PROVIDENCE, RI — The Bread Bakers Guild of America (BBGA) is fostering connectivity within the retail baking realm with two in-person field trip-style events.
The From Seed to Slice trips provide industry members the opportunity to connect with fellow bakers, explore the local grain chain firsthand, and deepen their understanding of growing resilient, organic grains in a changing climate.
“These trips are about more than sourcing local flour — they’re about seeing the people and practices behind the products,” said Wai Chu, education and events manager for BBGA. “They reconnect us with the land, with each other and with the reasons we fell in love with baking in the first place.”
From Seed to Slice: Northeast Field Trip | July 8 @ 10 a.m. to 5 p.m.
Participants are invited to New England to learn about the Connecticut River Valley’s hub of farmers, millers and bakers. The one-day immersive tour will follow the journey of wheat from the field to flour to oven, introducing participants to the people behind the region’s grain revival.
The day will begin at Ground Up, a woman-owned mill and bakery in Holyoke, MA. Co-owner Andrea Stanley will share her story of launching a malt business 15 years ago and how she expanded into flour milling in 2018. Participants will get a behind-the-scenes look at Andrea’s New American stone mill and see the milling and baking operations in action.
Next, participants will visit the historic Thrall Family Farm in Windsor, CT, which is believed to be the oldest continuously operating farm in the country. Spencer Thrall, 12th-generation farmer, will guide the group into the fields for a glimpse of the late-season grain harvest and share how his crops support local millers.
From Seed to Slice: Minnesota Field Trip | Aug. 5 @ 10 a.m. to 5 p.m.
This one-day immersive tour will provide participants with an overview of Minnesota’s 13,000 wheat farms and its deep-rooted history in milling. They will receive a behind-the-scenes look from Chad MacLeod, owner of Laune Bread in Minneapolis, a market and subscription bakery committed to organic, naturally leavened breads made primarily with locally sourced grains.
Next, the group will head to Baker’s Field Flour & Bread in Northeast Minneapolis for an inside look at its traditional stone milling before jumping over to the University of Minnesota’s College of Food, Agricultural and Natural Resource Sciences in St. Paul, MN, to explore its Wheat Breeding and Genetics Project. The group will then tour the Department of Agronomy and Plant Genetics’ field plots and learn how researchers are developing resilient spring wheat varieties tailored to the Midwest’s climate and agriculture.
“When bakers step into the field and visit the mills, they don’t just learn about wheat — they gain insight into the entire food system,” said Karen Bornarth, executive director at BBGA. “That perspective is critical if we want to shape a more just and sustainable industry.”
Non-member fees are $135, and member fees are $125 for each field trip. Visit the BBGA website to learn more and register.
