Baking & Pastry Solutions
Brian Wood
Bakery and Pastry Consultant
Brian Wood has travelled the world learning and teaching the art and science of baking and pastry. After teaching at the San Francisco Baking Institute (SFBI) for five years, Brian decided to pursue consulting full-time.
From Lima to Paris to Trinidad to LA to Seattle and NYC, Brian has worked with the masters and has trained many students through his years of teaching and consulting in all aspects of baking and pastry.
Brian’s hunger for the knowledge of what is going on and why has driven him to fully understand his craft and share that knowledge with others.
Expertise
Breads
Baguette, Ciabatta, Focaccia, Sourdough, Classic, Whole Grain, Campagne, Semolina, Multigrain, Whole Wheat...
Viennoiserie
Croissant, Brioche, Danish, Kugelhopf, Panettone, Pan D’ Oro, Stollen, Pain au Lait, Kouing Aman, Laminated Brioche...
Pastry
Cookies, Quickbreads, Sponge Cake, Angel Food Cake, Biscuit Jaconde, Chocolate Mousse, Fruit Mousse, Pie, Custard, Restaurant desserts, Ice Cream, Chocolate, Ganache, Parisian Macaron...
Services
Formula Development, Product Development, Sourcing, Troubleshooting, Cost Reduction, Employee Training
Experience
Production
Essential Baking Company; Cafe Ambrosia; Grand Central Baking Co
Teaching
San Francisco Baking Institute
Consulting
Topics: Bread; Viennoiserie; Pastry; Dessert; Bakery Openings.
Writing
Advanced Bread and Pastry: A Professional Approach; Modern Baking (Inverted Puff Pastry; Diamonds; Kouign Aman); Chef Educator Today; What’s Rising; The Dessert Architect (Review and Formula Testing).
Photo by Frank Wing
