September 8 / 5:00 - 6:00pm ET

Building Blocks: Enriched Dough Techniques 

Enriched doughs are the foundation of many popular breads, including brioche, challah, milk bread, and cinnamon rolls. Their richness and tender crumb make them incredibly appealing and versatile, but they also come with unique challenges. 

In this one-hour virtual lecture, Certified Master Baker Richard Charpentier—CEO and Owner of Baking Innovation—will explore the science and technique behind enriched doughs. You’ll gain a deeper understanding of how sugar, eggs, fat, and dairy affect dough structure, mixing, fermentation, and the overall process and final product. Richard will address ingredient formats and functionality, formulation of doughs, and considerations in the production process critical to achieving a consistent bake. 

He’ll also discuss how a single base dough can be adapted for multiple applications, helping you expand your offerings without increasing production complexity. 

This session is designed for bread bakers, pastry chefs, and bakery teams looking to expand their enriched bread repertoire or troubleshoot persistent challenges. A Q&A will follow the presentation—bring your questions for Richard! Register today and gain valuable insights from one of the industry’s most respected bakers. 

This session is part of the Guild’s Building Blocks series and is free for Guild members and presented in partnership with Baking Innovations. 

RICHARD CHARPENTIER, CMB  

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.     

Richard’s unique mix of passion, creativity and science gives him the ability to rapidly create and innovate quality baking and snacking items that consumers will love.  Richard other work experience includes developing new frozen microwavable sandwich option for Healthy Choice, where he received a patent for his invention.  Richard has a strong knowledge for consistency and quality in both breads and cakes, during his career at Sterling Foods, he developed new MRE bread flavors for the US Military, and during his tenure at Hostess Brands, he extended the shelf life of all Hostess branded items from 30 days to 53 days.  Richard taught bakery classes at the Culinary Institute of America, Johnson and Wales, plus many community colleges.   Today Richard spends his time in his lab near Philadelphia, researching old world techniques, trends, and clean label ingredients to find solutions for food manufacturers for the ever-changing market.  

Whether you are looking for a partner, educator or looking to customize a new blend to take you to the next level, feel free to contact us for any questions, we would be glad to help.