Regional Events Calendar


 

The Guild's regional events theme for 2014 is "The DNA of Baking."

Our classes this year will address and explore the fundamentals of fermentation, the interaction of ingredients, leavening agents, hydration, and temperature, as well as the how-tos of formula development. Add a lineup of experienced, innovative instructors, and first-class facilities to the mix, and you’ll have the formula for an exciting and inspiring year of baking education!

To view the full 2014 calendar, click here.
 



Registration is open for the following 2014 classes:

Webinar:  The Science of Baking
August 2
Andrew Ross and Lee Glass
Delve into the chemistry and physics that underlie the transformation of flour, water, yeast and salt into bread.
In this four-hour webinar, Andrew Ross and Lee Glass will outline the processes that influence the conversion of raw ingredients into a final product.  
Class flyer
Registration form


Advanced Brioche Technqiues
October 18-19
Michael Rhoads

Learn fundamental mixing methods to create sweet and savory brioche items like Almond Cream Bear Claws, Chocolate Hazelnut Brioche, Maple Apple Brioche, and Herbed Parker House Rolls.

Class flyer
Registration form

 


REGISTRATION IS CLOSED FOR THESE CLASSES:

SOLD OUT - Gluten-Free Baking
Feb. 22-23, South San Francisco, CA
Michel Suas
Class flyer

To add your name to the waiting list, email laverne@bbga.org.

SOLD OUT - Baking with Ancient and
Sprouted Grains

Feb. 28-March 1, Atlanta, GA
Peter Reinhart

Class flyer
To add your name to the waiting list, email laverne@bbga.org.

SOLD OUT - Starting a Micro-Bakery
March 8-9, New Orleans, LA
Solveig Tofte
Class flyer

SOLD OUT - Modernizing Viennoiserie Classics
March 29-30, Seattle, WA
William Leaman
Class flyer


Deadline Passed - Adapting Formulas to Fit Your
Growing Production

April 26-27, Scottsdale, AZ
Michael Eggebrecht
Class flyer

SOLD OUT - Naturally Leavened Breads Using
Raisin Water
May 9-10, Norwich, VT
Jeffrey Hamelman
Class flyer

To add your name to the waiting list, email laverne@bbga.org.

SOLD OUT - Theory of Sourdough
June 9-10, Long Island City, NY
Amy Scherber
Class flyer

To add your name to the waiting list, email laverne@bbga.org.

SOLD OUT - Rye Breads
July 11-12, Norwich, VT
Jeffrey Hamelman
Class flyer
To add your name to the waiting list, email laverne@bbga.org.

SOLD OUT - Nothing But the Whole Grain
July 26-27, Petaluma, CA
Mike Zakowski
Class flyer
To add your name to the waiting list, email laverne@bbga.org.


SOLD OUT - Classic Pastries for Today's Patisserie
August 9-10, Minneapolis, MN
John Kraus
Class flyer
To add your name to the waiting 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