Most bakers imagine their careers inside a kitchen—but Principal Bakery Scientist Kelly DeFusco proves that the baking industry stretches far beyond the bench. With a 34-year career in the flavor world and nearly two decades at Tastepoint by IFF, Kelly has built a life at the intersection of creativity, chemistry, and innovation.
In the latest episode of The Perfect Rise, Kelly joins host Kimberly Houston to share how a childhood spent baking alongside her mother, a family restaurant, and one unexpected phone call set her on a trajectory few culinary students ever learn exists—one where food science becomes a playground for possibility.
Kelly DeFusco From Home Economics to Bakery Science
Long before she was helping global brands perfect formulas, Kelly thought she’d inherit her parents’ restaurant. When that dream shifted, she found herself pursuing a degree in home economics—a decision that unexpectedly opened the door to a career in the flavor industry.
A high school teacher connected her to a Philadelphia flavor company, and Kelly quickly discovered that if you can read a recipe, you can read a formula. That insight launched a career rooted in experimentation, sensory science, precision, and deep curiosity.
Where Creativity Meets Functionality
Kelly spent years training under some of the industry’s best, including the head donut baker at Dunkin’ and a chocolatier in Paris. Those experiences shaped her approach: creativity matters, but structure matters too.
Today, her work blends:
From preventing cookie spread to understanding how sugar granulation affects absorption to optimizing shelf stability, Kelly’s day-to-day looks more like a chemistry lab than a commercial bakery—yet everything she touches reflects a baker’s mind and heart.
The CMB Journey: The Baker’s “Bar Exam”
Kelly recently completed the RBA’s Certified Master Baker exam, passing nearly every category on her first attempt. With only quick breads left to retest, she’s in the middle of the same growth arc so many bakers face: revisiting fundamentals, refining precision, and honoring the craft.
For Kelly, the CMB process has been transformative.
She credits the mentorship from RBA judges—especially Chef Leanne Adams—as one of the most valuable experiences of her career. Their feedback has reshaped how she bakes, evaluates, and teaches.
“It makes you a better baker,” she shares. “Precision, perseverance, and structure become the backbone of your creativity.”
Lessons for Bakers, Educators & Students
Kelly’s story is a powerful reminder that the baking industry is bigger than most people realize. Her insights for those exploring what’s next:
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There are countless career paths outside traditional bakery roles.
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Science and creativity aren’t opposites—they’re partners.
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Taste the process, not just the final product.
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If you take something out of a formula, you must put something back.
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Mentorship matters, especially when you’re chasing mastery.
Her energy, expertise, and curiosity make her a model for the kind of modern baker our industry is ready for.
Listen to the Full Conversation
Kelly’s journey is an invitation to explore beyond the expected—and to see baking as both an art and a science.
🎧 Tune in to the full episode of The Perfect Rise to hear Kelly’s story, her approach to formulation, and her ongoing pursuit of the Certified Master Baker credential.
👉 Listen to the episode here on your favorite platform or watch on youtube