Regional Events Calendar
The Bread Bakers Guild of America is proud to announce its 2015 regional event theme, "Revival: What's Old Is New." As we all know, what goes around comes around! Bread baking and artisan baking techniques continue to cycle with philosophies, new/old farming practices, and technical knowledge.
Our 2015 calendar includes hands-on artisan bread and pastry classes combining traditional and contemporary ideas, as well as classes sharing valuable practical information for professional bakers.
To view the full 2015 class calendar, click here.
Classes will be opened a few at a time. Watch this space for registration announcements!
Guild members may register for classes online, using PayPal. Sign in on the homepage and go to Classes.
Registration is OPEN
for the following 2015 classes:
September 24-25 - Traditional Pastries, Revisited Downey, CA
Instructor: Sherry Yard
Join three-time James Beard Award winner, Sherry Yard, as she shares her updated interpretations of classic viennoiserie. Learn to make fantastic pastries like Black Forest Pot Pie, 12-Layer Dobos Torte, and Palm Sugar Meringue and Yuzu Tart!
October 3-4 - Exploring Classic German Breads Brookline, MA
Instructor: Christy Timon
Learn to make high-ratio rye breads like German Rye, Leinsamen Brot, Roggenbrot, and Volkornbrot from Christy Timon, a semifinalist for the 2015 James Beard Award for Outstanding Baker. She will also teach the class to make brotchen: Sunflower Rolls, Muesli Rolls, and Kaiser Rolls.
October 23-24 - The Wonder Bread Years...From an Artisan Perspective
Instructor: Richard Miscovich
Travel back to the future! Richard Miscovich of Johnson & Wales University will teach you to apply artisan bread methods and techniques to traditional ethnic breads like Cuban Bread, Kaiser Rolls, Hoagie Rolls, Polish Rye, and Italian Pepper Biscuits. Lear to update classic – and much beloved - Northeastern baked goods with whole grain versions, using local ingredients.
November 7-8 - Baking with Ancient
and Sprouted Grains
Instructor: Peter Reinhart
Learn to bake with sprouted grain flours and sprouted grain pulps such as wheat, rye, corn, and ancient grain blends. Peter Reinhart of Johnson & Wales Charlotte will teach you to make interesting and flavorful products like Khorasan Bagels, Sprouted Rye Bread, and Cascara Seca Bâtards.
November 14-15 - Kickin' It Old School: Bringing Back Classic Viennoiserie
Instructor: Tracey Muzzolini
Traditional viennoiserie takes a contemporary twist. Tracey Muzzolini of Team Canada and Christie's Mayfair Bakery will show you how to put a fresh spin on classic favorites like Chocolate Croissants, Cannoncini (Cream Horns), and Farmer Sausage Rolls, and how to create new flavors by laminating compound butters into bread dough.
Registration for the following classes
March 14-15 - Starting a Bakery, Seattle, WA
Instructors: Leslie Mackie and Solveig Tofte
April 18-19 - Breakfast Evolution, Minneapolis, MN
Instructors: Joanne Chang and Rachel Crampsey
May 8-9 - Naturally Leavened Breads Using Raisin Water, Norwich, VT
Instructor: Jeffrey Hamelman
SOLD OUT - June 15-16 - Milling and Baking with Local and Specialty Wheats, Mount Vernon, NY
Instructors: Steve Jones and Jonathan Bethony
SOLD OUT - July 10-11 - Baking with Locally Grown Grains, Norwich, VT
Instructor: Jeffrey Hamelman
To put your name on the wait list, email firstname.lastname@example.org
READ ABOUT OTHER EVENTS