Regional Events Calendar


The Bread Bakers Guild of America is proud to announce its 2018 regional event theme, "#InGlutenWeTrust."

We have selected top instructors from around the country to share their expertise, innovative ideas, and overall passion that drives them to the bench each day!  Fifteen classes are scheduled in different locations from coast to coast.

Don’t miss out on these unique and inspiring classes!

Registration for each class will open independently. Watch this space.

If you're not already a member, you might consider joining. Guild members receive advance notice when class registrations open.
August 7-8 - Heritage Wheat Breads
Andy Clark and Thom Leonard, Grateful Bread, Golden, CO.

Learn to make naturally leavened and yeasted flatbreads and hearth loaves with flours milled from heirloom wheat and wheat relatives. James Beard Award nominee, Andy Clark, and heritage grain expert, Thom Leonard, will also discuss formulas and techniques for adapting viennoiserie to heirloom flour. Grains used in class will include Ethiopian emmer, Turkey Red Wheat, Sonoran White Wheat, and Khorasan wheat.

Registration deadline:  July 23
Class flyer
Registration form .

August 17-18 - The Grain Exchange: A Baker's Experiment in Flour Substitution
Ciril Hitz, King Arthur Flour, Norwich, VT

What happens when a baker substitutes some of the bread flour with another grain?  This workshop will take you through a step-by-step process of progressive grain substitution within different formulas and will also investigate home milling. Products will include a classic Pain au Levain, Ciabatta, tart dough, and 100% spelt bread

Registration deadline:  August 2
Class flyer
Registration form

SOLD OUT - August 17-18 - In-House Milling and Baking
Mel Darbyshire and Ryan Moore, The Bread Lab, Burlington, WA.
Class flyer
Wait list only. Email and include your phone number.

September 8-9 - Keeping Your Bakery Business Lively, Solveig Tofte, Minneapolis, MN. 

Now that you have an established bakery and a customer base, how do you retain the fun and excitement and still increase profits?

In this lecture/hands-on baking class, Solveig Tofte of  Sun Street Breads and Bread Bakers Guild Team USA will share insights, ideas, and products that have kept her business evolving and her employees and customers engaged.

Registration deadline:  August 23
Class flyer
Registration form

September 22-23 - The World of Laminated Doughs
Jory Downer, Delgado Community College, New Orleans, LA  

Certified Master Baker and gold medalist, Jory Downer, of Bennison's Bakery will teach you tips and techniques to make beautiful flaky layers with laminated dough.

Products made in class will include two types of croissants, Pain aux Raisins, Galette des Rois, and Strawberry Rhubarb Danish.

Registration deadline:  September 6
Class flyer
Registration form

SOLD OUT!  October 12-13 - Holiday Breads
Didier Rosada, Revent/Kornfeil Test Bakery, Somerset, NJ   

Learn to make beautiful holiday breads from around the world, including Rotolo di Natale, Colomba di Pasqua, Barm Brack, Pompe de Noel, Pan de Muertos, and Pain aux Treize Desserts.

Award-winning baker, Didier Rosada, will share techniques to follow when working with lean and enriched dough.

Class flyer
Registration form

SOLD OUT - October 13-14 - Bialys and Farmers Market Breads
Mike Zakowski, Central Milling, Petaluma, CA.

Would you like to add new products to your farmers market offerings? Are you curious about how to work with freshly milled flour and ancient grains?  Mike Zakowski of the bejkr and Bread Bakers Guild Team USA can teach you these, as well as a variety of technicques. The class will make bialys, baguettes, Pain Rustique, Pain de Campagne, and an einkorn loaf.  Space is limited in this class - register early!
Class flyer
Wait list only. Email and include your phone number.

December 7-8 - Principles of Formula Development,
Richard Miscovich and Amber Eisler, King Arthur Flour, Norwich, VT. 

Have you been feeling the urge to create your own formulas but don't know where to begin? This theory-and-hands-on class, taught by Richard Miscovich of Johnson & Wales University and Amber Eisler of King Arthur Flour, will give you the tools you need to take the next step.

You'll learn strategies for formulating different kinds of breads: naturally leavened, yeasted, enriched, rye. The resulting formulas will then be baked by the class.

Registration deadline:  November 15
Class flyer
Registration form 


March 24-25 - Flatbreads and Crackers with Heritage Wheats,
Dawn Woodward, Two Knives Catering, Amarillo, TX.
Class flyer

May 4-5, Subtly Sweet and Savory Breads
Josh Bellamy, Johnson & Wales University, Charlotte, NC
Class flyer

May 5-6 - World Porridge Breads
Nicky Giusto, The Culinary Institute of America, San Antonio, TX
Class flyer

May 31-June 1 - Versatile Whole Grain Dough
Rose Lawrence, Wheat Marketing Center, Portland, OR
Class flyer

June 8-9 - Breaking Bread
Martin Philip, King Arthur Flour at The Bread Lab, Burlington, WA
Class flyer 

July 7-8 - Elevated and Laminated 2.0
Jeremey Gadouas, Midori Bakery, Redmond, WA
Class flyer

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“Baking with Ancient Grains was truly an amazing experience!  I'm really looking forward to taking more classes in the future.” – Bakery employee, OR