Hi, I'm Jun Martin - a pastry chef, baking educator, and systems-focused bakery professional with more than 25 years of experience in commercial kitchens.

I created Pocket Baker because I believe great baking is about more than following recipes.

Whether you're baking for your family, selling at a farmers market, or building a cottage bakery, success doesn't come from knowing one perfect recipe.

It comes from understanding the principles behind great baking - and building systems that help you produce consistent, high-quality results.

Pocket Baker helps home and cottage bakers understand the principles, systems, and decisions behind professional baking.

Because professional bakers don't simply bake differently.

They think differently.

They organize production differently.

They build menus differently.

They make intentional decisions that allow them to produce quality baked goods consistently and efficiently.

That's what Pocket Baker is all about.

My Background

Over the course of my career, I've had the opportunity to work in a variety of professional kitchens, each with its own challenges and way of working.

Along the way, I've:

Earned a Baking & Pastry degree from The Culinary Institute of America
Worked as a banquet production cook in a AAA Five Diamond hotel
Served as Pastry Chef for a multi-unit restaurant group
Taught Baking & Pastry at a local college
Managed bakery and food service operations
Developed production systems for bread, pastry, desserts, cafés, and catering

I've produced tens of thousands of baked goods - from laminated pastries and artisan breads to plated desserts, cakes, and large-scale banquet production.

But more importantly, I've spent years learning how to make that production organized, repeatable, and sustainable.

Why I Started Pocket Baker

One thing I've noticed throughout my career is that most serious home bakers and cottage bakers already know how to bake.

What they're often looking for isn't another recipe.

They're looking for answers to questions like:

Why did this happen?
Is there a more efficient way to do this?
How do professional bakeries organize production?
How do I build a menu that actually works?
How do I make baking fit into my life instead of taking it over?

Those are the conversations I want Pocket Baker to have.

What You'll Find Here

Pocket Baker combines professional baking experience with practical advice for home and cottage bakers.

Here you'll find:

My goal is to help you understand why professional bakers make the decisions they do, so you can confidently apply those same principles in your own kitchen.

My Philosophy

The longer I've worked in professional kitchens, the more I've realized that great baking doesn't simply come from working harder.

It comes from building better systems.

When your recipes, workflow, menu, and production all support one another, baking becomes more consistent, less stressful, and much more enjoyable.

That's the philosophy behind every article you'll find on Pocket Baker.

Whether I'm writing about bread, pricing, workflow, or menu development, my goal is always the same:

To help you bake with more confidence, more consistency, and less guesswork.

A Personal Note

Pocket Baker has become much more than a baking website.

It's a place where I can share everything I've learned over the last 25 years in the hope that it helps someone else enjoy baking a little more - or build a business they can be proud of.

And one day, it's something my daughter can look back on and know her mom built from the ground up.

Thank you for being here.

I'm glad you found Pocket Baker.