PROVIDENCE, RI — Just in time for the turn of the season, the Bread Bakers Guild of America (BBGA) unveiled its lineup of education and events for March.
Experiences range from online learning to hands-on opportunities, allowing bakers from all over a chance to step back from their benches and learn something new.
This month, the BBGA has a plethora of sessions available for Guild and non-Guild members alike.
The Language of Bread: How to Taste and Market Your Breads and Pastries
March 9 | Zoom | 5-6:30 p.m. ET
Bakers and pastry chefs know exactly what goes into each baked good they craft but finding the right turn of phrase to clue in customers can be challenging. In this virtual session led by Heike Meyer, a certified international bread sommelier and founder of Brot Bakehouse & Kitchen, attendees will learn how to describe key characteristics of baked goods and fine-tune product descriptions to strengthen menus and intrigue bakery guests. This event includes a virtual tasting activity, in which participants are encouraged to bring one baked good to taste and evaluate during the event. Pricing is $50 and $75 for Guild and non-Guild members, respectively.
BagelUp Industry Pro Tour and Class
March 10 | Brooklyn, NY | 9:30 a.m.– 4 p.m. ET
Presented in partnership with King Arthur Baking Co., this day-long event will include a tour of two New York bagel shops, complete with insights directly from each establishment’s owners and operators. The experience, guided by BagelUp founder Sam Silverman, will conclude with a hands-on class at Bagel Market led by Ethan Marks from Apollo Bagels. Under Ethan’s tutelage, participants will learn about different dough formulas, master the rope-and-loop shaping method and uncover other professional bagel-making techniques. For BBGA members, the cost is $125; for non-members, this in-person experience is priced at $145.
Menu Design, Optimization, and Pricing
March 16, 23, 30 | Zoom | 5-6 p.m. ET
This interactive three-part workshop will be hosted by Ederique Goudia, founder of In the Business of Food and manager of the Shed 5 Incubator Kitchen at Eastern Market. Each week, early-stage bakers and pastry professionals can glean insights on menu design, optimization and pricing. Fees are set at $35 for BBGA members and $45 for non-members.
Seedlings Loan Readiness Program Info Session
March 17 | Zoom | 3-4 p.m. ET
Through a partnership with Walden Mutual Bank, BBGA’s Seedlings Loan Readiness Program is designed to expand access to capital for emerging food and agriculture businesses. In this informational session, the association will outline who the program is for, what participating in the 8-month experience requires and how the application process works. By the end of the program, participants will have the crucial know-how necessary to work with lenders and financial stakeholders.
Certification Information Session
March 24 | Zoom | 4-5 p.m. ET
With the next practical exam for the BBGA’s Certification Program set for October, this virtual panel will help prospective professionals interested in the process learn more about what to expect and how to prepare. This event will be hosted by Wai Chu, education and events manager for BBGA, and will feature recently certified bakers John Sybert, CBB, and Rachel Wyman, CBB, CVB, and judges Ciril Hitz, CBB, CVB, CMAB, and Solveig Tofte, CBB, CVB, CMAB.
Office Hours: Bagels
March 31 | Zoom | 4-5 p.m. ET
To wrap up the month, Ethan from Apollo Bagels will return for BBGA’s exclusive free-for-members virtual series. After sharing an overview of the bagel-making process and tips for making sourdough bagels, the session will transition to a Q&A format for bakers to get insights on everything from ingredients to scaling production.
