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Being an active participant in these organizations allows you to share your tips, tricks and challenges with fellow scratch bakers and gain valuable insight you can use to improve your own business.
The American Society of Baking, formerly known as the American Society of Bakery Engineers, is a professional society comprised of members who are engaged in, involved with, or interested in wholesale or large-scale bakery production.
The American Culinary Federation, Inc. is a professional, not-for-profit organization for chefs. The principal goal of the founding chefs remains true today—to promote a professional image of the American chef worldwide through education among culinarians at all levels.
BEMA is an international, non-profit trade association representing leading bakery and food equipment manufacturers and suppliers, whose combined efforts in research and development have led to the continual improvement of the baking and food industries.
The Bread Bakers Guild of America is a nonprofit organization for professional bread bakers, bakery owners, suppliers and technical experts in the field. It was formed to promote interaction and the exchange of information between members and to raise professional standards of artisan bread bakers through education.
ICES is an organization of over 4000 members worldwide. Its members share one thing—a love of sugar crafting. They create works of confectionery art with buttercream, gumpaste, pastillage, fondant and many other edible media. The site has information about chapters, recipes, scholarships, decorating events and links.
IDDBA's mission is to expand their leadership role in promoting the growth and development of dairy, deli, and bakery sales in the retail food industry.
The National Restaurant Association was created in 1923 by industry leaders who recognized that there are some things restaurateurs can do better when working together than they can do working alone. To this day, that credo serves as a basic principle for the Association as it continues to serve its members by representing, educating and promoting the restaurant industry.
Established in 1985, OTA is the membership-based business association for the organic industry in North America, and leads the way in advocating and protecting organic standards. OTA's mission is to promote and protect organic trade to benefit the environment, farmers, the public and the economy.
A trade association creating industry-specific training programs, developing profit tools and connecting retailers with suppliers and industry experts.
SFBI is a world-renowned leader in artisan bread and pastry education, and is the only school in the United States dedicated exclusively to artisan baking. Experts praise SFBI for elevating the baking craft and raising the standard of bread and pastry education.
A resource offered by the Center for Nutrition Policy and Promotion, an organization of the U.S. Department of Agriculture, providing information on new the food pyramid and dietary guidelines to improve the nutrition and well-being of Americans.
The Wheat Foods Council publishes From Wheat to Bread, which is used by the National Baking Center's basic bread course. The site contains a grains nutrition newsletter, education resources and links to health-, nutrition- and grains-related sites.