Regional Classes Calendar

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:

Cutting Edge Breads Virtual Bake-Along

with Craig Ponsford



Join us for a virtual bake-along with Craig Ponsford. Via Zoom, Craig will walk participants through his special take of two classics and one seasonal bread: pumpernickel, ciabatta and tomato bread; all utilizing whole grains.

Registration includes a live zoom link to participate and interact in real time, a kit of dry ingredients (graciously donated by Central Millng), formulas and process notes mailed ahead of the class as well as an emailed link to the recorded class afterward.

September 22, 2020 ~ Tuesday 9 AM - 3 PM PST

Registration Deadline: September 11, 2020

Skill Level: Intermediate to Advanced

Member Price - $350

Non-Member Price - $445 (includes a 1-year membership)



Craig Ponsford: Craig graduated from the California Culinary Academy with top honors and opened Artisan Bakers with his family in Sonoma, California, in 1992. In 1996 his breads won the gold medal at the Coupe du Monde de la Boulangerie in Paris. He then went on to coach Bread Bakers Guild Team USA to victory in 1999. He has coached each U.S. team since and served as U.S. judge at the 2002 and 2005 Coupe du Monde and 2007 Louis Lesaffre Cup held in Argentina. He has taught at the Culinary Institute of American in St. Helena, California and most recently managed the Artisan Baking Center at Central Milling/Keith Giusto Bakery Supply in Petaluma, California. He has his own bakery/innovation center, Ponsford’s Place, in his home town of San Rafael, California where he mentors up and coming artisan bakers and shares his love of whole grain breads with his community.

Craig was an early member of The Guild and volunteered as Chairman of the Board for eight years. In his teaching at culinary institutions and in his international consulting for product development and systems optimization, he emphasizes quality of ingredients, techniques and product.

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Roots of Pizza: Middle Eastern Flat Breads

with Andrew Janjigian

One theory about the origins of pizza says that it was brought to Italy from the Middle East through Greece and then Sicily. Whatever the truth about this tale, there are a wide variety of flatbreads throughout the Middle East that are topped and baked like pizza: lahmajun from Armenia, kachapuri from Georgia, pide from Turkey, and manoushé from Lebanon, to name just a few. Join bread-whisperer, Andrew Janjigian, for a tour of these delicious breads, and the secrets of how to make them at home.

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

November 14, 2020 ~ Saturday 1 PM - 3 PM EST

Registration Deadline: November 1, 2020

Skill Level: Any

Member Price - $125

Non-Member Price - $220 (includes a 1-year membership)



Andrew Janjigian is a bread baking instructor at King Arthur Flour and beyond and formerly a Senior Editor for Cooks Illustrated.

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Savory Pastries

with Solveig Tofte



Join Solveig for a live demo from her bakery in Minneapolis where she will share her love of savory breakfast pastries. These items are extremely versatile, are a great way to show off seasonal produce and local cheeses, and are a great outlet for your creativity. This demo will cover a few different doughs and techniques that will fit any production schedule, and we’ll talk about how to prepare ingredients for fillings. You'll see how to make the “Ryese and Shine Biscuit”, watch a quick croissant demo and see a few ideas for shapes and fillings (lots of vegetables and good Midwestern cheeses). The demo will also cover a useful focaccia dough for those without sheeters (or time to laminate).

Registration includes a live zoom link to participate and interact in real time, a kit of flour (graciously donated by Giusto's Vita-Grain), formulas and process notes mailed ahead of the class.

October 26, 2020 ~ Monday 1 PM - 3 PM CST

Registration Deadline: October 12, 2020

Skill Level: Any

Member Price - $125

Non-Member Price - $220 (includes a 1-year membership)



Solveig Tofte owns Sun Street Breads, a bakery and café in Minneapolis, MN. She is a founder of the Intergalactic Bakers Federation, a benevolent group celebrating the expertise and generosity of bakers everywhere, and is a member of the Elite de la Boulangerie Internationale. This is her second time serving on the BBGA Board of Directors and currently serves as Board Chair and is a judge for the Certification Program. Previously, she was the Director of Education for WheatStalk 2014 and was on the Certification Committee. As a member of Bread Bakers Guild Team USA, she competed at the 2008 Coupe du Monde de la Boulangerie as the bread baker and captain.

How to Pay

register and pay online or call the Guild office. Members mayand pay online or call the Guild office.

join and then register and pay online. Nonmembers can call the Guild office at 707-935-1468 to pay over the phone orand thenand 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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