The Bread Bakers Guild of America upcoming events

Baking Careers Beyond the Bench (11/02/2026)

Mon, 02 Nov 2026 22:00:00 GMT

Baking Careers Beyond the Bench

Monday, November 2, 2026 | 5:00pm–6:30pm ET | Via Zoom

Are you a production baker wondering what else is out there? Or a student trying to map out where your baking career can take you besides the bench?

Join us for Baking Careers Beyond the Bench, a free virtual event connecting you with employers from across the baking industry, ingredient and equipment suppliers, commercial and wholesale bakeries, and industry affiliates.

We’ll be joined by baking professionals just like you, who started on the bench themselves before moving into roles in sales, R&D, technical service, quality assurance, equipment engineering, and more.

Each company representative will give a short introduction to their business, followed by breakout rooms where you can learn more about and talk directly with people who've made the transition you're curious about.

You'll come away with a better sense of:

What roles exist beyond production and ownership
What day-to-day work looks like in areas like sales, R&D, and quality assurance

How people got from the bench to where they are now

Which companies are hiring, and what they're looking for

Come and meet representatives from (companies subject to change):

AB Mauri

Bridor

Central Milling

Erika Baking Equipment

This program is a joint virtual event by the Bread Bakers Guild of America and the Retail Bakers of America. Free to everyone, limited space available.

Craft • Culture • Careers • Community

Building Blocks: Ancient Grains with Nicky Giusto (11/03/2026)

Tue, 03 Nov 2026 22:00:00 GMT

Building Blocks: Ancient Grains with Nicky Giusto

Tuesday, November 3, 2026 | 5:00pm–6:00pm ET | Via Zoom

Registration temporarily paused: We’re reviewing the class date and may need to reschedule. Registration is temporarily on hold while we confirm the details. Please check back for updates.

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

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

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