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    • 08/05/2025
    • 10:00 AM - 5:00 PM
    • Meet at Laune Bread (3605 East Lake Street, Minneapolis)
    • 7
    Register

    Tuesday, August 5

    From Seed to Slice Tours: 10am - 5pm CT

    Guildhall Gathering: 5pm - 7pm CT

    Join us for our first From Seed to Slice field trip of 2025 as we head to Minnesota—home to over 13,000 wheat farms and a deep-rooted history in milling. This one-day immersive tour will trace the journey of wheat from the field to the oven, offering insight into the farmers, millers, and bakers shaping the future of regional grain economies. 

    We'll begin the day with breakfast and a behind-the-scenes look at Laune Bread in Minneapolis, a market and subscription bakery committed to organic, naturally leavened breads made primarily with locally sourced grains. From there, we’ll travel to Baker’s Field Flour & Bread in Northeast Minneapolis, where traditional stone milling is alive and well, preserving both nutrition and flavor in every batch of flour. 

    After a locavore's lunch at Brake Bread,we’ll head to University of Minnesota’s College of Food, Agricultural and Natural Resource Sciences in St. Paul to explore their renowned Wheat Breeding and Genetics Project. There, we’ll tour the Department of Agronomy and Plant Genetics’ field plots and learn how researchers are developing resilient spring wheat varieties tailored to the Midwest’s climate and agriculture. 

    We’ll end the day in community at Bang Brewing Company in St. Paul for a relaxed Guildhall Gathering. We’ll talk shop and unwind over brews and artisan pizza from Farina Rossa. 

    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. 

    We’re grateful to the Artisan Grain Collaborative for helping make this trip accessible and affordable.

    Our Guides:

    LAUNE Bread is a subscription and market bakery dedicated to seasonality, simplicity, and the intersection the farm and the city. We bake European & West Coast American inspired naturally leavened breads, pastries & cookies. We are committed to reducing waste, pursuing whole grains, and sourcing ingredients from Minnesota + Upper Midwest farmers and producers with earth friendly farming practices.  

    Chris MacLeod began Laune Bread in 2015 as a bike delivered subscription micro-bakery. He realized that working solo was not for him, closed shop in 2017, and moved to Switzerland. Returning to Minnesota in 2019, Chris turned the oven back on with the addition of Tiff Singh. 

    Raised in northern California, Chris discovered bread while living abroad as a student in Munich. Not anticipating a career in baking, Chris studied Rhetoric and German at Lewis & Clark College, in Portland, OR. Only as a form of procrastination did his baking grow. 

    As befits an accidental baker, Chris’s technique and values are rooted in his travels and mentors, found in idyllic Pt. Reyes Station, CA, Portland, OR, Minneapolis, MN, Utrecht, Munich, rural Germany, and Basel + Bern, Switzerland.  

    Tiff Ri first baking job was at her local coffee shop and cafe in St. Peter, MN, a base that sparked her interest in cooking and baking. The skills she developed there led her to seek more mentors in the Minneapolis baking community (from the likes of Sun Street Breads, Rustica and Restaurant Alma). 

    Baking has remained a focal point in Tiff’s life both inside and outside of work, a mainstay through times of challenge and growth, a source of joy and respite. The seasonal whim of our menu offerings is influenced by Tiff’s inspiration of food, human connection and community.

    Baker’s Field Flour and Bread

    Patrick Wylie, Head Baker

    I started baking bread about a decade ago as a humble home baker. I quickly fell in love with sourdough, baking every week and doing my best to improve. I learned about Baker's Field through a family connection and when I stopped by for a tour, I was told they were hiring. I jumped at the opportunity and have been milling and baking here ever since. I am honored to now serve the bakery team as our Head Miller / Baker.


    UMN Agronomy

    Jim Anderson is a Professor in the Department of Agronomy and Plant Genetics at the University of Minnesota. Dr. Anderson received his B.S. in Agronomy from the University of Minnesota in 1987, M.S. in Crop Science from the University of Kentucky in 1989, and Ph.D. in Plant Breeding from Cornell University in 1992. Dr. Anderson came to the University of Minnesota in 1998 after previous positions at North Dakota State University and the USDA-ARS in Pullman, WA. Dr. Anderson leads plant improvement programs focusing on spring wheat, intermediate wheatgrass (Kernza®) (initiated in 2011), and field pennycress (initiated in 2013). Research on each species includes cultivar development and the investigation of breeding/genetic principles related to crop improvement. Research is focused on identifying genes underlying economically important traits and implementing marker-assisted and genomic selection for cultivar and germplasm development. Dr. Anderson has developed 19 spring wheat varieties and is the co‐developer of 8 others in four different market classes of wheat. He has authored/co-authored 170 articles in peer-reviewed journals and teaches a graduate level plant breeding course.


    Craft Culture  Careers Community

    • 08/05/2025
    • 5:00 PM - 7:00 PM
    • Bang Brewing Company 2320 Capp Road St. Paul, MN 55114
    • 35
    Register

    Tuesday, August 5

    Guildhall Gathering at Bang Brewing Company

    5pm - 7pm CT

    Come hang out with fellow bakers and bread lovers for an evening of local brews and bites at Bang Brewing Company—a one-of-a-kind brewery in St. Paul, MN tucked inside a giant grain bin (yes, really).  

    Our Guildhall Gathering is a place where you can kick back with a cold pint, swap stories from the bench, and connect with the Twin Cities’ baking community. Whether or not you're a Guild member, you're invited to come talk shop, make new friends, and get a taste of the Guild spirit.  

    Bang Brewing Company, founded by husband-and-wife team Jay and Sandy Boss Febbo, crafts small-batch ales and lagers thatare 100% organic with both quality and sustainability in mind. While you sip, enjoy some delicious and creative slices from Farina Rossa, Bang’s resident pizza maker.  

    Guild members, bring a friend! Non-members are warmly welcome—this is a great way to get to know the community! 

    Registration is required.


    Craft Culture  Careers Community

    • 09/16/2025
    • 6:00 PM - 8:00 PM
    • Jammyland Cocktail Bar & Reggae Kitchen 1121 S. Main Street Las Vegas, NV 89104
    • 70
    Register

    Tuesday, September 16

    Guildhall Gathering at IBIE

    6pm - 8pm PT

    Join us for a Guildhall Gathering during the International Baking Industry Exposition (IBIE) this September in Las Vegas! We’re meeting up at Jammyland Cocktail Bar & Reggae Kitchen, a vibrant spot in the Downtown Arts District known for its inventive cocktails, island-inspired bites, and laid-back vibe. 

    Whether you're a Guild member or simply a friend of the baking community, you’re invited to connect with fellow professionals and get a taste of the Guild spirit in a relaxed, welcoming setting. 

    Your registration fee includes a drink ticket, assorted snacks, and unlimited good times! 

    Register by September 9, 2025 


    Craft Culture  Careers Community

    • 10/14/2025
    • 10:00 AM - 4:00 PM
    • Delgado Community College - Culinary Arts Department City Park Campus 615 City Park Avenue, Bldg. 11, Room 102 New Orleans, LA 70119
    • 12
    Register

    Lamination Fundamentals

    October 14 / 10am - 4pm CT   

    Delgado Community College

    New Orleans, LA


    The croissant—with its rich flavor, crisp flake, and tender interior—is a hallmark of a skilled bakery. But achieving those perfect buttery layers requires precision and practice.  

    Designed for professionals seeking a solid foundation in lamination, this 6-hour intensive workshop will guide you step-by-step through the fundamentals of working with laminated yeast doughs. Chef Leonair Dorsey from Gracious Bakery will demonstrate how to create distinct, even layers through proper folding techniques.  Then you will shape the dough into classic pastries, proof for optimal texture, and bake to a deep golden brown.  

    We’ll focus on two iconic laminated breads: croissants and pain au chocolat. Along the way, you’ll gain valuable tips and techniques for troubleshooting common issues and ensuring consistent, professional-quality results every time. 

    A boxed lunch will be provided, but you are certainly welcome to bring your own. 

    This program is presented in partnership with Delgado Community College

    Leonair Dorsey, a native of New Orleans, is the proud owner of Monkey Puzzle Eats, a new micro bakery. She is an alumna of Delgado Community College Culinary School, where she specialized in Pastry Arts. With over 15 years of culinary experience, including seven years at Gracious Bakery and Cafe, she serves as Head Pastry Chef and production manager, leading a team that produces hundreds of pastries weekly and thousands of king cakes each Mardi Gras season. Her background in accounting and business has also proved useful in her culinary career. 

    Chef Dorsey possesses a deep love for all things pastry, particularly lamination, and consistently challenges herself to learn and incorporate new techniques into her work. Her expertise includes best practices in laminating and making puff pastry. Beyond her work in the bakery, she is dedicated to sharing her knowledge, having taught classes with the Bread Bakers Guild and the New Orleans Culinary & Hospitality Institute. 

    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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