Virtual Demo/Classes

 

Every year, The Bread Bakers Guild selects top instructors from around the country to share their expertise, innovative ideas, and overall passion that drives them to the bench each day!  18 classes were scheduled in different locations from coast to coast all with our 20/20 Vision Theme in mind.
 

Due to the COVID-19 Pandemic, we've made the difficult decision that all in-person classes be postponed. Previously scheduled classes will be restructured to offer a virtual option or rescheduled when we're able to gather together again.

 

Classes now open for registration below:

  • Traditional German Holiday Treats

     with Wilhelm Wanders

We will explore traditional German and Swiss confections made from Honigkuchenteig. Think Christmas markets in old towns, where the air is filled with mulled wine spices and the aroma of baked goods and has been for over a hundred years. We will be making Mandelhonigkuchen, Basler Lekkerli, St. Gallener Bibberle with Marzipan, Printen filled with various nut fillings, Dominosteine finished with dark chocolate and Pfeffernuesse. We will be talking about history, the different leaveners used and opportunities for today's production.

 

Registration includes a live zoom link to participate and interact in real time, formulas and process notes emailed ahead of the class.

December 15, 2020 ~ 12:00 PM - 3:00 PM EST

  • Registration Deadline:   December 10, 2020
  • Skill Level: Any
  • Pay What You Can System
  • Member Price - Suggested $125
  • Non-Member Price - $95 minimum


Growing up the son of a Master Pastry Chef, Wilhelm Wanders worked in his family’s pastry shop in Kleve, Germany where he developed a passion for fine confections. After completing his apprenticeship under the guidance of Josef Buecker, Vice President of the Pastry Guild of Germany, Wilhelm continued his career by managing the dessert and cream station at Conditorei Café Endle, a member of the Relais Dessert International. In 2000, Wilhelm took over as manager of chocolate production at Café Wiacker in Herne, Germany.

After moving to America, Wilhelm worked under Master Pastry Chef and former Culinary Institute of America Dean of Baking and Pastry, Markus Faerbinger, and well-known chocolatier Larry Burdick. While at L.A. Burdick Chocolates, Wilhelm held the position of Product Developer and Consulting Manager. In 2004, Wilhelm became the Executive Pastry Chef at Guglhupf Bakery and Patisserie in Durham, North Carolina. From 2006 until 2011 Wilhelm & his wife Melanie operated Chocolaterie Wanders, providing the Washington CD Metro area with the hand-made chocolate confections and other sweet treats. They retired their business to grow their family and moved back to New England, where they joined the team at King Arthur Baking Company, where Wilhelm led the pastry team and developed a passion for mentoring and teaching internal and external customers alike.

 

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  • Holiday Pies

    with Roxana Jullapat

Up your pie game with Roxana Jullapat from Friends & Family Bakery.


'Tis the season of savory and sweet pies. We will learn how to make three flaky and delicious versions of whole-grain pie dough, then we’ll add a celebratory twist to our most traditional pie fillings to transform them into magical centerpieces worthy of your holiday table.

Formulas we'll cover: Heirloom Wheat Pate Brisee, Sonora Wheat Cream Cheese Dough, Hard White Hot Water Crust, Steak & Ale Pie, Tipsy Apple Pie with Prunes & Ginger, Sorghum Pecan Pie with Chocolate Chunks and Poppy Seed Rugelah


All registrations include a live zoom link to participate and interact in real time as well as formulas and process notes emailed ahead of the class.


December 15, 2020 ~ 2:00 PM - 4:30 PM PST

  • Registration Deadline:   December 10, 2020
  • Skill Level: Any
  • Pay What You Can System
  • Member Price - Suggested $125
  • Non-Member Price - $95 minimum


Roxana Jullapat, is the co-owner of the critically acclaimed, seasonal café and bakery, Friends & Family, in Los Angeles. A Southern California native of Costa Rican and Thai descent, she built her career in renowned kitchens on the West Coast for over 10 years before opening Cooks County with Chef Daniel Mattern in Los Angeles. She became known as a pioneering force in the local produce-driven culinary movement. She and Daniel launched Friends & Family in 2017. Roxana’s primary focus is working with heirloom grains that are featured in both her artisan breads and morning pastries. She is a   champion of the women’s bread and grain movement and the founder of "Bakers Will Bake,” a yearly fundraiser benefiting garden-based education projects around Los Angeles.

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  • Bake Me Away

    with Lumi Cirstea

Are you ready for some fun and a challenge? Let’s bake through Europe! Together we'll make a few popular treats; the most magnifique French Macaron, perfectly brun Bavarian Pretzels and the fluffiest English Muffin with the proper amount of nooks and crannies. The question is...are you up for this adventure?

All registrations include a live zoom link to participate and interact in real time as well as formulas and process notes emailed ahead of the class.

December 16, 2020 ~ 1:00 PM - 4:00 PM EST

  • Registration Deadline:   December 10, 2020
  • Skill Level: Beginner to Intermediate
  • Pay What You Can System
  • Member Price - Suggested $125
  • Non-Member Price - $95 minimum


As a former baking instructor at Johnson & Wales University, Lumi instilled in her students not only a love for baking, but also an appreciation for service. She values education and community, embraces collaboration and constantly seeks new information about who is baking, what, and why. She is a native of Romania and has lived in the United States since 2001. She discovered her passion for baking and pastry while completing a degree in baking and pastry at Kendall College in Chicago, IL. She continued her education at Johnson & Wales University, where she received a BA in Food Service Management (2018) and an MBA in Hospitality (2019).

 

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How to Pay

  • Members may register and pay online or call the Guild office.
  • Nonmembers can call the Guild office at 707-935-1468 to pay over the phone or join and then register and pay online.


Cancellations

In the event that your class is cancelled due to low enrollment, or other circumstances, we will notify you as soon as possible by email and issue you a full refund.

Refunds

If you cancel your reservation with more than a 15 day notice:

  • Refund (less a $50 cancellation fee) if the class has a waiting list and we are able to fill your spot.
  • Account credit (less a $50 cancellation fee) for a future class if the class is not full.


If you cancel your reservation with less than a 15 day notice:

  • Account credit (less a $50 cancellation fee) for a future class if the class has a waiting list and we are able to fill your spot.
  • No refund and no credit if the class is not full.

 
 

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“[Roxana] is an excellent instructor, teaching new and interesting breads. [Jason] was a great host at Noble Bread! Roxana and Jason are a great team!” – Kathleen Bushe, Bakery Owner

"[Doughs that Flow] was super inspiring and wonderful. I would take it again!" – Clay Westbrook, Restaurant Chef

“I loved the straight-from-the-heart comments and skill confidence of both instructors. Mel has the extra ability to take the students down a philosophy path – while she follows a train of thought.” – Charlene Murdock, Farmer/Miller