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!

Class flyer
Registration form


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.

Class flyer
Registration form



October 23-24 - The Wonder Bread Years...From an Artisan Perspective
Providence, RI
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.
Class flyer
Registration form



November 7-8 - Baking with Ancient
and Sprouted Grains
Charlotte, NC
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.
Class flyer
Registration form



November 14-15 - Kickin' It Old School:  Bringing Back Classic Viennoiserie
Calgary, AB
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.
Class flyer
Registration form


 

Registration for the following classes
is CLOSED:

March 14-15 - Starting a Bakery, Seattle, WA
Instructors: Leslie Mackie and Solveig Tofte
Class flyer

April 18-19 - Breakfast Evolution, Minneapolis, MN

Instructors:  Joanne Chang and Rachel Crampsey
Class flyer

May 8-9 - Naturally Leavened Breads Using Raisin Water, Norwich, VT
Instructor:  Jeffrey Hamelman
Class flyer


SOLD OUT - June 15-16 - Milling and Baking with Local and Specialty Wheats, Mount Vernon, NY

Instructors: Steve Jones and Jonathan Bethony
Class flyer


SOLD OUT - July 10-11 - Baking with Locally Grown Grains, Norwich, VT
Instructor:  Jeffrey Hamelman
Class flyer
To put your name on the wait list, email laverne@bbga.org

SOLD OUT - August 15-16 - Designing a Bakery
Chicago, IL
Instructor: Michael Eggebrecht
Class flyer
To put your name on the wait list, email laverne@bbga.org

SOLD OUT - October 23-24 - Bagels, Bialys, and Pretzels, Los Angeles, CA
Instructor:  Jeffrey Hamelman
Class flyer
To put your name on the wait 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