, dessert pastries or dog treats, there's something in baking to learn about at an SRBA event. We continue to explore this art and science in Hands On demonstrations and informative presentations. Retail bakers, Allied suppliers, and subject matter experts from all over contribute their time and knowledge with attendees. We talk about history, ingredients, product assembly, chemistry, flavor, cost, storage, distribution, oven qualities, and presentation.
We share formulas. Bakers that use these formulas are happy to show and tell you the tricks to getting it right.
We take a deeper look at ingredients. Let's face it, it doesn't matter how great the formula is if the ingredients aren't at their best. Our demonstrations bring out a lot of great advice from the room.
We network after the event is over. We contact each other when we need advice, can't source a product, or need a good recommendation.