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ChefsForum: Modern Baking Trends: Multigrain Enriched Doughs
From large-scale bakeries to small artisan retailers, bakers are exploring the possibilities of whole grains, sprouted and alternative grains and healthy inclusions. With the growing trend toward clean label ingredients and general health and wellness, learn to create 100% whole grain brioche with hemp and flax seeds with RBA Certified Master Baker, Richard Charpentier. The addition of whole grains and inclusions not only provide possible health benefits, but also offer a range of unique flavors, versatility and texture. Tune in to learn more, build your skills and to ask your baking questions!

Presented in collaboration with our partners: Retail Bakers of America

May 9, 2023 01:00 PM in Eastern Time (US and Canada)

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Owner/Creator @Baking Innovation
Richard is a classically trained French baker, Certified Master Baker, holds a degree in Baking Science from KSU with a minor in Cereal Chemistry, received a certification from the American Institute of Baking (AIB), plus a degree in Sales and Marketing from Benjamin Morel, France. Richard spent the last 34 years working in the bakery industry, from the retail bakeries to large CPG Brands where he held and led Research and Development groups. Richard understands that innovation, quality and consistency are the key factors to staying relevant in the category. Richard is now the owner and creator of Baking Innovation, a speed to market innovation company, Richard’s last position was as a Senior Director of R&D for Flowers Foods. Richard is backed by a Brain Trust group with over 400+ years of experience at his disposal.