Bakery Open House Event
The Bread Bakers Guild of America Guild-Wide Bakery Open House debuted in June 2011 to accolades from the membership and the public. Guild member bakeries opened their doors to the public and allowed bread lovers to see where and how their bread was made, to ask questions and taste samples.
The Bakery Open House was conceived as a way to bring communities to their bakeries, as well as champion the cause for locally made bread. Although Guild bakers shine on the world stage of baking, the essential focus of their work is at home, baking bread for the local community.
2013 Bakery Open House - June 29
See How Your Daily Bread is Made!
The Third Annual Guild-Wide Bakery Open House will be held on Saturday, June 29, 2013.
Over 50 Guild bakeries in 29 US states and 1 Canadian province will welcome the public to open houses on the same day.
To find a participating bakery near you, click here.
Please note that some of the events require RSVPs.
Feedback from the 2012 Bakery Open House
The following are just a few of the comments we received after the 2012 event:
Patisserie 46, Minneapolis, Minnesota: “Our open house was great! There was a steady stream of people taking tours and poking our brains with bread questions. Loved it! What I thought was really cool was the amount of fellow Guild members coming by. It was awesome meeting them and knowing just who, in the Guild, is nearby.”
Alon's, Atlanta and Dunwoody, Georgia: “We ended up making ciabatta with 30% white whole wheat, then we used our wood burning oven to make pita bread and a focaccia with grapes, goat cheese, fennel seeds and honey. Everyone had a great time, and we will do it again.”
Orchard Hill Breadworks, East Alstead, New Hampshire: “Our event was a complete success. Weather beyond perfect, a mix of great old friends, many new faces, professional and amateur bakers. We had over 250 people come through, served about 100 a lunch of local pulled pork which we cooked in the outdoor wood-fired oven, fresh bread, home grown coleslaw and fresh baked apple crisp. 'Memorable' does not come close to capturing it.”
Blue Baker, College Station and Austin, Texas: “We had 4 people show up at 3 am to bake with the bakers (and drink a lot of coffee)! I think our most popular event was the lamination demo – we demonstrated how we create laminated doughs used for making croissants from start to finish, then how to shape an individual croissant, how we bake croissants and what’s happening in the oven during that process, and ended with everyone eating a fresh croissant right out of the oven.
California: “I attended an open house at The Crema Cafe & Bakery in Seal Beach, CA, and enjoyed it immensely. I brought some of my family, and the experience was very informative for them.”
Maine: “We visited The Standard Bakery in Portland, Maine, and it was a wonderful experience. It was towards the end of the day, and the staff must have been weary, but they maintained such a warm and open manner. . . And the bread was simply terrific, along with the pastries.”
READ ABOUT OTHER EVENTS