In-Person Classes
KNOWLEDGE • SKILLS • COMMUNITY
Interactive In-Person Demo
Raspberry Showcase
A Taste of Washington
with Solveig Tofte & Leslie Mackie
with special demo by sponsored by Katarina Ducharme
The Washington Red Raspberry Commission
and
The cool, marine climate of the Pacific Northwest creates the ideal environment for growing red raspberries that will be frozen within hours of being harvested and transformed into versatile formats. Come join us for a very special showcase, made possible through the support of the Washington Red Raspberry Commission and King Arthur Baking Company on July 25-26, 2023.
The first day of the session includes a tour of a working raspberry farm and processing facility in the nation’s raspberry capital Lynden, Washington, where you will not only get to talk to raspberry farmers, tour raspberry fields, taste raspberry varieties in test plots and see an operating processing plant, but Dr. Lisa Jones will conduct a special session on fermentation.
The second day will be a hands-on training with Solveig Tofte and Leslie Mackie at the King Arthur Baking School Washington in Burlington, Washington. From flaky buckwheat and raspberry pastries to nectarine and raspberry lattice pies, you’ll explore new ideas and old favorites. The day will also include a lunch with The Bread Lab, as Dr. Stephen Jones discusses wheat breeding and revitalizing the local grain economy.
July 25-26, 2022
Tuesday, Farm & Processing Tour, 11 am - 5:30 pm
Wednesday, In-person Training, 8:00 am - 4:00 pm
Local Raspberry Farm - Lynden, WA
King Arthur Baking School, West - Burlington, WA
Registration Deadline: July 17, 2023
Skill Level: Beginner to Professional
Solveig Tofte, along with her husband Martin Ouimet, is co-owner of Sun Street Breads in Minneapolis, MN.
Before opening her bakery and restaurant in early 2011, she was the head baker for 10 years at Turtle Bread Company, also in Minneapolis. She was the captain and breads representative on Bread Bakers Guild Team USA 2008, served several years on The Guild’s Board of Directors, most recently as the Board Chair from 2019-2021.
Leslie Mackie
Founder, Macrina Bakery
Macrina Bakery is built around family, community and tradition. Warmth and good food are the heart and soul of Macrina.
Leslie Mackie, one of the most esteemed figures in the national artisan baking scene, opened Macrina Bakery in Seattle’s Belltown neighborhood in 1993 with six employees.
The following January, Sunset Magazine featured Macrina’s bread in an article on West Coast sourdough. In 1996, Leslie appeared with Julia Childs on Baking with Julia. Over the years, Leslie has received multiple nominations by the James Beard Foundation for Outstanding Pastry Chef.
Now, there are six cafés, a talented team of bakers and pastry chefs, and a large whole-sale operation. While the scale has changed, Macrina’s devotion to baking great artisan bread, using sustainable and organic ingredients, making delectable pastries and savory items, and enriching communities hasn’t changed.
Katarina Ducharme interned with Macrina while attending the Culinary Institute of America in Napa Valley, one of the country ’s premier baking and pastry programs. Katarina impressed Macrina with her baking skills and passion. Macrina offered to hire her when she graduated. After two years working with the team, Macrina promoted Katarina to Pastry General Manager. She leads a dynamic group of bakers to produce Macrina’s pastries, cakes, and more. Working directly with Leslie, Katarina’s talent and passion for developing new recipes has led to the introduction of several new products, including a beloved raspberry mousse cake inspired by last year ’s Raspberry Harvest Tour. Katarina will share this recipe with you at the class on July 26, 2023.
Guild Members Price - $400
Non Members Price - $500 (includes a 1 yr membership fee)
Baking for the Love and Craft of It
A Baker's Retreat at Brot Bakehouse School and Kitchen in Fairfax, Vermont
Saturday & Sunday, August 19 & 20, 2023
9:00 am- 4:00 pm EDT
Skill Level: Professional
Join Karen Bornarth, executive director of the Bread Bakers Guild of America, for a two-day hands-on class to reconnect to the craft of baking, and rediscover, or discover anew, techniques that satisfy our interests as craftspeople, and our customers' interests in delicious bread. We will explore formulas using different preferments and formulas that don't use preferments at all, utilize different mixing styles and shaping techniques, try out a variety of grains, and generally shake things up. You will come away re-energized with ideas for new products and new approaches to your standard line-up.
Featured products include:
- Miche on a two-stage levain
- 100% Rye Bread
- Cinnamon Sweet Bread (with a flying sponge)
- Moroccan M'smen (a non-yeasted laminated flatbread)
- Buckwheat Baguette
- Hokkaido Milk Bread (using the Yudane method)
Karen Bornarth is Executive Director of the Guild, and has been a member for more than 20 years. Her career in the baking industry includes work as a production baker, a baking teacher, product developer and consultant. She brings an interest in workforce and small business development to her work with the Guild, and a love for baked goods of all kinds.
Guild Members Price - $450
New Members Price - $550 (includes a 1 yr membership fee)
KNOWLEDGE • SKILLS • COMMUNITY
Hands-on Class
Advanced Lamination with Wilhelm Wanders
Join Master Pastry Chef Wilhelm Wanders in this professional 2 day course where he will take you through several lamination techniques using croissant, Danish and puff pastry. You’ll produce multiple products from each dough utilizing different fillings and shapes to change up the presentation. This course will help you gain efficiency in your production schedule by using versatile base doughs that are formed into a wide array of product. Bi-colored chocolate croissants, Danish both sweet and savory and puff pastry etched with eye-catching patterns are just the beginning!
September 11 & 12, 2023Monday - Tuesday 8:00 am - 4:00 pm
King Arthur Baking School - Norwich, VT
Registration Deadline: September 1, 2023
Skill Level: Professional
Guild Members Price - $450
Non Members Price - $545 (includes a 1 yr membership fee)
Clase práctica en español
¡Pan, Pan Dulce y Más!
Haciendo pan con masa harina y masa madre
Maestro: Arturo Enciso, Panadero y dueño de Gusto Bread
En esta clase exploraremos puntos de vistas tradicionales y modernos acerca del pan y pan dulce hechos con levadura y fermentacion natural. Haremos cuatro recetas que serán: pan con masa harina, pan con tepache, y dos recetas de pan de muerto (un pan comunmente hecho para el Dia de los Muertos).
- Bolillos con Masa Harina\
- Pan de Muerto Tradicional con cáscara de naranja y semillas de anís (levadura)
- Pan de Muerto De Masa Madre con vainilla y hoja de maíz tostada (masa madre)
- Pan de Tepache (bebida de piña fermentada)
Arturo Enciso es un panadero de Long Beach, California. Panadero autodidacto de mas de una decada, Arturo ha crecido su pasatiempo en una vocación con su negocio Gusto Bread, una panadería artesanal en Retro Row en Long Beach (establecida en Agosto 2020). Su panadería ultiza solamente masa madre para hacer sus panes y pan dulces, fomentando sabiduría antigua y utilizando ingredientes de alta calidad. Arturo cree que buena comida y pan crean una manera hermosa para conectarnos como personas como tambien a las tradiciones y conocimientos del pasado para create comunidad y un futuro mas brillante juntos.
October 8 - 9, 2023
Guittard Chocolate Studio - Los Angeles, CA
Skill Level: Professional
Precio de los miembros del gremio - $450
Precio para no miembros - $ 545 (incluye una tarifa de membresía de 1 año)
