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:
The Latest and Greatest in
Whole Grain Breads
October 18-19, Austin, TX
World champion baker Craig Ponsford will share the innovative techniques he uses in his own bakery, which specializes in whole-milled, whole grain flour. Use different preferments, whole grain flours, and seasonal ingredients to create products like Apple Pecan Bread, Pretzels, Challah, Tomato Bread, Ciabatta, and Baguettes.
Advanced Brioche Technqiues
October 18-19, Boiceville, NY
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.
REGISTRATION IS CLOSED FOR THESE CLASSES:
SOLD OUT - Gluten-Free Baking
Feb. 22-23, South San Francisco, CA
SOLD OUT - Baking with Ancient and
Feb. 28-March 1, Atlanta, GA
SOLD OUT - Starting a Micro-Bakery
March 8-9, New Orleans, LA
SOLD OUT - Modernizing Viennoiserie Classics
March 29-30, Seattle, WA
Deadline Passed - Adapting Formulas to Fit Your
April 26-27, Scottsdale, AZ
SOLD OUT - Naturally Leavened Breads Using
May 9-10, Norwich, VT
SOLD OUT - Theory of Sourdough
June 9-10, Long Island City, NY
SOLD OUT - Rye Breads
July 11-12, Norwich, VT
SOLD OUT - Nothing But the Whole Grain
July 26-27, Petaluma, CA
SOLD OUT - Classic Pastries for Today's Patisserie
August 9-10, Minneapolis, MN
Deadline Passed - Webinar: The Science of Baking
Andrew Ross and Lee Glass
READ ABOUT OTHER EVENTS