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The Baking Profession1

Historical Background

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1• Grains have been the most important staple food

in the human diet since prehistoric times.• Unleavened flatbreads made from grain pastes

were the first step in the development of breads.• A grain paste left to stand for a time collects wild

yeasts from the air and begins to ferment. This was the beginning of leavened breads.

The Baking Profession

Baking Timeline

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1• Prehistoric times: Wild grains were gathered, toasted,

and pounded with wooden tools to make paste.• 500-600 B.C.: Greeks created enclosed ovens.• Several centuries later: Roman baking was introduced by

the Gauls, who used beer froth in their bread dough.• Collapse of the Roman Empire: Baking as a profession

almost disappeared at this time.• Latter Middle Ages: Baking and pastry making began to

reappear as an important profession in the service of nobility. Bread baking was performed by professional bakers, not homemakers, because it required ovens.

The Baking Profession

Baking Timeline (continued)

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1• 1400s: Pastry chefs from France took pastry making

away from bakers.• 1492: Revolution in pastry making begins. Americas

provided ample supplies of sugar, chocolate, and cocoa.• 1650: Bread bakers started buying flour from mills.• 1765: A Parisian named Boulanger started the first

restaurant.• 1775: The Art of the Miller, the Bread Baker, and the

Pastry Maker was published.

The Baking Profession

Baking Timeline (continued)

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1• 1778: The Perfect Bread Baker was published.• 1784-1833: Marie-Antoine Carême lived. He was

known for his spectacular constructions of sugar and pastry.

• Eighteenth century: The stove was invented.• 1847-1935: Georges-August Escoffier was the

greatest chef of his time. Escoffier introduced:• The simplification of the classical menu.• The systematization of cooking methods.• The reorganization of the kitchen.

The Baking Profession

Modern Baking and Modern Technology

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1• 19th century: Roller milling was developed.• Wheat flour was more widely available in North America.• 20th century: Advances in technology included:

• Refrigeration • Air transportation• Sophisticated oven• Preservation techniques• Modern equipment

The Baking Profession

Modern Styles

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1• Fernand Point (1897-1955): simplified and lightened

classical cuisine.• Nouvelle cuisine: included simpler, more natural flavors

and preparations; lighter sauces and seasonings; and shorter cooking times.

• Emphasized artful plating presentations.• 1971: Alice Waters’ restaurant, Chez Panisse, opened in

Berkeley, California.• Good food depends on good ingredients.

• 1980s: development of fusion cuisine, which includes the use of ingredients and techniques from more than one regional cuisine in a single dish.

The Baking Profession

Baking Professions

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1Pâtissier : Pastry chef.Confisseur : Confectioner or candy maker.Décorateur : Prepares decorative cakes showpieces, and sugar work.Head baker: The worker in charge of the production in a retail bakery.Boulanger : Prepares yeast goods.Glacier : Prepares ice cream and frozen desserts.

The Baking Profession

Professional Requirements

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1• Mastery of skills• Eagerness to work• Commitment to learning• Dedication to service• Professional pride

The Baking Profession