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

    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

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

    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

    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

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