Penn College faculty member teaches bread-making artisans

Published 05.24.2024

Photos provided by Abram Faber

Baking & Culinary
School of Business, Arts & Sciences News
Faculty & Staff

Pennsylvania College of Technology’s Chef Charles R. Niedermyer recently led an eight-hour class for artisan baking professionals at the Bread Bakers Guild of America’s annual Camp Bread, held over three days in Providence, Rhode Island.

Niedermyer is an instructor of baking and pastry arts/culinary arts at Penn College. During the hands-on “Modern Tarts and Custards” class, he taught participants to prepare various tart doughs, fillings and garnishes.

Chef Charles R. Niedermyer, instructor of baking and pastry arts/culinary arts at Pennsylvania College of Technology, leads an eight-hour workshop in modern tarts and custards at the Bread Bakers Guild of America’s Camp Bread.

Camp Bread is attended by 200 Bread Bakers Guild of America members and provides education in baking techniques, the business of baking, milling and grains, and more. It features 27 hands-on classes, 12 workshops/lectures, and more than 40 instructors.

Niedermyer’s class was among those featured in Bake Magazine’s coverage of the event in its March/April 2024 issue.

The Bread Bakers Guild of America is the leading U.S. education resource for artisan bread bakers. Made up of current and aspiring bakery owners, professional bakers, cottage operators, ingredient and equipment suppliers, educators, students, serious home bakers and more, it supports the sustainability and prosperity of the craft baking industry through education, training and community building.

The work of true artisans: the final products of the eight-hour workshop.

Niedermyer, who holds degrees from Penn College in baking and pastry arts and applied management, has taught at Penn College since 2005 and is a recipient of the college’s Distinguished Teaching Award. He was named a 2018 Bake Magazine “Twenty-five” issue top educator, was on Dessert Professional Magazine’s 2017 Top 10 Pastry Chefs in America list, and was a finalist for the U.S. team that competed at the Coupe du Monde de la Boulangerie.

He’s written for and been featured in several industry magazines and is a frequent presenter for events by the Bread Bakers Guild of America, Retail Confectioners International and the Retail Confectioners Association of Philadelphia. His industry experience includes bakeries, restaurants, hotels and clubs, as well as a lead role at the Kentucky Derby, where Penn College baking and culinary students have served weeklong internships for more than 30 years.

To learn more about Penn College’s baking and pastry arts majors, call 570-327-4505.

For information about Penn College, a national leader in applied technology education, email the Admissions Office or call toll-free 800-367-9222.

Niedermyer forms dough around a berry filling.
Niedermyer is surrounded by the baking professionals participating in his “Modern Tarts and Custards” workshop – and their handiwork.
The Penn College instructor taught participants to prepare various tart doughs, fillings and garnishes.
Simply stunning!