Regional Events Calendar

The Bread Bakers Guild of America is pleased to announce its 2017 regional events theme, "Signs of the Times."

Baking processes and procedures used long ago have now been updated through innovation, and curious minds are always searching for new ways to create healthy, delicious products.  Please join us and take advantage of the great lineup of classes we are offering for 2017. 

Registration is OPEN
for the following classes:

  • August 26-27, 2017 - Los Angeles, CA
    Bread and Chocolate
    Instructors:  Jeff Yankellow and Donald Wressell

This is a professional-level class combining two perennial favorites:  bread and chocolate.

Gold medalist bakers, Jeff Yankellow and Donald Wressell, will teach you to make hearth breads and enriched and laminated doughs that also incorporate chocolate. Learn to make items such as chocolate batons, chocolate-filled, twice-baked croissants,and house-made chocolate spreads to expand your product list and delight your customers.

Skill Level:  Professional

Class flyer

Registration form


  • October 28-29, 2017 - Seattle, WA
    How to Start a Community-Supported Bakery
    Instructor: Don Guerra

If you've been thinking about starting a community-supported bakery, this class - part lecture and part hands-on baking - will provide you with valuable information and support.

Don Guerra of Barrio Bread, an award-winning CSB in Tucson, will share his knowledge and experience and help you develop your own plan.The class will explore baking, equipment, marketing and advertising, and collaboration with local growers and food producers.

Skill Level:  All skill levels

Class flyer
Registration form 


  • November 4-5, 2017 - Phoenix, AZ
    Baking with Whole Grains
    Instructor:  Randy George

Randy George owns Red Hen Baking Company in VT, which specializes in certified organic, hearth-baked breads. He regularly conducts bake tests for the Northeast Grain Growers Association.

In this class, he will address the challenges of baking with whole wheat flour. Students will learn techniques to make good, 100% whole wheat bread from a variety of types of whole wheat flour. They will bake, evaluate, and compare naturally leavened, whole wheat breads made with flour from different wheat sources and milled in different ways. 

Skill Level:  Advanced/Professional

Class flyer
Registration form


Registration is CLOSED for the following classes:

  • February 25-26, 2017  -  St. Louis, MO
    The Science Behind Sourdough
    Instructors:  Karen Bornarth and Debra Wink
    Class flyer


  • March 14-15, 2017  -  Portland, OR
    The World of Rye Breads
    Instructor:  Stanley Ginsberg
    Class flyer
  • April 8-9, 2017 - Charlotte, NC
    Bread and Art:  Baking Your Way to Community
    Instructor:  Tara Jensen
    Class flyer
  • April 22-23, 2017 - Providence, RI
    Baking with Sprouted Grains
    Instructor:  Richard Miscovich
    Class flyer
  • May 5-6, 2017 - Norwich, VT
    Naturally Leavened Breads Using Raisin Water
    Instructor:  Jeffrey Hamelman
    Class flyer
    June 3-4, 2017 - Montclair, NJ

    Bialys, Bagels, and Babka
    Instructor:  Melissa Weller
    This class is sold out. 
    To add your name on the waiting list, email
    Class flyer


    July 15-16, 2017
    - Amarillo, TX

    Born and Bread in Texas
    Instructor:  Jeff Yankellow

To add your name to the waiting list, email

Class flyer


October 9-10, 2017- Burlington, WA
In-House Milling and Baking
Instructors:  Steve Jones and Scott Mangold
To add your name on the waiting list, email

Class flyer

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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