Blogs

Beyond the Recipe: Why Profit Literacy Is the Missing Skill in Baking Education

By Business of Baking Blog posted 18 days ago
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Most bakers are taught how to perfect a product—but very few are taught how to protect the business behind it. It’s a gap Chad Ecklof knows well. As the third-generation owner of Ecklof Bakery , Chad grew up immersed in craft, consistency, and tradition. What became clear over time, however, was that craftsmanship alone isn’t what determines whether a bakery survives. “Most bakeries don’t fail because the product isn’t good,” Chad explains. “They fail because the numbers were never clear.” The Problem Isn’t Passion—It’s Visibility Across the industry, bakery owners are navigating rising ingredient costs, labor pressures, and customer price ...
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Spotlight: Colette Christian on Mastery, Certification, and Career Longevity

By Business of Baking Blog posted 01-23-2026
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In this episode of The Perfect Rise , RBA sat down with Colette Christian , chef, educator, and multi-certified baking professional, to explore what it truly takes to build a long, sustainable career in the baking and pastry industry. Colette’s journey began early—entering professional kitchens at just 14 years old—and has spanned hotels, high-volume production, business ownership, and culinary education. Throughout the conversation, one theme remained consistent: mastery is earned through repetition, discipline, and a willingness to take on responsibility before recognition. A central focus of the discussion was the role of certification in ...
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Buddy Valastro on Retail Bakeries, Leadership, and Why Community Still Matters

By Business of Baking Blog posted 01-08-2026
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When people hear the name Buddy Valastro , the first thing that often comes to mind is television. But for the Retail Bakers of America, Buddy’s story starts somewhere else entirely: on the bakery floor. In a recent episode of The Perfect Rise: Conversations with the Retail Bakers of America , Buddy joined host Chef Kimberly Houston for a grounded conversation focused not on fame—but on the realities of owning, operating, and sustaining a retail bakery in today’s market. A Full-Circle Relationship With RBA Buddy’s connection to the Retail Bakers of America goes back decades—long before Cake Boss ever aired. He recalls attending RBA ...
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Where Creativity Meets Chemistry: Kelly DeFusco’s Unexpected Path Into Bakery Science

By Business of Baking Blog posted 12-12-2025
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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 ...
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RBA at Bagelfest: A Weekend of Connection, Curiosity, and Community for Bagel Makers Everywhere

By Business of Baking Blog posted 11-18-2025
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Bagelfest 2025 reminded us exactly why the baking industry is built on community. As the RBA continues deepening our presence at national events, this year’s festival at Citi Field gave us the clearest picture yet of what bakers need, what they’re talking about, and where the energy is pointing next. The Industry Talks were a standout highlight. These conversations didn’t shy away from the real challenges bakery owners face—staffing gaps, cost pressures, maintaining quality at scale, and keeping the community at the center of growth. Panelists were transparent, generous, and engaging, and the discussions sparked the kind of curiosity we love to see ...
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The Perfect Rise Podcast: Icing Smiles — Turning Compassion Into Cake

By Business of Baking Blog posted 11-13-2025
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In this episode of The Perfect Rise , host Chef Kimberly Houston sits down with Tracy Quisenberry , founder of Icing Smiles , a nonprofit organization connecting volunteer bakers with families who have children facing critical illness. What began as a simple act of love—a homemade cake for her son—has grown into a nationwide movement fueled by generosity, purpose, and faith. Tracy’s journey didn’t start in the kitchen. Before founding Icing Smiles , she worked in the corporate world as a tax professional. But after her two children were born prematurely, she experienced firsthand the uncertainty and exhaustion many medical parents know too ...
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Building Healthier Kitchens: A Conversation with CHOW

By Business of Baking Blog posted 10-30-2025
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Building Healthier Kitchens: A Conversation with CHOW By Chef Kimberly Houston Events & Engagement Manager, Retail Bakers of America Why This Conversation Matters In the baking and hospitality world, we’re taught to serve others first. But what happens when the people doing the serving are running on empty? That’s the question behind CHOW — Culinary Hospitality Outreach and Wellness , a nonprofit organization dedicated to supporting mental health and wellness within the hospitality industry. CHOW believes that creating healthier kitchens starts with honest conversations — the kind that remind us we’re all human beneath the chef coats ...
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Spotlight: Chef Cody Middleton — Teaching Mastery with Humility

By Business of Baking Blog posted 10-16-2025
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When you listen to Chef Cody Middleton speak about baking, you can tell right away that mastery isn’t just a goal for him — it’s a standard he holds himself to daily, and a value he passes on to every student who walks through his classroom doors. As the Professor and Department Head of Baking & Pastry at the International Culinary Institute of Myrtle Beach (HGTC) , Chef Cody has built his career around excellence, integrity, and education. But like many great chefs, his path to pastry wasn’t perfectly planned. “I didn’t grow up knowing I wanted to be a pastry chef,” he laughs in his recent Perfect Rise interview. “But I loved the science ...
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Conversations with Chef Matthew Ratliff, building a career on excellence.

By Business of Baking Blog posted 10-02-2025
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From five-star resorts to Food Network competitions, Executive Pastry Chef Matthew Ratliff has built a career defined by artistry, discipline, and dedication to the craft. A graduate of the Culinary Institute of America, Chef Ratliff has spent decades learning from some of the best in the world — including three of the four Certified Master Pastry Chefs in the United States. A Career Built on Excellence Chef Ratliff began his journey at the CIA in Hyde Park, New York, where his passion for pastry quickly took root. After completing a fellowship as a teaching assistant, he went on to sharpen his skills in world-class kitchens such as the Ritz Carlton in ...
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From Fine Dining to Cookie Take a Bite: Tracy Mattson’s Sweet Path to Entrepreneurship

By Business of Baking Blog posted 09-19-2025
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From Fine Dining to Cookie Take a Bite: Tracy Mattson’s Sweet Path to Entrepreneurship When a career-ending injury closed one door, pastry chef Tracy Mattson opened another—one that would eventually lead to the creation of Cookie Take a Bite , a boutique cookie brand beloved for its elevated flavors, thoughtful presentation, and deep local roots. In the latest episode of The Perfect Rise , Tracy joins host Kimberly Houston to share how she turned a difficult setback into an opportunity to build a thriving bakery centered on resilience, creativity, and community. From Pastry Chef to Entrepreneur Before launching Cookie Take a Bite , Tracy ...
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From Retail Roots to Wholesale Leadership

By Business of Baking Blog posted 09-04-2025
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From Retail Roots to Wholesale Leadership: A Conversation with Scott Calvert For more than 35 years, Scott Calvert has been shaping the baking industry—from crafting elegant wedding cakes to leading large-scale wholesale production. As President of Tootie Pie Co. and the immediate past president of the Retail Bakers of America Board, Scott brings a unique perspective on what it takes to thrive as both a baker and a leader. In his episode of The Perfect Rise podcast, Scott shares the story of how his passion for pastry evolved into a career built on education, mentorship, and legacy. After training at the New England Culinary Institute and gaining ...
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From Reluctant Baker to Industry Leader: Gary VanderStelt’s Journey with Sprinkles Donuts

By Business of Baking Blog posted 08-21-2025
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When Gary VanderStelt opened the doors to Sprinkles Donuts in 2014, he wasn’t just launching a business—he was continuing a legacy he once thought he’d leave behind. Today, Gary leads one of Michigan’s fastest-growing donut brands, producing nearly half a million donuts each month across eight retail locations and a 14,000-square-foot central kitchen. But before Sprinkles became a regional powerhouse, Gary was just a kid working in his dad’s bakery, vowing never to follow in his flour-dusted footsteps. If you’ve ever thought growth just happens —Gary’s story will change your mind. 👉 Listen to the full interview on The Perfect Rise Podcast to ...
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The Perfect Rise Podcast Spotlight: Chef Lee Ann Adams, CMB

By Business of Baking Blog posted 08-07-2025
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“Mastery Means Knowing When to Ask for Help” In the baking world, few titles carry as much weight as Certified Master Baker . But what does it truly mean to earn those three letters—and how can it transform your career? In the latest episode of The Perfect Rise podcast, we sit down with Chef Lee Ann Adams, a Certified Master Baker, industry mentor, and longtime RBA member, to talk about her journey from a scratch bakery at Penn State to standing at the helm of CMB exam judging panels across the country. A Life Built on Baking For Chef Lee Ann, baking is more than a profession—it’s a calling rooted in generations of family tradition. ...
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Taylor Craft on Culinary Pivots, Flavor Theory, and Finding Joy in the Kitchen

By Business of Baking Blog posted 07-25-2025
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Staying Curious: Taylor Craft’s Unconventional Journey Into Pastry The culinary industry is often seen as a straight line—graduate from school, work your way up the kitchen ladder, open a bakery or restaurant, and build from there. But for Taylor Craft, that traditional path never quite fit. And her story is proof that the best journeys in baking aren’t always linear—they’re layered, unexpected, and deeply rooted in self-discovery. In a recent episode of The Perfect Rise , we sat down with Taylor to explore how she transitioned from front-of-house restaurant work to the precision and creativity of the pastry world. Her path has spanned bakeries, ...
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From Student to CMB: Chef Austin Scoles on Full-Circle Moments, Mentorship, and the Mastery of Baking

By Business of Baking Blog posted 07-10-2025
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What does it take to go from watching your great-aunt bake bread on a kitchen counter in Missouri to earning the prestigious title of Certified Master Baker? For Chef Austin Scoles, the answer lies in passion, practice, and purposeful community. A graduate of Johnson & Wales University with a Master of Science in Hospitality Management, Chef Scoles has earned multiple industry certifications including Certified Executive Pastry Chef (CEPC) and, most recently, Certified Master Baker (CMB). But his story goes far beyond credentials. It's a testament to what happens when education, mentorship, and perseverance intersect. A Return to His Roots After ...
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Inside Chef Jennifer Heide World of Pastry, Precision, and Purpose

By Business of Baking Blog posted 06-26-2025
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Crafting Excellence: Inside Chef Jennifer Hyde’s World of Pastry, Precision, and Purpose When you step into the pastry kitchen at the exclusive Everglades Club in Palm Beach, Florida, you’ll find elegance, precision, and passion infused into every baked creation. At the heart of it all is Jennifer Heide, Assistant Pastry Chef and lifelong student of the craft. With 15 years of experience working in some of the most refined kitchens across Palm Beach, Chef Jen brings more than just skill—she brings a deep commitment to growth, mentorship, and mastery. A Culinary Foundation Built on Excellence Chef Heide's journey began at the Florida Culinary ...
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One Pastry at a Time”: How Heather Ugorowski Rebuilt Her Bakery and Her Life

By Business of Baking Blog posted 06-12-2025
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“When we’re out, we’re out.” It’s not just a policy—it’s a mantra, a boundary, and a philosophy that Heather Ugorowski lives by at Bleu Moose Bakery. But to understand why those words matter so much, you have to know the path that got her there. In this deeply moving episode of The Perfect Rise , Kimberly Houston speaks with Heather about what it means to keep showing up in life—and in business—even when everything feels like it’s fallen apart. Heather’s story begins with childhood cakes and the kind of early passion many bakers recognize. But everything shifted when she received Brother Juniper’s Bread Book and fell in love with the science, ...
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More Than a Logo: Why Your Business Needs a Whole Vibe

By Business of Baking Blog posted 05-26-2025
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Let’s talk about branding. Not the kind that involves a hot iron and livestock (shoutout to the ranchers), but the kind that makes someone walk by your bakery, do a double-take, and think “I don’t even like scones, but this place looks like it gets me.” If you're a small business owner thinking, “I’ve got a logo and a decent font. Isn’t that enough?”—oh, sweet buttercup, no. Branding is the smell of fresh cinnamon rolls that pulls customers in before they even see the menu. It’s the icing on your metaphorical cupcake. It’s the reason someone drives past six other bakeries to get a cake slice from YOU. It’s not just about how your business looks—it’s about ...
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From Corporate Corner Office to Scratch Bakery Success: Amie Smith’s Second-Act Story

By Business of Baking Blog posted 05-16-2025
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When Amie Smith walked away from a successful high-tech marketing career in Manhattan, she didn’t expect to find herself elbow-deep in flour, building a beloved scratch bakery from the ground up. But that’s exactly what she did—after a recession, a spontaneous leap into pastry school, and a whole lot of grit. In the latest episode of The Perfect Rise , host Kimberly Houston sits down with Amie to unpack the bold, unexpected journey that led her to open Amie Bakery on Cape Cod—just shy of her 50th birthday. “Owning a bakery and being a pastry chef was never, ever on my radar,” Amie shares. “But I kept coming back to food. I’d watch the Food Network. ...
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Building a Bakery That Lasts: Lessons in Leadership from Amy Emberling of Zingerman’s Bakehouse

By Business of Baking Blog posted 05-02-2025
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What Does a Bakery Built on Vision and Values Look Like? When Amy Emberling joined the original team of eight at Zingerman’s Bakehouse in 1992, she wasn’t just signing up for a job—she was stepping into what would become a decades-long journey in values-driven leadership and hands-on baking. In this episode of The Perfect Rise , Amy sits down with host Kimberly Houston to share what she’s learned after more than 30 years in the business—and how defining your North Star as a bakery owner can make all the difference. From Nova Scotia to National Recognition Amy's story begins in her childhood kitchen in Nova Scotia, where she became the designated ...
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