Regional Events Calendar


 

The Bread Bakers Guild of America is proud to announce its 2016 regional event theme, "Bread Uprising." 

Our bread industry is on the rise with new ideas.  We are changing as bakers and are following exciting paths: working with freshly milled flours, installing mills in our bakeries, and troubleshooting the challenges of baking with flour made from locally grown and milled wheat. Our 2016 classes will reflect these changes and challenges.

Guild members may register for classes online, using PayPal. Sign in on the homepage and go to Classes.
 


REGISTRATION IS OPEN FOR THE FOLLOWING CLASSES:
 

  • February 28-29, 2016  -  Portland, OR
    Product Development: The Art of Collaboration
    Tim Healea with Dillon DeBauche & Chris Frazier


    Tim Healea from Team USA, and bakers from little t american baker show you how teamwork can add new and different breads to a bakery's product list. The hands-on portion of the class will produce breads like Kamut, Flint Corn, and Red Fife with Rosemary and Raisins; and Whole-Grain Buckwheat with Currants and Hazelnuts.

Class flyer
Registration form

 

  • March 5-7, 2016  -  Minneapolis, MN
    No-Knead Pizza - Ciabatta and Stecca Variations
    Jim Lahey


    Learn to make interesting, no-knead pizza variations from the 2015 recipient of the James Beard Award for Outstanding Baker.
    Open to all skill levels

Class flyer
Registration form

 

  • March 12-13, 2016  -  Long Beach, CA
    Breads of the World
    Didier Rosada

    Bake your way around the world with master baker Didier Rosada. Learn to make unusual and delicious products like Pão de Queijo, a five-cheese roll from Brazil; Portuguese Sweet Bread, Pineapple-Ginger Hawaiian Bread, a yeasted Banana Bread from Costa Rica, and more!

Class flyer
Registration form

 

  • April 2-3, 2016  -  Providence, RI
    The Science and Art of Artisan Bread
    Melina Kelson-Podolsky


    Refine your skills and learn some new ones in this two-day artisan breads overview class taught by Certified Master Baker, Melina Kelson-Podolsky. Students will make products like Gruyère Roulade, Sesame Semolina Bread, Kalamata-Thyme Sourdough, and Raisin Rosemary Fendu. Open to all skill levels.
          Class flyer

Registration form
 

  • April 15-16, 2016  -  Charlotte, NC
    Preferments: Techniques, Process, and Products
    Karen Bornarth


    Karen Bornarth of Hot Bread Kitchen will teach you to work with a variety of preferments, both commercially and naturally-yeasted. The class will also study the proper application of the right preferment in the right product.

         Class flyer
         Registration form

 


 

REGISTRATION IS Not YET OPEN FOR THE FOLLOWING CLASSES:

  • April 14-15, 2016  -  Denver, CO
    Rye on the Rise
    Jeffrey Hamelman

     
  • May 16-17, 2016  -  Atlanta, GA
    Designing Signature Flavors with
    Sprouted and Local Grains

    Zachary Golper

     
  • May 21-22, 2016  -  Chicago, IL
    Hand Mixing with Heritage Wheats
    Ellen King

     
  • June 12-13, 2016 - San Antonio, TX
    Cutting-Edge Breads with Hole Grain Flour
    Craig Ponsford

     
  • July 9-10, 2016  -  Redmond, WA
    Elevated and Laminated:
    Advanced Viennoiserie for Professional Bakers

    Jeremey Gadouas

     
  • September 16-17, 2016  -  Norwich, VT
    Baguettes with High-Extraction Flour
    Jeffrey Hamelman

     
  • October 25 2016   -  Online WEBINAR
    Artisan Baker Certification Program
    Jory Downer & Solveig Tofte

 



IBIE Lectures  - Las Vegas, NV
(October 9-11, 2016)

  • Bakery Equipment for the Artisan Bakery
    Michael Eggebrecht

     
  • Wheat Breading & Practical Uses for the Baker
    Steve Jones, Julie Dawson, Tom Hutton

     
  • The American Grain Movement:
    Where We Are in 2016

    Richard Miscovich

     

 

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“Baking with Ancient Grains was truly an amazing experience!  I'm really looking forward to taking more classes in the future.” – Bakery employee, OR