Guild Events — 2008
Women of the Guild : North American Tour 2008
We are pleased and proud to announce Women of The Guild: North American Tour 2008! With two women competing on Bread Bakers Guild Team USA 2008, it is especially timely that we recognize the tremendous talent of the superstar women bakers and writers in our Guild through this program of regional Master Classes. Registration Information is below!
We are also marking this historic series with a Guild T-shirt. Order your shirt now to get the style and size that you want!
Women of the Guild Press Kit
Women of The Guild T-Shirts - order form
Register For Women of The Guild Master Classes
March 5 Master Class : Enriched Doughs with Practical Production Applications with Instructor Christy Timon at Clear Flour Bread Brookline, MA
Learn how great taste and high quality can co-exist with efficiency, profitability, and even enough sleep for the baker! This hands-on class will show you how to fit traditional breakfast pastries from enriched doughs into a production cycle. For more information click here.
Registration form
May 4 Master Class : Whole Grain Bread and Others from A Blessing of Bread with Instructor Maggie Glezer at Le Cordon Bleu College of Culinary Arts Tucker, GA
Traditional Jewish breads offer a treasure trove of enriched doughs and whole grain loaves for the artisan baker. Join Maggie Glezer, author of the award winning book, A Blessing of Bread, in this all day hands-on class that emphasizes whole grains and tricks for shaping loaves. For more information click here.
Registration form
May 5 Master Class : Women Bakers Talk Writing, Baking & Business with Carol Field, Gwen Bassetti, Leslie Makie, Amy Scherber and Toy Dupree at California Culinary Academy San Francisco, CA
Dreaming of opening your own bakery? Hoping to forge a writing career focused on bread and pastries? Looking for inspiration as you write your business plan? Striving to combine the baker's life and the writer's life? Exhausted from the challenges of your bakery's first year? This is an amazing opportunity to learn from, and be inspired by, the experiences of this country's foremost women who write about bread, own bakeries and develop bread and pastry products. For more information
here click here.
Registration form
May 6 Master Class : Baking with Whole Grains with Instructors Amy Scherber, Toy Dupree and Dave Miller at California Culinary Academy San Francisco, CA
Attendees will be given the chance to work with a variety of whole grain breads, including sourdough, and straight yeasted dough. This hands-on class will focus on the attributes of whole grain ingredients and how proper handling and recipe formulation can combine to give you superior taste, texture, and aroma. For more information, click here.
Registration form
June 3 & 4 Master Class : Preferments - Techniques, Process and Products with Instructors Karen Bornarth and Tracey Muzzolini at Northern Alberta Institute of Technology Alberta, Canada
Preferments are an indispensable tool for the artisan baker. The proper use of a preferment can result in appealing flavor profiles, improved dough structure and better shelf-life. In this two-day, intensive hands-on class participants will learn about the application of both commercially-yeasted and "naturally-leavened". For more information, click here.
Registration form
June 13 & 14 Master Class : Two Enriched Doughs - Technique, Versatility and Production Applications with Instructors Piper Davis, Mel Derbyshire and Laura Ohm at Western Culinary Institute in Portland, OR
Three women bakers explore the methods used to produce two enriched doughs – Bricoche and Danish - in this two day hands-on class. Participants will learn the importance of preferment, quality butter, mixing technique, and temperature control in the production of these two delicious and flexible doughs. For more information, click here.
Registration form
Paris Bakery Tours
The Bread Bakers Guild Paris Bakery tours offer a unique look at the behind the scenes baking production that fuels Parisian bread culture! Tour participants will tour one day (out of three– please see registration form to rank days). Each tour group, ranging in size from 4-12 participants, will visit three bakeries on a self guided tour using the metro for transportation. Click here for additional details
Registration form
Lesaffre Yeast Facility and Baking Center Tour in Lille, France
The Bread Bakers Guild of America Lesaffre Tour offers participants a behind the scenes look at the Lille yeast facility as well as the on-site baking center. This tour gives participants a chance to leave the hustle and bustle of Paris behind with a train ride through the countryside, a day in the quaint town of Lille, France, and a chance to investigate yeast production! Click here for more details
Registration form
Bread Bakers Guild Team USA 2008 Paris Celebration Dinner
The Celebration Dinner will take place on Wednesday, April 2, 2008 at Julien Restaurant from 7:00 until 9:30PM. For more information click here.
Registration form
Asheville Artisan Bread Festival 2008
More information...
Guildhall Gatherings
March 8 Team USA 2008 Guildhall Gathering
Artisan Bakers hosts an evening with Team USA 2008 in Sonoma, CA. For more information click here
June 14 Grand Central Baking Co. Guildhall Gathering
Grand Central Baking Co. hosts a social evening at its newest facility in Portland, OR. For more information click here
More Classes and Events coming soon!
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