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!

If you're not already a member, you might consider joining. Guild members receive advance notice when class registrations open.

SOLD OUT   September 22-23 - The World of Laminated Doughs
Jory Downer, CBB, Delgado Community College, New Orleans, LA  

Certified Master Baker and gold medalist, Jory Downer, of Bennison's Bakery will teach you tips and techniques to make beautiful flaky layers with laminated dough.

Products made in class will include two types of croissants, Pain aux Raisins, Galette des Rois, and Strawberry Rhubarb Danish.

Class flyer

SOLD OUT   October 12-13 - Holiday Breads
Didier Rosada, Revent/Kornfeil Test Bakery, Somerset, NJ   

Learn to make beautiful holiday breads from around the world, including Rotolo di Natale, Colomba di Pasqua, Barm Brack, Pompe de Noel, Pan de Muertos, and Pain aux Treize Desserts.

Award-winning baker, Didier Rosada, will share techniques to follow when working with lean and enriched dough.

Class flyer
Wait list only. Email and include your phone number.

SOLD OUT   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
Wait list only. Email and include your phone number.

SOLD OUT   December 7-8 - Principles of Formula Development,
Richard Miscovich, CBB, and Amber Eisler, CBB, King Arthur Flour, Norwich, VT. 

Have you been feeling the urge to create your own formulas but don't know where to begin? This theory-and-hands-on class, taught by Richard Miscovich of Johnson & Wales University and Amber Eisler of King Arthur Flour, will give you the tools you need to take the next step.

You'll learn strategies for formulating different kinds of breads: naturally leavened, yeasted, enriched, rye. The resulting formulas will then be baked by the class.
Class flyer
Wait list only.  Email and include your phone number.  


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

May 4-5, Subtly Sweet and Savory Breads
Josh Bellamy, Johnson & Wales University, Charlotte, NC
Class flyer

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

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

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

July 7-8 - Elevated and Laminated 2.0
Jeremey Gadouas, Midori Bakery, Redmond, WA
Class flyer

August 7-8 - Heritage Wheat Breads
Andy Clark and Thom Leonard, Grateful Bread, Golden, CO.
Class flyer

August 17-18 -  The Grain Exchange: A Baker's Experiment in Flour Substitution
Ciril Hitz, CBB, King Arthur Flour, Norwich, VT
Class flyer

August 17-18 - In-House Milling and Baking
Mel Darbyshire and Ryan Moore, The Bread Lab, Burlington, WA.
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