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:
Webinar: The Science of Baking
Andrew Ross and Lee Glass
Delve into the chemistry and physics that underlie the transformation of flour, water, yeast and salt into bread.
In this four-hour webinar, Andrew Ross and Lee Glass will outline the processes that influence the conversion of raw ingredients into a final product.
Classic Pastries for Today's Patisserie
August 9-10, Minneapolis, MN
Explore classic pastries with award-winning pastry chef, John Kraus, and learn new twists on old favorites, including Mont Blanc, Baba au Rhum, and Kouign Amann. All skill levels welcome, but should be familiar with baker's percentage.
REGISTRATION IS CLOSED FOR THESE CLASSES:
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
READ ABOUT OTHER EVENTS