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.

May 21-22 - Chicago, IL
Last-minute opening:
Beyond Traditional Laminated Doughs

Sandra Holl

5/16 - Due to a last-minute cancellation, there is an opening in this previously sold-out class. Fax a registration form or phone us at 707-935-1468.

Compare traditional laminated doughs with alternative versions in a hands-on class with Sandra Holl of Floriole Cafe & Bakery, the 2016 Jean Banchet Pastry Chef of the Year. Learn to make several types of kouign amann, Danish, and croissants.

Class flyer

Registration form

  • June 13-14 - San Antonio, TX

SOLD OUT!  Cutting-Edge Breads with Whole Grain Flour
Craig Ponsford

Craig Ponsford's bakery in California uses only whole grain flour. In this hands-on class, he will share some of his favorite breads, as well as some of the latest formulas he has developed during the course of his whole-grain pursuit.

Learn to make products like make Granola Bread, Rustic Grape Bread, Sprouts and Sunflower Seed Bread, Multigrain Bread with Sprouted Rice and Quinoa, and 40% Rye.

Class flyer

Wait list only. Email  

  • July 9-10 - Redmond, WA

SOLD OUT!  Elevated and Laminated: Advanced Viennoiserie for Professional Bakers
Jeremey Gadouas
Wait list only. Email 
Class flyer


  • September 16-17 -  Norwich, VT

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

IBIE Lectures  - Las Vegas, NV
Registration 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


  • October 25, 2016   -  Online WEBINAR
    Artisan Baker Certification Program
    Jory Downer & Solveig Tofte



 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


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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