Science in Bread Formulation: a Creative Approach with Didier Rosada, Katherine Cruz, & Nicky Giusto

This is an advanced level class for professional bakers.

Unlock the science, elevate the art, and create your own signature breads.

Schedule: 8am to 5pm each day

Move beyond the recipe and into the realm of formulation. This advanced baking course is designed for those ready to challenge conventions, experiment boldly, and think outside the loaf. Whether you are a professional, an R&D specialist, or an experienced cottage baker, this class will deepen your understanding of dough mechanics and empower you to craft breads that are uniquely yours.

Learn to design formulas from scratch—balancing hydration, fermentation, flour blends, and flavor profiles—under the guidance of industry experts:

• Didier Rosada
• Katherine Cruz
• Nicky Giusto

Schedule:

• Day 1 – Mixing & Fermentation – Mastering classic formulas and varied fermentation techniques.
• Day 2 – Advanced Processes – Enriched dough mixing and working with complex inclusions.
• Day 3 – The Artistic Realm – Decorative shaping and the start of your custom formula development – you can start from scratch during our session or bring along a formula you have in process.
• Day 4 – The Final Bake – Completion of your personal formula, final display, and group evaluation.

A light breakfast and lunch will be served each day.

Instructors

DIDIER ROSADA began his baking career in the traditional way: at age 15, with technical training at a regional French professional school and an apprenticeship under a local baker. But his love of bread and his desire to see the world soon set him apart — and his career on a very untraditional path.

After a few stints as staff baker in some exotic places, Didier’s abilities caught the attention of his employer, Club Med. He was assigned to the clubs with the most sophisticated clientele. Then Club Med noticed Didier’s organizational skills and assigned him the task of opening new or remodeled bakeries at the company’s resorts. Included in his responsibilities was training local bakers to work in these bakeries. In 1995, Didier returned to France to enhance his professional skills at the respected Institut National de Boulangerie-Patisserie in Rouen. After five months of highly technical and business-oriented training, he was awarded a Brevet de Maitrise, a degree that we would call a “Masters in Baking.”

While working on a private research project for Bay States Milling Company in the United States, Didier became trainer of the 1996 Baking Team USA. His expert advice and patient guidance were important factors in the American team’s first place finish in the bread category at the Coupe du Monde de Boulangerie in Paris in February 1996. In February 1999 under Didier’s guidance the team USA took home the gold medal of the competition and in April 2002, the silver medal. He was also the official coach of the US Baking team that won the gold medal in Paris in April 2005.

Didier has also contributed many technical articles for newsletters and baking magazines. His formulas have been published in the professional press and are considered by the industry to set the standards of quality in Artisan Baking.

When the National Baking Center was created in 1996, Didier was selected to develop and teach the Bread curriculum. His other functions at the NBC included the supervision of various research projects and consulting for specialty bread bakers and millers across the United States, South and Central America (Brazil, Colombia, Ecuador, Peru, Guatemala, Mexico), the Caribbean (Haiti, Dominican Republic, Jamaica) Europe and Asia (Japan, Korea, Philippines)

In January 2002, he took the position of Head Instructor for the San Francisco Baking Institute where he continued to specialize in baking education and consulting, nationwide and internationally.

Since March 2005, Didier is the vice president of operations at Uptown bakers that serves customers all over the DC area. He also created his own consulting company (Red Brick Consulting) to continue to help the baking industry in the US and abroad.

In July 2010, Didier was selected as a Top ten best bakers in the United States and in June 2012, he received the honor to be elected as a member of the prestigious Academie Culinaire de France.

In December 2013, Didier completed his baking book: Pan, Sabor and Tradicion that won the Cookbook Award for best technical baking book in South America.

Nicky Giusto is a fourth-generation baker and miller who grew up immersed in the craft of bread. He began his career in pan bread and sourdough bakeries before taking his skills to the international stage—competing at the 2016 Coupe du Monde de la Boulangerie and later coaching Team USA in 2020. Today, Nicky serves as Vice President of Sales at Central Milling, an artisan flour mill, where he develops tools for bakers, designs bread programs, provides technical support, and leads workshops for professionals at every level. Additionally, he oversees the operations of Keith Giusto Bakery Supply and the Artisan Baking Center. His expertise lies in linking ingredient quality and process to the success of artisan bread.

Katherine Cruz is a seasoned Baker Consultant at Red Brick Consulting, where she leverages her extensive experience in the culinary arts to provide expert advice and innovative solutions to clients in the baking industry. With a passion for baking and a deep understanding of market trends, Katherine has helped numerous bakeries enhance their product offerings and streamline their operations. Katherine is a Professional Chef and Pastry Chef, trained at Bishulim Culinary School in Tel Aviv, Israel. She further honed her baking skills at the San Francisco Baking Institute in the United States and the Italian Culinary Institute in Calabria, Italy. Her comprehensive training across these esteemed institutions has equipped her with a diverse and robust culinary foundation.

Katherine has been in constant contact with various areas of gastronomy throughout her career. She has worked alongside some of Israel’s most renowned chefs, gathering valuable experience and honing her teamwork skills. This diverse exposure has enriched her culinary perspective and deepened her expertise. In recent years, Katherine has shared her extensive knowledge about bread, collaborating with Master Baker Didier Rosada. She has conducted international courses and classes, spreading her passion and expertise in baking across different countries. Her commitment to education and skill development in the baking community is a testament to her dedication to the craft. Known for her creativity and attention to detail, Katherine is adept at developing customized solutions that meet the unique needs of each client. Her key skills include recipe development, product innovation, and process optimization.

Outside of her professional endeavors, Katherine enjoys experimenting with new recipes, exploring different cuisines, and sharing her culinary creations with friends and family. Her passion for baking extends beyond the kitchen, as she actively participates in industry events and contributes to baking publications in South America. With a commitment to excellence and a drive to continuously improve, Katherine Cruz is dedicated to helping bakeries achieve their fullest potential.

PERSONAL ACHIEVEMENTS

• Developed and presented class in Spanish at the Artisan Baking Center (Central Milling Baking School).
• Developed Online class Certification for the US Wheat Associates for the Central and South American Regions.
• Co-author of a booklet describing the Best Baking Practices for the Central and South American baking industry.

Categories: Baking Class, Bread, Demonstration, Professional