HeyJaredBAKED in Science
Setting up shop where baking and science meet, this podcast is focused on all the technical aspects of the commercial baking industry. It covers everything from food safety, ingredient and equipment solutions and innovation.
- Indexed episodes, last 90 days
- 2
- Latest publication
- Aug 31, 2026
- Audience
- Checking…
- Earliest in this view
- Jul 29, 2026
Latest episodes
EP111: Dealing With Adversity (opens the original)
Read excerpt
While baking might be an art, bakers know that it isn’t always a cakewalk. Between trends (https://bakerpedia.com/the-top-bakery-trends-for-2025/), formulation, regulations (https://bakerpedia.com/navigating-fda-deregulation-in-the-baking-industry/), and scaling up, there are plenty of challenges bakers can face when it comes to succeeding in the industry. Although it is popular to look up to others in the industry for inspiration, we should never forget that sometimes it can come from those who
EP110: The Flavorful Story Behind Vanilla (opens the original)
Read excerpt
Vanilla remains one of the most popular flavors in the baking industry, but this fruit has a much more complex history than many realize. Vanilla (https://bakerpedia.com/ingredients/vanilla/) is thought to have originated in Central and Northern America, more precisely Mexico. In the 16th century, it was introduced to Europe by Spanish conquerors. In this episode of BAKED in Science, host Mark Floerke is joined by Emmanuel Laroche (https://www.linkedin.com/in/emmanuellaroche/) to discuss all thi
Publishing over time
Last 90 days. Choose a month to open its work.
Recurring subjects
Named in the text we hold. One piece can cover several.
Audience
No verified audience measurement yet.
About this data
Counts cover the work we have indexed. Tone needs enough text and a confident classification. Excerpts and episode notes are not full articles or transcripts.
Identity or attribution wrong? Suggest a correction.