My name is Steve Barnhart and I am a Certified Master Baker with over 18 years’ experience in the baking industry. I’ve been everything from a graduate teaching assistant for a German master baker to an adjunct baking and pastry instructor; from a pastry chef to a production manager for a beloved local bakery; from a plant manager for a large wholesale bakery with R&D responsibilities to a senior technical service rep for one of the biggest food ingredient suppliers in the world. If there is one thing I’ve learned along the way, it is this: when any baking team needs help, they want solutions that are 100% customized to their particular situation.

That's why I've created Knead Help Baking + Consulting.

My emphasis is on developing customized, independent baking solutions for commercial and wholesale baking companies. Most of these bakeries have contracts with large ingredient suppliers. In return, those suppliers offer technical expertise, based on the amount of ingredients you purchase. For many bakeries, this situation is acceptable, if not always ideal. That’s because the technical help you get is frequently secondary to increasing the amount of goods you purchase.

My approach is different. It’s focused on finding the right solution for you, whether it’s a product problem or a production problem. I’m not in business to sell you ingredients or tie you to a contractual commitment. My only goal is your complete satisfaction.

Think of me as your go-to emergency Technical Troubleshooter. It’s not a position most wholesale bakeries have the luxury of hiring full time, especially since you might only need that kind of help every so often. In addition, I’m equally comfortable finding and fixing a problem whether it’s in the formula, the additives, the equipment or the process. And I’m available in person, online and via telephone or FaceTime to help solve your problem in the most efficient and effective way. No waiting for someone to show up on a prearranged schedule. Less wasted time. And, most importantly, far less wasted product.

Skills

• Deep working knowledge of virtually all baking ingredients and their functions

• Years of experience operating and adjusting bakery equipment from many manufacturers

• Proficient in calculating Baker’s Percentages

• Ability to analyze turnover rates and assets held in inventory

• Bilingual: English and Spanish

• Well-versed in utilizing Microsoft Office and Sage 500 ERP for managing business reports and information processing

• Keen ability to troubleshoot problems, formulate strategies and develop efficient, effective solutions

• Successful in analyzing formulations to improve product qualities and maintain repeatability