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. As you can see, one is already sold out! To be added to the waitlist for any sold out class, please email email@example.com
February 9-10, 2019 - Fruit and Nut Sourdough Breads with Heritage Grains
Roxana Jullapat, Noble Bread, Phoenix, AZ
Add some beautiful, delicious breads, like Fruit and Nut Focaccia and Purple Barley Levain with Seeds and Blueberries, to your winter baking list!
Roxana Jullapat of Friends & Family, whom the L.A. Times has called "master baker, master pastry chef, and master teacher," will teach you to make naturally leavened breads using heritage grains and flavorful combinations of fruit, nuts, and seeds.
March 7-8, 2019 - The Perfect Dough: Laminated Brioche and Its Infinite Uses- SOLD OUT- WAITLIST ONLY
Avery Ruzicka - Wheat Marketing Center, Portland, Oregon
Ideal for the Intermediate to Advanced Baker, in this class you will discover the world of laminated brioche 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, Avery Ruzicka, of Manresa Bread, will teach 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.
March 15-16, 2019 - Gateaux de Voyage and Puff Pastry Breakfast Creations
Lauren V. Haas, Johnson & Wales University, Providence, RI
In this hands-on course, participants will produce a variety of gâteaux de voyage, including a moist hazelnut loaf with jewels of apricot and orange, and a pecan loaf accented with bourbon and pecan crunch. Puff pastry break-fast creations will include contemporary versions of classic breakfast pastries such as chausson aux pommes and a range of savory tarts.
March 27-28, 2019 - Competition Breads and Viennoiserie with High Extraction Flour
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.
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
April 13-14, 2019 - Baking with Freshly Milled Flour
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!
PAST 2018 CLASSES
March 24-25 - Flatbreads and Crackers with Heritage Wheats,
Dawn Woodward, Two Knives Catering, Amarillo, TX.
May 4-5, Subtly Sweet and Savory Breads
Josh Bellamy, Johnson & Wales University, Charlotte, NC
May 5-6 - World Porridge Breads
Nicky Giusto, The Culinary Institute of America, San Antonio, TX
May 31-June 1 - Versatile Whole Grain Dough
Rose Lawrence, Wheat Marketing Center, Portland, OR
June 8-9 - Breaking Bread
Martin Philip, King Arthur Flour at The Bread Lab, Burlington, WA
July 7-8 - Elevated and Laminated 2.0
Jeremey Gadouas, Midori Bakery, Redmond, WA
August 7-8 - Heritage Wheat Breads
Andy Clark and Thom Leonard, Grateful Bread, Golden, CO.
August 17-18 - The Grain Exchange: A Baker's Experiment in Flour Substitution
Ciril Hitz, CBB, King Arthur Flour, Norwich, VT
August 17-18 - In-House Milling and Baking
Mel Darbyshire and Ryan Moore, The Bread Lab, Burlington, WA.
September 22-23 - The World of Laminated Doughs
Jory Downer, CBB, Delgado Community College, New Orleans, LA
October 12-13 - Holiday Breads
Didier Rosada, Revent/Kornfeil American Test Bakery, Somerset, NJ
October 13-14 - Bialys and Farmers Market Breads
Mike Zakowski, Central Milling, Petaluma, CA.
December 7-8 - Principles of Formula Development
Richard Miscovich, CBB, and Amber Eisler, CBB
Read About other Guild Events