Most people think a career in baking means spending your life inside a kitchen—but today’s guest proves the industry is far bigger, more innovative, and more full of possibility than most bakers ever imagine.

In this episode, Kimberly sits down with Kelly DeFusco, a Principal Bakery Scientist at Tastepoint by IFF with 34 years in the flavor industry. Kelly’s journey started with homemade 3D birthday cakes, a family restaurant, and a home economics degree, before one unexpected phone call launched her into a career where creativity meets chemistry every single day.

Inside this conversation, you’ll discover:

• How a non-traditional path led Kelly into bakery science—and why more students should know options like this exist
 • The behind-the-scenes world of flavor creation, formula troubleshooting, and the science that drives consistent, scalable products
 • What Kelly learned training under Dunkin’s head donut baker and studying chocolaterie in Paris
 • Her real, unfiltered experience preparing for the Certified Master Baker (CMB) exam—and the surprising insights from only having one retest left
• Why she calls the CMB “the bar exam for bakers”
• How bakery owners can immediately improve product quality by tasting throughout the process and understanding ingredient synergy

Kelly brings honesty, humor, and a deep passion for both science and craft. If you’ve ever wondered what’s possible in the baking industry beyond the bench—or if you just need a reminder that growth is never linear—this episode is for you.

Listen in, take notes, and get ready to rethink what a baking career can look like.

To learn more about Tastepoint visit their main site here: https://www.tastepoint.com/

To learn about IFF visit: https://www.iff.com/food-beverage/

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