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ASB Brunch 2025

Details coming soon, register your interest below.

You’re Invited to an Exclusive Brunch at Loulou's!

Join us for a delightful morning at Loulou’s, a charming French bistro nestled in Lavender Bay, North Sydney. Indulge in the finest breads, croissants, viennoiserie, charcuterie, and fromage while enjoying the warmth of this neighborhood gem.

📅 Date: Thursday, 15 May 2025
⏰ Time: 9:30 AM – 11:30 AM (UTC+10)
📍 Location: Loulou’s, 61 Lavender Street, Lavender Bay, NSW 2061

✨ Networking Opportunity – Connect with like-minded individuals in a relaxed setting. ✨ Smart Casual Attire – Stylish yet comfortable. ✨ All Welcome – Members and non-members alike.

Tickets are available until 12th May 2025. RSVP today to secure your spot—we look forward to seeing you there!

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Annual Conference + ASB Chairman’s Dinner 2024

The Australian Society of Baking Committee is excited to announce the ASB Conference, is confirmed for Wednesday, 23rd October at The AFL Dining Hall at The Melbourne Cricket Ground.
VIEw mcg entrance + transport map
Conference and chairman's Dinner tickets
chairman's Dinner Only tickets
VIEw mcg entrance + transport map

ASB 2024 Conference Speakers

ATMA

Paul Martin

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lallemand netherlands

Dr Dea Korcari

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heuch cooling systems

Matthew Baker

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kudos blends ltd

Dinnie Jordan

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IRCA

Monica Kate

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corbion

Dr Kaiyang Lim

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Australian Society of Baking Limited
ACN 677 224 725 – ABN 27 677 224 725

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Paul Martin

ATMA

With over 30 years in industry, Paul began his working career in 1992 with Waterwheel Flour Mills, becoming a fully qualified Flour Miller.

Paul was promoted to Head Technical Miller for the Bridgewater Victoria site for 10 years. In 2010, Paul took a career jump from manufacturing into sales.

This Sales role took him into the Stockfeed Industry, selling feed additives for Aus Pac Ingredients for the next 7 years.

In 2017, Paul joined Haarslev Industries as Area Sales Manager for Australia. Paul has represented Haarslev for the last 7 years, selling process equipment, spare parts, and services into the ANZ Protein Recycling Industry.

Paul has also been an active member of ATMA, Inc., for over 20 years. He held the position of ATMA president for 13 consecutive years. In 2022, Paul stepped down from this role, to take on the position of ATMA Inc Executive Officer, the position which he holds today.

Dr Dea Korcari

lallemand netherlands

Dea’s journey into the world of baking began during her studies in Food Science and Technology at the University of Milan, where she studied extensively sourdough related microorganisms and their effects on the baking performance and health-promoting properties of baked products. She pursued a PhD in Food Systems with a special focus on sourdough starter cultures.

In 2022, Dea took her passion and knowledge to Lallemand Baking Solutions, where she gained firsthand experience with industrial baking enzyme applications. Her role at Lallemand allowed her to bridge the gap between academic research and practical industry needs, enhancing her expertise in employing new ingredients to improve the product quality and optimize baking processes.

In addition to her technical contributions, Dea actively engages in knowledge sharing and communication, and she is passionate about disseminating scientific findings in an accessible manner.

Matthew Baker

heuch cooling systems

Matthew Baker has dedicated over 25 years to mastering the baking and pastry industry. His journey began in the United States, where he started as an apprentice and diligently worked his way up the ranks. After completing his education in baking and pastry arts, Matthew had the privilege of studying under a Michelin Starred Chef for two years, achieving the esteemed position of Executive Pastry Chef. His career then expanded into the role of Technical Bakery Trainer for renowned retailers such as Whole Foods Markets, Walmart, and Panera Bread.

Additionally, Matthew contributed his expertise as a Bakery Operations Manager for the United States Army and Marine Corps. His entrepreneurial spirit led him to the Caribbean, where he successfully owned and operated a wholesale bakery for three years.

In the past eleven years, Matthew has brought his wealth of knowledge to the Australian bakery industry, focusing on new product development, sales, and marketing.

Dinnie Jordan

kudos blends ltd

Dinnie is the founder and managing director of Kudos Blends. With a unique blend of chemistry expertise, over 30 years of experience in the bakery market, and an unwavering entrepreneurial spirit, Kudos Blends was formed in 1999 with the vision to be ‘the world’s leading supplier of technically driven leavening agents’. This consistent focus on leavening agent technology has ensured the continued research and understanding of the role of this critical ingredient in bakery applications, leading to some ground-breaking product development.

In 2016, Kudos Blends received the prestigious Queen’s Award for Enterprise in the international trade category, in recognition of soaring worldwide sales. Under her leadership, commitment to innovation and customer service, Kudos Blends has become a thriving global player in the baking industry.

Monica Kate

IRCA

Monica Kate’s passion for cooking began at home with her mother and chef grandmother. she learned early on that food could truly create change. After Graduating university with a science degree she attended The prestigious French pastry School in chicago and began her culinary journey. This journey took her from fine dining restaurants Washington DC, to the mountain resort in Sundance, Ut where she was a pastry chef for robert redford. She spent time working at Michelin starred chef, Jason atherton’s, pollen in Singapore before pivoting roles to become an R&D pastry chef in charge of recipe creation and training for 53 chef teams with kitchens in 6 states.

Monica has worked globally with chefs and their kitchens of all shapes and sizes, from hotels to small bakeries, grocery stores to fine dining kitchens, manufactures to artisanal chocolatiers. Monica currently consults & trains chefs and distributors in over 10 countries how to use specific products and create recipes that meet the challenges and trends of today.

Dr Kaiyang Lim

Corbion

Dr. Kaiyang Lim is an accomplished professional with extensive experience in food science, technology, and engineering. He currently leads a team of food scientists across various industry applications at Corbion Asia Customer Support and Innovation Centre, based in Singapore. Leveraging Corbion core competencies in preservation and his experience in the field, Dr Lim has partnered together with many food producers to meet evolving market needs, such as ensuring smooth transition to natural preservatives while maintaining the highest product standard and delivering innovative solutions to solve market challenges.

In addition to his corporate responsibilities, Dr Lim believes on the importance of the academic contributions to shape the future of food science. He is an adjunct lecturer in few educational institutions in Singapore including the National University of Singapore, Massey University, and Singapore Polytechnic, teaching various food science and technology courses for undergraduate programs.