Loafs of bread in a bakery on an automated conveyor belt

Streamlining Your Bakery for Maximum Profitability

At Baking Innovation, we understand that efficient processes are the backbone of a successful baking operation. Our expertise helps businesses optimize workflows, reduce waste, and maximize profitability without compromising on quality.

What We Offer

Meet the Team

Richard Charpentier

Founder & Lead Consultant

Richard is a classically trained French baker and Certified Master Baker. He holds a degree in Baking Science from Kansas State University, with a minor in Cereal Chemistry, and certifications from the American Institute of Baking (AIB), plus a degree in Sales and Marketing from Benjamin Morel, France. With 34 years in the bakery industry, Richard has developed innovative products and extended the shelf life of Hostess items. He leads Baking Innovation from his lab near Philadelphia, where he researches old-world baking techniques and clean-label ingredients.

Larry Jackson

Senior Operational and Business Leader

Larry is a seasoned leader with extensive experience managing multi-product operations for global food companies. He has in-depth knowledge of facility operations and systems, and excels at identifying and resolving operational issues. Larry is a strategic thinker, skilled at building business relationships, and focused on maximizing the integration of support systems, supply chain, and technical support for profitable returns.

Elizabeth Arndt Beth

Product Developer and Lead Scientist

Elizabeth has more than 30 years’ experience developing and testing grain-based foods and ingredients, particularly whole grains, and cleaner-label formulas. Formerly the Director of R&D at ConAgra Mills and PHM Brands, Elizabeth has collaborated with universities on health and nutrition studies on whole grain foods and is a co-inventor of several grain-related patents. She holds a PhD in Grain Science and Industry from Kansas State University and an MSc in Food Science and Technology from the University of Nebraska-Lincoln. Elizabeth leads our scientific research and development efforts.

Deborah Burton

Deborah is a seasoned leader in business optimization and solution-driven planning, with extensive experience in transformation and strategy roles. She has a proven track record in the baking industry, specializing in business optimization and scaling. Deborah served as the key point person for Hostess Brands, managing their co-manufacturing contracts and collaborating with research and development teams from major baking companies to bring innovative products to market. She holds a PMP and PMI-ACP certification from the Project Management Institute, as well as a Black Belt in Lean Six Sigma. Passionate about sourcing clean ingredients, Deborah is dedicated to driving solutions that foster innovation and improve nutrition.

Our Approach

We combine decades of experience in bakery operations with a passion for innovation to tailor solutions that work for your unique business. Whether you’re an artisan bakery or a large-scale snack manufacturer, we ensure your processes are cost-effective, efficient, and ready to scale.

Young female dedicated bakery worker in sterile cloths placing tinplate with hot freshly baked cookies on a rack to cool off.

Professional kitchen equipment used for industrial cookie baking

Driving Innovation in Baking and Snacking

With over 35 years of R&D expertise, Baking Innovation specializes in creating cutting-edge products that align with market trends and consumer preferences. Our team combines technical precision and creative passion to help you bring your ideas to life.

Our R&D Services

New Product Development: Design unique prototypes and formulations for baked goods and snacks.
Clean-Label Solutions: Develop products using wholesome, simple ingredients that customers trust.
Trend Analysis: Leverage insights from industry trends to craft market-ready offerings.
Problem-Solving: Address challenges like shelf life, texture, or flavor inconsistencies with proven techniques.

Why Choose Our R&D Expertise?

Richard Charpentier, a Certified Master Baker and bakery scientist, has led R&D for global brands. We understand the delicate balance of creating products that are both innovative and practical for commercial production.

Transforming Ideas into Market-Leading Products

At Baking Innovation, we are passionate about reshaping the baking and snacking landscape. Innovation isn’t just about new ideas; it’s about creating products that resonate with today’s consumers while standing out in a competitive market.

How We Innovate

Snacking Revolution: Develop snack items that are simple, nutritious, and clean-label.
Ingredient Innovation: Experiment with new ingredients to deliver unique textures, flavors, and health benefits.
Customized Formulations: Tailor recipes to align with your brand vision and consumer preferences.
Cross-Discipline Expertise: Combine artisan techniques with large-scale commercial viability for a perfect balance.

Our Commitment to Innovation

We take pride in pushing boundaries and helping our clients lead in a constantly evolving market. Whether you need a groundbreaking product or want to refine your current portfolio, we’re here to deliver results.

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