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.

  • September 16-17 -  Norwich, VT

SOLD OUT!  Baguettes Six Ways
Jeffrey Hamelman
Wait list only. Email 
Class flyer


  • IBIE Lectures  - Las Vegas, NV

Register through IBIE

Oct 9, 2016 - Adding Artisan Breads to Your Bakery
Michael Eggebrecht

Oct 10, 2016 - Wheat Breeding & Practical Uses for the Baker
Steve Jones, Julie Dawson, Tom Hutton

Oct 11, 2016 - The American Grain Movement:
Where We Are in 2016

Richard Miscovich


  • November 5-6, 2016 - Petaluma, CA

SOLD OUT!  Finding Balance:  Specialty Breads of the 2016 Coupe
Nicky Giusto
Wait list only.  Email

Class flyer


 February 28-29, 2016  -  Portland, OR
 Product Development: The Art of Collaboration

 Tim Healea with Dillon DeBauche & Chris Frazier

March 5-6, 2016 - Minneapolis, MN
No-Knead Pizza - Stecca & Ciabatta Variations
Jim Lahey

March 12-13, 2016  -  Long Beach, CA
Breads of the World
Didier Rosada

April 2-3, 2016  -  Providence, RI
The Science and Art of Artisan Bread
Melina Kelson-Podolsky

April 3-4, 2016 - Petaluma, CA
Baking with Locally Sourced Grains
Mike Zakowski    

April 14-15, 2016  -  Denver, CO
Rye on the Rise
Jeffrey Hamelman  

April 15-16, 2016  -  Charlotte, NC
Preferments: Techniques, Process, and Products
Karen Bornarth

June 13-14 - San Antonio, TX
Cutting-Edge Breads with Whole Grain Flour
Craig Ponsford

July  9-10 - Redmond, WA
Elevated and Laminated: Advanced Viennoiserie for Professional Bakers
Jeremey Gadouas

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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