About Bakerybench

Bakerybench offers practical guides for people who want to start or run a bakery or another food production business.

What you will find here

The guides cover starting a bakery, food safety and HACCP, ingredients, production and running a café. Each guide aims to explain how things work in a real production site and names its sources, so you can check them yourself.

About the author

Robert Roessler is a food scientist. He trained as a pastry chef (Konditor) and then studied cereal and fruit technology at the University of Hohenheim. Since 1997 he has worked in the food industry, mostly in baking.

His career covers both sides of a bakery business:

• Product development and technology: product development at Bahlsen, application development at Uniferm and BK Giulini (ICL), head of a test bakery at Henry Lambertz, senior food scientist at Lieken, and product development at Bonback, where he helped build a new production site from scratch.
• Production management: plant and production manager at several bakeries and confectionery producers, leading teams of 25 to 155 people, including through insolvency and the Covid period.

Colleagues have long come to him with questions on both leadership and food technology. These guides are written from that practical experience.

Independence and advertising

Bakerybench sells no products. The site may in future be financed by advertising, which will be clearly marked as such and shown only with your consent where the law requires it. Advertising does not influence the content of the guides.

Corrections and contact

If you find a mistake, please tell us at contact@bakerybench.com. See also the contact page and the legal notice.