Day Pass Registration for WheatStalk 2014

Day Passes for WheatStalk 2014 are now available until August 1.

BBGA membership is not a requirement to attend the demo/lecture sessions.  Tell your friends about this great opportunity.

This year we are offering either a morning or afternoon session of demos/lectures for each of the three days:

  • Friday, September 19, 2014
  • Saturday, September 20, 2014
  • Sunday, September 21, 2014

The cost to attend each session is $65, which includes lunch in the Kendall College Cafe with all WheatStalk 2014 attendees.  This is a great opportunity to network with members.

Click here to print the Registration Packet.


Registration for WheatStalk 2014 is Closed!

WheatStalk 2014 Full-Event Registration is sold out, but here's the event description, for your information:

When you gather bakers together, a good time is guaranteed. When you add a vibrant city, meaningful education delivered by talented teachers, and fun activities, you can be sure that memories will be made.

On September 19-21, 2014, WheatStalk will return to the world-class facility at Kendall College in Chicago.

Join us and play with fire in the wood-fired oven, explore the possibilities of specialty shaped loaves, learn how to create modern breads with ancient grains, create tantalizing breakfast pastries and artistic showpieces that dazzle. Are you eager to understand flour better? Want to learn more about the microbakery revolution or
the baking evolution? We promise; we will offer something for everyone.

Click here to view the WheatStalk 2014 Information Booklet.



WheatStalk 2012 was a great success!

WheatStalk 2012 was the joining together of member bakers, millers and growers to learn and improve techniques, share ideas and build community.

The Bread Baker’s Guild of America presented its national bread conference on June 28-30, 2012, and was the keystone of our Cereal Series of 2012.

This sold-out, members-only event featured three educationally packed days with hands-on classes, demos, lectures and oven building taught by the industry leaders and old friends.

Kendall College in Chicago graciously hosted this event. Located in the heart of the heartland, this venue was easily accessible for many Guild members.

The three days of baking and learning featured exciting demos, wood-fired oven building, hands-on classes and lectures taught by industry leaders and mentors, including:

Volker Baumann Tim Huff Didier Rosada
Tod Bramble Philippe Le Corre Frank Sally
Jory Downer Leslie Mackie Amy Scherber
Eric Futran Pat Manley Kurt Schmitt
Jeremey Gadouas Juan Manuel Martinez Michel Suas
Lee Glass Richard Miscovich Solveig Tofte
Jeffrey Hamelman Tracey Muzzolini Jeff Yankellow
Ciril Hitz Harry Peemoeller Mike Zakowski
Bruce Hoshor Craig Ponsford Pierre Zimmermann
  Andrew Ross  

All 101 formulas and class handouts from WheatStalk 2012 are posted on our members-only website.  Click here to learn more about being a member of The Bread Bread Bakers Guild of America.

One of the goals of WheatStalk is creating an inclusive and fun filled atmosphere while maximizing an educationally intensive opportunity for our members.

Read the 4-part article by attendee Andrew Janjigian of PBS series America's Test Kitchen as he reports his personal experiences at WheatStalk 2012:


Don't miss your opportunity to attend the next WheatStalk.



The Board of Directors selected the 150 members who attended the WheatStalk 2012 event held in at Kendall College, Chicago, in June 2012.

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Please review the benefits of becoming a member here.
If you have any questions, please contact:

The Bread Bakers Guild of America
670 West Napa Street, Suite B
Sonoma, CA 95476
Tel     707.935.1468
Fax    707.935.1672
email  info@bbga.org




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“BBGA is an amazing organization and I've never met a more open and inclusive bunch of professionals and experienced amateurs. . .I was in awe to be in the company of such an accomplished (and nice) bunch of bakers at all levels who didn't hesitate to share their knowledge and help me learn.”
– Serious home baker, IL

“Wheatstalk was tremendously fun.” –Baking/culinary instructor, NY

Thank you again for a most memorable event.  It was packed so full with energy and good will I will always remember and cherish it.”
– Serious home baker, WA

“I am not exaggerating when I say it was the best conference I've ever attended. I learned so much and have so much to think about and implement at my bakery.” 
– Bakery owner, IN