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.


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

Tim Healea with Dillon DeBauche and Chris Frazier
Tim Healea from Team USA, and bakers from little t american baker show you how teamwork can add new and different breads to a bakery's product list. The hands-on portion of the class will produce breads like Kamut, Flint Corn, and Red Fife with Rosemary and Raisins; and Whole-Grain Buckwheat with Currants and Hazelnuts.
Class flyer
Registration form

March 5-7 - Minneapolis, MN
No-Knead Pizza - Ciabatta and Stecca Variations
Jim Lahey
Learn to make interesting, no-knead pizza variations from the 2015 recipient of the James Beard Award for Outstanding Baker. Open to all skill levels.

Class flyer

Registration forrm

March 12-13 - Long Beach, CA
Breads of the World
Didier Rosada
Bake your way around the world with master baker Didier Rosada. Learn to make unusual and delicious products like Pão de Queijo, a five-cheese roll from Brazil; Portuguese Sweet Bread, Pineapple-Ginger Hawaiian Bread, a yeasted Banana Bread from Costa Rica, and more!
Class flyer
Registration form

April 2-3 - Providence, RI
The Science and Art of Artisan Bread

Melina Kelson-Podolsky
Refine your skills and learn some new ones in this two-day artisan breads overview class taught by Certified Master Baker, Melina Kelson-Podolsky. Students will make products like Gruyère Roulade, Sesame Semolina Bread, Kalamata-Thyme Sourdough, and Raisin Rosemary Fendu. Open to all skill levels.
Class flyer
Registration form


April 15-16 - Charlotte, NC
Preferments: Techniques, Process, and Products
Karen Bornarth
Karen Bornarth of Hot Bread Kitchen will teach you to work with a variety of preferments, both commercially- and naturally-yeasted. The class will also study the proper application of the right preferment in the right product.
Class flyer
Registration form

We will add other classes as they open.



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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