Menu
Log in
Log in

    • 05/19/2025
    • 11:00 AM - 6:00 PM
    • King Arthur Baking, Norwich, VT
    • 7
    Register

    May 19 / 11am - 6pm ET Day 1  

    May 20 / 9am - 4pm ET Day 2

    King Arthur Baking Company,

    Norwich, VT

    Join us at King Arthur Baking and deepen your understanding of sourdough products and processes. In this course, we will produce a variety of breads and explore foundational factors such as build schedules, hydration, flour selection, and fermentation times. We will examine how temperature influences flavor profiles, dough characteristics and production timelines. Learning to manipulate these and other variables is critical to the baker’s success at any scale. The subject will be explored in its historical context with a focus on how principles affect production in real time.  

     By the end of this course you will be able to:

    • Create functional sourdough maintenance schedules, to meet your bakery’s demands. 

    • Select appropriate preferments, suitable for best outcomes. 

    • Design breads  with an understanding of the dynamic relationship between percentages, prefermented flour, flour types, fermentation times, and temperatures.  

    • Manipulate hydration and temperature, as seasons and daily needs dictate. 

    ***For this course, a basic knowledge of baker's percentages and some prior experience with sourdough is recommended. 

    Lucas Diggle has been baking professionally since 2002. Prior to joining the Baking School in 2021, he spent ten years in King Arthur’s production bakery. He is one of a small number of bakers certified by the Bread Baker’s Guild of America and was a member of the team that traveled to Paris in 2018 to represent the United States at the Fête du Pain. He lives in Vermont with his wife and four beautiful children.   


     

    Craft Culture  Careers Community

    • 05/20/2025
    • 9:30 AM - 12:30 PM
    • Meet at: Jane The Bakery, 1881 Geary Boulevard, San Franciso, CA 94115
    • 9
    Register

    May 20 / 9:30am - 12:30pm PT

    San Francisco Bakery Crawl  

    Join us for a delicious day of bread, community, and discovery as we explore some of San Francisco’s standout bakeries. With Guild member Allen Cohn as your trusty guide, we’ll visit four incredible spots—sampling baguettes and croissants at each, comparing how they execute these classics.  

    Our journey starts at Jane the Bakery on Geary, then we’ll make our way to Acme Bread Company at the Ferry Building, next to Arizmendi Bakery in the Sunset, and finish at Black Jet Baking Co.* Along the way, we’ll compare notes, talk shop, and hear from a few of the bakers themselves.  

     We’ll be traveling mostly by public transportation, so don’t forget your Clipper card/phone app or MUNI card. Come rain or shine, bring your walking shoes, a water bottle, and your appetite!  

     *Bakery line-up subject to change


    Craft Culture  Careers Community

Past events

05/12/2025 A Hearthside Chat with Lauren Haas - Free & For Members Only
05/10/2025 Guildhall Gathering at Bread Alone
04/28/2025 Baking in the Milpa, with a Lens Toward Sustainability
04/22/2025 The Review Process & Compensation
04/15/2025 Employee Training & Development: A Recipe for Success
04/08/2025 What are Your Culture & Core Values?
04/07/2025 Chaos and the Price of Eggs: Crafting a Financial Strategy in Uncertain Times
03/23/2025 Bread & Butter—Essential Education in the Business of Baking
03/17/2025 A Hearthside Chat with Dan Leader - Free & For Members Only
03/05/2025 Modern Vegan Baking
02/17/2025 New Member Orientation
02/11/2025 Chocolate Applications
02/10/2025 Lessons from the Bakery Leadership Circle
01/21/2025 Beyond the Bench: The Next Generation of Bakers
01/14/2025 Cottage Bakery Models with Maggie Longo, Hana Quon and Grace Garay
01/13/2025 Bakery Leadership Circle Info Session
01/07/2025 Guild Certification Information Session
12/03/2024 Reviviendo las Roscas de Reyes
11/13/2024 The Baker's Body: Integrating Strategies for Physical Wellbeing and Longevity in Your Bakery
11/04/2024 Technique Tradition Meets Modern- Stollen Interpretations
10/29/2024 Chocolate 101
10/28/2024 Guildhall Gathering at Bianca
10/28/2024 Quality Lamination for Quantity Production
10/21/2024 New Member Orientation
10/20/2024 2024-Fall-Practical Exam-West, Breads
10/20/2024 2024-Fall-Practical Exam-West, Viennoiserie
10/16/2024 Accessing Capital with Kobla Asamoah
10/14/2024 An evening with Guittard, Central Milling & The Guild
10/09/2024 Enzyme 101 with Thierry Etienne of Lallemand Baking
09/30/2024 Pilares de la Panificación
09/30/2024 Pilares de la Panificación con membresía
09/23/2024 Guild Townhall: Meet the Candidates
09/17/2024 Bread Celebration: An Afternoon with Apollonia Poilâne
09/16/2024 Michigan Bakers Meet Up
09/10/2024 Beyond the Bench Series: Sustainable Sourcing
09/09/2024 Multifunctional Combi-Ovens for Modern Bakery-Café Enterprises
08/26/2024 New Member Orientation
07/29/2024 Layering Success: Lamination Foundations
07/02/2024 Building Blocks with Membership Purchase
07/02/2024 Building Blocks
06/24/2024 Improving your Lamination Technique with Kouign Amann
06/24/2024 From Seed to Slice: Illinois Field Trip
06/18/2024 Más Masa
06/17/2024 From Seed to Slice: Vermont Field Trip
06/11/2024 Entendiendo la FSMA
06/04/2024 Bakery Leadership Circle Info Session
06/03/2024 New Member Orientation
05/20/2024 Hey Honey! A Virtual Class and IRL Tasting
05/20/2024 From Seed to Slice: Arizona Field Trip
05/14/2024 Pathways in Baking: Exploring Careers in Our Industry
05/07/2024 Craft Millers & Artisan Bakers Meetup
04/29/2024 Guildhall Gathering - Blue Loon Bakery - New London, NH
04/29/2024 Variations of Sourdough
04/02/2024 Beauty of Bizcocho
03/05/2024 Camp Bread 2024
03/05/2024 Camp Bread 2024 Day Pass
03/05/2024 Camp Bread 2024 Demos Only Day Pass
02/26/2024 Hey Honey! A Virtual Class and IRL Tasting
02/05/2024 Getting the Most From Your Convection Oven
01/29/2024 Rise to Success: How to Grow a Multi-Dimensional Baking Business
01/29/2024 New Member Orientation
01/23/2024 Getting Granular: A Talk About Flour
01/16/2024 BBGA Townhall
01/10/2024 Bakery Leadership Circle Info Session
01/09/2024 Puff Pastry, Pithivier, Palmiers, and Possibilities
01/08/2024 Exit Plans
12/11/2023 Gluten-free Yeast Doughs with Jonathan Brasil
12/05/2023 Spice Up Your Holiday Cookies with Heike Meyer
12/04/2023 Meeting of the NYS Chapter of the Guild
11/27/2023 Holiday Cookie Party with special guest Chef Mitchie of Mitchies Munchies
11/07/2023 Enriching the Holidays with Ciril Hitz
11/05/2023 From Cover Crop to Table Top: The Ohio Local Grain Economy
11/01/2023 Inaugural Meeting of the NYS Chapter of the Guild
10/30/2023 Luscious Fall Pastries with Washington Red Raspberries

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


The Bread Bakers Guild of America

Not a Member and Want to Stay Connected & Learn More?

Subscribe

Questions about membership? Please contact us:

The Bread Bakers Guild of America
P.O. Box 8679
Cranston, RI 02920

T - 707.935.1468
E - info@bbga.org


©2023 The Bread Bakers Guild of America All Rights Reserved

Powered by Wild Apricot Membership Software