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.

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.