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Membership Rates
Memberships are valid for 12 months from the date of purchase.

Company sales determine dues and corresponding number of sponsored memberships. Member companies are listed in the Member Directory, and all sponsored company members are entitled to tuition discounts and other individual membership benefits listed below.

Sales Level Dues      Membership
Up to $250,000   $140 2 sponsored members
$250,000-$500,000   $350 3 sponsored members
$500,000-$1,000,000   $500 5 sponsored members
$1,000,000-$2,500,000   $700 7 sponsored members
$2,500,000-$5,000,000   $900 9 sponsored members
$5,000,000-$10,000,000 $1,200 12 sponsored members
Over $10,000,000 $1,600 15 sponsored members

Each additional sponsored member is $45

We are dedicated to be the go-to-educational resource for substantive, accurate information on the craft of bread baking.  Therefore, we offer one rate to baking and culinary schools. ***On the following screen, choose the first "Company Member" option.***

Dues    Membership
$140 2 sponsored members

Each additional sponsored member      $45


Individual members include:

  • Baking/culinary instructors
  • Full-time baking/culinary students
  • Serious home bakers
  • Bakery employees who are not sponsored by their companies
  • Other interested individuals
Dues Membership
$95 Sole Individual



Educational Events


  • Master Classes – attend baking classes offered virtually and in diverse US locations
  • Bread Festivals – support and attend regionally held bread festivals
  • Guildhall Gatherings – meet and socialize with other members
  • Wheat Field and Mill Tours – promote understanding and education between farmers, millers and bakers.


  • WheatStalk – attend the national 3-day educational event of hands-on labs, demonstrations, lecture classes, and tours.
  • Trade shows – access to lectures, gatherings and demonstrations at shows such as the International Artisan Bakery Expo and IBIE.


  • The Coupe du Monde de la Boulangerie – support Bread Bakers Guild Team USA at Europain in Paris, attend Guild dinners and take exclusive Paris bakery tours.


Networking and Information

  • Website – access to members only area of our website containing archived issues of Bread Lines, WheatStalk  files and Bread Bakers Guild Team USA formulas
  • Bread Lines – receive our quarterly magazine full of the latest news about members, classes and events, as well as technical articles and formulas.  
  • Company benefits– Company members receive marketing benefits: a link to their websites on our Find Members page; inclusion in our "find a Guild bakery" mobile app, online membership directory, and video page. 
  • eGroup – participate in an online discussion and exchange of ideas and information
  • Online Directory – use our up-to-date membership directory for networking
  • Classified Ads – Company Members receive discounts for advertisements
  • Guildhall Gathering Invitations – opportunities to socialize with members in your regional area

Ready to be part of a close-knit community of artisan bakers who are passionate about their craft?

If you have any questions, please contact:

Rebecca Miller, Director of Operations
The Bread Bakers Guild of America

Tel     707.935.1468 ext 700

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“I believe The Guild has done an outstanding job of promoting quality baking in this country.”
– Retired baker, Washington

“I just want to say thank you to The Guild and its amazing members for all the information shared.”  
– Bakery employee, Turkey

“Just wanted to drop a note of thanks to the members who have been sharing their stollen recipes, tips, techniques, and extra donut sugar. . .Your support and ideas have been invaluable for me - this is why I joined The Guild.”
– Bakery owner, Texas

“The help we've received has just been awesome.  Don't know what we would do without Guild members and their spirit of cooperation.” 
– New bakery owner, Wisconsin

 “As a strictly amateur (but frequent) baker, a major benefit of membership is the information in Bread Lines. I particularly enjoy and benefit from the published formulas, which often provide me with new and unique ideas and approaches for my baking.” 
– Serious home baker, Michigan