The Butter Book
24/7 Premier Pastry & Baking Training
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The Research Chefs Association (RCA) has partnered with The Butter Book (TBB) to create a new member benefit! Founded by world-renowned chefs and educators and built on the celebrated methodology of The French Pastry School’s brick and mortar model, this award-winning platform delivers the most comprehensive, skill-based, and personalized pastry and baking education available. Designed for chefs, food scientists, students, and foodservice operations, The Butter Book features adaptive and interactive resources that support the practitioners of Culinology® with hands-on skill mastery and long-term professional growth. With 24/7 access to an extensive library of chef-led lessons and courses, this partnership empowers you to elevate quality, innovate and accelerate speed-to-market in alignment with RCA’s mission. More than just training, The Butter Book is a proven ROI accelerator for culinary operations and food R&D teams, equipping you with the skills and food science knowledge to understand why each technique, tool, and ingredient matters. RCA members can unlock access to the industry’s premier digital baking and pastry learning platform at a special rate of $1,999/year (includes up to 5 seats per account).
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Progress Tracking & Credentials
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TBB comprehensive curriculum and the “My Book” progress tracking feature allow for a seamless integration into your existing operations, making it a convenient and effective solution for growing and retaining talent. The Butter Book offers continuing education hour credentials and is recognized as the top educational training tool for pastry, bread baking and cake decorating.
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Why Join The Butter Book
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"While at Bridor, we worked very closely with Sebastien and his team to create an innovative, modern and relevant range of Breads & Pastries for our customers to share an incredible experience with their patrons. Sebastien led a re-invention of both the ingredients and the process used to make great bread and pastries to allow consumers to experience something unique and receive an insight into the future of food." Ronan Minahan | CEO | Spring Foods |
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"They provided our team a fabulous culinary experience to understand the perfect combination between culinary art and science. Their superior partnership had helped us to think outside the box for creating the ultimate product experience for our consumers." Qing Qi | Global Vice President of R&D Innovation Mars Wrigley |
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"Sebastien has been a true partner to our business for several years now. He uniquely combines world-class culinary expertise with an intensity and focus on delivering tangible results that were very critical to an early-stage company like ours. Sebastien also has a keen understanding of consumers’ behaviors and food trends, which is so relevant in the buildup of a successful innovation pipeline. His research and development work and contribution to Sustainable Bioproducts was instrumental from formulation to manufacturing scale up, and helped our team raise significant funding from marquee investors." Thomas Jonas | CEO & Co-Founder | Nature’s Fynd |
Approved & Endorsed by:
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Exclusive for RCA membersUnlock 24/7 access to the industry’s premier digital baking and pastry learning platform at a special RCA-only rate. RCA Member Rate: $1,999/year - Includes up to 5 seats per account. RCA member verification process required to access rate. |