"BAKED in Science" is an industry-focused podcast exploring the intersection of food science, technology, and business within the commercial baking sector. Hosted by Mark Floerke, the show features in-depth conversations with industry experts, executives, and innovators covering ingredient functionality, food safety, equipment solutions, and emerging trends shaping the baking world. Episodes range from technical deep-dives—like the science behind vanilla or sourdough fermentation—to on-the-ground reporting from major trade events such as Bakery Showcase Canada, and even motivational discussions on resilience and leadership from guests outside the baking world. With a professional yet accessible tone, the podcast serves bakery professionals, food scientists, ingredient suppliers, and entrepreneurs seeking practical insights and networking within the baking and food manufacturing industries. Its blend of technical education, market trends, and human-interest storytelling distinguishes it from purely culinary or consumer-facing food podcasts, positioning it as a go-to resource for B2B audiences in commercial baking and food innovation.