PROVIDENCE, RI — The Bread Bakers Guild of America (BBGA) has a packed event lineup scheduled for the first month of the new year. From hearthside chats to guildhall gatherings, the association is prepping bakers for success in 2026.
Check out what BBGA has in store for the month of January.
Bakery Leadership Circle Info Session
Jan. 12 | 4-5 p.m.
The Bakery Leadership Circle is a program designed to support bakery owners and operators in tackling their stickiest business challenges through education and peer consulting activities.
Bakery Numbers You Should Know + Get to Know
Jan. 20 | 5-6 p.m.
Scott France, president of Macrina Bakery and treasurer of the Guild’s board of directors, will dive into a set of key metrics every bakery should be tracking, and how they connect to real operational decisions — from production and staffing to pricing and growth — which is ideal for small- to medium–sized bakery owners and operators.
Whole Rye, Whole Wheat and White
Jan. 26-28
World-renowned baker and educator Jeffrey Hamelman will provide a focused exploration of three foundational bread categories: rye, whole wheat and white.
Over this two-and-a-half-day intensive, participants will bake a range of breads in a comparative style, using different flour extractions to understand variations in mixing, handling, and eating qualities.
Pizza Fundamentals: Dough, Process and Style
Jan. 26 | 4-5 p.m.
This two-part series with professional pizza consultant Noel Brohner of Slow Rise Pizza Co. will deepen bakers’ understanding of what goes into making great pizza. Noel will share not only the recipes and techniques but also the insights pizza makers rely on, along with proven methods that can be applied in bakery or restaurant settings.
For a full list of January events, visit the BBGA website.
