The United States commerical baking industry employs nearly 300,000 people with industry revenues estimated at nearly $40 billion annually. There are over 600 U.S. baking plants that produce fresh and frozen commercial products daily for retail, foodservice and restaurant consumption. The AMERICAN SOCIETY OF BAKING (ASB), formerly known as the American Society of Bakery Engineers, is a professional society comprised of members who are either engaged in, involved with, or interested in wholesale or large-scale bakery production, grain science, engineering, research, quality assurance and food safety. The purpose of the Society is to promote the advancement of baking science technology through the exchange of information and interaction among baking industry professionals.

Our mission is to educate, inform and inspire. We accomplish this through knowledge sharing, building and sustaining professional networks and by recognizing and rewarding innovation, entrepreneurism and scholarship. The Society was founded in 1924 and is international in scope, with 2,500 members located in North America and over 40 other countries.

CONTACT INFORMATION
Mailing Address:
P.O. Box 1853
Sonoma, CA 95476
USA
Physical Address:
533 1st Street East
Sonoma, CA 95476
Tel: 707/935-0103
Fax: 707/935-0174
E-Mail: asbe@asbe.org

ASB Staff:

President: Thomas J. Kuk
Operations Manager: Tammi Matthias
Membership Coordinator: Karen Aaronson

Current Board Members: (click here to see)

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