Virtual Education

KNOWLEDGE • SKILLS • COMMUNITY


For our Members Only



CLASS IS FULL.  WE WILL OFFER ANOTHER SESSION IN FEBRUARY OF 2023

Hey Honey!

A Virtual Class and IRL Tasting with the

National Honey Board

Honey is a baker’s best friend. It contributes to exceptional flavor, performs essential functional roles, and is marketable.  Learn about honey--varietals, forms, uses in baking and the bees that produce it--with our partners at the National Honey Board.  The NHB will ship a honey tasting kit to sample during the virtual session.  You must register by November 14 to receive that kit, but may participate even without it.

Skill Level: Beginner to Advanced

December 5, 2022 via Zoom
7:00 - 8:30 PM EST

    


Virtual Demo

Baking with Raspberries for Outstanding Flavor, Color & Nutrition

with Cheryl Day of Back in the Day Bakery

and the Washington Red Raspberry Commission

Join Cheryl Day to learn how best to put Washington State frozen raspberries to use in delicious and enticing pastries.  These frozen raspberries are picked at the peak of ripeness for best flavor, and they can add beautiful pops of color in your pastry case at any time of the year.

Skill Level: Beginner to Advanced

November 15, 2022 via Zoom
3:00 - 5:00 PM EST

     Register Here


      Cheryl Day is one of today’s most prominent Southern voices in the world of baking. In addition to writing best-selling cookbooks, she is a restaurant owner, entrepreneur, and co-founder of Southern Restaurants for Racial Justice (SRRJ). When Cheryl isn’t writing and releasing cookbooks, you can find her in Savannah, GA, running the show at Back in the Day Bakery with her husband. Like her cookbooks, the bakery is a way to share Cheryl’s love of baking from scratch.

 

Virtual Demo

Variations on Stollen, the German Christmas Classic

with Heike Meyer of the Brot Bakehouse School and Kitchen

Heike Meyer of Brot Bakehouse School and Kitchen in Vermont is well known for her traditional Christstollen, as well as some of the modern variations on this century-old Christmas bread.  She will introduce some of them in this class--the very popular Mohnstollen (poppy seed stollen) and a chocolate stollen. She will also talk about dairy-free and sourdough variations, so you will be able to bring your stollen production to a new level.

Skill Level: Beginner to Advanced

November 29, 2022 via Zoom
3:00 - 5:00 PM EST

Register Here

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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