1. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved The Baking Profession 1

2. Historical Background Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 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

3. Baking Timeline Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 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

4. Baking Timeline (continued) Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 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

5. Baking Timeline (continued) Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 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

6. Modern Baking and Modern Technology Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 1 19 th century: Roller milling was developed. Wheat flour was more widely available in North America. 20 th century: Advances in technology included: Refrigeration Air transportation Sophisticated oven Preservation techniques Modern equipment The Baking Profession

7. Modern Styles Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 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

8. Baking Professions Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 1 Pâtissier : 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

9. Professional Requirements Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 1 Mastery of skills Eagerness to work Commitment to learning Dedication to service Professional pride The Baking Profession