Bake In Space seeks to address the scientific and technical challenges relating to the production of fresh food in space in order to improve the wellbeing and comfort of humans travelling beyond Low Earth Orbit.



In order to improve astronauts’ well being on long-duration missions such as on a Moon base or on a mission to Mars, food plays an essential key role. Besides a source for nutrition, fresh food evokes through all the senses of smell, touch and taste memories of general happiness and home.

Our initial goal is to conduct a series of technology demonstrations related to the production of fresh bread aboard the International Space Station (ISS). This entails recreating the value chain from growing grain to baking bread in micro-gravity. The experiment is split up into 5 phases, which will be realised on future astronaut missions to the ISS in order to advance our goal of food self-sustainability in space. Bake in Space will generate commercialisable spin-offs that will benefit us here on Earth.

Phase 1: Bake

Aug 2020

Demonstrate the baking of various crumb-free food items and bread samples through a space-ready oven.

Phase 2: Knead

Sep 2020

Demonstrate the kneading of flour with water to create raw dough in microgravity.

Phase 3: Grind

Jul 2021

Demonstrate the grinding of grain to flour in microgravity.

Phase 4: Harvest

Sep 2021

Demonstrate the harvesting and separation of plant and grain in microgravity.

Phase 5: Grow

Jul 2022

Demonstrate the growth of grain to create a regular supply of grain for three bread rolls.

Baking to Cooking

Jan 2023

Other food experiments related to cooking and baking in microgravity.



Our team comprises a mix of space and food scientists, engineers and science communicators with several years’ experience in the sector. We will work closely with notable industry partners from the food and other related sectors to develop and realise each of the project phases.

Sebastian D. Marcu


As CEO/Founder of Bake In Space, Sebastian Marcu enjoys the challenge of developing new, innovative space concepts. Inspired by the US “newspace” start-up scene, he is keen on bringing this movement to Europe.

Ryan Laird

Editor/UK Coordinator

Ryan Laird is Editor and UK Coordinator of Bake In Space. He studied Physics with Astrophysics MPhys (Hons) and has several years’ experience in science communication where he has promoted astronomy and space sciences at every level. He is a keen advocate for the sector and has a strong knowledge of UK space activities.

Neil Jaschinski

Validation Test Engineer

A creative engineer, Neil Jaschinski has been working as a validation engineer and as a freelancer specialised in the construction and prototyping of space related hardware. He came up with the idea of baking bread in space.

Dr Gerhard Thiele

Retired Astronaut / Ambassador

A German physicists and former ESA astronaut, Dr Gerhard Thiele flew on STS-99 with Space Shuttle Endeavour on the Shuttle Radar Topography Mission (SRTM).



Our partners include DLR, who will ensure the transport and logistics of the payload to the International Space Station (ISS) and dedicated crew time with selected astronauts. WFB are supporting the initial financing to kick-start the project and to facilitate networking with the local Bremen industry. We are working closely with various space companies and institutions in Bremen to integrate, test and space qualify our hardware and food samples. TTZ Bremerhaven will provide the scientific support for customising the food production hardware and food products.

TTZ Bremerhaven



Bake in Space GmbH i. Abw. | DE

BITZ Bremer Innovations- und Technologiezentrum Fahrenheitstraße 1

28359 Bremen - Germany



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