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. 

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.