Non-Guild Classes Taught by Members

2018

January 22-23, 2018 - Artisan Baking
Instructor:  Steve Scott
Babette's Artisan Breads, Denver, CO
For more information, click here.

January 24, 2018 - Better Bagels
Zingerman's Bakehouse, Ann Arbor, MI
For more information, click here.

January 25-26, 2018 - Rye Bread Intensive
Instructor:  Stanley Ginsberg
Central Milling, Petaluma, CA
For more information, click here.

February 5-6, 2018 - Baking with Wheat Varietals
Instructor:  Randy George
King Arthur Flour at The Bread Lab, Burlington, WA
For more information, click here

February 7, 2018 - Pain au Lait
La Baguette Magique, West Chester, PA

For more information, click here.

February 12-13, 2018 - Artisan Baking
Instructor:  Steve Scott
Babette's Artisan Breads, Denver, CO
For more information, click here.

February 17, 2018 - Basics of Baking:  Honey Whole Wheat & Soft Doughs
Instructor:  Mike Kalanty
Central Milling, Petaluma, CA
For more information, click here.

February 19-20, 2018 - Baking with Ancient, Peasant, and Local Freshly Milled Grains
Instructor:  Mike Zakowski
Central Milling, Petaluma, CA
For more information, click here.

February 21, 2018 - Pain au Lait
La Baguette Magique, West Chester, PA
For more information, click here.

February 27 - March 1, 2018 - Old World Breads
Instructor:  Julien Otto
The French Pastry School, Chicago, IL
For more information, click here.

March 3-4, 2018 - Spence Farm Foundation Bread Camp
Kendall College, Chicago, IL
For more information, click here. 
                                                       

March 4, 2018 - Intermediate Baking: Classic & Modern Sourdough Workshop
Instructor:  Mike Kalanty
Central Milling, Petaluma, CA
For more information, clilck here

March 7, 2018 - Pain de Campagne
La Baguette Magique, West Chester, PA
For more information, click here.

March 12-14, 2018 - The Power of Preferments
Instructor: Amber Eisler
King Arthur Flour at The Bread Lab, Burlington, WA
For more information, click here.

March 21, 2018 - Pain de Campagne
La Baguette Magique, West Chester, PA
For more information, click here.

April 8, 2018 - Basics of Baking:  Chocolate Babka & Sweet Doughs
Instructor:  Mike Kalanty
Central Milling, Petaluma, CA
For more information,click here

April 11, 2018 - Sourdough Starter
La Baguette Magique, West Chester, PA
For more information, click here.

April 13, 2018 - Whole Grain Pizza
Instructor:  Nicky Giusto
Central Milling, Petaluma, CA
For more information, click here.

April 14, 2018 - Basics of Baking:  Bauettes & Lean Dough
Instructor:  Mike Kalanty
Central Milling, Petaluma, CA
For more information, click here.

April 22, 2018 - Intermediate Baking: Pain de Campagne & French Rustic Breads
Instructor:  Mike Kalanty
Central Milling, Petaluma, CA
For more information, click here.

April 23-26, 2018 - Glulten-Free Breads and Pastries
Instructor:  Xavier Sterke
The French Pastry School, Chicago, IL
For more information, click here.

April 25, 2018 - Sourdough Starter
La Baguette Magique, West Chester, PA
For more information, click here.

May 7-9, 2018 - Delving into Sourdough
Instructor:  Andy King
King Arthur Flour at The Bread Lab
For more information, click here.

May 7-10, 2018 - Artisan Breads
Instructor: Joel Defives
The French Pastry School, Chicago, IL
For more information, click here.


June 3, 2018 - Intermediate Baking: Ciabatta & Italian Rustic Breads
Instructor: Mike Kalanty
Central Milling, Petaluma, CA
For more information, click here

June 11-14, 2018 - Artisan Breads and Viennoiserie
Instructor: Romain Dufour
The French Pastry School, Chicago, IL
For more information, ,click here

CONTINUING CLASSES

Every Tuesday night - Baking Good Bread at Home

Josey Baker Bread / The Mill, San Francisco, CA
For more information, click here


Online Sourdough Baking Classes
Teresa Greenway, Northwest Sourdough
For more information, click here.


Craftsy Streaming Videos - Bakers' Secrets for Shaping Bread
Ciril Hitz, Breadhitz
For more information, click here.

Craftsy Streaming Videos - Handmade Sourdough: from Starter to Loaf
Richard Miscovich
For more information, click here.


Online Baking Education
AIB International

For more information, click here.

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