Guildhall Gathering at Starship Bagel (Dallas, TX)

Tuesday, April 28 | 5pm - 7pm CT

Fermentation by Design: Crafting Breads to Fit Your Production Schedule

Monday, May 11, 2026 | 10:00am–4:00pm ET 

What if your fermentation schedule could work for you instead of against you?

With the right fermentation plan in place, bakeries can improve consistency, protect flavor, and keep production running smoothly—even within the real constraints of time, space, and staffing. This class focuses on the decisions that help bakers improve predictability, throughput, and flexibility.

Led by Rachel Wyman (CIA Baking & Pastry Arts Lecturer; former CEO/Head Baker, Montclair Bread Company), this hands-on session explores how to chart fermentation curves and production flow through targeted formula and process choices. We’ll dig into the variables that matter most in production: hydration, preferment selection, fermentation strategy, retarding tactics, and zero-waste approaches that support both margin and sustainability. 

Participants will bake and compare three core dough styles: lean, sourdough, and enriched, using contrasting fermentation and holding approaches. Along the way, we’ll evaluate dough behavior, flavor development, and operational impact, then build production schedules for each bread that translate directly to your bakery: supporting smarter prep, greater yields, and more predictable results. 

Designed for bakers looking to bring more control and clarity to their production day.

This session is presented in partnership with Revent Inc.  

Rachel Wyman is a Lecturing Instructor, Baking and Pastry Arts at the Culinary Institute of America and an award‑winning artisan baker known for her deep expertise in bread and doughnut production. A CIA alumna, she spent more than a decade leading the Montclair Bread Company in Montclair, NJ, where she developed signature recipes and guided a large, diverse bakery team. Her career includes key roles in research and development and production at industry‑leading bakeries such as Tribeca Oven, Amy’s Breads, Wegmans, and Bread Alone.  

Recognized as one of Bake magazine’s “Top 25 Most Influential Bakers in the U.S.,” Rachel has earned national acclaim, including multiple wins in America’s Best Raisin Bread Competition and a Grand Champion title on Food Network’s Donut Showdown. She was also a finalist for Team USA in the Coupe du Monde de la Boulangerie.  

Rachel is the author of Will Run for Doughnuts and brings her passion for craft baking and technique into the classroom to inspire the next generation of bakers. 

To make it easier for bakery owners to bring team members, we’re offering two ticket tiers for members:

• First ticket: $350
• Additional tickets: $300 each 

Guildhall Gathering at Dozen Bakery

Wednesday, May 18

5pm - 7pm CT

From Seed to Slice: Northern Colorado 

Monday, June 1, 2026 | 9:45am–4:00pm MT 

Join us for a journey to Northern Colorado’s Front Range, where passionate farmers, millers, and bakers are working together to shorten the grain chain and restore regional grain production from the soil up. 

Our day begins at The Pig and the Plow: Farmstead Baked Goods, where founder Erica Glaze will lead a tour of her bakery in Fort Collins. Since opening in 2017, the bakery has been bringing small-batch, handcrafted, organic baked goods to farmers markets, local retailers, cafés, and restaurants. Their mission is to create simple, delicious rustic breads, savories, and sweets using organic and locally sourced ingredients. 

Next, we’ll visit Speedwell Farms and Gardens in Longmont, where founders Cody Jurbala and Melissa Ogilvie will share the story of growing their farm from leased backyard plots into a collaborative, community-centered operation through the Treehouse Farm Collective. In addition to growing a variety of vegetables, they have also grown heritage wheat varieties and will speak to the opportunities and challenges of small-scale grain cultivation.  

Our day concludes at Moxie Bread Co., where operations director Laura Fessenden will show you Moxie’s milling and bakery operations and discuss how relationships with regional farmers and a commitment to local grains shape every loaf. With on-site milling and long, slow fermentation at the heart of their process, Moxie shows how thoughtful sourcing and traditional techniques can come together to make truly flavorful bread. 

Throughout the trip, you’ll see how values like sustainability, local grains, and community connection show up in the day-to-day work of farming, milling, and baking — and how these businesses support one another along the way. 

A boxed lunch is included. 

Presented in partnership with Colorado Grain Chain. 

Our Guides:

Erica Glaze is the owner and head Dough Puncher for The Pig and the Plow: Farmstead Baked Goods in Fort Collins, Colorado. A longtime local food advocate, Erica started The Pig and the Plow Farm Directory in 2014 as a concierge service between local producers and consumers. In 2017 she launched the bakery under the Colorado Cottage Food Act as a way to support Northern Colorado producers in a more direct fashion by utilizing their products while continuing to educate the public on the availability and diversity of local food sources. Since 2017, the bakery has had many incarnations transitioning from a cottage bakery to a wholesale bakery and most recently a brick and mortar. Through baking, Erica’s mission is to promote organic, local and diverse grains and ingredients into rustic artisan treats with a global influence.

Laura Fessenden is the Director of Operations at Moxie Bread Co., a small town bakery with old world ambitions. "Our locally- and regionally-sourced grains are milled fresh on site to craft rustic breads, pastries and other baked goods for our friends and neighbors."

"At Moxie, we exist to nourish people and the planet through the craft of heirloom baking. Our mission is to provide an alternative to industrialized food systems by preserving a protected grain chain that uplifts organic and regenerative farmers, supports soil health, and brings clean, nutrient-rich grains to the table."

"Rooted in integrity, our work is guided by a deep responsibility to the health and well-being of our community, the vitality of local food economies, and the sustainability of our planet. From the care we invest in our long-fermented breads to our commitment to ethical sourcing, employee wellbeing, and food waste reduction initiatives, Moxie is built to serve — with intention, with love, and with the belief that better food builds a better world."

Cody Jurbala and Melissa Ogilvie are the owners and operators of Speedwell Farm & Gardens. "We started Speedwell in 2017 by converting leased back yards in Boulder, Colorado into micro-farm plots. Due to the difficulties of land access for young farmers, leasing back yard space was the only to way begin farming without immense monetary input in their initial years. Since then, we have grown our business to a 2 acre farm located at the Treehouse Farm Collective just north of Boulder. Together we manage every aspect of the farm. From planting and harvesting, to marketing and sales, we do it all. We are passionate about providing food to their community in ways that are less damaging to the environment than large-scale mainstream agriculture, and creating community resilience through connecting people to where their food comes from."

Itinerary (subject to change): 

9:45am – 10:00am 
Meet at The Pig and the Plow (140 Boardwalk Drive, Unit J, Fort Collins, CO 80525) 

10:00am – 11:30pm 
Tour of The Pig and the Plow with Erica Glaze 

11:30pm – 12:30pm 
Travel by bus to Speedwell Farms (8104 N. 63rd Street, Longmont, CO 80503) Bagged lunch on the bus. 

12:30pm – 2:00pm 
Tour of Speedwell Farms with Cody Jurbala and Melissa Ogilvie 

2:00pm – 2:30pm 
Travel by bus to Moxie Bread Co. (1820 Industrial Cir Unit B, Longmont, CO) 

2:30pm – 4:00pm 
Tour of Moxie Bread Co. with Laura Fessenden 

4:00pm – 5:00pm 

Bus returns to The Pig and the Plow in Fort Collins, CO 

This field trip is a unique opportunity to connect with fellow bakers, explore the local grain chain firsthand, and deepen your understanding of growing resilient, organic grains in a changing climate. You’ll leave with fresh insights and a renewed appreciation for the bread you bake—from seed to slice. 

Space is limited—register now to reserve your spot! 

BagelUp Industry Pro Tour and Class

June 9 / 9:30am - 4pm ET

Join us in New York City for an immersive journey into the craft, culture, and business of bagels. This unique program connects professionals and passionate enthusiasts with the people and places that define the city’s bagel scene—and reveal its exciting career and profit potential. 

Guided by Sam Silverman, founder of BagelUp and NYC’s “Bagel Ambassador,” who will provide expert insights into the city’s dynamic bagel scene. You’ll visit two iconic bagel shops in Brooklyn and hear directly from shop owners and operators, about the history, cultural significance, and lasting appeal of bagels, and what it takes to thrive in today’s market. 

The day concludes with a hands-on class at Bagel Market, led by award-winning baker Reva Castillenti. Learn to refine your bagel-making skills by comparing dough formulas, mastering the rope-and-loop shaping method, and picking up pro tips to take your bagel game to the next level.  

The Bagel Lineup (locations subject to change): 

1. Russ & Daughters (Brooklyn Navy Yard) 

2. Apollo Bagels (Williamsburg) 

3. Bagel Market (Midtown Manhattan) 

Presented in partnership with the King Arthur Baking Company

Getting There and Back: The tour will meet at Russ & Daughters, located inside Building 77 at the Brooklyn Navy Yard. Please allow extra travel time both to reach the Navy Yard and to locate the meeting point. The tour will end in Midtown Manhattan. If you need to return to Brooklyn afterward, plan to take public transportation, a taxi, or a rideshare. 

Speakers:

Sam Silverman, known as New York’s “Bagel Ambassador,” is the Founder & CEO of BagelUp, the company behind NYC Bagel Tours, the New York BagelFest, and a growing portfolio of bagel-centric experiences. 

 
Sam is dedicated to celebrating and elevating bagel culture through immersive classes, guided tastings, and large-scale events, most notably, the annual New York BagelFest at Citi Field, which now draws over 2,000 attendees and dozens of vendors from around the world. In 2023, he was named one of Brooklyn Magazine’s “50 Most Fascinating People” for building a national platform around this iconic food. 
 
Before founding BagelUp, Sam held roles in business operations at Bridgewater Associates and Walmart, where he led complex projects and helped scale strategic initiatives, experience that shaped his unique ability to blend hospitality, storytelling, logistics, and community building.

Reva Castillenti is an award winning baker and service industry professional with over 12 years experience working in New York City kitchens. 

Reva started her career as a sculptor, but eventually found her true passion in the art of bread-baking. Castillenti cut her teeth at bakeries such as Bakeri and Meyers Bageri, before opening her own micro-bakery Bread & Roses. Bread & Roses received accolades from US Bread Awards in 2018 and 2019 placing in the top 10 for all categories entered, and top 2 for Bagels both years. She has been featured in Time Out New York “New York pastry chefs are creating underground dessert pop-ups” in 2020 and Eater (Portland, Or) “A New Underground Bakery in Portland Teaches You How to Make New York-Style Bagels”.  

Reva discovered her passion for teaching while leading bread-making workshops at The Brooklyn Kitchen and has since taught thousands of students how to bake their own bread. She is the owner and operator of Small Good Bakery, a consulting firm that helps new and established businesses with recipe development, equipment sourcing, staff training, and operational systems.

Guildhall Gathering at Brooklyn Granary & Mill (New York City)

Monday, June 22

5pm - 7pm CT

Lamination Production Fundamentals 
In-Person Class at the Northern Alberta Institute of Technology (NAIT) School of Hospitality and Culinary Arts 

Monday, July 27 | 12:00pm–5:00pm MST 
Tuesday, July 28 | 9:00am–5:00pm MST 
Wednesday, July 29 | 9:00am–4:00pm MST 

In this intensive three-day, hands-on workshop, renowned baker and educator Alan Dumonceaux will help you strengthen your lamination skills and apply proven techniques to produce consistent, high-quality laminated products in your bakery. 

Designed for working professional bakers and aspiring professionals seeking a strong technical foundation in lamination, this workshop will focus on the principles and processes that drive successful lamination in a production setting, including: 

• Ingredient selection and dough formulation  

• Balancing sugar, butter, hydration, and salt in the détrempe  

• Use of preferments to enhance flavor, fermentation control, and dough rheology  

• Techniques for forming the beurrage  

• Temperature management throughout the lamination process  

• Folding techniques and their effect on layering and crumb structure  

You will produce a range of laminated products, including classic and filled croissants, while also exploring techniques commonly used in more advanced production, such as bi-colored laminated products and cross laminated products. 

By the end of the workshop, you’ll leave with practical skills you can immediately apply in your own bakery—along with a deeper understanding of the techniques and processes needed to create visually appealing, production-ready laminated products. 

A light breakfast and lunch will be provided on Tuesday and Wednesday, but you can also bring your own. 

This program is presented in partnership with Northern Alberta Institute of Technology (NAIT) 

ABOUT THE INSTRUCTOR: 

Alan Dumonceaux has been in the baking community for the past 40 years, for the last 24 years he has been an instructor and the academic chair at the Northern Alberta Institute of Technology for the Baking and Pastry Arts Program.  

He has competed for Baking Team Canada in Viennoiserie, in two Louis Lesaffre Cups, Las Vegas USA 2010, Buenos Aires Argentina 2015, then the Coupe de Monde de la Boulangerie in 2016 and competed in 2018 in the World Bakery Master’s Competition in Viennoiserie. 

He also served as coach for Baking Team Canada for the 2026 Coupe de Monde de la Boulangerie. 

He has been a great supporter to Skills Canada for our young bakers for the last 24 years. Is the World Skills Expert for Canada since 2015, and is the Chief Expert for World Skills in Shanghai China in 2026. 

BagelUp Industry Pro Tour and Class

September 8 / 9:30am - 4pm ET

Join us in New York City for an immersive journey into the craft, culture, and business of bagels. This unique program connects professionals and passionate enthusiasts with the people and places that define the city’s bagel scene—and reveal its exciting career and profit potential. 

Guided by Sam Silverman, founder of BagelUp and NYC’s “Bagel Ambassador,” who will provide expert insights into the city’s dynamic bagel scene. You’ll visit two iconic bagel shops in Brooklyn and hear directly from shop owners and operators, about the history, cultural significance, and lasting appeal of bagels, and what it takes to thrive in today’s market. 

The day concludes with a hands-on class at Bagel Market, led by award-winning baker Reva Castillenti. Learn to refine your bagel-making skills by comparing dough formulas, mastering the rope-and-loop shaping method, and picking up pro tips to take your bagel game to the next level.  

The Bagel Lineup (locations subject to change): 

1. Russ & Daughters (Brooklyn Navy Yard) 

2. Apollo Bagels (Williamsburg) 

3. Bagel Market (Midtown Manhattan) 

Presented in partnership with the King Arthur Baking Company

Getting There and Back: The tour will meet at Russ & Daughters, located inside Building 77 at the Brooklyn Navy Yard. Please allow extra travel time both to reach the Navy Yard and to locate the meeting point. The tour will end in Midtown Manhattan. If you need to return to Brooklyn afterward, plan to take public transportation, a taxi, or a rideshare. 

Speakers:

Sam Silverman, known as New York’s “Bagel Ambassador,” is the Founder & CEO of BagelUp, the company behind NYC Bagel Tours, the New York BagelFest, and a growing portfolio of bagel-centric experiences. 

 
Sam is dedicated to celebrating and elevating bagel culture through immersive classes, guided tastings, and large-scale events, most notably, the annual New York BagelFest at Citi Field, which now draws over 2,000 attendees and dozens of vendors from around the world. In 2023, he was named one of Brooklyn Magazine’s “50 Most Fascinating People” for building a national platform around this iconic food. 
 
Before founding BagelUp, Sam held roles in business operations at Bridgewater Associates and Walmart, where he led complex projects and helped scale strategic initiatives, experience that shaped his unique ability to blend hospitality, storytelling, logistics, and community building.

Reva Castillenti is an award winning baker and service industry professional with over 12 years experience working in New York City kitchens. 

Reva started her career as a sculptor, but eventually found her true passion in the art of bread-baking. Castillenti cut her teeth at bakeries such as Bakeri and Meyers Bageri, before opening her own micro-bakery Bread & Roses. Bread & Roses received accolades from US Bread Awards in 2018 and 2019 placing in the top 10 for all categories entered, and top 2 for Bagels both years. She has been featured in Time Out New York “New York pastry chefs are creating underground dessert pop-ups” in 2020 and Eater (Portland, Or) “A New Underground Bakery in Portland Teaches You How to Make New York-Style Bagels”.  

Reva discovered her passion for teaching while leading bread-making workshops at The Brooklyn Kitchen and has since taught thousands of students how to bake their own bread. She is the owner and operator of Small Good Bakery. a consulting firm that helps new and established businesses with recipe development, equipment sourcing, staff training, and operational systems.

BagelUp Industry Pro Tour and Class

December 8 / 9:30am - 4pm ET

Join us in New York City for an immersive journey into the craft, culture, and business of bagels. This unique program connects professionals and passionate enthusiasts with the people and places that define the city’s bagel scene—and reveal its exciting career and profit potential. 

Guided by Sam Silverman, founder of BagelUp and NYC’s “Bagel Ambassador,” who will provide expert insights into the city’s dynamic bagel scene. You’ll visit two iconic bagel shops in Brooklyn and hear directly from shop owners and operators, about the history, cultural significance, and lasting appeal of bagels, and what it takes to thrive in today’s market. 

The day concludes with a hands-on class at Bagel Market, led by award-winning baker Reva Castillenti. Learn to refine your bagel-making skills by comparing dough formulas, mastering the rope-and-loop shaping method, and picking up pro tips to take your bagel game to the next level.  

The Bagel Lineup (locations subject to change): 

1. Russ & Daughters (Brooklyn Navy Yard) 

2. Apollo Bagels (Williamsburg) 

3. Bagel Market (Midtown Manhattan) 

Presented in partnership with the King Arthur Baking Company

Getting There and Back: The tour will meet at Russ & Daughters, located inside Building 77 at the Brooklyn Navy Yard. Please allow extra travel time both to reach the Navy Yard and to locate the meeting point. The tour will end in Midtown Manhattan. If you need to return to Brooklyn afterward, plan to take public transportation, a taxi, or a rideshare. 

Speakers:

Sam Silverman, known as New York’s “Bagel Ambassador,” is the Founder & CEO of BagelUp, the company behind NYC Bagel Tours, the New York BagelFest, and a growing portfolio of bagel-centric experiences. 

 
Sam is dedicated to celebrating and elevating bagel culture through immersive classes, guided tastings, and large-scale events, most notably, the annual New York BagelFest at Citi Field, which now draws over 2,000 attendees and dozens of vendors from around the world. In 2023, he was named one of Brooklyn Magazine’s “50 Most Fascinating People” for building a national platform around this iconic food. 
 
Before founding BagelUp, Sam held roles in business operations at Bridgewater Associates and Walmart, where he led complex projects and helped scale strategic initiatives, experience that shaped his unique ability to blend hospitality, storytelling, logistics, and community building.

Reva Castillenti is an award winning baker and service industry professional with over 12 years experience working in New York City kitchens. 

Reva started her career as a sculptor, but eventually found her true passion in the art of bread-baking. Castillenti cut her teeth at bakeries such as Bakeri and Meyers Bageri, before opening her own micro-bakery Bread & Roses. Bread & Roses received accolades from US Bread Awards in 2018 and 2019 placing in the top 10 for all categories entered, and top 2 for Bagels both years. She has been featured in Time Out New York “New York pastry chefs are creating underground dessert pop-ups” in 2020 and Eater (Portland, Or) “A New Underground Bakery in Portland Teaches You How to Make New York-Style Bagels”.  

Reva discovered her passion for teaching while leading bread-making workshops at The Brooklyn Kitchen and has since taught thousands of students how to bake their own bread. She is the owner and operator of Small Good Bakery, a consulting firm that helps new and established businesses with recipe development, equipment sourcing, staff training, and operational systems.