International School of Baking

“I have been taking classes from Marda Stoliar for 18 years and have enjoyed every one of them.  Some classes I have even taken twice!  Over the years I have learned so much about breads, pastries, cakes, tarts, English muffins, bagels, and numerous other baked and chocolate goodies.  The one-on-one 3-day class on croissants and Danish was absolutely the best!  The products were superb and looked like they came right out of a French bakery.  And they didn’t just look pretty, they tasted great.  I learned so much!  Reading a formula is one thing but actually having Marda demonstrate the process makes a big difference in the outcome.  Marda has really expanded my knowledge in baking and pastry, and I highly recommend her classes to all levels of people, from beginners to professionals.“

—Lois Johnson (USA)

Lois

Past students include Ezdan Fluckiger,  www.thebreaddoctor.com and www.breaddoctor.blogspot.com

“Studying with Marda Stoliar has given me the solid base that I needed to start my bakery. Her excellent teaching skills, experience and knowledge of the baking industry worldwide helped me tremendously.”

—Yvan Chartrand, Bonjour Bakery

Yvan

“I decided to open a bakery with little bread baking experience. I had to learn a lot and fast, and quite frankly was skeptical about what I could learn in 3 days at the International School of Baking. I not only came home able to turn out a professional looking, wonderful tasting breads that amazed my partners, but everything I was taught stuck in my head. When I got home, I found I didn’t have to look up facts and even numbers—I remembered everything.

Marda teaches in a casual, un-stressful way that was geared to my level of expertise. Since I have returned home, I have used Marda as an ongoing resource with questions and problems. She always has the answers, and is generous with her time answering quickly. I can’t wait to get back to get to the next level!”

—Deborah Helm, Mission Restaurants, San Diego, CA

“After fourteen years in the computer industry, I found myself ready for something more creative and inspiring. After much soul searching, I decided on a new direction which would combine my interests in the art of baking with my goal of having my own business. I had taken various classes at a local culinary institute, but found they taught production not high quality. I really wanted to learn to make artisan breads and pastries as exquisite and distinctive as those I had tasted in my travels to Europe. In making a career transition, I also needed someone to mentor me through this new business territory. I was extremely fortunate to find Marda Stoliar, Director of the International School of Baking. She designed a course around my goals for hands on instruction as well as some of the basics required for running my own baking business. I was fully immersed. I came away with so much more knowledge than any other school I could have found, school where I would have not be given the individual attention nor have the opportunity to really get my hands in the dough. Marda has continued to be a sounding board and source for invaluable advice. After returning home, I practiced what I learned by subleasing space in a commercial kitchen and selling my products to a restaurant and other caterers. My next step is to work as pastry chef for a locally owned café which features a Eurostyle menu. I am preparing myself for the eventual goal of having my own baking business. I could never have gotten so far so quickly, and with such confidence, without the instruction and expertise provided to me by ISB. Whether a person is interested in making a career change or becoming a better baker, Marda’s instruction helps to preserve and pass on an important cultural art form: Fine Baking.“

—Amanda Hart Cravotta (USA)

Andrew

After being in the restaurant business for many years, I felt it was time to enhance my menu with baked on premises breads. After reading many artisan books and trying a few techniques on my own, with little success, it was time for some hands on schooling. After searching the Internet, I came across the International School of Baking. A one on one class fits my style of learning. A lot was accomplished from 9 to 5 for five days, with an excellent instructor. All the equipment and product you work with is top notch and what you learn from Marta is priceless. Marda makes herself available via email or phone for after class follow up if you have questions or problems with your baking. Believe me, I had plenty of issues and with Marta’s advice and help, each problem was eventually solved. I highly recommend the International School of Baking for anyone who needs personalized instruction plus follow up advice.

—Andrew Munao, Sr

Veronica

“The International School of Baking: where do I start?? Marda Stoliar is absolutely the best! As an entrepreneur who’s business was expanding, I needed some straightforward and practical teaching to add a bakery to my gourmet shop in Honduras. I searched the world over, and found myself finally taking lessons in Bend. From the start, I knew this was a different class—simply structured, but incredibly complete, and tailored to every one of my needs!

Needless to say, I got more than I was looking for from Marda. She helped me set up menu options for my target market, taught me the right techniques for it all, and even helped me out with the entire bakery’s layout! This has been the most complete course I’ve ever taken, and when I am ready for more, this is where I will return.”

—Veronica Flefil de Bueso (Honduras)

Artisan Harvest celebrates the legacy of the neighborhood bakeshop!  The concept derived as a direct reflection of the owner’s interests.  Both believe that the Lawrenceville and surrounding communities have a need for a good bakery.  Artisan Harvest is a unique destination, blending pastries, breads, coffees and teas with seasonal items and retail merchandise.

—Paul Graf and Judy Koegler Graf