Real Bread, Real Change: A Conversation about the Real Bread Campaign

February 23 / 2:00-3:15pm ET

What can the Real Bread Campaign teach us about building a similar movement in the U.S.? The Campaign was co-founded in 2008 by Andrew Whitley (author of Bread Matters and co-founder of Scotland The Bread) and Sustain, the food and farming charity that still runs it. The Campaign promotes bread that’s made without 'processing aids' or other additives. On its mission of finding and sharing ways to make bread better for us, our communities and the planet, the Campaign works towards its vision of everyone having a realistic chance to choose Real Bread.  

In this class, Andrew and Chris Young, Real Bread Campaign Coordinator, will share the story of the Real Bread Campaign and explore how its message has taken shape, including:  

• Making healthy, additive-free bread accessible to everyone  

• Supporting independent local bakeries  

• Strengthening connections between farmers, millers, bakers, and communities  

• Advocating for clearer labeling, ethical farming, and sustainable bread production  

Following the presentation, participants will break into small groups to discuss the opportunities and challenges of developing a U.S.-based initiative, then reconvene to share insights and ideas. Come ready to learn, ask questions, and help imagine what a Real Bread movement in the U.S. could look like.  

Why attend:  

• Hear directly from the founders of the Real Bread Campaign  

• Learn what “Real Bread” really means and why it matters  

• Take part in a collaborative conversation about the possibility of building a U.S. movement  

Register today to be part of the conversation. Bring your questions, your curiosity, and your passion for good bread. 

Speakers: 

Andrew Whitley is a co-founder of the Real Bread Campaign and a leading voice in the artisan baking revival. Founder of the organic Village Bakery in the 1970s and director of Bread Matters Ltd, Andrew has spent decades advocating for bread made with integrity—free from unnecessary additives and rooted in local grain, skilled craft, and healthy food systems.  

He is the author of Bread Matters and DO Sourdough, holds an MSc in Food Policy from City University London, and has been credited by the BBC Food & Farming Awards with “changing the way we think about bread.” Through the Real Bread Campaign and his wider work, notably with the food justice charity Scotland The Bread that he co-founded in 2016, Andrew combines vision with practical action to promote bread that supports farmers, bakers, communities, and the environment. 

Chris Young has coordinated the Real Bread Campaign since March 2009. In addition to lobbying for an Honest Crust Act of better loaf composition, labelling and marketing laws in the UK; he created and runs initiatives including: Sourdough September; Real Bread Week; Real Bread For All; Together We Rise, promoting therapeutic/social benefits of bread making; No Loaf Lost surplus reduction guidance; and Lessons in Loaf for schools. He’s the author of the Knead to Know…more microbakery handbook, Slow Dough: Real Bread recipe book and Bake Your Lawn grow-a-loaf guidebook; and edits True Loaf magazine. 

 From 2014-18, Chris also coordinated Sustain's London Food Link network, which included editing The Jellied Eel magazine and helping to launch and run the Urban Food Awards with the Mayor of London’s office. Chris has pulled on his judge’s wig for BOOM Awards, The Cateys, The Great Taste Awards, The Scottish Bread Championship and The World Bread Awards. In 2017, The School of Artisan Food honored Chris with its first Fellowship, and in 2025 he was named joint Person of The Year by Slow Food in The UK. 

Smarter Tools for Better Baking: Dividers

February 24 / 4:00-5:00 pm ET

Hand-dividing dough can be hard on both the baker and the consistency of the final product. As your bakery grows, a dough divider can lighten the load—boosting efficiency while maintaining quality and craftsmanship.  

In this class, we’ll explore the divider options most relevant to small- and medium-sized bakeries, with a focus on hydraulic dividers and divider-rounders. We’ll also touch on larger systems like volumetric dividers and stress-free dividers, and multi-row machines, so you’ll understand the full landscape.  

Alongside features and functionality, we’ll look at how these units fit into your daily workflow and long-term plans, including:   

• Choosing the right divider for your space, doughs, and production needs  

• How dividers handle different dough styles, including higher-hydration doughs  

• How these tools can save labor, improve consistency, and help your bakery scale without compromising quality  

Patricia Juncal Luques of  Erika Baking Equipment will share her expertise and real-world insights to help you pick the equipment that can help you bake smarter, not harder, allowing you more time to focus on your craft. 

Speaker: 

Patricia Juncal Luques is an experienced Pastry Chef and Sales Consultant at Erika Baking Equipment for over 6 years, and a graduate of the French Culinary Institute. 

She has experience both as a baker on the production floor and in operational management. This includes working at Keith McNally’s Pulino's Bar and Pizzeria, Crystal Springs Resort, Carlo's Bakery, and The Fresh Market. 

She now leverages her experience and insight to help fellow bakers streamline their production with meaningful equipment solutions. One of her biggest passions is helping clients solve non-conventional production issues with unique adaptations of equipment solutions. 

Good Jobs Make Good Business Sense

March 2 / 4:00-5:30 pm ET

Many food businesses struggle to keep great people—and the constant cycle of recruiting and retraining drains time, profit, and hurts the company’s ability to delight customers.   

Join the Guild and the Good Jobs Institute for a dynamic introduction to the Good Jobs Strategy, a research-backed approach that strengthens business performance by building a strong frontline engine. You’ll learn how other companies have combined targeted employee investments and smart operational choices to build stable, motivated teams who drive lasting customer and business value.   

Led by Sandhya Mahadevan, Director at the Good Jobs Institute, this session will walk you through the elements of the Good Jobs Strategy and case studies of companies who have implemented the strategy to build resilient and profitable operations. 

You'll leave with a clear understanding of why good jobs are central to good business and real-world examples of how forward-thinking leaders are building more stable, profitable, and people-centered operations.   

Sandhya Mahadevan

Director, Good Jobs Institute

Sandhya helps executives at frontline-intensive companies use the Good Jobs Strategy to enhance employee, customer, and business outcomes. Previously at Sol Systems, Sandhya worked with business leaders to implement onsite solar and battery storage projects to meet their carbon management goals. Sandhya holds a BSFS in Science, Technology, and International Affairs from Georgetown University and an MBA from MIT Sloan School of Management. 

The Language of Bread: How to Taste and Market Your Breads and Pastries 

March 9, 2026 / 5:00pm - 6:30pm ET

You put care into every loaf and pastry you make — but finding the right words to describe, differentiate, and sell your products isn’t always easy. In this workshop, you’ll learn how to develop a practical “language of bread” that helps you communicate value, connect with customers, and strengthen your marketing — all in a fun, interactive setting.  

Your guide is Certified International Bread Sommelier Heike Meyer of Brot Bakehouse School and Kitchen, an artisan baker and educator dedicated to the craft of bread baking and the art of sensory evaluation.  

Together, you’ll explore how bakers evaluate aroma, texture, flavor, and finish, and how those observations can be used to improve menus, product descriptions, and customer conversations. You’ll learn how to:  

• Identify what makes your bread and pastries distinct  

• Speak confidently about flavor, quality, and craft  

• Turn tasting notes into clear, customer-facing language  

• Use sensory vocabulary to strengthen your menu writing and brand  

The class includes a virtual tasting activity, where you are encouraged to have one item ready from your product line— a bread, pastry, or favorite baked good — to taste and evaluate during the workshop. This low-pressure group exercise demonstrates how tasting and language can be used immediately in customer-facing contexts.  

By the end of the workshop, you’ll leave with a practical vocabulary you can use to better communicate value and support the business side of your bakery. While the focus is on bread, these tools apply across your full range of baked goods.  

Perfect for: Bakery professionals, artisan bakers, bakery owners, cottage bakers, and social media creators looking to strengthen both marketing and customer communication. 

Check out Heike’s Guild Member Spotlight to learn more. 

Heike Meyer

Heike Meyer (she/her) is an artisan baker and educator dedicated to the craft of bread baking and the art of sensory evaluation. At Brot Bakehouse and Kitchen in Vermont, she teaches fermentation, shaping, and flavor development alongside techniques for tasting and describing baked goods with precision and confidence. Her approach blends technical skill with sensory awareness, empowering bakers to create exceptional breads and pastries while communicating their unique qualities. Surrounded by a thriving ecosystem of wild yeasts and starter cultures, Heike sees herself a “wild yeast explorer,” sharing her passion for natural fermentation and storytelling in every class.

Heike is one of just a few Certified International Bread Sommeliers in the world.

BagelUp Industry Pro Tour and Class

March 10 / 9:30am - 4pm ET

Join us in New York City for an immersive journey into the craft, culture, and business of bagels. This unique program connects professionals and passionate enthusiasts with the people and places that define the city’s bagel scene—and reveal its exciting career and profit potential. 

Guided by Sam Silverman, founder of BagelUp and NYC’s “Bagel Ambassador,” who will provide expert insights into the city’s dynamic bagel scene. You’ll visit two iconic bagel shops in Brooklyn and hear directly from shop owners and operators, about the history, cultural significance, and lasting appeal of bagels, and what it takes to thrive in today’s market. 

The day concludes with a hands-on class at Bagel Market with Bagel Baker and Educator Ethan Marks. Learn to refine your bagel-making skills by comparing dough formulas, mastering the rope-and-loop shaping method, and picking up pro tips to take your bagel game to the next level.  

The Bagel Lineup (locations subject to change): 

1. Russ & Daughters (Brooklyn Navy Yard) 

2. Apollo Bagels (Williamsburg) 

3. Bagel Market (Midtown Manhattan) 

Presented in partnership with the King Arthur Baking Company

Getting There and Back: The tour will meet at Russ & Daughters, located inside Building 77 at the Brooklyn Navy Yard. Please allow extra travel time both to reach the Navy Yard and to locate the meeting point. The tour will end in Midtown Manhattan. If you need to return to Brooklyn afterward, plan to take public transportation, a taxi, or a rideshare. 

Speakers:

Sam Silverman, known as New York’s “Bagel Ambassador,” is the Founder & CEO of BagelUp, the company behind NYC Bagel Tours, the New York BagelFest, and a growing portfolio of bagel-centric experiences. 
 
Sam is dedicated to celebrating and elevating bagel culture through immersive classes, guided tastings, and large-scale events, most notably, the annual New York BagelFest at Citi Field, which now draws over 2,000 attendees and dozens of vendors from around the world. In 2023, he was named one of Brooklyn Magazine’s “50 Most Fascinating People” for building a national platform around this iconic food. 
 
Before founding BagelUp, Sam held roles in business operations at Bridgewater Associates and Walmart, where he led complex projects and helped scale strategic initiatives, experience that shaped his unique ability to blend hospitality, storytelling, logistics, and community building.

***

Ethan Marks is a baker, educator, and consultant specializing in bagel production. As part of the team at Apollo Bagels—known for its sourdough bagels—he helped grow the business from a single retail location to six successful stores across New York and New Jersey. Ethan also serves as chair of the Guild’s Programs Committee. 

Menu Design, Optimization, and Pricing (All Three Parts)

March 16, 23 & 30 / 5:00 - 6:00 pm ET

Your menu is more than a list of items—it’s a powerful tool to boost sales and shape your brand. A well-designed menu guides customer choices, highlights your best offerings, and helps your business run efficiently. Join Ederique Goudia, Founder of In the Business of Food (IBF Detroit) and Manager of the Shed 5 Incubator Kitchen at Eastern Market for an interactive three-part workshop designed to give early-stage bakers the skills to create menus that delight customers and drive profitability.   

Across the three sessions, you’ll learn key strategies in menu design, optimization, and pricing.  

Part 1: Menu Design (March 16)  

• Developing a cohesive menu concept  

• Incorporating seasonal and local ingredients  

• Balancing variety and specialization  

• Organizing menu sections for maximum impact  

• Highlighting unique selling points  

• Using descriptive language to enhance perceived value  

Part 2: Menu Optimization (March 23)  

• Identifying top sellers and underperforming items  

• Understanding product mix and contribution margins  

• Utilizing data to make informed decisions  

• Optimizing ingredient crossover  

• Balancing complexity and efficiency in production  

• Managing inventory and reducing waste  

• Seasonal menu updates and limited-time offerings  

Part 3: Pricing Strategies (March 30)  

• Calculating food cost percentages  

• Understanding direct and indirect costs  

• Setting profit margin goals  

• Implementing food cost percentage pricing  

• Utilizing value-based pricing techniques  

• Creating loyalty programs and incentives  

By the end of this series, you’ll have actionable tools to build a menu that reflects your brand, streamlines operations, and strengthens your bottom line.  

Buy the series and save $5 per session!  Or, these sessions can also be purchased individually:  

• Part 1: Menu Design  
• Part 2: Menu Optimization  
• Part 3: Pricing Strategies 

Ederique Goudia

Ederique “Chef E” Goudia brings together a deep passion for food, community, and equity as a chef and food business leader rooted in Detroit, Michigan.  With over 25 years of experience, she has dedicated her career to supporting under-resourced food entrepreneurs and advancing sustainable, inclusive approaches to entrepreneurship and community building. 

As founder of In the Business of Food (IBF Detroit) and manager of the Shed 5 Incubator Kitchen at Eastern Market, Chef E provides hands-on coaching and resources that help emerging food businesses grow and thrive. As a speaker and facilitator, she has shared her expertise at the Culinary Institute of America, the University of Michigan, and beyond, offering insights on food justice, entrepreneurship, and child nutrition. 

Her leadership and impact have been recognized by outlets such as National Geographic, Bon Appétit, Food & Wine, NPR, and the James Beard Foundation. In addition to business coaching, Chef E uplifts her community through board service with Detroit Food Academy, Village Community Development Corporation, and Eastside Community Network, continuing her mission to inspire, empower, and nourish her community. 

Menu Design, Optimization, and Pricing

Part 1: Menu Design

March 16 / 5:00 - 6:00 pm ET

Your menu is more than a list of items—it’s a powerful tool to boost sales and shape your brand. A well-designed menu guides customer choices, highlights your best offerings, and helps your business run efficiently. Join Ederique Goudia, Founder of In the Business of Food (IBF Detroit) and Manager of the Shed 5 Incubator Kitchen at Eastern Market for an interactive three-part workshop designed to give early-stage bakers the skills to create menus that delight customers and drive profitability.   

Across the three sessions, you’ll learn key strategies in menu design, optimization, and pricing.  

Part 1: Menu Design

• Developing a cohesive menu concept  

• Incorporating seasonal and local ingredients  

• Balancing variety and specialization  

• Organizing menu sections for maximum impact  

• Highlighting unique selling points  

• Using descriptive language to enhance perceived value  

By the end of this series, you’ll have actionable tools to build a menu that reflects your brand, streamlines operations, and strengthens your bottom line.  

Ederique Goudia

Ederique “Chef E” Goudia brings together a deep passion for food, community, and equity as a chef and food business leader rooted in Detroit, Michigan.  With over 25 years of experience, she has dedicated her career to supporting under-resourced food entrepreneurs and advancing sustainable, inclusive approaches to entrepreneurship and community building. 

As founder of In the Business of Food (IBF Detroit) and manager of the Shed 5 Incubator Kitchen at Eastern Market, Chef E provides hands-on coaching and resources that help emerging food businesses grow and thrive. As a speaker and facilitator, she has shared her expertise at the Culinary Institute of America, the University of Michigan, and beyond, offering insights on food justice, entrepreneurship, and child nutrition. 

Her leadership and impact have been recognized by outlets such as National Geographic, Bon Appétit, Food & Wine, NPR, and the James Beard Foundation. In addition to business coaching, Chef E uplifts her community through board service with Detroit Food Academy, Village Community Development Corporation, and Eastside Community Network, continuing her mission to inspire, empower, and nourish her community. 

Menu Design, Optimization, and Pricing

Part 2: Menu Optimization

March 23 / 5:00 - 6:00 pm ET

Your menu is more than a list of items—it’s a powerful tool to boost sales and shape your brand. A well-designed menu guides customer choices, highlights your best offerings, and helps your business run efficiently. Join Ederique Goudia, Founder of In the Business of Food (IBF Detroit) and Manager of the Shed 5 Incubator Kitchen at Eastern Market for an interactive three-part workshop designed to give early-stage bakers the skills to create menus that delight customers and drive profitability.   

Across the three sessions, you’ll learn key strategies in menu design, optimization, and pricing.  

Part 2: Menu Optimization

• Identifying top sellers and underperforming items  

• Understanding product mix and contribution margins  

• Utilizing data to make informed decisions  

• Optimizing ingredient crossover  

• Balancing complexity and efficiency in production  

• Managing inventory and reducing waste  

• Seasonal menu updates and limited-time offerings  

By the end of this series, you’ll have actionable tools to build a menu that reflects your brand, streamlines operations, and strengthens your bottom line.  

Ederique Goudia

Ederique “Chef E” Goudia brings together a deep passion for food, community, and equity as a chef and food business leader rooted in Detroit, Michigan.  With over 25 years of experience, she has dedicated her career to supporting under-resourced food entrepreneurs and advancing sustainable, inclusive approaches to entrepreneurship and community building. 

As founder of In the Business of Food (IBF Detroit) and manager of the Shed 5 Incubator Kitchen at Eastern Market, Chef E provides hands-on coaching and resources that help emerging food businesses grow and thrive. As a speaker and facilitator, she has shared her expertise at the Culinary Institute of America, the University of Michigan, and beyond, offering insights on food justice, entrepreneurship, and child nutrition. 

Her leadership and impact have been recognized by outlets such as National Geographic, Bon Appétit, Food & Wine, NPR, and the James Beard Foundation. In addition to business coaching, Chef E uplifts her community through board service with Detroit Food Academy, Village Community Development Corporation, and Eastside Community Network, continuing her mission to inspire, empower, and nourish her community. 

Certification Information Session

March 24 / 4pm - 5pm ET

Are You Certifiable? 

Every baker’s learning journey is unique, but strong foundational skills are essential for professional success. The Bread Bakers Guild of America’s Certification Program was created to help bakers build, refine, and measure these core competencies. 

Join recently certified bakers and judges for an inside look at the process. Learn what to expect, how to prepare, and why challenging yourself through certification can be a powerful step in your career. 

Our next practical exam will take place October 24–26, 2026, at Washburne Culinary & Hospitality Institute in Chicago, IL. 

Panelists include: 

Ciril Hitz, CBB, CVB, CMAB, Judge 

John Sybert, CBB 

Solveig Tofte, CBB, CVB, CMAB, Judge  

Rachel Wyman, CBB, CVB 

Hosted by Wai Chu, Bread Bakers Guild of America 

Join us and bring your questions! 

Craft • Culture • Careers • Community

Menu Design, Optimization, and Pricing

Part 3: Pricing Strategies

March 30 / 5:00 - 6:00 pm ET

Your menu is more than a list of items—it’s a powerful tool to boost sales and shape your brand. A well-designed menu guides customer choices, highlights your best offerings, and helps your business run efficiently. Join Ederique Goudia, Founder of In the Business of Food (IBF Detroit) and Manager of the Shed 5 Incubator Kitchen at Eastern Market for an interactive three-part workshop designed to give early-stage bakers the skills to create menus that delight customers and drive profitability.   

Across the three sessions, you’ll learn key strategies in menu design, optimization, and pricing.  

Part 3: Pricing Strategies 

• Calculating food cost percentages  

• Understanding direct and indirect costs  

• Setting profit margin goals  

• Implementing food cost percentage pricing  

• Utilizing value-based pricing techniques  

• Creating loyalty programs and incentives  

By the end of this series, you’ll have actionable tools to build a menu that reflects your brand, streamlines operations, and strengthens your bottom line.  

Ederique Goudia

Ederique “Chef E” Goudia brings together a deep passion for food, community, and equity as a chef and food business leader rooted in Detroit, Michigan.  With over 25 years of experience, she has dedicated her career to supporting under-resourced food entrepreneurs and advancing sustainable, inclusive approaches to entrepreneurship and community building. 

As founder of In the Business of Food (IBF Detroit) and manager of the Shed 5 Incubator Kitchen at Eastern Market, Chef E provides hands-on coaching and resources that help emerging food businesses grow and thrive. As a speaker and facilitator, she has shared her expertise at the Culinary Institute of America, the University of Michigan, and beyond, offering insights on food justice, entrepreneurship, and child nutrition. 

Her leadership and impact have been recognized by outlets such as National Geographic, Bon Appétit, Food & Wine, NPR, and the James Beard Foundation. In addition to business coaching, Chef E uplifts her community through board service with Detroit Food Academy, Village Community Development Corporation, and Eastside Community Network, continuing her mission to inspire, empower, and nourish her community. 

Guild Office Hours: Bagels

March 31 / 4PM - 5PM ET

Join us for the next session of Guild Office Hours, a free virtual series created exclusively for Guild members. In these sessions, we invite industry experts to share their skills and answer your questions about baking and the business behind it. 

This time, we welcome Ethan Marks—Baker and Bagel Specialist—for a deep dive into all things bagels. Ethan will begin with an overview of the bagel‑making process and share his expertise on making sourdough bagels. 

After that, the hour is yours. Bring your questions—big or small—for an open Q&A. Whether you’re curious about ingredients, technique, equipment, or scaling up production, this is your chance to get real‑time guidance from an expert. 

Join us—and bring your questions! 

Ethan Marks is a baker, educator, and consultant specializing in bagel production. As part of the team at Apollo Bagels—known for its sourdough bagels—he helped grow the business from a single retail location to six successful stores across New York and New Jersey. Ethan also serves as chair of the Guild’s Programs Committee. 

Bread Production Fundamentals: A 3-Day Hands-On Baking Class at the Artisan Baking Center, Petaluma, CA 

Monday, April 13 | 12:00pm–5:00pm PT 

Tuesday, April 14 | 9:00am–5:00pm PT 

Wednesday, April 15 | 9:00am–4:00pm PT 

This intensive three-day course, taught by renowned baker and educator Craig Ponsford, is designed for working professional bakers and aspiring professionals seeking a strong technical foundation in artisan bread baking. Instruction is grounded in real-world bakery production, focusing on scale, process and workflows for efficiency and consistency. 

Over the course of the class, participants will explore: 

• Essential ingredients and baking terminology 

• Fundamentals of bread formulation 

• Working with yeasts and preferments 

• Mixing methods and gluten development 

• Fermentation styles and timing 

• Shaping and scoring techniques 

• Baking and product evaluation 

Day one focuses on the fundamentals of bread baking as they apply in a production environment. Craig will also cover flour and milling and examine the roles of key ingredients—including water, yeast, and salt—and how they influence dough behavior and finished bread quality. 

Days two and three turn theory into practice. In a hands-on production environment, participants will work in teams to move through the complete bread-making process—from mixing and shaping to proofing and baking. Each step is designed to reinforce core concepts through repetition and practical problem-solving. 

By the end of the course, participants will leave with a stronger technical understanding of the full bread-making process, along with practical skills they can put to work at scale in a bakery environment. 

Students must have a working familiarity with baker’s math. 

This session is presented in partnership with the Central Milling Company. 

To make it easier for bakery owners to bring team members, we’re offering two ticket tiers for members:

• First ticket: $650
• Additional tickets: $550 each (15% discount)

Craig Ponsford 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 the US Team to victory in 1999. He has been part of coaching each U.S. team since and served as U.S. judge at the 2002 and 2005 Coupe du Monde and 2007 Louis LeSaffe Cup held in Argentina. He currently is an instructor at the Artisan Baking Center in Petaluma, California and has his own bakery/innovation center, Ponsford’s Place, in San Rafael. Craig was an early member of the Bread Bakers Guild of America and was the Guild’s Chairman for eight years. He has taught at various culinary institutions around the world and United States. He has worked at many different ingredients companies to help with product development and systems optimization he emphasizes quality of ingredients, techniques, and products. 

Guildhall Gathering at Artisan Baking Center (Petaluma, CA)

Thursday, April 14 - 6pm - 8pm PT