Plans are in progress for WheatStalk 2018. This will be a members-only event: three days of lectures, demos, hands-on classes, and bakingconversation!
Watch this space for more information.
WheatStalk 2014 Rocked!
On September 19-21, 2014, WheatStalk returned to the world-class facility at Kendall College in Chicago for three days of baking education.
Like WheatStalk 2012, it was the joining together of member bakers, millers and growers to learn and improve techniques, share ideas and build community.
Attendees played with fire in the wood-fired oven, explored competition breads, learned how to create modern breads with ancient grains, created tantalizing breakfast pastries and artistic showpieces that dazzled. Non-bread classes about confisier, preserves, and sandwiches helped cafe owners expand their offerings. Lectures and demonstrations touched on topics that included opening a bakery, ciabatta and focaccia, classic French breads, sprouted flours, and the business of baking.
Instructors at WheatStalk 2014:
|Ann F. Burgunder||Sandra Holl||Mitch Stamm|
|Nancy Carey||Tim Huff||Michel Suas|
|Joanne Chang||Stephen Jones||Christy Timon|
|Hubert Chiron||William Leaman||Miyuki Togi|
|Julie Dawson||Thom Leonard||Solveig Tofte|
|Jory Downer||James MacGuire||John Tredgold|
|Michael Eggebrecht||Richard Miscovich||Lionel Vatinet|
|Abe Faber||Craig Ponsford||Paul Virant|
|Randy George||Harry Peemoeller||Bill Weekley|
|Roger Gural||Peter Reinhart||Mike Zakowski|
|Jeffrey Hamelman||Didier Rosada|
|Andrew Heyn||Peggy Ryan|
Formulas and handouts from WheatStalk 2014 and WheatStalk 2012 are posted on the Members Only page of our website. Go to Join Us for information about becoming a Guild member!
WheatStalk 2012 took place on June 28-30, 2012 and was the keystone of our Cereal Series of 2012.
This sold-out, members-only event featured three educationally packed days with hands-on classes, demos, lectures and oven building taught by the industry leaders and old friends.
Kendall College in Chicago graciously hosted this event. Located in the heart of the heartland, this venue was easily accessible for many Guild members.
The three days of baking and learning featured exciting demos, wood-fired oven building, hands-on classes and lectures taught by industry leaders and mentors, including:
|Volker Baumann||Tim Huff||Didier Rosada|
|Tod Bramble||Philippe Le Corre||Frank Sally|
|Jory Downer||Leslie Mackie||Amy Scherber|
|Eric Futran||Pat Manley||Kurt Schmitt|
|Jeremey Gadouas||Juan Manuel Martinez||Michel Suas|
|Lee Glass||Richard Miscovich||Solveig Tofte|
|Jeffrey Hamelman||Tracey Muzzolini||Jeff Yankellow|
|Ciril Hitz||Harry Peemoeller||Mike Zakowski|
|Bruce Hoshor||Craig Ponsford||Pierre Zimmermann|
One of the goals of WheatStalk is creating an inclusive and fun filled atmosphere while maximizing an educationally intensive opportunity for our members.
Read the 4-part article by attendee Andrew Janjigian of PBS series America's Test Kitchen as he reports his personal experiences at WheatStalk 2012:
- WheatStalk Part 1: Baker's Math
- WheatStalk Part 2: Artisan Fried!
- WheatStalk Part 3: How Wheat Becomes Flour
- WheatStalk Part 4: The Olympics of Bread Baking
Experience the conference by watching the video of 2005 Camp Bread. (Event name changed to WheatStalk in 2012).
Play Camp Bread 2005 video
READ ABOUT OTHER EVENTS
Please review the benefits of becoming a member here.
If you have any questions, please contact:
The Bread Bakers Guild of America
670 West Napa Street, Suite B
Sonoma, CA 95476