Variations on a Bread: Maximizing Output with a Single Dough

October 22 / 9am - 3pm CT   

A Hands-on Baking Class at Brightwater in  Bentonville, AR  

The Guild is proud to be partnering with Brightwater: A Center for the Study of Food for a unique opportunity to learn from one of America’s most esteemed bakers.   

In a busy bakery, success often depends on balancing creativity with efficiency. In this hands-on workshop, award-winning baker, author, teacher and a proud Guild member since 2013, Martin Philip will show you how a single foundational dough can unlock a bakery’s full creative and production potential.  

Working side by side with Martin, you’lI learn expert shaping, scoring, and finishing techniques that allow bakers to get more from every mix. Using a single enriched dough, you’ll create a lineup of distinctive breads, such as pan bread (including hamburger rolls and hotdog buns), Detroit-style pizza, cheese sticks, chocolate milk bread, and a chocolate-orange babka.* Each variation offers a unique texture, flavor, or visual appeal without the need for a completely separate formula.  

You’ll walk away with practical tools to diversify your menu, improve production flow, and streamline your baking process — all under the guidance of one of America’s most respected artisan bakers.  

This hands-on class is designed for cooks and bakers working in professional or production settings. Ideal for bakery owners and operators looking to expand their offerings and fine-tune production strategy. Participants should be comfortable with mixing, shaping, and working in a hands-on environment.  

Lunch will be provided.

*Menu subject to change.  

About Martin Philip:  
Martin Philip is an award-winning baker, author, and teacher. He recently co-authored the #1 NYT bestseller, The Big Book of Bread, and has a forthcoming book on pizza which will be published in early 2026. His first bread book, Breaking Bread: A Baker's Journey Home in 75 Recipes was a Wall Street Journal bestseller. A former opera singer who left a career in finance to pursue baking, he rose to become Head Bread Baker at King Arthur Baking Company and has represented the United States in international bread competitions. Follow Martin on Instagram and Substack. 

Presented in partnership with Brightwater: A Center for the Study of Food and King Arthur Baking Company.