The Bread Bakers Guild of America upcoming events

BreadTalks: Breaducation with Andrew Janjigian (11/09/2026)

Mon, 09 Nov 2026 22:00:00 GMT

BreadTalks: Breaducation with Andrew Janjigian and Dayna Evans

Monday, November 9, 2026 | 5:00pm–6:00pm ET | Via Zoom

In his new book, Breaducation, Andrew Janjigian takes a deep dive into the science and fundamentals behind great bread—from ingredients and dough chemistry to fermentation, time, temperature, and the many variables that shape a finished loaf. Drawing on more than two decades of baking, rigorous testing, and lessons learned from other bakers, Andrew distills that experience into a thoughtful exploration of the processes that lead to better baking.

For this BreadTalks conversation, Andrew will be joined by Dayna Evans of Downtime Bakery to talk about the process of writing a book as extensive, detailed, and rigorously tested as Breaducation; what tips, tricks, and best practices rose to the surface for Janjigian as he explored bread baking as an ever-evolving craft; and what he hopes Guild members will get out of a cookbook as thorough and expansive as his.

Praise for Breaducation:

"Andrew Janjigian leaves no loaf unturned in his adventure into what we all love so dearly—bread. As comprehensive as it is approachable, this book will make you a better, more thoughtful baker.”—Maurizio Leo, New York Times bestselling author of The Perfect Loaf

“In Breaducation, Andrew has written a generous, practical, and deeply informed book that helps bread bakers build confidence, refine their process, and make better bread with intention.”—Aran Goyoaga, three-time James Beard finalist, author of The Art of Gluten-Free Bread, and creator of Cannelle et Vanille

“The most clear-headed, authoritative, science-driven, and practical guide to bread baking I’ve seen.”—J. Kenji López-Alt, author of The Food Lab and The Wok

ABOUT THE SPEAKERS

Andrew Janjigian is the head baker at Wordloaf, the IACP-nominated “breaducational” newsletter focused on all things bread, baking, flour, and grains. Before launching Wordloaf, Janjigian was a test cook and senior editor at America’s Test Kitchen’s Cook’s Illustrated magazine, where he worked for eleven years. He developed more than a hundred recipes, including more than two dozen of the company’s most popular bread and pizza formulas. Since leaving ATK, he continues to develop recipes and write about food and baking for venues including Serious Eats, Chef Steps, King Arthur Baking Company, Epicurious, Edible Boston, Anova, and Ooni.

Photo of Andrew by Melissa Rivard

Dayna Evans is the co-owner and head baker of Downtime Bakery, a bakery and cafe based in Mt. Airy, Philadelphia. The bakery, which she opened with her husband, Sam Carmichael, in 2024, specializes in naturally leavened breads made with organic and locally milled grains, as well as pastries and baked goods made with seasonal, local produce. She is working on her first book.

Craft • Culture • Careers • Community

Artisan and Automation: the Craft & the Machine (11/10/2026)

Tue, 10 Nov 2026 15:30:00 GMT

Artisan and Automation: The Craft & the Machine

Tuesday, November 10|9:30–4:30 PM CT| Buffalo Grove, IL

(Followed by a Guildhall Gathering at Hewn bakery in Evanston. Separate registration required.)

What happens when artisan baking meets automation? Can equipment improve consistency and efficiency without sacrificing the qualities that make artisan bread special?

In this hands-on, full-day session for bakery owners and operators, we’ll explore those questions alongside the Glimek team at Coop Equipment Distributors. The day will include:

Hands-On Production: Start the day by working with a dough formula developed by the Glimek team and running the full line.

Explore the Equipment: After lunch, get hands-on with the equipment, learn about operation, cleaning, and maintenance, and connect with the Glimek team from Sweden.

Open Dialogue: Close the day with a facilitated discussion about automation, artisan quality, and the role of the baker.

Participants will take away:

A clear view of where automation extends artisan quality and improves efficiency.

Deeper dough fluency: how a formula behaves by hand versus on a line.

Real confidence on a live Glimek line—running, cleaning, and maintaining it.

OUR SPEAKERS

Niklas Alricsson, Chief Commercial Officer, Sveba Dahlen
Niklas leads Sveba Dahlen's commercial organization, overseeing global sales and the distributor partnerships that bring Sveba Dahlen ovens and Glimek dough lines to bakeries worldwide.

Magnus Soeson, Area Sales Manager, Sveba Dahlen
Magnus manages sales across the Americas, Africa, Scandinavia, and much of Europe, including France, Benelux, and Poland. He is the direct link between the factory and regional partners for Sveba Dahlen and Glimek equipment.

Åsa Ericsson, Marketing Manager, Sveba Dahlen
Åsa heads marketing for Sveba Dahlen and is a frequent voice for the brand in the trade press. Her focus is premium positioning, energy efficiency, total cost of ownership, and labor-saving automation.

Kara Schlagheck, CEO, Coop Equipment Distributors
Kara leads Coop with nearly 20 years of experience in distribution and supply chain. She strengthens client relationships through proactive, solutions-focused support, grounded in integrity and a commitment to excellence.

Sara Rasavongxay, COO, Coop Equipment Distributors
Sara oversees Coop's operations, drawing on 20 years in supply chain management. Her focus is customer strategy and demand planning, and she is a collaborative leader at the core of the Coop team.

Jennifer Anzaldi, Director of Business Development, North America, Coop Equipment Distributors
Jennifer drives Coop's growth across North America, with expertise in client relations, distribution, and business development. Her solutions-focused approach makes her a strong advocate for Coop's customers.

Presented in partnership with Glimek and Coop Equipment Distributors .

Craft • Culture • Careers • Community

Guildhall Gathering in Evanston, IL (11/10/2026)

Wed, 11 Nov 2026 00:00:00 GMT

Guildhall Gathering at Hewn in Evanston, IL

November 10 I 6:00 - 8:00PM CT

Join us for an intimate Guildhall Gathering at Hewn, a women-owned artisan bakery in Evanston, IL. Co-owners Ellen King and Julie Matthei opened Hewn in 2013, and the bakery has since grown to three locations in Evanston, Libertyville, and Winnetka, IL.

Ellen, a classically trained chef and author of Heritage Baking, will lead an exclusive tour of the production facility and offer a taste of some of the bakery’s creations. Enjoy snacks, drinks, and good conversation along the way!

Guild members, bring a friend! Non-members are warmly welcome—this is a great way to get to know the community!

Ellen King is the co-owner and Director of Baking Operations at Hewn. A classically trained chef, she worked in various restaurants in Seattle, specializing in French, Mediterranean, and vegetarian cuisine. Ellen studied at Quillisascut Farm School, a sustainable farm school in Rice, Washington, where she first learned to bake bread in a wood-fired oven. She attended Seattle Culinary Academy, where she received the 2003 Les Dames d’Escoffier scholarship. Ellen holds an MA in American History from the University of Maine and a BA in History from St. Norbert College. Her first book, Heritage Baking: Recipes for Rustic Breads and Pastries Baked with Artisanal Flour from Hewn Bakery, was published by Chronicle Books in 2018.

Ellen was recently elected to the Bread Bakers Guild of America’s Board of Directors and will begin her three-year term in 2027.

Craft • Culture • Careers • Community

Hey Honey! A Virtual Class and IRL Tasting (12/01/2026)

Tue, 01 Dec 2026 22:00:00 GMT

Hey Honey!

December 1, 2026 | 5:00pm - 6:30pm ET | Via Zoom

Honey is a baker’s best friend—adding depth of flavor, boosting functionality in doughs and batters, and offering a natural story your customers connect with.

Join Keith Seiz from the National Honey Board to explore honey in all its forms. We’ll cover:

Varietals and flavor profiles

The bees and process behind honey production

Practical applications for baking

Participants will receive a honey tasting kit to sample during the session (must register by Wednesday, November 18, 2026 to receive the kit). You’re welcome to join even without the kit.

This session is presented in partnership with the National Honey Board.

The National Honey Board (NHB) is an industry-funded agriculture research and promotion group, operating under USDA oversight, that works to increase the awareness and use of honey. Through research, marketing, and education, the NHB highlights honey’s benefits, supports bee health, and provides resources for both consumers and food professionals.

About the presenter:

For the last nine years, Keith Seiz has traveled the country helping food and beverage manufacturers use more honey in their products. It’s his passion, and one that has him working with companies ranging from retail bakers to craft breweries. Before working for the National Honey Board, Keith served as editor and associate publisher of a trade publication that covered the wholesale baking industry.

Craft • Culture • Careers• Community

Building Blocks: Ancient Grains with Nicky Giusto (12/07/2026)

Mon, 07 Dec 2026 22:00:00 GMT

Building Blocks: Ancient Grains with Nicky Giusto

Monday, December 7, 2026 | 5:00pm–6:00pm ET | Via Zoom

Ancient grains offer bakers unique flavors, textures, and baking possibilities. But different grains can behave very differently, and understanding those differences can help bakers make more informed choices about how they work with them.

In this class, miller and baker Nicky Giusto of Central Milling explores ancient and heritage grains, from spelt and einkorn to buckwheat and beyond. Nicky will discuss how different grains are sourced and milled, and how factors such as protein, gluten development, extraction, and other flour qualities affect their performance in the bakery.

By the end of this session, you will:

Understand the key differences among a range of ancient and heritage grains

Identify the qualities that distinguish different ancient grain flours

Understand how milling affects the characteristics and performance of these flours

Explore how protein, gluten development, extraction, and other factors affect baking performance

Identify appropriate applications for different ancientgrain flours

Whether you're already incorporating ancient grains into your baking or simply want to better understand these versatile ingredients, this session will give you a deeper foundation for evaluating, selecting, and working with ancient grain flours.

This class is free for Guild Members.

ABOUT THE INSTRUCTOR:

Nicky Giusto is a fourth generation baker and miller and is carrying on the Giusto legacy with great aplomb. Nicky competed at the Coupe du Monde and has coached Team USA at a recent competition, in addition to starting the Artisan Baking Center in Petaluma, CA.

Presented in partnership with Central Milling.

Craft • Culture • Careers • Community

BagelUp Industry Pro Tour and Class (12/08/2026)

Tue, 08 Dec 2026 15:00:00 GMT

BagelUp Industry Pro Tour and Class

December 8 / 10am - 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, led by award-winning baker Reva Castillenti. 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.

Reva Castillenti is an award winning baker and service industry professional with over 12 years experience working in New York City kitchens.

Reva started her career as a sculptor, but eventually found her true passion in the art of bread-baking. Castillenti cut her teeth at bakeries such as Bakeri and Meyers Bageri, before opening her own micro-bakery Bread & Roses. Bread & Roses received accolades from US Bread Awards in 2018 and 2019 placing in the top 10 for all categories entered, and top 2 for Bagels both years. She has been featured in Time Out New York “New York pastry chefs are creating underground dessert pop-ups” in 2020 and Eater (Portland, Or) “A New Underground Bakery in Portland Teaches You How to Make New York-Style Bagels”.

Reva discovered her passion for teaching while leading bread-making workshops at The Brooklyn Kitchen and has since taught thousands of students how to bake their own bread. She is the owner and operator of Small Good Bakery, a consulting firm that helps new and established businesses with recipe development, equipment sourcing, staff training, and operational systems.

Craft • Culture • Careers • Community

Camp Bread 2027 (03/09/2027)

Tue, 09 Mar 2027 12:00:00 GMT

CAMP BREAD IS BACK

Three days of hands-on baking, practical business education, and the kind of inspiration and fun that only happen when passionate bakers gather in one place. It is a members-only event, taught by your peers sharing real-world knowledge, hard-earned lessons, and generous expertise.

250+ Bakers & Industry Pros

3 Days of Craft & Connection

50+ Hands-On Baking Sessions & Workshops

CAMP BREAD 2027 INFO - HERE

WHAT YOU’LL WALK AWAY WITH

Camp Bread is an opportunity to strengthen your skills through practice and bring new ideas back to your bakery or baking operation. You’ll have the chance to:

Gain practical knowledge to improve consistency, efficiency, and production

Learn techniques and best practices you can apply at scale
Improve your business acumen for better bakery operations and finances

Exchange ideas with fellow bakers and bakery professionals

Connect with other members and industry partners, and build a network of resources to support your work

WHO SHOULD ATTEND?

Camp Bread is for bakery owners, operators, and working bakers at every stage of their careers, as well as members looking to strengthen their skills and apply what they learn in a professional baking environment. If bread is your craft and you’re ready to grow your knowledge and practice, Camp Bread is for you.

Camp Bread is open only to active Guild members with an annual membership.

HOW MUCH DOES CAMP COST?

We’ve created two tiers of ticket pricing to encourage teams to attend Camp together.

First ticket: $990

Additional tickets from same company: $725 each

All tickets provide the same access to Camp programming. Hands-on classes (full- and half-day) are limited to two per camper.

A separate ticket is required for the Guildhall Gathering at Track 15 on Wednesday, March 10.

Standalone Guildhall Gathering ticket: $100 / $125 REGISTER HERE

Guildhall Gathering ticket with Camp Bread registration: $75 (When registering for Camp Bread, please check the box for Guildhall Gathering when prompted to received the discounted rate.)

Thanks to the generous support of our sponsors, we’re able to offer tickets at a more affordable rate than many events of similar scale and duration. Their contributions help offset the costs of Camp and make it accessible to a broader audience.

If you’re facing a financial barrier to attending, please contact us at info@bbga.org. We’ll work with you to explore ways to make Camp Bread possible.

HOW DO I CHOOSE MY CLASSES?

Our session schedule will be available on December 9 through SCHED, our online event platform. Once it’s live, you’ll be able to browse the full lineup and select the sessions you’d like to attend.

You are welcome to register for up two hands-on sessions (this includes full-day or half-day sessions). We limit hands-on sessions so that all campers can have access to them. This model allows YOU to choose a variety of dynamic, relevant educational workshops, lectures and demos that suit your interests. Mark your calendars and stay tuned for more details!

WHERE SHOULD I STAY?

The Guild has reserved blocks of rooms at the Graduate by Hilton Providence and at Homewood Suites at Hilton Providence, both located in downtown Providence . Use the link in your registration confirmation email to reserve a room at the discounted rate.

CANCELLATION POLICY

Any cancellation or transfer request must be submitted in writing to info@bbga.org.

Cancellations and transfers

On or before January 25, 2027: Payments will be refunded, minus a $150 cancellation fee per ticket. Registrations may be transferred to another person at no charge, buttransferred registrations are non-refundable.

January 26–February 15, 2027: Payments are non-refundable but may be transferred to another person. Transferred registrations are non-refundable.

On or after February 22, 2027: Payments are non-refundable, and transfers will not be permitted.

In the unlikely event that Camp Bread is canceled, the Guild will notify participants by email as soon as possible and issue a full refund of the registration fee. The Guild is not responsible for hotel, airline, or other travel expenses incurred in connection with a cancellation.

Craft • Culture • Careers • Community

Camp Bread 2027 Guildhall Gathering (03/10/2027)

Wed, 10 Mar 2027 23:00:00 GMT

GUILDHALL GATHERING AT TRACK 15

Wednesday, March 10 | 6–9 pm EST

Join us for an evening of good food, drinks, and connection with fellow bakers and friends at Track 15, a lively new food hall housed in Providence’s historic train station. Sample offerings from the food hall’s vendors, enjoy two drinks on us, and catch up with your Camp Bread crew and the wider baking community.

Can’t attend Camp Bread? We’d still love to see you here! Bring your bakery friends and join us for a fun evening of food and camaraderie.

Location: Track 15

One Union Station

Providence, RI 02903

(Within easy walking distance from Camp Bread's recommended hotels.)

Member Price: $100 per person

Non-Member Price: $125 per person

Craft • Culture • Careers • Community