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    • 03/05/2024
    • 8:00 AM
    • 03/07/2024
    • 5:00 PM
    • JWU - Harborside Campus
    Registration is closed

    March 5-7, 2024 in Providence, RI at

    Johnson & Wales University


    Camp Bread is: 
    • Kitchens bustling with enthusiastic bakers. Lecture halls filled with entrepreneurial spirit. An amphitheater enlivened with dazzling demos.
    • 200+ bakers coming together over three days to exchange ideas, techniques and best practices through hands-on classes, workshops and demonstrations.

    • Hands-on baking classes on lamination, naturally-leavened breads, steamed breads, pizza, cookies, packaged pastries, sweet and savory fillings and more, more, more! 

    • Seminars and workshops on the business of baking, employee management and growth, marketing, bakery design and more, more, more! 

    • A sponsor showcase where you can meet and talk with ingredient and equipment suppliers and other industry affiliates.

    • Book signings with your favorite baker-authors.

    • Light breakfast and lunch included each day, as well as an official Camp Bread swag bag.

    • Fun! Connect and network with your peers at Camp and at our Guildhall Gathering (separate ticket required). 

    • A comprehensive opportunity for skill development, professional growth and inspiration for bakery owners, bench bakers and anyone interested in growing a career or a business in baking. 

    See the full listing of Camp programming here!

    FAQS

    Who should attend? 

    We welcome baking professionals at any and every stage in their professional journey, as well as baking enthusiasts of all stripes.  We hope to fill Camp, though, with baking professionals who stand to benefit the most from our immersive and impactful Camp programming.  At this time, Camp Bread is open only to active Guild members.  


    How much does Camp cost? 

    Thanks to the generous support of our sponsors, we are able to offer our tickets at a more affordable rate compared to other events of similar scale and duration. Their financial contributions play a crucial role in offsetting the costs of Camp, making it accessible to a broader audience. And, we have created two tiers of ticket prices to encourage teams to attend Camp. 

    • First ticket:  $900 
    • Additional tickets at a 25% discount:  $675   
    • We're excited to introduce our "Buy One, Give One" (BOGO) ticket option priced at $1575. By choosing the BOGO ticket, you not only secure your spot at Camp but also enable someone who might otherwise be unable to afford it to join us. Your investment in a BOGO ticket contributes to our general scholarship fund for Camp, ensuring that more individuals can experience this incredible opportunity. Plus, for your generosity, $675 of the ticket price is tax-deductible.
    • All tickets receive the same access to all Camp programming.  Hands-on classes (full and half-day) are limited to two per camper.
    • A separate ticket is required for our Guildhall Gathering on Wednesday, March 6.

    If you are facing a financial barrier, please contact us at info@bbga.org and we will work with you so that you can attend Camp Bread. 


    Where should I stay? 

    The Guild has reserved blocks of rooms in historic, downtown Providence. Please use the the link provided in your confirmation email to reserve your rooms at the discounted price. 


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    Cancellation policy

    Any notice of cancellation or a transfer must be made in writing and emailed to info@bbga.org.

    • If cancelling prior to January 21, 2024 (more than 6 weeks prior to Camp Bread), payments will be reimbursed, minus a $150 cancellation fee. Payments transferred to another person can be made at no charge; however transferred registrations are non-refundable.
    • January 22 - February 18, 2024 (6 weeks to 3 weeks prior to Camp Bread)  the original payment is non-refundable but can be transferred to another person. Transferred payment is non-refundable.
    • After 2/19/22024 (2 weeks or less before the course start date), payments are non-refundable. No transfer will be granted.


    In the unlikely event of cancellation, BBGA will notify participants by email as soon as the event cancellation occurs. In this case, participants will receive a full refund of their registration fee. BBGA is not responsible for any hotel or airline fees that may be incured in case of a cancellation.



    Craft Culture  Careers  Community

    • 03/05/2024
    • 8:00 AM
    • 03/07/2024
    • 5:00 PM
    • JWU - Harborside Campus, 333 Shipyard St., Prov., RI 02905
    Registration is closed

    DAY PASSES NOW AVAILABLE


    March 5, 6 & 7

    Johnson & Wales University

    Providence, RI



    Can't make all 3 days of Camp, but want to immerse yourself in baking education and in a supportive and sharing community of peers?  Come to Camp for the day! 
    • Camp Bread is a comprehensive opportunity for skill development, professional growth and inspiration for bakery owners, bench bakers and anyone interested in growing career or a business in baking.
    • A day pass to Camp Bread entitles you to choose from a variety of hands-on baking classes, demos and workshops and seminars in the business of baking, milling, grains and more.
    • Light breakfast and lunch is included with your pass.
    • Official Camp Bread swag bag also included
    • $300 for members
    • $300 for nonmembers, which includes an one-year individual membership 

    See the full listing of Camp programming here!

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    Cancellation policy

    Any notice of cancellation or a transfer must be made in writing and emailed to info@bbga.org.

    • The original payment is non-refundable but can be transferred to another person. Transferred payment is non-refundable.


    In the unlikely event of cancellation, BBGA will notify participants by email as soon as the event cancellation occurs. In this case, participants will receive a full refund of their registration fee. BBGA is not responsible for any hotel or airline fees that may be incured in case of a cancellation.



    Craft Culture  Careers  Community

    • 03/05/2024
    • 8:00 AM
    • 03/07/2024
    • 5:00 PM
    • JWU - Harborside Campus, 333 Shipyard St., Prov., RI 02905
    Register

    DEMO DAY PASSES NOW AVAILABLE


    March 5, 6 & 7

    Johnson & Wales University

    Providence, RI


    We've added another way to join us at Camp Bread this March 5-7 in Providence, Rhode Island!

    Our baking demonstrations are open to active members for free and to folks who are not yet members for only $25. 

    So come for a demo or two or three at Camp and come away with fresh inspiration and smart techniques while making some new baking connections. Camp demos include:

    • Creative Recipes, Compelling Ingredients, Novel Techniques with Martin Philip of the King Arthur Baking Company (Tuesday 3/5 at 8:00 am)
    • Exploring the Spectrum of Yeasted Pastries with Chocolate with Josh Johnson of Guittard Chocolate Company (Tuesday 3/5 at 1:00 pm)
    • Techniques in Lamination with Hana Quon of Cafe Madeleine (Wednesday 3/6 at 9:00 am)
    • Spelling Out Spelt, with Nicky Giusto of Central Milling (Thursday 3/7 at 8:00 am)
    • Breads of Poilâne, with Apollonia Poilâne (Thursday 3/7 at 1:00 pm)

    See the full schedule here.  (Breakfast, lunch and swag bags are not included with this ticket.)

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    Cancellation policy

    Any notice of cancellation or a transfer must be made in writing and emailed to info@bbga.org.

    • The original payment is non-refundable but can be transferred to another person. Transferred payment is non-refundable.


    In the unlikely event of cancellation, BBGA will notify participants by email as soon as the event cancellation occurs. In this case, participants will receive a full refund of their registration fee. BBGA is not responsible for any hotel or airline fees that may be incured in case of a cancellation.



    Craft Culture  Careers  Community

    • 03/06/2024
    • 6:00 PM - 9:00 PM
    • Narragansett Brewery- 271 Tockwotton St. Providence, RI
    Register

    March 6 / 6-9pm EST

    Join us for some fun with your cabin mates and campers in downtown Providence for an evening of camaraderie and shenanigans.

    Can't attend the rest of Camp Bread? We still hope to see you here! And invite all of your bakery friends to register. 

    Narragansett Brewery

    271 Tockwotton St.

    Providence, RI 02903



    Price: $70 per person, includes light meal and two drink tickets.

    Craft Culture  Careers Community

    • 04/02/2024
    • 5:00 PM - 7:00 PM
    • Via Zoom
    Register

    April 2 / 5-7pm EST

    Dive into the world of Bizcocho, a delightful variety of sweet breads that combine lightness, richness, and diverse flavor profiles. Serving as the foundational "mother dough," Bizcocho opens the door to a range of specialty pastries destined to grace breakfast tables and holiday baskets on a year-round basis.

    In this two-hour masterclass, Chef Alex Peña will showcase three mouthwatering variations of this buttery dough, each adorned with unique toppings:

    • Conchas
    • Nubes
    • Chilindrinas

    By the end of class, students will: 

    • Learn how to professionally handle enriched doughs
    • Understand the complex roles of ingredients in yeast doughs
    • Broaden their baking skills by practicing specialized dough shaping and garnishing techniques

    This class is the ultimate guide for bakers looking to master the art of baking the perfect bizcocho.

    Meet Alex Peña, a Master Baker born and raised in the heart of Los Angeles. For two decades, his family owned and operated La Morenita Tortilleria & Bakery. His upbringing, combined with his French culinary training and Pan Mexicano background, fuels his passion for pan dulce and sharing the art and evolution of these iconic sweet breads. 

    Alex currently serves as the Director of Product Development for Bellarise in Pasadena, California. His role as a global leader in bakery ingredients offers a unique perspective on the baking industry that has come full circle in his career. Beyond his corporate role, he is the founder of Baking Evolution, a baking school where he continues to highlight the history and evolution of Mexican bread for home bakers eager to elevate their skills.


    Craft Culture  Careers Community

    • 04/29/2024
    • 11:00 AM - 6:00 PM (ADT)
    • King Arthur Baking, Norwich, VT
    • 13
    Register

    April 29 / 11am - 6pm ET Day 1   King Arthur Baking, Norwich, VT

    April 30 / 9am - 4pm ET Day 2


    Join us at the King Arthur Baking School and deepen your understanding of sourdoughs products and processes. In this course we will produce a variety of breads and learn how foundational factors such as build schedules, hydration, flour selection, fermentation times, and temperature influence not only flavor profile but also dough characteristics and production timelines. Learning to manipulate these and other variables is critical to the baker’s success at any scale. The subject will be explored in its historical context with a focus on how principles affect production in real time.  

    By the end of this course you will be able to: 

    • Create functional sourdough maintenance schedules, to meet your or your bakery’s demands. 

    • Select appropriate preferments, suitable for your needs and optimum outcomes. 

    • Design breads that work with an understanding of the dynamic relationship between percentages prefermented flour, flour types, fermentation times, and temperatures.  

    • Manipulate hydration and temperature, as seasons and daily needs dictate. 

    ***For this course, a basic knowledge of baker's percentages and some prior experience with sourdough is recommended. 


    Luc Diggle has been baking professionally since 2002. Prior to joining the Baking School in 2021, he spent ten years in King Arthur’s production bakery. He is one of a small number of bakers certified by the Bread Baker’s Guild of America and was a member of the team that travelled to Paris in 2018 to represent the United States at the Fête du Pain. He lives in Vermont with his wife and four beautiful children.   



    Originally from the Chicago area, Blake Olson moved to Vermont in 2007 and has been baking professionally since 2010.  Prior to joining King Arthur's Baking School in 2022, he spent 6 years in King Arthur’s production bakery in both bread and pastry.  In 2023 he was certified by the BBGA, in breads. He lives in Randolph, Vermont with his wife and two sons.  Blake pursues music and gardening in his free time.  


     

    Craft Culture  Careers Community

    • 06/11/2024
    • 5:00 PM - 6:30 PM
    • Zoom
    Register

    June 11, 2024 5-6:30PM EST

    El Congreso aprobó la Ley de Modernización de la Seguridad Alimentaria (FSMA) en 2011, cuyaimplementación plena tardótodaunadécada. El Congreso otorgó a la FDA la autoridad para implementar la FSMA y, comoresultado, la FDA elaborósietereglas. Una de ellas es la norma de Controles Preventivos para la Alimentación Humana que afecta a todos los procesadores de alimentos. Según esta norma, salvo exención, las empresas que producen alimentos deben contar con un Plan de Seguridad Alimentaria para sus productos. 

    Un Plan de Seguridad Alimentaria comienza con el análisis de los peligros potenciales que podrían incorporarse inadvertidamente a los alimentos, seguido de estrategias para mitiga resospeligros. Esta conferencia dará una descripción general de la regla de controles preventivos para alimentos humanos de la FSMA y los pasos que una empresa debe seguir para implementar completamente un plan de seguridad alimentaria en sus instalaciones. 

    El Dr. Rubén Morawicki es profesorasociadoen la Facultad de Innovación y Tecnología de Alimentos y director del Centro Ecolab de CienciasCulinarias de la Universidad Johnson and Wales. El Dr. Morawicki recibió su Ph.D. en Ciencias de los Alimentos de Penn State University, una Maestría en Ingeniería Industrial de SUNY Buffalo y una Licenciatura en Ingeniería Química de la Universidad Nacional de Misiones en Argentina. El Dr. Morawicki publicó docenas de artículos revisados por pares, un libro y numerosos capítulos sobre procesamiento de alimentos, en liabilidad y seguridad alimentaria. Es una autoridad de procesos para productos regulados por la FDA e instructor principal de controles preventivos de la FSMA para alimentos humanos y el programa de verificación de suministros extranjeros. Antes de unirse a JWU, fue profesora sociado en la Universidad de Arkansas e investigador scientífico en Tyson Foods. 


    Craft • Culture • Careers• Community

    • 06/18/2024
    • 6:00 PM - 8:00 PM
    • Via Zoom
    Register

    June 18 / 6-8pm ET

    What do you think of when you hear the word 'masa'? Warm, pillowy tortillas? Fluffy tamales? Tacos, gorditas, tetelas? 'Masa' often refers to the kind of dough specifically made from stone-ground alkalized (aka nixtamalized) field corn. It’s the foundation of countless Mexican/Mesoamerican dishes and Jorge Gaviria, founder of Masienda and author of the cookbook “MASA: Techniques, Recipes, and Reflections on a Timeless Staple,” is here to prove it. We'll discuss the process for making fresh masa by nixtamalizing dry field corn and grinding it into a wet dough. We’ll also explore masa harina, the dried and milled flour form of fresh masa, which can be used in practically all the same ways as fresh masa, and potentially more. Jorge will tell you what to look for when buying masa harina, how to store it, how to use it to make excellent tortillas (as well as arepas/pupusas and sopes) in mere minutes, and also how to use it as an alternative baking flour. Think batters, breads, cookies, and waffles. He'll touch on the wide world of fillings for various masa applications and ways to scale all of these items for commercial purposes.

    Jorge Gaviria is the James-Beard Award-winning founder of Masienda and the bestselling author of MASA: Techniques, Recipes, and Reflections on a Timeless Staple. In addition to being recognized as a Best Cookbook of 2022 by the LA Times, Food & Wine, The Washington Post, NPR and Saveur, the title was nominated for James Beard and IACP awards in the single-subject cookbook category.
    Before founding Masienda in 2014, Jorge trained at top restaurants, including Maialino and Blue Hill at Stone Barns, He has been recognized by top international press outlets for his work and was awarded Forbes "30 Under 30" for food and wine.

     

    Craft Culture  Careers Community

    • 06/24/2024
    • 3:00 PM - 6:00 PM (PDT)
    • King Arthur Baking, Skagit Valley, WA
    • 14
    Register

    June 24 / 3pm - 6pm Day 1    King Arthur Baking, Skagit Valley, WA

    June 25  / 9am - 4pm Day 2

    Caramel coated, salted laminated pastry-- Kouign Amann hits all of the best components. This very old product is enjoying new life as bakers play with endless variations on a theme. Kouign Amann has become the star of the pastry case, lending itself to seasonal variations and specialties.  

    By the end of this class, students will: 

    • Understand the impact of flour selection on the final product 

    • Compare outcomes using different temperature fats 

    • Compare outcomes using different types of flour 

    • Produce a wide range of sizes and styles of kouign Amman, including large and individual products, filled and simply sugar coated 

    • Explore suitable fillings, shaping variations and garnishing options  

     To achieve this, students will  be making four overarching products:  

      1. Bread Dough, laminated 9” Pie  
      2. Croissant Dough using all-purpose flour with Cold Butter, 9” Pie  
      3. Croissant Dough with Soft Butter, Individual “Kouignettes” with fillings 
      4. Working with a whole wheat paton  

       Hand and production laminations will be explored.   

      Growing up in Pennsylvania German (AKA: PA Dutch) country, Cat Schaeffer was steeped in a culture rich with sweets, sours, pies, and loaves. This upbringing led her down a unique path to her baking career and what began as volunteer work in a historical demonstration kitchen became a whirlwind of woodfire and soon, viennoiserie. She has since worked for several bakeries, laminating her way from the East Coast to the West with a specialty in sugar-drenched pastries. Cat is currently a full-time instructor at King Arthur Baking Company’s Baking School in Burlington, Washington. At the west coast school, Cat is able to share her love of all things butter-and-dough, helping to guide new and old bakers alike on the road to tasty bakes.

       

      Craft Culture  Careers Community

    Ready to be part of a sharing community of artisan bakers who are passionate about their craft?


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    The Bread Bakers Guild of America
    P.O. Box 8679
    Cranston, RI 02920

    T - 707.935.1468
    E - info@bbga.org


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