Regional Events Calendar


For 2019, we're putting 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


March 27-28, 2019 - Competition Breads and Viennoiserie with High Extraction Flour - SOLD OUT- WAITLIST ONLY
Louis Volle, Kalamazoo Valley Community College, Kalamazoo, MI

In this advanced and professional-level course, we will explore a variety of breads and viennoiserie made with high extraction flour. By combining freshly stone milled and identity-preserved grains with new ideas and techniques, we will create unique flavors and forms.

We will cover traditional methods as well as more novel approaches, from classic items such as a baguette and croissant, to more inspirational and creative products. These breads and viennoiserie are suitable for a competition, yet approachable enough to be an addition to your everyday baking repertoire.

Class Flyer
Registration Form


April 6-7, 2019 - Grain-Focused Viennoiserie
Jacob Baggenstos, Brightwater Center, Bentonville, Arkansas

This class will cover breakfast Viennoiserie while exploring grains in a new and interesting way.  This includes whole grains, ancient grains and alternative flours

Class Flyer
Registration Form


April 13-14, 2019 - Baking with Freshly Milled Flour SOLD OUT- WAITLIST ONLY
Blair Marvin, Barton Springs Mill, Dripping Springs, Texas

In this class, we will explore the relationship between the farmer, miller, and baker by following the grain from field to finished loaf, discussing at each step the importance of connection, quality, and best practices for not only the final product, but its impact on the local food system. This class also includes a tour of Barton Springs Mill!

Class Flyer
Registration Form

May 18-19, 2019 - The Science Behind Sourdough
Karl De Smedt -  Kent, Washington


The Science Behind Sourdough will take both a theoretical and practical delve into the amazing world of sourdough bread. Theory will include:

  • What is sourdough and how to maintain and
  • preserve it
  • Fermentation types and it's impact on flavor
  • Influence of stiff vs liquid sourdough
  • Microorganisms in sourdough
  • Measurement of pH and TTA
  • Impact of flour on sourdough
  • Insights of The Puratos Sourdough Library

Students will then discover the different sourdoughs from around the world with practical hands-on

Class Flyer
Registration Form

June 14-15, 2019 - Learn to Make Pizza Like a Pro
Noel Brohner -  King Arthur @ The Bread Lab - Burlington, Washington

Get your artisan pizza game on! Whether you are a beginner or an experienced bread baker or pizza maker, Noel can help you unlock your inner pizza genius. He'll teach you the same recipes and artisan baking techniques he teaches to LA's best restaurant chefs so you can go back to your kitchen and make great artisan pizza in your own oven.

Class Flyer
Registration Form

June 15-16, 2019 - Heritage Wheat Breads - Ellen King - Minneapolis, Minnesota

We are thrilled to offer a two day “hands on” class that focuses on using locally sourced, organic, stone milled grains.  This course is perfect for the retail baker looking to implement stone milled grains into their production and for advanced home bakers as well.

All class participants will learn how to hand mix with a sourdough starter using stone milled heritage wheat varieties, in addition to Einkorn and  Durum.  Ellen will also show her techniques for mixing brioche with stone milled wheat.

Class Flyer

Registration Form



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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