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Artisan Baker Certification Program

The Guild is pleased to offer two components of the Artisan Baker Certification Program:

Certified Bread Baker and Certified Viennoiserie Baker.

The goal of the program is to establish and measure the core skills of an artisan baker. Candidates can participate in either or both components. Passing completion of both components will result in a Certified Artisan Baker title.

It is an excellent opportunity for employees and employers alike.

  • Are you a baker?
  • Are you looking for a way to show a potential employer that you are a good baker and add a resume booster?
  • Are you a bakery owner looking for a solid educational challenge for members of your staff?

This could be both a training tool for your employees as well as make it easier to find qualified staff.

Benefits of Certification

  • Demonstrates knowledge and skill to staff, peers, managers and the public
  • Shows commitment to the highest levels of professionalism and care
  • Opens career options for professionals
  • Elevates self-esteem and pride in one’s work
  • Improves credibility with employers and the general public


BBGA Members can view an online video lecture to prepare for the test by logging into our members only area of our website.

Certification Candidates Testing Process


The online test consists of 100 questions on milling, flour functions and standards, preferments and fermentation, mixing and baking, baker’s percentage, and basic sanitation practices. You will receive your score immediately. A passing score is 70% or higher.

After passing the online test, you must take the practical exam within the next four practical test dates.


The online test must be taken and passed prior to taking the practical examination.

The practical exam will occur over the course of two consecutive days and will include a timed quiz covering baker’s percentage.

A passing score is 70% or higher. You will be given the results of your practical exam electronically immediately afterwards.

The Reading List for preparing for both the Online and Practical Exams:
Advanced Bread and Pastry: A Professional Approach
San Francisco Baking Institute
: Michel Suas, Didier Rosada, Brian Wood, and Miyuki Togi (Delmar Cengage Learning, 2009)

Bread: A Baker's Book of Techniques and Recipes
Jeffrey Hamelman (John Wiley & Sons, 2004)

To learn more and apply for testing, Click here.


 Congratulations to these new
Certified Bread Bakers!

July 2019

  • Raymond Blanchard, The Everglades Club
  • Carlos Ruiz, El Horno de Pane

September 2018

  • Arlo Brandl, Tecumseh Bread and Pastry

March 2017

  • Amber Eisler, King Arthur Flour Co.
  • Jaydyl McCaffrey, King Arthur Flour Co.
  • Kelsey Fairfield, King Arthur Flour Co.
  • Lauren Bushnell, Retired Baker

September 2016

  • Amanda Benson, Clear Flour Bread
  • Luminita Cirstea, Johnson & Wales University
  • Carrie Brisson, King Arthur Flour Co.
  • Jeff Alexander, Johnson & Wales University
  • Ciril Hitz, Johnson & Wales University
  • Richard Miscovich, Johnson & Wales University




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New Certified Bakers!

January 2020:

      Amber Eisler, CVB
     Jackie Lee, CBB
     Kristen Lopez, CBB
    Craig Ponsford, CBB
    Harmony Sage, CBB
    Pierre Yves, CBB

October 2019:
    Arlo Brandl, CVB
    Lucas Diggle, CBB
    David Garcia, CBB
    Marc Levy, CBB 

July 2019:

    Raymond Blanchard
    Carlos Ruiz

September 2018:

    Arlo Brandl

March 2017:

    Lauren Bushnell   
    Amber Eisler
    Kelsey Fairfield
    Jaydyl McCaffrey

September 2016:

    Jeff Alexander
    Amanda Benson
    Carrie Brisson
    Luminita Cirstea
    Ciril Hitz
    Richard Miscovich