This is a recording of a class that originally took place on January 25, 2023. Beyond the Bench: Training and Employee Development, presented in partnership with the Retail Bakers of America, explores how bakery businesses can create opportunities for employee growth through training and professional development. The panel features experienced bakery leaders who share their approaches to building skills, supporting career growth while strengthening the bakery as a whole. ABOUT THE PANELISTS Joanne Chang is Co-owner and pastry chef of Flour Bakery and Myers + Chang in Boston. She is an award-winning author, baker and restaurateur who has built a career around hospitality, mentorship, and developing culinary talent. Dianna Daoheung, Cofounder and Head Baker of Black Seed Bagels, has helped build the bakery’s team and operations while championing professional growth and opportunities for employees in the baking industry. Laurie Williams-Fleury is Production Manager at Tomcat Bakery in New York City. She brings extensive experience in bakery production and team development, with a focus on building skills and supporting employees in a high-volume production environment. You will receive access to a private YouTube link. This is an unedited recording of a live webinar originally offered via Zoom. You may watch it at any time and as many times as you like, but you may not share the link or distribute any part of the video or audio. Guild Members: Please log in to your account to access exclusive member pricing.