Regional Events Calendar


 

The Guild's regional events theme for 2014 is "The DNA of Baking."

Our classes this year will address and explore the fundamentals of fermentation, the interaction of ingredients, leavening agents, hydration, and temperature, as well as the how-tos of formula development. Add a lineup of experienced, innovative instructors, and first-class facilities to the mix, and you’ll have the formula for an exciting and inspiring year of baking education!

To view the full 2014 calendar, click here.
 



Registration is open for the following 2014 classes:

Adapting Formulas to Fit Your
Growing Production

April 26-27, Scottsdale, AZ
Michael Eggebrecht
As your bakery grows, you'll find that your formulas need to be adapted to new techniques, production schedules, and especially new equipment. This comprehensive class will teach you how to adjust your formulas and still uphold the same high level of quality and consistency.  The hands-on portion of the class will cover Baguettes, Ciabatta, and Sandwich Buns.
Class flyer
Registration form

Classic Pastries for Today's Patisserie
August 9-10, Minneapolis, MN
John Kraus
Explore classic pastries with award-winning pastry chef, John Kraus, and learn new twists on old favorites, including Mont Blanc, Baba au Rhum, and Kouign Amann.  All skill levels welcome, but should be familiar with baker's percentage.
Class flyer
Registration form

 


REGISTRATION IS CLOSED FOR THESE CLASSES:

SOLD OUT - Gluten-Free Baking
Feb. 22-23, South San Francisco, CA
Michel Suas
Class flyer

To add your name to the waiting list, email laverne@bbga.org.

SOLD OUT - Baking with Ancient and
Sprouted Grains

Feb. 28-March 1, Atlanta, GA
Peter Reinhart

Class flyer
To add your name to the waiting list, email laverne@bbga.org.

SOLD OUT - Starting a Micro-Bakery
March 8-9, New Orleans, LA
Solveig Tofte
Class flyer
To add your name to the waiting list, email laverne@bbga.org.

SOLD OUT - Modernizing Viennoiserie Classics
March 29-30, Seattle, WA
William Leaman
Class flyer

To add your name to the waiting list, email laverne@bbga.org.

SOLD OUT - Naturally Leavened Breads Using
Raisin Water
May 9-10, Norwich, VT
Jeffrey Hamelman
Class flyer

To add your name to the waiting list, email laverne@bbga.org.

SOLD OUT - Theory of Sourdough
June 9-10, Long Island City, NY
Amy Scherber
Class flyer

To add your name to the waiting list, email laverne@bbga.org.

SOLD OUT - Rye Breads
July 11-12, Norwich, VT
Jeffrey Hamelman
Class flyer
To add your name to the waiting list, email laverne@bbga.org.

 


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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