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    • 04/28/2025
    • 1:00 PM - 6:00 PM
    • Guittard Chocolate Studio, 2809 La Cienega Avenue, Los Angeles, CA
    • 5
    Register

    April 28 / 1:00 - 6:00pm PT

    Guittard Chocolate Studio

    2809 La Cienega Avenue

    Los Angeles, CA

    This immersive class with Arturo Enciso of Gusto Bread will highlight ingredients like beans, corn, squash and chocolate.  

    Mesoamerican farming traditions prioritize building the soil and supporting plants just as much as they focus on the yields of produce. This style of agriculture, known as a Milpa or guild system, takes an integrated approach. Nitrogen-fixing beans are planted alongside resource-hungry corn, with the beans climbing the corn stalks, which act as natural trellises. Broad-leafed squashes provide shade to their agricultural neighbors, which helps to slow evaporation.  

    Arturo will explore how these essential ingredients can be adapted to support pastries and bread, similar to how they reinforce one another in the earth. By the end of this class, students will learn about:  

    • The importance of nixtamalization for nutrition and texture  
    • How to utilize squash and beans in baking  
    • How to work with masa harina  

    Throughout the class, Arturo will share original recipes such as:  

    • Bean and Cheese Bolillo  
    • Bean Bun  
    • Pan de Pozole  
    • Birote with Masa Harina  
    • Pumpkin Cornbread  
    • Squash Piloncillo Teacake  
    • Milk Chocolate Champurrado  
    • Roasted Squash Flatbread  


    Arturo Enciso is a self-taught baker from Long Beach, California, with over a decade of experience. He has turned his hobby into a vocation with his artisan bakery, Gusto Bread, located on Retro Row in Long Beach (established in August 2020). His bakery exclusively uses sourdough in making both breads and sweet breads, embracing ancient wisdom and high-quality ingredients. Arturo believes that good food and bread foster connections among people and link us to the traditions and knowledge of the past, helping to build community and a brighter future together.

    This class is hosted and sponsored by our partners at the Guittard Chocolate Company.


     

    Craft Culture  Careers  Community

    • 05/10/2025
    • 2:00 PM - 5:00 PM
    • Bread Alone, 3962 NY-28, Boiceville, NY
    • 17
    Register

    May 10, 2:00 to 5:00 pm ET, Boiceville, NY


    Join us for an exclusive tour of Bread Alone’s legendary, carbon-neutral Boiceville location, where tradition and innovation meet. You’ll get a behind-the-scenes look at their production facility, followed by a Q&A with Sharon Burns, Co-Owner and Chief Administrative Officer, and Gonzalo Lanao Tapia, Head Baker & Director of Production Operations, and other members of the Bread Alone team.

    After the tour and talk, we’ll gather for wood-fired pizza, a beer or house-made soda, good conversation and general merriment among fellow bakers.

    Arrive by 2:15 PM to join the tour.

    Our Hosts:

    Sharon Burns-Leader

    Co-Owner & Chief Administrative Officer


    Sharon Burns-Leader is the Chief Administrative Officer and co-owner of Bread Alone Bakery, where she has played a vital role in growing the business over the years. A skilled baker of both bread and pastries, wood-fired oven specialist, recipe developer (for all Bread Alone cookbooks), and expert problem solver, Sharon wears many hats—most of them flour-dusted.

    As part of her lifelong commitment to organic grains and sustainable food systems, Sharon has collaborated with Cornell University on variety selections and grain-growing trials throughout the Northeast, including work with the Farm Hub in Kingston, NY. She also serves on the board of the NYC Greenmarket Advisory Board

    When she’s not baking or leading operations, you might find Sharon backpacking, cycling, or quilting (but never at the same time). She lives in the Catskill Mountains, and is the proud mother of four and grandmother of three.


    Gonzalo Lanao Tapia

    Head Baker & Director of Production Operations


    Originally from Peru, Gonzalo found his way into baking after a few years of service with AmeriCorps and culinary training at the International Culinary Center in New York City. A trip back to Peru—where he explored traditional breadmaking—helped spark a deeper passion for the craft.

    Before joining Bread Alone, Gonzalo spent five years at Zak the Baker in Miami, where he refined his skills in naturally leavened bread and led teams in a high-paced artisan bakery setting. In late 2023, he made the move from sunny Miami to the Catskills and quickly became an essential part of the Boiceville team.

    Gonzalo is especially passionate about teaching and mentoring new bakers. “Baking bread involves all your senses to do it properly,” he says. “I love helping people learn the craft and really tune in.” His love for bread began in childhood with fresh ciabatta from his neighborhood bakeries in Peru—and that joy still drives him today.



    Craft • Culture • Careers • Community
    • 05/12/2025
    • 7:00 PM - 8:00 PM
    • Via Zoom
    Register

    A Hearthside Chat with Lauren Haas

    Free & For Members Only

    May 12 / 7:00 - 8:00 pm ET

    Join us for an exclusive members-only conversation with Lauren Haas, a celebrated pastry innovator and educator whose mission is to inspire, empower, and elevate chefs across the pastry world.  

    Lauren’s background includes time in some of the most respected kitchens in the country, like The White House, The Inn at Little Washington, and the Hotel duPont. She’s spent over a decade teaching the next generation of pastry chefs at Johnson & Wales University and now shares her passion for pastry as a Professor at the Culinary Institute of America in Napa Valley.  

    Lauren is renowned for bringing imagination and artistry to every creation. In this conversation, she’ll sit down with Lisa Kirschner, Assistant Professor of Pastry and Baking Arts at the CIA, to talk about how creativity shows up in the kitchen—from concept to final product. 

    Don't miss this chance to hear from one of the industry’s most thoughtful voices on what it means to stay creative in a fast-paced, ever-evolving field. 

    Learn more about Lauren at www.lauren-haas.comand@laurenvhaas.

    • 05/19/2025
    • 11:00 AM - 6:00 PM
    • King Arthur Baking, Norwich, VT
    • 9
    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
    • 12
    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

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

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