The Bread Bakers Guild of America upcoming events

Bread Production Fundamentals: A 3-Day Hands-On Baking Class (04/13/2026)

Mon, 13 Apr 2026 19:00:00 GMT

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.

Craft • Culture • Careers • Community

Guildhall Gathering in Petaluma (04/14/2026)

Wed, 15 Apr 2026 01:00:00 GMT

Guildhall Gathering at Artisan Baking Center (Petaluma, CA)

Tuesday, April 14 - 6pm - 8pm PT

Join us for a special evening at Central Milling’s Artisan Baking Center in Petaluma (in the San Francisco Bay Area) — a state-of-the-art R+D and education facility located within Keith Giusto Bakery Supply. Hosted by Central Milling, one of the country’s most respected flour and milling companies, this remarkable space was built for bakers — a place to learn, connect, and gather around the craft.

Meet 4th-generation miller and bread baker Nicky Giusto and connect with fellow bakers from across the region for an evening of conversation and community. Enjoy snacks and beverages while you swap stories and talk shop with bakers who are as passionate about grain as you are. Come experience the spirit of the Guild in an inspiring setting designed for bakers.

Register by Monday, April 6, 2026.

This event is presented through the generous support of Central Milling Company.

Craft • Culture • Careers • Community

Guildhall Gathering in Dallas (04/28/2026)

Tue, 28 Apr 2026 22:00:00 GMT

Guildhall Gathering at Starship Bagel (Dallas, TX)

Tuesday, April 28 | 5pm - 7pm CT

Come spend an evening with fellow bakers and bagel lovers at Starship Bagel, a 2025 James Beard Award finalist for Best Bakery—the first bagel shop ever recognized in that category—and the reigning two‑time Best Bagel winner at BagelFest.

We’ll gather at Starship’s newest North Dallas location, where owner Oren Salomon will welcome us for a relaxed and engaging evening. Enjoy a generous bagel spread along with other snacks and beverages. Guildhall Gatherings are all about community: a place to kick back, swap stories from the bench, and meet others who care deeply about the craft. Whether or not you're a Guild member, you’re invited to come talk shop, make new connections, and experience the spirit of the Guild.

Register by Tuesday, April 21, 2026.

This event is presented in partnership with Starship Bagel.

Craft • Culture • Careers • Community

Fermentation by Design: Crafting Breads to Fit Your Production Schedule (05/11/2026)

Mon, 11 May 2026 14:00:00 GMT

Fermentation by Design: Crafting Breads to Fit Your Production Schedule

Monday, May 11, 2026 | 10:00am–4:00pm ET

What if your fermentation schedule could work for you instead of against you?

With the right fermentation plan in place, bakeries can improve consistency, protect flavor, and keep production running smoothly—even within the real constraints of time, space, and staffing. This class focuses on the decisions that help bakers improve predictability, throughput, and flexibility.

Led by Rachel Wyman (CIA Baking & Pastry Arts Lecturer; former CEO/Head Baker, Montclair Bread Company), this hands-on session explores how to chart fermentation curves and production flow through targeted formula and process choices. We’ll dig into the variables that matter most in production: hydration, preferment selection, fermentation strategy, retarding tactics, and zero-waste approaches that support both margin and sustainability.

Participants will bake and compare three core dough styles: lean, sourdough, and enriched, using contrasting fermentation and holding approaches. Along the way, we’ll evaluate dough behavior, flavor development, and operational impact, then build production schedules for each bread that translate directly to your bakery: supporting smarter prep, greater yields, and more predictable results.

Designed for bakers looking to bring more control and clarity to their production day.

This session is presented in partnership with Revent Inc.

Rachel Wyman is a Lecturing Instructor, Baking and Pastry Arts at the Culinary Institute of America and an award‑winning artisan baker known for her deep expertise in bread and doughnut production. A CIA alumna, she spent more than a decade leading the Montclair Bread Company in Montclair, NJ, where she developed signature recipes and guided a large, diverse bakery team. Her career includes key roles in research and development and production at industry‑leading bakeries such as Tribeca Oven, Amy’s Breads, Wegmans, and Bread Alone.

Recognized as one of Bake magazine’s “Top 25 Most Influential Bakers in the U.S.,” Rachel has earned national acclaim, including multiple wins in America’s Best Raisin Bread Competition and a Grand Champion title on Food Network’s Donut Showdown. She was also a finalist for Team USA in the Coupe du Monde de la Boulangerie.

Rachel is the author of Will Run for Doughnuts and brings her passion for craft baking and technique into the classroom to inspire the next generation of bakers.

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

First ticket: $350
Additional tickets: $300 each

Craft • Culture • Careers • Community

Guildhall Gathering in Nashville (05/18/2026)

Mon, 18 May 2026 22:00:00 GMT

Guildhall Gathering at Dozen Bakery

Wednesday, May 18

5pm - 7pm CT

Join us for a special evening at Dozen Bakery, one of Nashville’s most beloved bakeries, founded by Claire Meneely in 2009. The bakery has recently moved into an impressive new 11,000-square-foot home, featuring more than 5,500 square feet dedicated to baking and cooking alongside a spacious café.

Enjoy an insider tour of the new facility led by Claire and her team, followed by light snacks, drinks, and plenty of time to mingle with bakers from across the region. Whether you’re a Guild member or simply passionate about the craft, come talk shop, meet new colleagues, and experience the spirit of the Guild in this beautiful new space.

Register by Monday, May 11, 2026.

Craft • Culture • Careers • Community

From Seed to Slice: Northern Colorado (06/01/2026)

Mon, 01 Jun 2026 15:45:00 GMT

From Seed to Slice: Northern Colorado

Monday, June 1, 2026 | 9:45am–4:00pm MT

Join us for a journey to Northern Colorado’s Front Range, where passionate farmers, millers, and bakers are working together to shorten the grain chain and restore regional grain production from the soil up.

Our day begins at The Pig and the Plow: Farmstead Baked Goods, where founder Erica Glaze will lead a tour of her bakery in Fort Collins. Since opening in 2017, the bakery has been bringing small-batch, handcrafted, organic baked goods to farmers markets, local retailers, cafés, and restaurants. Their mission is to create simple, delicious rustic breads, savories, and sweets using organic and locally sourced ingredients.

Next, we’ll visit Speedwell Farms and Gardens in Longmont, where founders Cody Jurbala and Melissa Ogilvie will share the story of growing their farm from leased backyard plots into a collaborative, community-centered operation through the Treehouse Farm Collective. In addition to growing a variety of vegetables, they have also grown heritage wheat varieties and will speak to the opportunities and challenges of small-scale grain cultivation.

Our day concludes at Moxie Bread Co., where operations director Laura Fessenden will show you Moxie’s milling and bakery operations and discuss how relationships with regional farmers and a commitment to local grains shape every loaf. With on-site milling and long, slow fermentation at the heart of their process, Moxie shows how thoughtful sourcing and traditional techniques can come together to make truly flavorful bread.

Throughout the trip, you’ll see how values like sustainability, local grains, and community connection show up in the day-to-day work of farming, milling, and baking — and how these businesses support one another along the way.

A boxed lunch is included.

Presented in partnership with Colorado Grain Chain.

Our Guides:

Erica Glaze is the owner and head Dough Puncher for The Pig and the Plow: Farmstead Baked Goods in Fort Collins, Colorado. A longtime local food advocate, Erica started The Pig and the Plow Farm Directory in 2014 as a concierge service between local producers and consumers. In 2017 she launched the bakery under the Colorado Cottage Food Act as a way to support Northern Colorado producers in a more direct fashion by utilizing their products while continuing to educate the public on the availability and diversity of local food sources. Since 2017, the bakery has had many incarnations transitioning from a cottage bakery to a wholesale bakery and most recently a brick and mortar. Through baking, Erica’s mission is to promote organic, local and diverse grains and ingredients into rustic artisan treats with a global influence.

Laura Fessenden is the Director of Operations at Moxie Bread Co., a small town bakery with old world ambitions. "Our locally- and regionally-sourced grains are milled fresh on site to craft rustic breads, pastries and other baked goods for our friends and neighbors."

"At Moxie, we exist to nourish people and the planet through the craft of heirloom baking. Our mission is to provide an alternative to industrialized food systems by preserving a protected grain chain that uplifts organic and regenerative farmers, supports soil health, and brings clean, nutrient-rich grains to the table."

"Rooted in integrity, our work is guided by a deep responsibility to the health and well-being of our community, the vitality of local food economies, and the sustainability of our planet. From the care we invest in our long-fermented breads to our commitment to ethical sourcing, employee wellbeing, and food waste reduction initiatives, Moxie is built to serve — with intention, with love, and with the belief that better food builds a better world."

Cody Jurbala and Melissa Ogilvie are the owners and operators of Speedwell Farm & Gardens. "We started Speedwell in 2017 by converting leased back yards in Boulder, Colorado into micro-farm plots. Due to the difficulties of land access for young farmers, leasing back yard space was the only to way begin farming without immense monetary input in their initial years. Since then, we have grown our business to a 2 acre farm located at the Treehouse Farm Collective just north of Boulder. Together we manage every aspect of the farm. From planting and harvesting, to marketing and sales, we do it all. We are passionate about providing food to their community in ways that are less damaging to the environment than large-scale mainstream agriculture, and creating community resilience through connecting people to where their food comes from."

Itinerary (subject to change):

9:45am – 10:00am
Meet at The Pig and the Plow (140 Boardwalk Drive, Unit J, Fort Collins, CO 80525)

10:00am – 11:30pm
Tour of The Pig and the Plow with Erica Glaze

11:30pm – 12:30pm
Travel by bus to Speedwell Farms (8104 N. 63rd Street, Longmont, CO 80503) Bagged lunch on the bus.

12:30pm – 2:00pm
Tour of Speedwell Farms with Cody Jurbala and Melissa Ogilvie

2:00pm – 2:30pm
Travel by bus to Moxie Bread Co. (1820 Industrial Cir Unit B, Longmont, CO)

2:30pm – 4:00pm
Tour of Moxie Bread Co. with Laura Fessenden

4:00pm – 5:00pm

Bus returns to The Pig and the Plow in Fort Collins, CO

This field trip is a unique opportunity to connect with fellow bakers, explore the local grain chain firsthand, and deepen your understanding of growing resilient, organic grains in a changing climate. You’ll leave with fresh insights and a renewed appreciation for the bread you bake—from seed to slice.

Space is limited—register now to reserve your spot!

Craft • Culture • Careers • Community

BagelUp Industry Pro Tour and Class (06/09/2026)

Tue, 09 Jun 2026 13:30:00 GMT

BagelUp Industry Pro Tour and Class

June 9 / 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, 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 now serves as Program Coordinator for BagelUp, where she leads weekly public bagel-making classes, hosts private group experiences, and supports aspiring and established bagel shop owners through consulting and mentorship.

Craft • Culture • Careers • Community

Guildhall Gathering in New York City (06/22/2026)

Mon, 22 Jun 2026 21:00:00 GMT

Guildhall Gathering at Brooklyn Granary & Mill (New York City)

Monday, June 22

5pm - 7pm CT

Join us for a behind-the-scenes visit to Brooklyn Granary & Mill, a unique operation in Gowanus dedicated to bringing fresh stone-milled whole grains to New York City bakers.

Founded by baker and miller Patrick Shaw-Kitch, Brooklyn Granary & Mill is built on the belief that better bread comes from fresh stone-milled whole grain flour. Grains sourced from farms across the Northeast and Mid-Atlantic are milled on two 40-inch stone mills made by New American Stone Mills, allowing bakers to work with flour at its freshest and most expressive.

Participants will tour the mill with Patrick and see how the on-site bakery and café showcase what’s possible with 100% whole grain, freshly milled flour and regionally sourced ingredients. Come nosh on snacks and beverages while connecting with fellow bakers.

Guildhall Gatherings are all about community—a place to kick back, swap stories from the bench, and meet others who care deeply about the craft. Whether or not you're a Guild member, you’re invited to talk shop, make new connections, and experience the spirit of the Guild.

Register by Monday, June 15, 2026.

Craft • Culture • Careers • Community

BagelUp Industry Pro Tour and Class (09/08/2026)

Tue, 08 Sep 2026 13:30:00 GMT

BagelUp Industry Pro Tour and Class

September 8 / 9:30am - 4pm ET

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

Speakers:

Craft • Culture • Careers • Community

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

Tue, 08 Dec 2026 14:30:00 GMT

BagelUp Industry Pro Tour and Class

December 8 / 9:30am - 4pm ET

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

Speakers:

Craft • Culture • Careers • Community