Regional Events Calendar
The Bread Bakers Guild of America is proud to announce its 2016 regional event theme, "Bread Uprising."
Our bread industry is on the rise with new ideas. We are changing as bakers and are following exciting paths: working with freshly milled flours, installing mills in our bakeries, and troubleshooting the challenges of baking with flour made from locally grown and milled wheat. Our 2016 classes will reflect these changes and challenges.
Guild members may register for classes online, using PayPal. Sign in on the homepage and go to Classes.
REGISTRATION IS OPEN FOR THE FOLLOWING CLASSES:
February 28-29, 2016 - Portland, OR
Product Development: The Art of Collaboration
Tim Healea with Dillon DeBauche & Chris Frazier
Tim Healea from Team USA, and bakers from little t american baker show you how teamwork can add new and different breads to a bakery's product list. The hands-on portion of the class will produce breads like Kamut, Flint Corn, and Red Fife with Rosemary and Raisins; and Whole-Grain Buckwheat with Currants and Hazelnuts.
March 5-7, 2016 - Minneapolis, MN
No-Knead Pizza - Ciabatta and Stecca Variations
Learn to make interesting, no-knead pizza variations from the 2015 recipient of the James Beard Award for Outstanding Baker.
Open to all skill levels
March 12-13, 2016 - Long Beach, CA
Breads of the World
Bake your way around the world with master baker Didier Rosada. Learn to make unusual and delicious products like Pão de Queijo, a five-cheese roll from Brazil; Portuguese Sweet Bread, Pineapple-Ginger Hawaiian Bread, a yeasted Banana Bread from Costa Rica, and more!
April 2-3, 2016 - Providence, RI
The Science and Art of Artisan Bread
Refine your skills and learn some new ones in this two-day artisan breads overview class taught by Certified Master Baker, Melina Kelson-Podolsky. Students will make products like Gruyère Roulade, Sesame Semolina Bread, Kalamata-Thyme Sourdough, and Raisin Rosemary Fendu. Open to all skill levels.
April 15-16, 2016 - Charlotte, NC
Preferments: Techniques, Process, and Products
Karen Bornarth of Hot Bread Kitchen will teach you to work with a variety of preferments, both commercially and naturally-yeasted. The class will also study the proper application of the right preferment in the right product.
REGISTRATION IS Not YET OPEN FOR THE FOLLOWING CLASSES:
April 14-15, 2016 - Denver, CO
Rye on the Rise
May 16-17, 2016 - Atlanta, GA
Designing Signature Flavors with
Sprouted and Local Grains
May 21-22, 2016 - Chicago, IL
Hand Mixing with Heritage Wheats
June 12-13, 2016 - San Antonio, TX
Cutting-Edge Breads with Hole Grain Flour
July 9-10, 2016 - Redmond, WA
Elevated and Laminated:
Advanced Viennoiserie for Professional Bakers
September 16-17, 2016 - Norwich, VT
Baguettes with High-Extraction Flour
October 25 2016 - Online WEBINAR
Artisan Baker Certification Program
Jory Downer & Solveig Tofte
IBIE Lectures - Las Vegas, NV
(October 9-11, 2016)
Bakery Equipment for the Artisan Bakery
Wheat Breading & Practical Uses for the Baker
Steve Jones, Julie Dawson, Tom Hutton
The American Grain Movement:
Where We Are in 2016
Read About other BBGA Events