Joanie Spencer, editor-in-chief for Commercial Baking, speaks with Richard Charpentier, bakery expert and CEO at Baking Innovation. Their conversation explores the technical aspects of creating high-quality, premium baked goods on a commercial scale.

In the first episode, Spencer and Charpentier give bakers a roadmap to understand the product development of premium baked goods, the risks behind it, and the difference between artisan vs. premium.