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:

Advanced Brioche Technqiues
October 18-19, Boiceville, NY
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



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

SOLD OUT - Baking with Ancient and
Sprouted Grains

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

Class flyer

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

SOLD OUT - Theory of Sourdough

June 9-10, Long Island City, NY
Amy Scherber
Class flyer

SOLD OUT - Rye Breads
July 11-12, Norwich, VT
Jeffrey Hamelman
Class flyer

SOLD OUT - Nothing But the Whole Grain
July 26-27, Petaluma, CA
Mike Zakowski
Class flyer

SOLD OUT - Classic Pastries for Today's Patisserie
August 9-10, Minneapolis, MN
John Kraus
Class flyer

Deadline Passed - Webinar:  The Science of Baking
August 2
Andrew Ross and Lee Glass
Class flyer

SOLD OUT - The Latest and Greatest in
Whole Grain Breads

October 18-19, Austin, TX
Craig Ponsford
Class flyer
To put your name on the waiting list, email



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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