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: 


April 8-9, 2017
Charlotte, NC
Bread and Art:  Baking Your Way to Community
Instructor:  Tara Jensen

Tara Jensen is an artist and baker known for her astonishingly beautiful baked creations. (Click here for Instagram photos.) 

Bon Appétit says, "Tara Jensen doesn't have a book deal or a TV show or even a store. And that's all the more reason baking enthusiasts seek her out." (Click here for article)

In this class, she will connect baking, art, and community. Students will bake country-style, slow-fermented breads using freshly milled flour and will learn to enhance their loaves with artistic scoring and stenciling. Tara will also discuss CSBs, pizza nights, and other ways to engage the community with your baking.

Skill Level:  Beginning to Intermediate

Class flyer
Registration form



April 22-23, 2017
Providence, RI
Baking with Sprouted Grains
Instructor:  Richard Miscovich

Sprouted grains and sprouted grain flour have recently captured the imagination of bread bakers by adding natural sweetness, rich flavor, and increased nutrition to baked goods.

Join Richard Miscovich, department chair at Johnson & Wales University and author of From the Wood-Fired Oven, for a weekend of baking healthy and delicious breads with sprouted grains and sprouted grain flour. The class will conduct tests to compare sprouted and unsprouted flour and will bake unusual products like a 100% sprouted wheat hearth bread, a whey-based hearth bread, and a savory flatbread.

Skill Level:  Intermediate to Advanced/Professional

Class flyer
Registration form


 

May 5-6, 2017
Norwich, VT

Naturally Leavened Breads Using Raisin Water
Instructor:  Jeffrey Hamelman

In this class Jeffrey Hamelman will share the technique he learned from a Swiss master baker:  using raisin water - juice from raisins steeped in water - to leaven bread.

The last time The Guild offered this class, students commented, "Jeffrey’s breadth of experience is amazing and enlightening." and "His descriptions of process, math, and methodology are very easy to follow.  He has a fun and accessible teaching style."

Skill Level:  Intermediate to Advanced/Professional

Class flyer
Registration form


 

June 3-4, 2017
Montclair, NJ
Bialys, Bagels, and Babka

Instructor:  Melissa Weller

In this class, Melissa Weller of Sadelle’s – dubbed “The Bagel Whisperer” by Bloomberg -- will cover The New York Triumvirate: bialys, bagels, and babka.

She’ll teach you how to make a traditional bialy with onion and poppyseed filling, a superlative sourdough bagel with a good, crackly crust, and several different kinds of babka, including straight and laminated, chocolate, cinnamon, and golden raisin.

Skill Level:  Advanced/Professional

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 NOT YET OPEN for the following classes  (Watch this page):

  • August 12-13, 2017
    Minneapolis, MN
    Popular Cafe Pastries
    Instructor:  John Kraus
     
  • August 26-27, 2017
    Los Angeles, CA
    Bread and Chocolate
    Instructors:  Jeff Yankellow and Donald Wressell
     
  • October 9-10, 2017
    Burlington, WA
    In-House Milling and Baking
    Instructors: Steve Jones and Scott Mangold
     
  • October 28-29, 2017
    Seattle, WA
    How to Start a Community-Supported Bakery
    Instructor: Don Guerra


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

SOLD OUT - March 14-15, 2017  -  Portland, OR
The World of Rye Breads
Instructor:  Stanley Ginsberg

Class flyer


CANCELLED - May 22-23, 2017 - Petaluma, CA
Classic Italian Breads
Instructor:  Kathleen Weber


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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