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:
Modernizing Viennoiserie Classics
March 29-30, Seattle, WA
This class will use classic viennoiserie as a starting point for exploring new flavor profiles and trends, There will be a strong focus on savory ingredients such as mushroom duxelles and heirloom tomato to create products suitable for a broad range of uses, not just as breakfast items.
Adapting Formulas to Fit Your
April 26-27, Scottsdale, AZ
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.
Classic Pastries for Today's Patisserie
August 9-10, Minneapolis, MN
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.
REGISTRATION IS CLOSED FOR THESE CLASSES:
SOLD OUT - Naturally Leavened Breads Using
May 9-10, Norwich, VT
To add your name to the waiting list, email firstname.lastname@example.org.
READ ABOUT OTHER EVENTS