Training opportunities: mastering the German bread culture

The German Bakers Academy in Weinheim is the central technical school of all the German Baker Associations. I had the pleasure to meet and talk German bread culture and specialty training with the Academy’s director, Bernd Kütscher, at iba, on the Forum grounds.

The Academy is a non-profit institution carried by approximately 12.000 bakeries in Germany. Professionals from all over the world come to Weinheim, to learn and perfect their skills in the German art of baking, in 5 – 10- day courses. The participants are trained in the production of a wide range of products from both the bakery and the confectionery, such as wheat flour products, morning goods, sourdough breads, wholemeal breads, multigrain breads, bread rolls, pretzels, cakes, strudel, Danish Pastries, Christmas Stollen and much more. Apart from the courses given in German and English, they also offer translations in all other languages of the world, from trainings up to recipes. While international bakers attend the courses here, “we belong to the German bakeries”, Bernd Kütscher told us.

The master bakers here provide comprehensive training in all aspects of the bakery and confectionery. 

The International Baking Academy is in high demand among bakery professionals worldwide.

Q: How has the Academy developed, from a project stage to launch up to now, when there is a waiting list to access its training offer? What influenced your decision to embark on this project?

Bernd Kütscher: The International Baking Academy is part of our National German Bakers Academy in Weinheim, very close to Frankfurt and Heidelberg. We are a non-profit organization, owned by all regional guilds and the National German Bakers Confederation. Our task is to help them to ensure their quality and improve their skills in baking and confectionary. For this we do a lot of trainings, seminars and workshops up to the Master Bakers Course. Because of more and more international guests attending these courses and their needs, we decided to develop an International program in the English language some years ago: five very intensive weeks with a good overview in traditional European skills and recipes.

Q: German bakery is based on a traditional and recognized bread culture. How does tradition meet innovation in process, ingredients and technology with regard to German bakery? What are the main trends to look forward to?

BK: Our Academy is the keeper of the traditional German bread culture and innovator at the same time. We push our long-term students, especially the Master Baker students, to find their own way between tradition and innovation. And we are getting excellent feedback from the bakeries of our graduates, so it works. Currently, the trend is towards special ingredients such as Chia seeds, also to gluten free breads, but also to Mediterranean wheat based breads containing olive-oil, olives, chili and maybe sheep cheese.

 Q: How does the German bread culture shape the training offer at the Academy?

BK: Everything starts off from the traditional German bread culture. You should not bake without your roots! So the ancient craft techniques and recipes are basis of our trainings. On this basis, we show our students new techniques and interesting new shapes, searching for influencers from other bread cultures or fancy ingredients. Our Academy is a big organism of passion for the art of baking.

Read the whole interview, with more on the courses at the Academy, overcoming challenges and mastering the art of baking, in European Baker, September/October issue, out soon!