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.
Guild members may register for classes online, using PayPal. Sign in on the homepage and go to Classes.
Registration is OPEN
for the following 2015 classes:
September 24-25 - Traditional Pastries, Revisited Downey, CA
Instructor: Sherry Yard
Bake pastries fit for royalty … or at least the Academy Awards! Sherry Yard, pastry chef to the stars and three-time James Beard Award winner, will share her extraordinary interpretations of classic viennoiserie in this two-day, hands-on class. Learn to make fantastic creations like Black Forest Pot Pie, 12-Layer Dobos Torte, and Palm Sugar Meringue and Yuzu Tart to wow your customers or push your personal baking repertoire to new heights. Your new favorite pastry awaits you in this class.
October 3-4 - Exploring Classic German Breads Brookline, MA
Instructor: Christy Timon
If you've ever visited a bakery in Germany, you've probably spent all the years since then searching for delicious, crusty German bread. Here's your chance to bake them yourself. Christy Timon of Clear Flour Bread and a semifinalist for the 2015 James Beard Award for Outstanding Baker, will teach you to make high-ratio rye breads in the German tradition: Volkornbrot, Roggenbrot, Leinsamenbrot, and more.
October 23-24 - The Wonder Bread Years...From an Artisan Perspective
Instructor: Richard Miscovich
Remember those wonderful ethnic breads from the old neighborhood? Take your taste buds back to the future in this class! Richard Miscovich of Johnson & Wales University will teach you to recreate traditional Northeastern breads like Cuban Bread, Kaiser Rolls, Hoagie Rolls, Polish Rye, and Italian Pepper Biscuits, using whole grains and local ingredients. Carry on the tradition with modern methods.
November 7-8 - Baking with Ancient
and Sprouted Grains
Instructor: Peter Reinhart
There’s a huge interest today in ancient and sprouted grains. In this class, Peter Reinhart, baking instructor and award-winning cookbook author, will teach you to bake with sprouted grain flours and sprouted grain pulps such as wheat, rye, corn, and ancient grain blends. The class will make interesting and flavorful products like Khorasan Bagels, Sprouted Rye Bread, Cascara Seca Bâtards, and more.
November 14-15 - Kickin' It Old School: Bringing Back Classic Viennoiserie
Instructor: Tracey Muzzolini
Tracey Muzzolini of Christie's Mayfair Bakery is a second-generation baker who has competed internationally as a member of Team Canada. She has put a contemporary spin on her father's tried-and true viennoiserie formulas and will share them with you in this class: innovative approaches to classics like Chocolate Croissants, Cannoncini (Cream Horns), Farmer Sausage Rolls, and more. She will also show you how to create new flavors by laminating compound butters into bread dough.
Registration for the following classes
March 14-15 - Starting a Bakery, Seattle, WA
Instructors: Leslie Mackie and Solveig Tofte
April 18-19 - Breakfast Evolution, Minneapolis, MN
Instructors: Joanne Chang and Rachel Crampsey
May 8-9 - Naturally Leavened Breads Using Raisin Water, Norwich, VT
Instructor: Jeffrey Hamelman
SOLD OUT - June 15-16 - Milling and Baking with Local and Specialty Wheats, Mount Vernon, NY
Instructors: Steve Jones and Jonathan Bethony
SOLD OUT - July 10-11 - Baking with Locally Grown Grains, Norwich, VT
Instructor: Jeffrey Hamelman
To put your name on the wait list, email firstname.lastname@example.org
CANCELLED - August 3 - Webinar: Sustaining a Bakery Business
READ ABOUT OTHER EVENTS