Bakery Scientist Reveals the Real Science of Baking

Ever wondered what happens when baking, chemistry, and creativity collide?
In today’s episode, Kimberly sits down with Kelly DeFusco, Principal Bakery Scientist at Tastepoint by IFF, to reveal the side of the industry most bakers never get to see.

Kelly has spent 34 years in the flavor industry, trained under Dunkin’s head donut baker, studied in Paris with chocolatiers, and now blends science with artistry to create products that perform at scale. She’s also in the middle of earning her Certified Master Baker (CMB) credential—what she calls “the baker’s bar exam.”

In this conversation, you’ll learn:

• What a bakery scientist actually does
• How flavor development, ingredient interactions, and formulation really work
• The surprising career paths students and bakers rarely hear about
• How Kelly prepared for the CMB exam—and what she’s changing for her Quick Breads retest
• Tips bakery owners can use this week to improve flavor, texture, and consistency

If you’re a baker, educator, food scientist, or anyone curious about where baking can take you, this episode will open your eyes to what’s possible.

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