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.

SOLD OUT - April 27-28 - The Science Behind Sourdough
Karen Bornarth and Debra Wink, Hudson Community College, Jersey City, NJ
Class flyer 
Wait list only. Email and include your phone number.


OPEN!  May 4-5, Subtly Sweet and Savory Breads
Josh Bellamy, Johnson & Wales University, Charlotte, NC.

Free your inner artist!  Josh Bellamy of Boulted Bread - named one of America's best new bakeries by Bon Appétit -  will teach you to make creative (and delicious) sweet and savory breads.  Try your hand at Toasted Cornmeal and Honey Baguettes, Nordic Rye with Sorghum and Beer, Grits Bread, and Applewood Buckwheat Levain.
Class flyer
Registration form

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

Nicky Giusto of Central Milling and Bread Bakers Guild Team USA will take you on a baking adventure that will explore porridge breads from around the world. Learn to use congee, Rugmelsgrød, polenta, oatmeal, and a porridge inspired by African crops to make innovative breads. The class will also look at the science behind adding porridge to breads.
Class flyer
Registration form 


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

Join Rose Lawrence of Red Bread for a dive into whole grains.  Learn about natural, wild fermented sourdough breads and how to incorporate active whole grains at varying percentages to get maximum flavor.  Work with regional varieties to create a mother dough that can be used for pizza, focaccia, hearth loaves, and  crackers.
Class flyer
Registration form

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

In this intensive class, Martin Philip of King Arthur Flour Company will share his techniques and formulas from his award-winning baking book, Breaking Bread: A Baker’s Journey Home in 75 Recipes. Products made in class will include Seeded Crackers, powerBROT, Pane Genzano, Country Baguettes, and Jalapeno-Cheddar Pain de Mie.
Class flyer
Registration form

SOLD OUT - July 7-8 - Elevated and Laminated 2.0: Advanced Viennoiserie for the Professional Baker, Jeremey Gadouas, Redmond, WA.
Class flyer
Wait list only. Email and include your phone number.

August 7-8 - Heritage Wheat Breads
Andy Clark and Thom Leonard, Grateful Bread, Golden, CO.
Registration not open yet..

August 17-18 - The Grain Exchange: A Baker's Experiment in Flour Substitution
Ciril Hitz, King Arthur Flour, Norwich, VT
Registration not open yet.

August 17-18 - In-House Milling and Baking
Mel Darbyshire and Ryan Moore, The Bread Lab, Burlington, WA. Registration not open yet.

September 8-9 - Keeping Your Bakery Business Lively, Solveig Tofte, Minneapolis, MN. Registration not open yet.

September 22-23 - The World of Laminated Doughs
Jory Downer, Delgado Community College, New Orleans, LA  Registration not open yet.

October 12-13 - Holiday Breads
Didier Rosada, Revent/Kornfeil Test Bakery, Somerset, NJ.   Registration not open yet.

OPEN!  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
Registration form

December 7-8 - Principles of Formula Development, Richard Miscovich and Amber Eisler, King Arthur Flour, Norwich, VT. 
Registration not open yet.


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