Success Stories

Some Crust Bakery Gifts

Larry & Sandie Feemster info@somecrust.com

CLICK HERE to visit the Some Crust Bakery Gifts website.  With hard work, a commitment to European style baking methods and the highest quality ingredients, Larry and Sandie Feemster have turned their family run bakery, Some Crust, into an institution. Seriously, loyal customers from all over Southern California flock to their thriving bakery in the heart of Old Town Claremont for their consistently exceptional gourmet baked goods.

Sandie has an impressive background in business and Larry has been able to combine his training at the famed International School of Baking with his years of experience as a Food Industry Executive. So as a family they have been able to create a business based on quality and service. The bakery has been recognized on television news and in national publications for it's exceptional handmade baked goods, Gift Pails, and Care packages.

Zume Bakery

CLICK HERE to view a photo gallery of this bakery opening.  Located in the town square they are European through and through from their decor to their breads and pastries - a true piece of Paris brought home!

Bonjour Bakery - Sapporo, Japan

Yvan Chartrand, yvan@bonjourbakery.com

Studying with Mrs. Stoliar has given me the solid base that I needed to start my bakery. Her excellent teaching skills, experience and knowledge of the baking industry worldwide helped me tremendously. Now the most important thing I have to learn is to follow Marda's formulas. Yes I must confess that I didn't always follow what she had taught. So now when a formula says "bowl clean-up" I wait until the dough cleans up the bottom of the mixing bowl. Next she tried to impress upon me the importance of temperature, temperature, temperature, I now walk around the bakery with a thermometer in my pocket and I won't do a thing without it, she was right!

MIXX Restaurants - San Diego, CA (Chef - Owner)

Deborah Helm

"I decided to open a bakery with little bread baking experience.  I had to learn a lot and fast, and quite frankly was skeptical about what I could learn in 3 days at the International School of Baking.  I not only came home able to turn out a professional looking, wonderful tasting breads that amazed my partners, but everything I was taught stuck in my head.  When I got home, I found I didn't have to look up facts and even numbers-I remembered everything.  Marda teaches in a casual, un-stressful way that was geared to my level of expertise.  Since I have returned home, I have used Marda as an ongoing resource with questions and problems.  She always has the answers, and is generous with her time answering quickly.  I can't wait to get back to get to the next level!"

Computer Company President - (In transition)

Amanda Hart Cravotta

After fourteen years in the computer industry, I found myself ready for something more creative and inspiring. After much soul searching, I decided on a new direction which would combine my interests in the art of baking with my goal of having my own business. I had taken various classes at a local culinary institute, but found they taught production not high quality. I really wanted to learn to make artisan breads and pastries as exquisite and distinctive as those I had tasted in my travels to Europe. In making a career transition, I also needed someone to mentor me through this new business territory. I was extremely fortunate to find Marda Stoliar, Director of the International School of Baking. She designed a course around my goals for hands on instruction as well as some of the basics required for running my own baking business. I was fully immersed. I came away with so much more knowledge than any other school I could have found, school where I would have not be given the individual attention nor have the opportunity to really get my hands in the dough. Marda has continued to be a sounding board and source for invaluable advice. After returning home, I practiced what I learned by subleasing space in a commercial kitchen and selling my products to a restaurant and other caterers. My next step is to work as pastry chef for a locally owned café which features a Eurostyle menu. I am preparing myself for the eventual goal of having my own baking business. I could never have gotten so far so quickly, and with such confidence, without the instruction and expertise provided to me by ISB. Whether a person is interested in making a career change or becoming a better baker, Marda's instruction helps to preserve and pass on an important cultural art form: Fine Baking.

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