In this Sponsor Spotlight, the Guild sat down with Ralf Tschenscher, a veteran of the baking industry, to discuss his journey, experiences, and insights that have shaped his career over the decades. Ralf has spent over 20 years at LeSaffre North America's Baking Division. Lesaffre generously sponsors the mission and members of the Bread Bakers Guild of America. We're excited to share Ralf's story with our members.
Ralf, can you tell us how you first got involved in the baking industry?
My journey into the baking industry began quite by chance during my high school years in Germany. A classmate’s father owned a bakery, and I started working there during the summer to earn some money—and of course, enjoy plenty of free baked goods! I found myself really enjoying the work environment and the sense of community in the bakery. That’s when I decided to pursue a baking apprenticeship in Stuttgart, back in 1977.
What was it like apprenticing in Germany’s baking industry?
Apprenticeship in Germany was rigorous, especially in those days. The first six months were about proving your commitment—cleaning was a huge part of it. But beyond that, the German baking industry is known for its incredible variety of bread, with rye bread being a staple. I learned so much about different techniques and regional specialties. For instance, in Stuttgart, I mastered the art of making a unique bread named Netzbrot, a sourdough bread infused with Quark. Each region had distinct baked goods, making the learning experience rich and diverse.
After your apprenticeship, how did your career progress?
After completing my apprenticeship, I worked as a journeyman for four years, moving from bakery to bakery to gain as much experience as possible. Eventually, I went back to school to earn my Master Baker certification. This opened doors for me, and I was given the opportunity to open a bakery for a large German company, which led me to Canada. Over time, I worked in various roles, including joining an ingredients company, and eventually, I was fortunate to join Lesaffre 22 years ago. Since then, I’ve had the pleasure of working on product development, organizing industry events, and mentoring young bakers.
You’ve been involved in developing some innovative products at Lesaffre. Can you tell us more about that?
Absolutely! One of our recent launches at Lesaffre is a sourdough base that we introduced at the Bakery Showcase. Lesaffre was the first company to develop a fully natural active sourdough back in 2002. This product is perfect for bakers who want to incorporate sourdough into their offerings but may not have the expertise to make it from scratch. We’ve developed a variety of sourdough products, including a durum sourdough that can be used for both artisan-style bread and sweet goods. It’s been exciting to see how well these products have been received in the industry.
How has your involvement with the Guild influenced your work in baking?
The Guild has had a significant impact on me. When I lived in the U.S., I had the chance to collaborate with some of their members, and I was deeply impressed by their passion and knowledge. The Guild does an incredible job of bringing together bakers of all levels—from cottage bakers to professionals, millers, and farmers. Attending events like Camp Bread, where everyone is treated equally regardless of their background, really broadened my perspective on the baking industry. The Guild’s work has undoubtedly made the industry stronger and more connected.
Are there any mentors or influential figures in the industry who have shaped your career?
Definitely. My first mentor, Mr. Stegmeier, who guided me during my apprenticeship, had a profound influence on me. He instilled in me the importance of mastering techniques and striving for perfection, even when it was tough. Other figures like Didier Rosada, Jeffrey Hamelman, and various leaders at LeSaffre have also been incredibly inspirational. They’ve all contributed to my growth and understanding of the industry.
Learn more about Ralf and the work he's doing at LeSaffre North America here.
