International School of Baking

About

​

Headed by Marda Stoliar, the International School of Baking is a school designed to meet the needs of every student regardless of experience. Since 1985, the culinary school has been training beginners and professional chefs in the culinary art of baking.

What makes ISB unique is its focus on the European Bakery methods that are time tested for any successful bakery startup. ISB also offers custom designed curriculum for the professional baker to brush up on their skill existing set or expand their culinary arts knowledge.

At ISB you learn through doing. Practicing the techniques and methods found in the best European Bakeries as part of your daily culinary arts training.

If you love baking, the International School of Baking welcomes you with courses and consulting for all your needs.

What makes us different

High End

We teach baking for high end, European style bakeries, using the best ingredients from around the world.

Hands On

Each technique and method is taught with total hands on work, the chef never just does demonstrations—which is very different and successful approach.

One on One

We teach one student at a time, working at their own pace, not sharing equipment or co-making a formula with other students. When you graduate you will not only have learned  professional baking methods and techniques, you will have practiced them in a realistic bakery environment.

Small and Large Production

We cover such topics such as; small and large production baking, freezing for optimizing product line and equipment with as few employees as possible, product and employee scheduling, necessary equipment for each product and how to layout an efficient bakery.

Time Management

Most schools do not teach how to multi-task
3 to 4, large scale batches of product at one time. This is the reality most of the time in a busy bakery. Each day a student at ISB works as if they are in a small bakery, by producing 3 to 5 large batches of products—learning how to manage their time successfully.

Customization

We customize each course specific to what the student wants to learn, including ethnic formulas from around the world. You can customize your curriculum to focus on bakery startup or European breads, desserts, sourdough, pastries or other area of professional baking.

Labeling and Packaging

Packaging or labeling requirements is crucial in today’s market. We finish each day with; how to freeze, package, ship or label products, including how and when FDA nutritional labeling is necessary.

Sales and Marketing

We teach how to balance the product line in and around a pastry case, to maximize eye appeal and sales. We cover product pricing, and how to source hard to find ingredients in their specific area.

Real World Troubleshooting

Troubleshoot formulations and how to fix them in a not so perfect world. We reinforce the use of monitoring water temperature before mixing; dough temperature after mixing and then the internal temperature of products during baking all as a part of product quality control and success.

The Science of Baking

You will learn about the properties and functions of  flour, sugar, yeast and other ingredients; and how they pertain to each specific product and why, optimizing flavor, shelf life, mouth feel and handling. All purpose flour and regular sugar is not always the answer.

Formulas

All formulas that go home with the student are for their commercial use and have all been tested up to 500 lbs.

Location

The International School of Baking is located in Bend, Oregon right in the heart of scenic Central Oregon. One of the most unique and beautiful places in the region. Bend is the cultural and population center for Central Oregon with many choices for lodging and entertainment.