Regional Events Calendar
For 2019, we've put together an exciting and inspiring slate of classes taught by talented, innovative Guild members.
Registration is now open for several classes. To be added to the waitlist for any sold out class, please email firstname.lastname@example.org
August 5-6, 2019 - World of Layers - Peter Yuen - Somerset, New Jersey- SOLD OUT
This class "World of Layers" will explore the laminated dough world. Introducing Chef Yuen’s Universal Number System for Lamination. It will enhance your knowledge of managing a better working environment thus becoming ever effective in creating what you and your customer want.
Chef Yuen will share his secrets for creating breakfast pastries and his special technique that will enable you to become efficient and effective in your preparation of laminated dough. In this hands-on course, Chef Yuen will take you through an assortment of American & Asian baked goods and classic French pastries that will add variety to your current Viennoiserie repertoire.
August 8-9, 2019 - A Modern Approach to Classic Viennoiserie - Charles Niedermyer - Williamsport, Pennsylvania - SOLD OUT
Classic viennoiserie never goes out of style. Customers crave flaky, buttery pastry with all of the fixins! This hands-on pastry class will cover the essential techniques of mixing, fermentation, and lamination of croissant, as well as brioche and other sweet doughs.
Traditional makeups and products will be covered, but students will also explore new flavor profiles and trends that are popular with today’s customer. Savory ingredients and preparations will also be featured, allowing bakers to expand their pastry line beyond the traditional breakfast category.
August 16-17, 2019 - Scalds, Soakers & Starters - Stanley Ginsberg - Plano, Texas - SOLD OUT
Join Stanley Ginsberg for a deep dive into the world of pre-doughs. You'll discuss the various types of leavening and acidifying sponges, including poolish, biga, lievito madre and Types 0, 1 and 2 sourdough starters. You'll also explore the chemistry of scalds and soakers, and bake a wide range of wheat and rye loaves that illustrate each of the pre-doughs.
September 21-22, 2019 - Holiday Breads & Winter Cookies - Robert Jörin - Long Beach, California
Robert Jörin, Associate Dean at The Culinary Institute of America at Greystone, will cover a variety of class Holiday Breads and some unique Pastries, traditionally eaten during the winter months: Stollen, Colomba di Pasqua, Hot Cross Buns, Ricotta Turnovers & Class Holiday Cookies). During this two-day, hands-on class, we will examine the classics and look at new, interesting ways to use laminated dough.
October 14-15, 2019 - The Perfect Dough: Laminated Brioche & Its Infinite Uses - Avery Ruzicka - Kansas City, Missouri
Ideal for the Intermediate to Advanced Baker, in this class, you will discover the world of laminated dough and its vast diversity. While often thought of as scary or difficult, the art of laminated dough can be quite rewarding because of its endless possibility of uses.
In this two-day, hands-on class, James Beard Award Finalist, Avery Ruzicka of Manresa Bread, will reach you all you need to know about this rich, tender egg and butter dough and how to tackle that trepidation. Students will gain an appreciation for the blank canvas laminated brioche provides and a number of ways it can be manipulated into different forms and layered with different ingredients.
November 2-3, 2019 - Artisan 101
Melina Kelson - Pasadena, California
Having trouble getting consistent results? Not sure of the difference between a biga and a pate fermentee—or how they impact your final product? Join this class to up your skills! Learn the details of mixing, fermenting, shaping, and baking bread in this essential introductory course. By the end of this course, you will better understand baker’s math and its importance, how to balance water temperature to control fermentation, how mixing impacts the final dough, and other critical bread baking concepts. Students will understand the steps of the baking process, as well as what happens in each of the 10 major steps in bread baking. We will dive into essential ingredients, preferments, mixing methods, fermentation, baking, and more.
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