Building Blocks Series:  

• July 2 - 4-5PM EDT - Steps in Bread Baking 
• July 16 - 4-5PM EDT - Ingredients & their Functions
• July 30 - 4-5PM EDT - Baker's Math
• August 13 - 4-5PM EDT - Mixing Styles
• August 27 - 4-5PM EDT - Yeasted Preferments

All bread baking builds upon foundational knowledge. We work from a standard set of building blocks to make consistent, reproducible breads; those blocks are critical tools in our baking practice. Bakers speak a common language and understand the world of formulas using a simplified mathematical approach. Ingredients play fundamental roles. Predictable scientific transformations happen in controlled environments. Deepen your knowledge of these baking facts while providing consistency in your baking outcomes. Create predictability in your schedule, clarity in communication with other bakers, and accelerate your education. 

Building Blocks también se ofrecerá en español a partir de septiembre. Estén atentos para más información.  (Building Blocks will also be offered in Spanish beginning in September. Stay tuned for more information.)

Steps in Bread Baking - July 2 (4 - 5 PM)

Bread baking follows a specific routine. Understanding what is happening in these fundamental steps and how to adjust and refine the timeline allows the baker to control the process rather than the product controlling the baker. Recognizing the measurable scientific transformations in the baking timeline also allows the baker to employ best practices for production and problem-solve common flaws. 

Ingredients & their Functions - July 16 (4 - 5 PM)

Just a few ingredients can yield innumerable outcomes if you understand how to manage each ingredient and how it behaves during mixing and baking. Join us to understand the properties of everyday items such as flour, fat, salt, yeast, and eggs and how to manipulate them to achieve your desired product characteristics. 

Baker's Math - July 30 (4 - 5 PM)

Skilled and experienced bakers view their formulas mathematically, using a set of ratios to determine a formulation. Understanding these simple ratios and manipulations allows bakers to anticipate outcomes before they ever scale an ingredient and to formulate it accurately. The bonus is that this technique directly translates into accurate, scalable growth, saving the baker time and money. Once you’ve cracked the code of baker’s math, you’ll wonder how you ever baked without this understanding. 

Mixing Styles - August 13 (4 - 5 PM)

In the era of automated mixers, it’s easy to fall into a mindset of automation. How and how much you mix your dough directly impacts the final product's texture, flavor, shelf life, and overall quality. Not all doughs should use the same approach to mixing.  Join us to learn best practices in controlling fermentation, crumb quality, and volume through understanding the three common mixing styles: short, improved, and intensive. 

Yeasted Preferments - August 27 (4 - 5 PM)

Not all preferments are created equal! Minor changes in your preferment and dough make-up can yield dramatic differences in outcomes. Understand the role of hydration, salt, and yeast percentages in your final product's timeline, flavor, and texture. We will explore using pate fermentee, poolish, biga, and sponges. 

Melina Kelson, Education and Events Manager

Melina Kelson has always been happiest making, discussing, and enjoying thoughtfully prepared foods. Melina is a Certified Master Baker, Certified Executive Pastry Chef, a Certified Bread Baker, Certified Viennoiserie Baker, Certified Sous Chef, and Certified Hospitality Educator. She spent 18 years teaching baking and pastry arts in a highly regarded professional program. There, she took the lead on writing artisan bread and laminated dough classes and helped drive the curriculum along the path of continuous improvement.

She served four terms on the Board of Directors of The Bread Bakers Guild of America and was the three-time Director of WheatStalk (Camp Bread) and the chair of the Certification Committee, which has written defining and well-regarded levels for bakers. She has been the Education and Events Manager for the Bread Bakers Guild of America since 2022.

Her deep commitment to sustainability informs her approach to baking and living. An edible landscape surrounds her wood-fired oven, where she operated a micro-bakery, Bootleg Batard, just outside of Chicago. She also partners with local small grain associations for grain research and development in a changing environment.

Building Blocks Series:  

• July 2 - 4-5PM EDT - Steps in Bread Baking 
• July 16 - 4-5PM EDT - Ingredients & Their Functions
• July 30 - 4-5PM EDT - Baker's Math
• August 13 - 4-5PM EDT - Mixing Styles
• August 27 - 4-5PM EDT - Yeasted Preferments

All bread baking builds upon foundational knowledge. We work from a standard set of building blocks to make consistent, reproducible breads; those blocks are critical tools in our baking practice. Bakers speak a common language and understand the world of formulas using a simplified mathematical approach. Ingredients play fundamental roles. Predictable scientific transformations happen in controlled environments. Deepen your knowledge of these baking facts while providing consistency in your baking outcomes. Create predictability in your schedule, clarity in communication with other bakers, and accelerate your education. 

This robust series is available only to members of the Guild.  Join today so that you can learn with us.  Memberships are available for individuals and for companies.  Company-level memberships allow you to include team members and colleagues in the benefits of membership, including enrolling additional students for this series.  You can join and register for Building Blocks at the same time here.

Building Blocks también se ofrecerá en español a partir de septiembre. Únase a nuestra lista de correo para obtener más información.  (Building Blocks will also be offered in Spanish starting in September. Join our mailing list to learn more.)

Steps in Bread Baking - July 2 (4 - 5 PM)

Bread baking follows a specific routine. Understanding what is happening in these fundamental steps and how to adjust and refine the timeline allows the baker to control the process rather than the product controlling the baker. Recognizing the measurable scientific transformations in the baking timeline also allows the baker to employ best practices for production and problem-solve common flaws. 

Ingredients & Their Functions - July 16 (4 - 5 PM)

Just a few ingredients can yield innumerable outcomes if you understand how to manage each ingredient and how it behaves during mixing and baking. Join us to understand the properties of everyday items such as flour, fat, salt, yeast, and eggs and how to manipulate them to achieve your desired product characteristics. 

Baker's Math - July 30 (4 - 5 PM)

Skilled and experienced bakers view their formulas mathematically, using a set of ratios to determine a formulation. Understanding these simple ratios and manipulations allows bakers to anticipate outcomes before they ever scale an ingredient and to formulate it accurately. The bonus is that this technique directly translates into accurate, scalable growth, saving the baker time and money. Once you’ve cracked the code of baker’s math, you’ll wonder how you ever baked without this understanding. 

Mixing Styles - August 13 (4 - 5 PM)

In the era of automated mixers, it’s easy to fall into a mindset of automation. How and how much you mix your dough directly impacts the final product's texture, flavor, shelf life, and overall quality. Not all doughs can use the same approach to mixing.  Join us to learn best practices in controlling fermentation, crumb quality, and volume through understanding the three common mixing styles: short, improved, and intensive. 

Yeasted Preferments - August 27 (4 - 5 PM)

Not all preferments are created equal! Minor changes in your preferment and dough make-up can yield dramatic differences in outcomes. Understand the role of hydration, salt, and yeast percentages in your final product's timeline, flavor, and texture. We will explore using pate fermentee, poolish, biga, and sponges. 

Melina Kelson, Education and Events Manager

Melina Kelson has always been happiest making, discussing, and enjoying thoughtfully prepared foods. Melina is a Certified Master Baker, Certified Executive Pastry Chef, a Certified Bread Baker, Certified Viennoiserie Baker, Certified Sous Chef, and Certified Hospitality Educator. She spent 18 years teaching baking and pastry arts in a highly regarded professional program. There, she took the lead on writing artisan bread and laminated dough classes and helped drive the curriculum along the path of continuous improvement.

She served four terms on the Board of Directors of The Bread Bakers Guild of America, and was the three-time Director of WheatStalk (Camp Bread) and the chair of the Certification Committee, which has written defining and well-regarded levels for bakers. She has been the Education and Events Manager for the Bread Bakers Guild of America since 2022.

Her deep commitment to sustainability informs her approach to baking and living. An edible landscape surrounds her wood-fired oven, where she operated a micro-bakery, Bootleg Batard, just outside Chicago. She also partners with local small grain associations for grain research and development in a changing environment.

July 29 / 9:30AM - 4pm Day 1    Artisan Baking Center, Petaluma, CA

July 30  / 10am - 2pm Day 2

Prepare for an immersive journey into the realm of lamination with Chef Lauren Haas at the Artisan Baking Center. This course offers a unique blend of theory and hands-on practice, providing you with a solid foundation in the art and science of lamination. 

The course will begin with an exploration of lamination theory, before transitioning to the bakeshop where you will delve into mixing, laminating, shaping, baking, and perfecting an array of yeasted and non-yeasted laminated products. From the iconic butter croissant to pain au chocolat, from flaky Danish with summer fruits to inverted puff pastry apple chausson, you will uncover the nuances of creating perfectly laminated pastries.  

Throughout the course, you will investigate variables such as fold combinations, flour types, butter temperature, and dough hydration to discern their impact on lamination. 

By the end of this immersive class, you will not only have a deeper understanding of lamination but also the practical expertise to create a variety of laminated pastries. 

    Learning Objectives: 

• Understand the theoretical and practical foundations of dough lamination. 

• Develop practical skills in mixing, shaping, baking, and finishing yeasted and non-yeasted laminated products. 

• Apply techniques to create iconic laminated pastries such as butter croissants, pain au chocolat, and apple chausson. 

Thank you to our Sponsor

Lauren Haas is a pastry innovator and educator driven by a powerful purpose: to inspire, empower, and elevate chefs within the pastry industry. 

Lauren developed a deep understanding of the art and science of pastry in kitchens across the United States, including The White House, the Inn at Little Washington, and the Hotel DuPont. 

During her 11-year teaching tenure at Johnson & Wales University, she honed her skills as an experienced educator and leader while collaborating with brands such as Cacao Barry, Sosa, and 100% Chef. In 2020, Lauren was Lead Chef at the Chocolate Academy in North America by Barry Callebaut.  

Sustainability has become a cornerstone of her creative philosophy, and in 2017 she earned a master’s degree in Sustainable Food Systems, deepening her advocacy for responsible practices within the food industry, 

In 2023, Lauren was awarded the La Liste Game Changer Award for her dedication to sustainability in pastry education. In 2016, Lauren was distinguished as one of the “Top 10 Pastry Chefs in America by Dessert Professional, and in 2018, she was honored as one of the nation’s “Top Educators” by Bake Magazine. Her work has garnered global recognition and was featured in publications like So Good Magazine. 

Currently, Lauren is a Professor at the Culinary Institute of America, where she seeks to inspire the next generation of industry leaders. 

www.lauren-haas.com 

@laurenvhaas 

 

El 5 de agosto 2024 4:00 pm EST

August 5 2024 4:00 pm EST

Aumenta Las Ventas de tu Pequeño Negocio Usando Las Redes Sociales y Una Lista de Correos Electrónicos 

Un curso de dos horas donde veremos conceptos básicos del mercadeo y ventas: 

• Cómo definir a tu cliente ideal 

• Cómo hablarlea ese cliente en tu voz 

• Cómo utilizar Instagram para potenciar tus ventas y acercarte a tus clientes 

• El valor de tener una lista de correos electrónicos y por qué esto es algo que NO PUEDE FALTAR en tu negocio, por más pequeño que sea. 

Dictadapor Edna Cochez, chef y panadera panameña con experiencia en usar las redes sociales y un "newsletter" para lograr ventas arriba de 100K en el 2023.  Edna compartirá su experiencia de aprendizaje acerca del tema y cómo conocer estas herramientas puede representar una manera mucho más económica de mercadearse para un negocio pequeño, que invertir en los medios de comunicación tradicionales.  Habrá una sesión de preguntas y respuestas al final de la sesión. 

Growing your Small Business Sales Using Social Media and Digital Mailing Lists.  

In this talk, we cover the importance of developing effective social media strategies according to your business and target audience, and how, if used effectively as a true marketing tool, it can help you increase sales and understand your customers´ needs, at a much lower cost than traditional advertising methods.  We will discuss how to create compelling content without spending hours doing so, how to choose the correct platform, and why more followers does not necessarily mean more sales.  Attendees gain practical insights, actionable tips and tools that Edna herself uses in her business, and real-world examples to leverage the power of social media for business growth and success.  

The second part of the workshop will touch upon why email marketing is still one of the most effective ways to reach your customers, using real business examples and statistics, and why it works in tandem with a social media strategy to amplify your sales and your brand message.  We will discuss fundamental concepts of how to start a newsletter, which platforms to choose from, and how to go about getting subscribers, all while doing it in a sustainable, consistent way, for small to medium-sized business owners. 

By the end of this two-hour course you will learn basic sales and marking concepts such as: 

• How to identify your ideal audience 

• How to communicate with your client using your voice 

• How to use Instagram for potential sales and to connect with your customers 

• The value of having an email list and why this is something that CANNOT BE MISSING in your business, no matter how small it may be. 

Taught by Edna Cochez, Panamanian chef and baker with proven social media success;in 2023, Edna usedsocial networks and a newsletter to achieve sales of over 100K in 2023. Edna will share her learning experience on the topic and how knowing these tools can represent a much more economical way to market for a small business than investing in traditional media. There will be a question-and-answer session at the end of the session. 

Craft • Culture • Careers• Community

August 26 / 4-5:15pm EDT

Join us via Zoom to:

• Connect with other Guild members and build your baking community
• Meet the team and Board
• Hear what's happening in education and events
• Tour our website
• Learn how to get the most out of your membership and how to get involved

We will hold these sessions every couple of months, and all members are invited to join us, not just our newest ones.  We hope to see you there!

Craft • Culture • Careers • Community

September 9, 2024 4PM - 5PM EDT

You spend a good deal of time cross training in your business. This may include partnership between the front and back of the house, and even administration. You work in different stations so your team can support one another with efficacy and empathy. Versatility in your business is critical for ease of production and transitions. Shouldn’t you expect your equipment to have the same flexibility as your teammates? Understand how to get the most out of multifunctional combi-ovens with Director of Education, Daniel Lessem of RATIONAL USA 

By the end of this class, attendees will 

• Understand trends in multifunctional baking equipment, for consolidated footprints 
• Learn how to utilize intelligent baking paths, for scaling up production while achieving consistency, compared with traditional time and temperature applications 
• Explore how technology can assist with daily functions to add value to your operation 

Chef Daniel Lessem currently works as Director of Education & Strategic Initiatives for RATIONAL Cooking Systems, manufacturer of best-in-class Multifunctional Cooking Technology, and inventor of the Combi-steamer.  His role has him partnering with leading food service educators and institutions seeking to provide students and faculty with advanced cooking technology in the classroom.  As a member of RATIONAL’s elite Corporate Chef Team, Daniel keeps his finger on the pulse of trending developments among key industry operators and influencers.   

Prior to his current post, Daniel ran a foodservice consulting practice serving small to mid-sized operators in Florida and the Caribbean and a handful of national brands in the fast-casual space.  Daniel also taught a variety of culinary, hospitality and food service ops. courses for the prestigious Johnson & Wales University and worked as a product & process development chef for Pollo Tropical, the Latin American/Caribbean healthier quick-service restaurant concept based in Miami, FL.   

With strong passions for teaching, food service ecosystems and natural resources, Daniel embarked on a quest to raise awareness around the availability of locally-grown products in South Florida and designed a business plan for a micro-distributorship to connect local farmers, food service establishments and chefs in the region, recognized by The Miami Herald.   

His efforts have helped many small to  large business owners seeking to drive improvements in food-safety, work flow efficiency, quality and consistency.  In his current role with RATIONAL, Daniel takes his talents full-circle supporting client operations while assisting schools in implementing state-of-the-art cooking technologies in teaching kitchens.        

Pilares de la Panificación:

• Pasos de la Panificación 9/30     4-5PM EDT
  
• Funciones de los Ingredientes  10/14 4-5PM EDT
  

• Matemática Panadera 10/28       4-5PM EDT
• Tecnicas de Amasado 11/11        4-5PM EDT

• Prefermentos con Levadura Comercial 11/18 4-5PM EDT
  

El arte de la panificación se construye partiendo de unos conocimientos fundamentales. Los panaderos trabajamos sobre un conjunto de pilares o fundamentos, que son herramientas críticas para reproducir nuestros productos de manera consistente. Los panaderos hablamos un lenguaje común y entendemos el mundo de las fórmulas o recetas desde un enfoque matemático. Los ingredientes desempeñan funciones fundamentales y podemos lograr transformaciones científicas en ambientes controlados. Profundiza en tus conocimientos sobre estos temas para lograr conseguir resultados consistentes. Logra que tu calendario o agenda de producción sea predecible, que puedas comunicarte con otros panaderos con claridad y en el mismo lenguaje, mientras continúas impulsando tu educación. 

Únete a nosotros en el Bread Bakers Guild of America, ya sea para uno, varios, o todos los cursos de nuestra serie de Pilares de la Panificación, para que solidifiques tus conocimientos sobre los fundamentos en la panadería. 

Esta serie es posible, en parte, gracias a una generosa donación de nuestros patrocinadores Tom Cat Bakery, Vie de France y Bakewise Brands.

                                                     

Pasos de la Panificación - septiembre 30 (4 - 5 PM)

En la tarea de hacer pan se siguen rutinas específicas. Es esencial entender lo que está sucediendo en cada una de las etapas fundamentales y cómo ajustar o modificar los procesos de manera que el panadero tenga el control sobre ellos y no que los procesos o productos controlen al Panadero. Entender las transformaciones científicas que ocurren durante las distintas etapas del proceso permite que el panadero pueda aplicar las mejores prácticas de producción y pueda resolver los problemas comunes. 

Funciones de los Ingredientes - octobre 14 (4 - 5 PM)

Solo unos pocos ingredientes pueden arrojar innumerables resultados si entendemos cómo manejarlos y cómo estos se comportan durante todo el proceso de amasado y horneado. Únete para aprender sobre las propiedades de ingredientes de uso frecuente como la harina, grasas, sal, levadura, huevos, y cómo podemos manejar estos ingredientes para lograr las características deseadas en el producto final. 

Matemática Panadera - octobre 28 (4 - 5 PM)

Los panaderos diestros y experimentados interpretan sus fórmulas matemáticamente, utilizando un método de proporciones para lograr la formulación ideal. Entender estas proporciones y cómo alterarlas ayuda a anticipar resultados sin siquiera tener que pesar ingredientes y ayuda a desarrollar fórmulas de manera más precisa. Además, esta técnica nos habilita para poder aumentar nuestra producción de una forma medible y precisa, lo que nos ahorra tiempo y dinero. Una vez domines esta técnica, te preguntarás cómo habías estado produciendo panes sin aplicarla. 

Tecnicas de Amasado - noviembre 11 (4 - 5 PM)

En la era de las amasadoras automáticas es fácil caer en la mentalidad de automatización. Sin embargo, el tiempo de amasado impacta directamente la textura, el sabor, duración y todas las características del producto final. Igualmente, no todas las masas se deben amasar de la misma manera. En esta serie de cursos aprenderás las principales técnicas para controlar fermentación, calidad de la miga, y el volumen del pan, mediante el estudio de los tres estilos de amasado más comunes: corto, mejorado, intensivo. 

Prefermentos con Levadura Comercial - noviembre 18 (4 - 5 PM)

No todos los prefermentos son iguales. Pequeños cambios en los prefermentos y en los procesos de amasado pueden resultar en diferencias dramáticas. Aprende sobre las funciones que tienen los porcentajes de hidratación, la sal y la levadura en el sabor, textura y en todas las etapas del proceso de desarrollo de las masas. Exploraremos el uso del paté fermentee, el poolish, la biga y la esponja.

KATHERINE CRUZ

Katherine Cruz es una experimentada Consultora de Panadería en Red Brick Consulting, donde aprovecha su extensa experiencia en las artes culinarias para ofrecer asesoramiento experto y soluciones innovadoras a clientes en la industria de la panadería. Con una pasión por la panadería y un profundo conocimiento de las tendencias del mercado, Katherine ha ayudado a numerosas panaderías a mejorar sus productos y optimizar sus operaciones.

Katherine es Chef Profesional y Chef de Pastelería, formada en la Escuela Culinaria Bishulim en Tel Aviv, Israel. Perfeccionó aún más sus habilidades en panadería en el Instituto de Panadería de San Francisco en Estados Unidos y en el Instituto Culinario Italiano en Calabria, Italia. Su completa formación en estas prestigiosas instituciones le ha dotado de una base culinaria diversa y sólida.

A lo largo de su carrera, Katherine ha estado en constante contacto con diversas áreas de la gastronomía. Ha trabajado junto a algunos de los chefs más reconocidos de Israel, adquiriendo una valiosa experiencia y perfeccionando sus habilidades de trabajo en equipo. Esta diversa exposición ha enriquecido su perspectiva culinaria y profundizado su experiencia.

En los últimos años, Katherine ha compartido su amplio conocimiento sobre el pan, colaborando con el Maestro Panadero Didier Rosada. Ha impartido cursos y clases internacionales, difundiendo su pasión y experiencia en panadería en diferentes países. Su compromiso con la educación y el desarrollo de habilidades en la comunidad de la panadería es un testimonio de su dedicación al oficio.

Conocida por su creatividad y atención al detalle, Katherine es experta en desarrollar soluciones personalizadas que satisfacen las necesidades únicas de cada cliente. Sus habilidades clave incluyen el desarrollo de recetas, la innovación de productos y la optimización de procesos.

Fuera de sus esfuerzos profesionales, a Katherine le gusta experimentar con nuevas recetas, explorar diferentes cocinas y compartir sus creaciones culinarias con amigos y familiares. Su pasión por la panadería se extiende más allá de la cocina, ya que participa activamente en eventos de la industria y contribuye a publicaciones de panadería en América del Sur.

Con un compromiso con la excelencia y el impulso para mejorar continuamente, Katherine Cruz está dedicada a ayudar a las panaderías a alcanzar su máximo potencial.

LOGROS PERSONALES

• Desarrolló y presentó una clase en español en el Artisan Baking Center (Central Milling Baking School).
• Desarrolló la Certificación de clase en línea para los US Wheat Associates para las regiones de Centro y Sudamérica.
• Coautora de un folleto que describe las Mejores Prácticas de Panificación para la industria panadera de Centro y Sudamérica.

Pilares de la Panificación:

• Pasos de la Panificación 9/30       4-5PM EDT
  
• Funciones de los Ingredientes  10/14 4-5PM EDT
  

• Matemática Panadera 10/28         4-5PM EDT
• Tecnicas de Amasado 11/11          4-5PM EDT

• Prefermentos con Levadura Comercial 11/18 4-5PM EDT
  

El arte de la panificación se construye partiendo de unos conocimientos fundamentales. Los panaderos trabajamos sobre un conjunto de pilares o fundamentos, que son herramientas críticas para reproducir nuestros productos de manera consistente. Los panaderos hablamos un lenguaje común y entendemos el mundo de las fórmulas o recetas desde un enfoque matemático. Los ingredientes desempeñan funciones fundamentales y podemos lograr transformaciones científicas en ambientes controlados. Profundiza en tus conocimientos sobre estos temas para lograr conseguir resultados consistentes. Logra que tu calendario o agenda de producción sea predecible, que puedas comunicarte con otros panaderos con claridad y en el mismo lenguaje, mientras continúas impulsando tu educación. 

Únete a nosotros en el Bread Bakers Guild of America, ya sea para uno, varios, o todos los cursos de nuestra serie de Pilares de la Panificación, para que solidifiques tus conocimientos sobre los fundamentos en la panadería. 

Esta serie está disponible solo para miembros del Gremio. Únete hoy para que puedas aprender con nosotros. Las membresías están disponibles para individuos y empresas. Las membresías a nivel de empresa le permiten incluir a miembros del equipo y colegas en los beneficios de la membresía, incluida la inscripción de estudiantes adicionales para esta serie. Puedes unirte y registrarte en Building Blocks al mismo tiempo aquí.

Si se enfrenta a una barrera financiera para ser miembro, complete este formulario y trabajaremos con usted para que pueda unirse al Gremio y participar en  Pilares de la Panificación. 
 
Nuestros generosos patrocinadores, Tom Cat Bakery, Vie de France y Bakewise Brands, brindan asistencia financiera para los panaderos de habla hispana. Les damos las gracias por su apoyo. 

 If you are facing a financial barrier to membership, please complete this form and we will work with you so that you can join the Guild and take part in Building Blocks. 

Financial assistance for Spanish-speaking bakers is provided by our generous sponsors at Tom Cat Bakery, Vie de France, and Bakewise Brands. We thank them for their support.

                   

         

Pasos de la Panificación - septiembre 30 (4 - 5 PM)

En la tarea de hacer pan se siguen rutinas específicas. Es esencial entender lo que está sucediendo en cada una de las etapas fundamentales y cómo ajustar o modificar los procesos de manera que el panadero tenga el control sobre ellos y no que los procesos o productos controlen al Panadero. Entender las transformaciones científicas que ocurren durante las distintas etapas del proceso permite que el panadero pueda aplicar las mejores prácticas de producción y pueda resolver los problemas comunes. 

Funciones de los Ingredientes - octobre 14 (4 - 5 PM)

Solo unos pocos ingredientes pueden arrojar innumerables resultados si entendemos cómo manejarlos y cómo estos se comportan durante todo el proceso de amasado y horneado. Únete para aprender sobre las propiedades de ingredientes de uso frecuente como la harina, grasas, sal, levadura, huevos, y cómo podemos manejar estos ingredientes para lograr las características deseadas en el producto final. 

Matemática Panadera - octobre 28 (4 - 5 PM)

Los panaderos diestros y experimentados interpretan sus fórmulas matemáticamente, utilizando un método de proporciones para lograr la formulación ideal. Entender estas proporciones y cómo alterarlas ayuda a anticipar resultados sin siquiera tener que pesar ingredientes y ayuda a desarrollar fórmulas de manera más precisa. Además, esta técnica nos habilita para poder aumentar nuestra producción de una forma medible y precisa, lo que nos ahorra tiempo y dinero. Una vez domines esta técnica, te preguntarás cómo habías estado produciendo panes sin aplicarla. 

Tecnicas de Amasado - noviembre 11 (4 - 5 PM)

En la era de las amasadoras automáticas es fácil caer en la mentalidad de automatización. Sin embargo, el tiempo de amasado impacta directamente la textura, el sabor, duración y todas las características del producto final. Igualmente, no todas las masas se deben amasar de la misma manera. En esta serie de cursos aprenderás las principales técnicas para controlar fermentación, calidad de la miga, y el volumen del pan, mediante el estudio de los tres estilos de amasado más comunes: corto, mejorado, intensivo. 

Prefermentos con Levadura Comercial - noviembre 18 (4 - 5 PM)

No todos los prefermentos son iguales. Pequeños cambios en los prefermentos y en los procesos de amasado pueden resultar en diferencias dramáticas. Aprende sobre las funciones que tienen los porcentajes de hidratación, la sal y la levadura en el sabor, textura y en todas las etapas del proceso de desarrollo de las masas. Exploraremos el uso del patéfermentee, el poolish, la biga y la esponja.

KATHERINE CRUZ

Katherine Cruz es una experimentada Consultora de Panadería en Red Brick Consulting, donde aprovecha su extensa experiencia en las artes culinarias para ofrecer asesoramiento experto y soluciones innovadoras a clientes en la industria de la panadería. Con una pasión por la panadería y un profundo conocimiento de las tendencias del mercado, Katherine ha ayudado a numerosas panaderías a mejorar sus productos y optimizar sus operaciones.

Katherine es Chef Profesional y Chef de Pastelería, formada en la Escuela Culinaria Bishulim en Tel Aviv, Israel. Perfeccionó aún más sus habilidades en panadería en el Instituto de Panadería de San Francisco en Estados Unidos y en el Instituto Culinario Italiano en Calabria, Italia. Su completa formación en estas prestigiosas instituciones le ha dotado de una base culinaria diversa y sólida.

A lo largo de su carrera, Katherine ha estado en constante contacto con diversas áreas de la gastronomía. Ha trabajado junto a algunos de los chefs más reconocidos de Israel, adquiriendo una valiosa experiencia y perfeccionando sus habilidades de trabajo en equipo. Esta diversa exposición ha enriquecido su perspectiva culinaria y profundizado su experiencia.

En los últimos años, Katherine ha compartido su amplio conocimiento sobre el pan, colaborando con el Maestro Panadero Didier Rosada. Ha impartido cursos y clases internacionales, difundiendo su pasión y experiencia en panadería en diferentes países. Su compromiso con la educación y el desarrollo de habilidades en la comunidad de la panadería es un testimonio de su dedicación al oficio.

Conocida por su creatividad y atención al detalle, Katherine es experta en desarrollar soluciones personalizadas que satisfacen las necesidades únicas de cada cliente. Sus habilidades clave incluyen el desarrollo de recetas, la innovación de productos y la optimización de procesos.

Fuera de sus esfuerzos profesionales, a Katherine le gusta experimentar con nuevas recetas, explorar diferentes cocinas y compartir sus creaciones culinarias con amigos y familiares. Su pasión por la panadería se extiende más allá de la cocina, ya que participa activamente en eventos de la industria y contribuye a publicaciones de panadería en América del Sur.

Con un compromiso con la excelencia y el impulso para mejorar continuamente, Katherine Cruz está dedicada a ayudar a las panaderías a alcanzar su máximo potencial.

LOGROS PERSONALES

• Desarrolló y presentó una clase en español en el Artisan Baking Center (Central Milling Baking School).
• Desarrolló la Certificación de clase en línea para los US Wheat Associates para las regiones de Centro y Sudamérica.
• Coautora de un folleto que describe las Mejores Prácticas de Panificación para la industria panadera de Centro y Sudamérica.

October 16 / 4 - 5pm EDT

Many bakers dream of their ideal business. They may invest time in creating business plans, pro-formas, and menus. They dream of their ideal mixer, coffee program and bread wall. However, the real barrier to making a dream a reality is having enough money to even be able to gain access to loans. 

Kobla Asamoah will talk through some of these challenges and discuss navigating the topic of access to capital. Kobla serves as Managing Partner for Caminus Ventures, which provides access to capital resources for underrepresented entrepreneurs in the food, beverage, and adjacent industries. His background in incubating food businesses gives him a unique and strategic lens in this daunting and vulnerable topic.

 

October 20-22, 2024 PT

Two-day practical exam - Certified Bread Baker - Two Groups

• Sunday, October 20 (Sunday, October afternoon/ evening prep) & Monday, October 21 (full day)
• Monday, October 21 (Monday, afternoon/ evening prep) & Tuesday, October 22 (full day)

October 20-22, 2024 PT

Two-day practical exam - Certified Bread Baker - Two Groups

• Sunday, October 20 (Sunday, October afternoon/evening prep) & Monday, October 21 (full day)
• Monday, October 21 (Monday, October21 afternoon/evening prep) & Tuesday, October 22 (full day)

October 28 / 8am - 5pm - Guittard Chocolate Studio 

Laminated products are the perfect vehicle for exploring creativity in the baking world. Join Brian Wood from Starter Bakery for a day highlighting lamination techniques so you can take a product from ordinary to extraordinary.

Through a variety of croissants, kouign amann, and puff pastry, Brian will teach best practices in process, production, and application. Explore the versatility of kouign amann with the baker who started the trend in North America. Brian takes on this classic, special pastry in a modern light. He has spent years perfecting kouign amann for consistent, commercial production. Learn the secret of producing consistent croissants at scale. And explore the benefits and versatility of inverse puff pastry.

Brian’s playful and creative use of flavor highlights seasonality and regional specialties. His impeccable aesthetic and practical approach allow for stunning garnishing techniques that are scalable for production for both wholesale and retail.  

Products will be produced, including:  

• Traditional Kouign Amann  

• Chocolate Kouign Amann 

• Churro Dulce de Leche Kouign Amann  

• Seasonal Kouign Amann 

• Butter Croissant 

• Chocolate Croissant  

• Savory Croissant 

• Savory Jalousie 

• Pithivier 

• Millefeuille 

• Palmier 

By the end of this course, you will: 

• Understand best practices in laminated dough, from fermentation through baking and finishing. 

• Learn a variety of fillings and garnishes 

• Understand adaptations for scalability 

Professional experience recommended

Thank you to our host

Brian Wood co-authored the definitive book about baking and pastry, Baking and Pastry: A Professional Approach, developed for the San Francisco Baking Institute, where he also taught and developed the pastry and Viennoiserie program. Additionally, Brian has worked in R&D for several large, national bakeries such as Full Bloom and Essential Baking and has consulted at bakeries around the country.   

Brian founded Starter Bakery in 2010 as a wholesale operation supplying the greater San Francisco Bay Area’s specialty coffee shops, retail grocers, caterers, hotels, and restaurants. They also sell at several East Bay farmers markets.  

In 2023, Brian opened his first boutique retail bakery cafe in the Rockridge neighborhood in Oakland, offering a full-retail menu featuring viennoiserie, breads, specialty coffee, sandwiches, and salads.  

October 28, 2024 6:00pm to 8:00 pm Culver City, CA

Please join our Los Angeles community of bakers for a Guildhall Gathering at Bianca on 10/28/2024 from 6-8 pm PT. We are grateful to our host, Federico Fernandez, for opening his doors to our fellow bakers, and providing light food and beverages. Registration is required.

Federico is the co-owner of Bianca, his restaurant with business partner Gianni Vietina. Bianca opened its doors in Los Angeles, and this year opened two additional locations in Saudi Arabia. At Bianca, Federico channels his passion for baking and creativity, reimagining classic recipes from his childhood with innovative and seasonal twists. Inspired by baking with his mother, Federico studied at the International Buenos Aires Hotel & Restaurant School, and pursued work at renowned establishments like BiCE, Intercontinental, Hyatt, Marriott and 20 years at the Four Seasons, where he led teams in Uruguay, Argentina, Canada, and the United States.

 

October 29, 2024 / 7PM - 8:30PM ET

Members Only

Extensive research shows that 11 out of 10 people love chocolate. A critical ingredient in any bakery, chocolate can be a little mysterious. Join chocolatiers Donald Wressell and Josh Johnson for a guided tour of the world of chocolate. They will take you through a comprehensive tasting and cover best practices in working with this divine ingredient.

The Guittard Chocolate Company will ship a chocolate tasting kit to sample during the virtual session.  You must register by October 14, 2024 to receive that kit, but may participate even without it.

Many thanks to our partners at Guittard for making this class available to our members!

  

Donald Wressell, Executive Chef

Growing up in Issaquah, Washington, Donald Wressell credits much of his cooking career to his grandmother.  When he was seven, the duo would watch The Galloping Gourmet and entranced by the flipping, stirring, and sautéing, Wressell decided to become a chef.

As a young adult, he enrolled in the Washington State Chef Association Culinary program and continued to garner pastry expertise through positions at the Westin Hotel in Seattle, Watergate Pastry in Washington D.C. where he worked with Jean-Louis Palladin and the Breakers Hotel Sky Room in Long Beach, California.

He worked at the Four Seasons in Philadelphia in 1986 and remembers this as a formative time working with Executive Chef Jean-Marie Lacroix “who was brilliant with food and people.”  In 1987, Wressell was named Executive Pastry Chef at the Four Seasons Hotel in Beverly Hills.  It was here that he wooed the hotel’s celebrity clientele with the sweet creations of his hands and humor.  While at the Four Seasons, Wressell made the City of Beverly Hills’ 75th Anniversary cake, a gâteau enjoyed by 10,000 people.  He continued to mix, frost and pipe at the hotel for 19 years. In 2015, he was invited to make the cake for Beverly Hills’ 100^th birthday, this time for 15,000 people.  The celebration took place April 27, 2014. 

In 2006, Wressell joined San Francisco Bay Area based Guittard Chocolate Company as the Corporate Pastry Chef. “I have used Guittard chocolate both professionally and personally and I was thrilled at the opportunity to be the pastry chef for the oldest family run chocolate company in the U.S.  I have always loved working with chocolate; it’s an amazing food with magical qualities.  What other food can be made into decorative shapes and visual amusements that not only tastes good but has incredible food value?”

Wressell’s accolades are many.  In 1998 and 1999, he was named one of the Top Ten Pastry Chefs by Chocolatier Pastry Art & Design magazine and in 2003 he was named Southern California’s Restaurant Writers Pastry Chef of the Year. He is the recipient of both Silver and Gold medals in the Grand Salon Culinaire and the winner and in 1995 won the opportunity to go to the Les Masters du Chocolate competition.  His pastry pedigree also includes “Pastry Chef of the Year” by the Organizing Committee of the 2005 National Pastry Team Championships as well as recognition from the White House for his work with the US Pastry Team. 

Wressell’s experience in domestic and international pastry competitions is unparalleled. As team captain during the 2011 National Pastry Team Championship, his team was awarded a Gold medal and First Place in Degustation. In 2012 as team captain at the World Pastry Championship, his team was awarded the Silver medal and First Place in Degustation. In addition, Wressell has represented Team USA seven times at the Coupe du Monde de la Patisserie, as a competitor, team captain, coach, manager and/or on the jury. He competed for the first time in 1993; in 1995 he was Team Captain leading the USA to a Bronze (the first medal won by Team USA at that time). In 1999, he was Coach/Manager with USA winning the Bronze. In 2001, he was Coach/Manager when the team won its first (and only) Gold medal to date. In 2003, he was Chairman/Coach/Manager/Judge with Team USA placing 4th. In 2005, he was Team Captain winning the Bronze. Most recently, in 2015, he was Coach/Manager winning the Bronze.

He has also made many television appearances: The Challenge Series; Coupe Du Monde; and Pastry Team Championship documentaries on the Food Network, ET, Roseanne Barr Show, Access Hollywood, Good Morning America and Chuck Henry’s Travel Cafe.

Today, Wressell continues to develop recipes using Guittard Chocolate and does speaking engagements, conducts demonstrations, participates in international competitions and leads his signature “Guest Chef Series” classes at the Guittard Chocolate Studio in Los Angeles. When he’s not in the pastry or demo kitchen or masterminding the design and production of a larger-than-life birthday cake, he derives great pleasure in his own kitchen and woodworking workshop.

Josh Johnson, Products Application Director

Josh Johnson is the Pastry Chef of Guittard Chocolate Company, the revered San Francisco Bay Area family-owned chocolate maker, where he brings his celebrated craft, artistry and palate in developing new recipes and ideas with Executive Pastry Chef Donald Wressell.

Josh has competed in and won the National Pastry Team Championship with team captain Donald Wressell and teammates Scott Green and Della Gossett.  The team went on to win Best Dégustation and Silver Medal overall at the 2012 World Pastry Championship in Las Vegas. Josh also competed in the 2015 Coupe du Monde de la Pâtisserie with teammates Scott Green and John Kraus, coached by Ewald Notter and Donald Wressell, where they brought home the Bronze medal.

Josh started working in pastry as a teenager in his uncle’s pastry shop in Illinois and honed his skills training under the tutelage of mentor Sébastien Canonne, M.O.F., and pastry chefs En-Ming Hsu, World Pastry Champion, and François Payard. He was Executive Pastry Chef at Everest in Chicago, co-owner of Cocoa Bean Fine Desserts in Geneva, Illinois, an instructor at The French Pastry School and, most recently, Head Pastry Chef at Destination Kohler in Kohler, Wisconsin.

He is inspired by chocolate’s infinite variety of flavor profiles and its versatility as an ingredient that can also be sculpted and shaped to delicious and delightful effect.

November 4 / 5 - 7pm EDT

The winter holidays provide ample opportunity to highlight a baker’s talents and tools by recreating time honored delicacies. Stollen is an iconic holiday bread with a rich history, traditionally only available during the winter season. 

It is inextricably linked to the holiday traditions of Germany, Austria, and Switzerland, but today it extends wells beyond those borders, with many variations.  

First recorded in 1474 under the name of “Stolle” or “Strizel”, and later known as Christstollen, variations range from Stollen with Chocolate, Ice Wine, Beer, or Olive Oil to Stollen-Confections and Stollen Ice Cream. 

Join Heike Meyer are she takes us through these time bound traditions, with a modern twist. Beginning with the highest quality ingredients, Heike will showcase modern flavors and finishes in this iconic holiday offering. 

During the class we will discuss: 

• Raw material selection  

• Understanding best practices in handling this special, enriched dough 

• How to work with preferments and different flour types to influence the product's quality and taste 

• Creative ideas on variations and how they can work for your customers 

• How to store and market for effective holiday production 

• Pricing and marketing; how to communicate the uniqueness of this product to your customers 

Heike was born in Berlin and raised in northern Germany (AKA rye-land). She has been baking since childhood, starting with apple cakes as a 5 year old and moving on to apprenticeship and stages in bakeries across the globe.  

After studying International Tourism and Languages she worked abroad for many years before settling in Vermont in 2008. A wood-fired bread oven in the kitchen rekindled her passion for baking, and in the first summer of living in Vermont she started selling bread at a local Farmer's Market.  

Always curious to learn more, she started studying with great bakers like Jeffrey Hamelman, Chad Robertson, Nicolas Supiot and Dave Miller among many others. Currently she studies at the German Academy for Professional Bakers to become one of just a few Certified International Bread Sommeliers in the world. 

 

November 13 / 4-5:15pm EDT

To be efficient, bakers often fall into habits that are good for speed rather than their bodies. Recognizing and replacing these patterns with strategies to address and adjust our routines can help prevent injury and provide relief. Join baker, dancer, and educator Joe Bowie as he guides us through ways to identify and address our habits with useful strategies.

After a nearly thirty-year career in NYC as a professional modern dancer for two world-renowned dance companies, Joe Bowie studied professional artisan bread baking at NYC's International Culinary Center in 2011 before working as a baker for Le Pain Quotidien, Chef Daniel Boulud, Dean & Deluca, and a Sous-Baker for the Major Food Group's Sadelle’s Appetizing Restaurant and Bakery.

Bowie has taught artisan bread baking for the International Culinary Center and Le Pain Quotidien’s Bleecker Street Bakery.  Bowie started the Cola Bread Club, a community-supported bakery, while living in Columbia, SC, but now lives with his husband in Evanston, IL.

Bowie recently completed an MFA in Dance at the University of Illinois Urbana-Champaign and is currently a Visiting Assistant Professor of Instruction in the Dance Program at Northwestern University.  

 

December 3, 2024 4:00 - 6:00 pm ET

Rosca de Reyes, que significa corona de rey, es un pan tradicional enriquecido que tiene un profundo simbolismo en la tradición latina. Se sirve para la Epifanía, el 6 de enero, pero se disfruta durante toda la temporada navideña. 

Se elabora con una masa dulce decorada con pasta de azúcar y una variedad de frutas confitadas para simbolizar las joyas. Una figura de bebé está escondida dentro de la masa solo para ser descubierta por la persona que tiene el honor de organizar una tamaleada (fiesta de tamales), el 2 de febrero (Día del Candelero). 

La masa mantecosa de Rosca de Reyes, parecida a un brioche, contiene ricos componentes lácteos, realzados con agua de azahar. 

Al final de esta clase, los estudiantes: 

• Comprender el método de mezcla adecuado de masas enriquecidas estilo brioche. 

• Aprende a modernizar sabores e inclusiones de una masa tradicional. 

• Aplique las mejores prácticas para fermentar, darle forma, hornear y decorar este icónico pan navideño. 

 

Rosca de Reyes, meaning king’s crown or king’s wreath, is a traditional enriched bread that has deep symbolisms in Latin tradition. It is served for Epiphany, January 6th, but enjoyed throughout the holiday season. 

It’s made using a sweet dough decorated with sugar paste and a variety of candied fruits to symbolize jewels. A baby figurine is hidden within the dough only to be discovered by the person who has the honor to host a tamaleada (tamale party), on February 2nd (Candleman’s Day). 

The buttery Brioche-like, Rosca de Reyes dough contains rich dairy components, enhanced by orange blossom water.  

By the end of this class, students will: 

• Understand proper mixing method of brioche-style, enriched doughs. 

• Learn how to modernize flavors and inclusions of a traditional dough. 

• Apply best practices to fermenting, shaping, baking, and garnishing this iconic holiday bread. 

Alex Peña was born and raised in the Los Angeles area where his family owned and operated LaMorenita Tortilleria & Bakery for twenty years. He is a French culinary trained chef with a background in Pan Mexicano who has always been inspired by pan dulce and the evolution behind the iconic breads. 

Currently, Alex is the Director of Research & Development and Technical Services for Bellarisein Pasadena, California. As a global leader in bakery ingredients, his perspective on the bakery industry has come full circle. Additionally, he operates a beautiful cooking school designed for home bakers who would like to expand their skills.  

 

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