Regional Events Calendar


 

The Bread Bakers Guild of America is proud to announce its 2015 regional event theme, "Revival: What's Old Is New."  As we all know, what goes around comes around!  Bread baking and artisan baking techniques continue to cycle with philosophies, new/old farming practices, and technical knowledge. 

Our 2015 calendar includes hands-on artisan bread and pastry classes combining traditional and contemporary ideas, as well as classes sharing valuable practical information for professional bakers.   

To view the full 2015 class calendar, click here.

Classes will be opened a few at a time.  Watch this space for registration announcements!
 


Registration is OPEN
for
the following 2015 classes: 

 



May 8-9 - Naturally Leavened Breads Using
Raisin Water, Norwich, VT
Instructor:  Jeffrey Hamelman
Using raisin water to leaven bread is an ancient technique dating back to the time of Pliny the Elder.  Jeffrey Hamelman of King Arthur Flour learned this unique process from a Swiss master and in this class will share it with you and teach you to make a variety of delicious breads.
Class flyer
Registration form



July 10-11 - Baking with Locally Grown Grains, Norwich, VT
Instructor:  Jeffrey Hamelman
In this class, students will use flour milled from local grains to make breads and pastries. Jeffrey Hamelman of King Arthur Flour will address the special considerations of working with local grains, as well as technical topics such as flour testing and assessment, and will bring you up to date on the latest grain initiatives and research.
Class flyer
Registration form


August 3 - Webinar:  Sustaining a Bakery Business
Presenters:  Tom Frainier, Scott France, and Leslie Mackie

Once you’ve successfully started your bakery, where do you go from there?  Aimed at bakery owners and managers, the presenters at this webinar will tell you how their award-winning artisan bakeries - Semifreddi's in California and Macrina Bakery in Washington -  have navigated the growth of their businesses over the past 20 years.
Class flyer
Registration form



August 15-16 - Designing a Bakery, Chicago, IL
Instructor: Michael Eggebrecht

Designing the layout is one of the most important aspects of opening a bakery. Michael Eggebrecht of Artisan Baking Resources, who spent many years learning about efficiency and production techniques from European bakeries, will teach you to design a 1,000-5,000 square foot bakery. The two-day class includes visits to Chicago bakeries.

Class flyer
Registration form


October 3-4 - Exploring Classic German Breads, Brookline, MA
Instructor: Christy Timon

Learn to make high-ratio rye breads like German Rye, Leinsamen Brot, Roggenbrot, and Volkornbrot from Christy Timon, a semifinalist for the 2015 James Beard Award for Outstanding Baker. She will also teach the class to make brotchen: Sunflower Rolls, Muesli Rolls, and Kaiser Rolls.

Class flyer
Registration form


October 23-24 - Bagels, Bialys, and Pretzels, Los Angeles, CA
Instructor:  Jeffrey Hamelman

Learn to make authentic German style, lye-dipped pretzels, bialys in the Polish tradition, and good bagels, as well as some variations on the classics, like sourdough bagels and sourdough pretzels.

Class flyer
Registration form



October 23-24 - The Wonder Bread Years...From an Artisan Perspective, Providence, RI
Instructor:  Richard Miscovich

Travel back to the future! Richard Miscovich of Johnson & Wales University will teach you to apply artisan bread methods and techniques to traditional ethnic breads like Cuban Bread, Kaiser Rolls, Hoagie Rolls, Polish Rye, and Italian Pepper Biscuits. Lear to update classic – and much beloved - Northeastern baked goods with whole grain versions, using local ingredients.
Class flyer
Registration form



November 7-8 - Baking with Ancient and
Sprouted Grains, Charlotte, NC
Instructor:  Peter Reinhart

Learn to bake with sprouted grain flours and sprouted grain pulps such as wheat, rye, corn, and ancient grain blends.  Peter Reinhart of Johnson & Wales Charlotte will teach you to make interesting and flavorful products like Khorasan Bagels, Sprouted Rye Bread, and Cascara Seca Bâtards.
Class flyer
Registration form



November 14-15 - Kickin' It Old School:  Bringing Back Classic Viennoiserie, Calgary, AB
Instructor:  Tracey Muzzolini

Traditional viennoiserie takes a contemporary twist.  Tracey Muzzolini of Team Canada and Christie's Mayfair Bakery will show you how to put a fresh spin on classic favorites like Chocolate Croissants, Cannoncini (Cream Horns), and Farmer Sausage Rolls, and how to create new flavors by laminating compound butters into bread dough.
Class flyer
Registration form


 

Registration for the following classes
is CLOSED:

March 14-15 - Starting a Bakery, Seattle, WA
Instructors: Leslie Mackie and Solveig Tofte
Class flyer

April 18-19 - Breakfast Evolution, Minneapolis, MN

Instructors:  Joanne Chang and Rachel Crampsey
Class flyer

SOLD OUT - June 15-16 - Milling and Baking with Local and Specialty Wheats, Mount Vernon, NY

Instructors: Steve Jones and Jonathan Bethony
Class flyer

To put your name on 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