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.

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).

TBB's 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.

• ✔ 24/7 Digital Premier Pastry & Baking Education
• ✔ Up to 30 accredited CEH/Year/Member with the ACF
• ✔ Fundamentals to Advanced Training
• ✔ Chefs-Instructed Step by Step Video Lessons
• ✔ Organized Courses & User-Friendly Quizzes
• ✔ Award-Winning Methodology

• ✔ Scalable & Seamless Integration
• ✔ Cost Effective & Repeatable
• ✔ Real-Time Progress Tracker
• ✔ Workforce Development
• ✔ Trusted by Leading Organizations
• ✔ Ongoing Relevant Content Development

"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

"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

"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... His research and development work and contribution to Sustainable Bioproducts was instrumental from formulation to manufacturing scale up."

Thomas Jonas | CEO & Co-Founder | Nature’s Fynd