About Marda Stoliar
Marda Stoliar, Baking Consultant
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At a Glance
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About Marda
A baking educator and consultant on designing, opening, and operating bakeries, I have run the International School of Baking since 1985. In my career, I have worked as a baking consultant in Asia and North America, Europe, Africa and South and Central America. Students from around the globe now travel to study with me for days or weeks at a time. They come from wartorn countries, wealthy neighborhoods in the U.S., countries with repressive regimes, first and third world countries, and all places in between. After I train these students, I ensure that each and every one is successful by traveling to their home base and guiding them in the design and implementation of bakeries.
My baking training began in the 1960s and comes from a long tradition of fine European artisan bakers. I spent time in Paris working in pastries in La Mareé, a 3-star restaurant, and in Nice studying chocolates. Thus began a decade’s long career as a baking educator and consultant. In the early 1980s, I opened Breads of France, a European style bakery dubbed “a piece of Paris dropped into Bend, Oregon.” As far as it is known, I brought the first major French bread oven to the USA West Coast.
After a 4-year stint with Breads of France, I opened the International School of Baking, which I continue operating to this day from a commercial kitchen attached to my home. In the early years of running the school, the US Wheat Associates in Washington, DC retained me to teach bread and pastry baking in China and Inner Mongolia, which turned into a 14-year contract and more than 40 trips to Asia.
Today, I bring this background into my baking school and have an in-depth understanding of the baking entrepreneur. My broad exposure to baking in many countries and an ability to translate that experience to different needs that people from diverse cultures bring to my school, sets me apart from other consultants/bakers. Once a student enrolls in the International School of Baking, each course is customized to their specific needs and interests. Students find that I have a creative and resourceful approach to working around the limitations and challenges that these aspiring bakers face in their home countries or cities.
The International School of Baking trains each student to step into a professional bakery fully prepared, and offers invaluable resources for continued education, inspiration and reference.
My baking training began in the 1960s and comes from a long tradition of fine European artisan bakers. I spent time in Paris working in pastries in La Mareé, a 3-star restaurant, and in Nice studying chocolates. Thus began a decade’s long career as a baking educator and consultant. In the early 1980s, I opened Breads of France, a European style bakery dubbed “a piece of Paris dropped into Bend, Oregon.” As far as it is known, I brought the first major French bread oven to the USA West Coast.
After a 4-year stint with Breads of France, I opened the International School of Baking, which I continue operating to this day from a commercial kitchen attached to my home. In the early years of running the school, the US Wheat Associates in Washington, DC retained me to teach bread and pastry baking in China and Inner Mongolia, which turned into a 14-year contract and more than 40 trips to Asia.
Today, I bring this background into my baking school and have an in-depth understanding of the baking entrepreneur. My broad exposure to baking in many countries and an ability to translate that experience to different needs that people from diverse cultures bring to my school, sets me apart from other consultants/bakers. Once a student enrolls in the International School of Baking, each course is customized to their specific needs and interests. Students find that I have a creative and resourceful approach to working around the limitations and challenges that these aspiring bakers face in their home countries or cities.
The International School of Baking trains each student to step into a professional bakery fully prepared, and offers invaluable resources for continued education, inspiration and reference.
Resume
Baking Consultant to Professional Bakers specializing in troubleshooting, high altitude baking and European bread and pastry instruction. Creating and customizing formulas for customers special needs and requests.
1985 – Present Director and Chief Instructor, the International School of Baking on-site training facility.
2004
Coach, Bend Senior High School, culinary student pastry competition.
2002
Presenter of Sweet Cheese Desserts for Slow Foods Turin, Italy.
1986 – 2000
Baking Consultant for U.S. Wheat Associates, Inc., Washington D.C. Fulfilling 2-3 assignments per year in China, Macau and Hong Kong.
2000
Juror for Slow Foods Awards- Bologna, Italy.
1995
Keynote speaker, Hofex Conference, Hong Kong; Topic: “Nutrition in China and the Impact of Expanding Wheat Food Consumption”.
1993
Keynote speaker, Hofex Conference, Hong Kong; Topic: “Investment Opportunities in China in the Baking Industry.”
Teaching and Academic Background
1986 – 2000: Sano American Baking Institute, Guanzhou, Fujian, China.
1987 – 2013: Instructor, Central Oregon Community College Community Education; Instructor for: Basic bread baking, Advanced breads, Croissants, Pastries and Rustic Whole Grain Breads.
1990-1991: Beijing University, Beijing, China.
1986-1994 Macau Hotel/Tourism School, Seminars on yeast food production.
1986 – 1990: Haking Wong University, Hong Kong, China.
1965 – 1968: Teacher – French Cooking & Buffets for the New York Telephone Company’s Continuing Education Department.
1962 – Pratt Institute – NYC, Graduated with a BFA in Fashion Design.
Industry and Entrepreneurial Activities
1992 – Present
Director, International School of Baking.
1980 – 1982
Commercial Manufacturing: Frozen flat croissant triangle manufacturing and delivery for commercial bakeout bakeries.
1979 – 1982
Breads of France, Owner Operator of restaurant and bakery specializing in French gourmet pastries and breads and in-house training facility.
Publications and Awards (selected)
2007 | 2006 | 2000 | 1999 | 1997
James Beard Foundation, Cookbook Award Judge.
2007
Monograph on Lactose & Whey in baking for USDEC Washington, D.C.
1989
Wrote and published cookbook, “Creamed Pureed and Smashed” for the chewing impaired.
1981
Gold Medal Award, Pastries and Breads, National Chefs Association competition.
1981
Judges Special Award, Pastries and Breads, National Chefs Association competition.
1985 – Present Director and Chief Instructor, the International School of Baking on-site training facility.
2004
Coach, Bend Senior High School, culinary student pastry competition.
2002
Presenter of Sweet Cheese Desserts for Slow Foods Turin, Italy.
1986 – 2000
Baking Consultant for U.S. Wheat Associates, Inc., Washington D.C. Fulfilling 2-3 assignments per year in China, Macau and Hong Kong.
2000
Juror for Slow Foods Awards- Bologna, Italy.
1995
Keynote speaker, Hofex Conference, Hong Kong; Topic: “Nutrition in China and the Impact of Expanding Wheat Food Consumption”.
1993
Keynote speaker, Hofex Conference, Hong Kong; Topic: “Investment Opportunities in China in the Baking Industry.”
Teaching and Academic Background
1986 – 2000: Sano American Baking Institute, Guanzhou, Fujian, China.
1987 – 2013: Instructor, Central Oregon Community College Community Education; Instructor for: Basic bread baking, Advanced breads, Croissants, Pastries and Rustic Whole Grain Breads.
1990-1991: Beijing University, Beijing, China.
1986-1994 Macau Hotel/Tourism School, Seminars on yeast food production.
1986 – 1990: Haking Wong University, Hong Kong, China.
1965 – 1968: Teacher – French Cooking & Buffets for the New York Telephone Company’s Continuing Education Department.
1962 – Pratt Institute – NYC, Graduated with a BFA in Fashion Design.
Industry and Entrepreneurial Activities
1992 – Present
Director, International School of Baking.
1980 – 1982
Commercial Manufacturing: Frozen flat croissant triangle manufacturing and delivery for commercial bakeout bakeries.
1979 – 1982
Breads of France, Owner Operator of restaurant and bakery specializing in French gourmet pastries and breads and in-house training facility.
Publications and Awards (selected)
2007 | 2006 | 2000 | 1999 | 1997
James Beard Foundation, Cookbook Award Judge.
2007
Monograph on Lactose & Whey in baking for USDEC Washington, D.C.
1989
Wrote and published cookbook, “Creamed Pureed and Smashed” for the chewing impaired.
1981
Gold Medal Award, Pastries and Breads, National Chefs Association competition.
1981
Judges Special Award, Pastries and Breads, National Chefs Association competition.
