PROVIDENCE, RI — The Bread Bakers Guild of America (BBGA) has a packed event lineup scheduled this month. From virtual panels to cross-country field trips, the association is prepping bakers of the Guild for success this Q4.
Check out what BBGA has in store for the month of October.
Putting Bakery Management Software to Work
Oct. 6 | 5-6 p.m.
Wai Chu, education manager of the BBGA, will moderate a conversation with Luke Karl, US business development representative at Cybake, on both the technical capabilities of bakery software and its applications in real-world bakery settings.
They’ll be joined by Zach Martinucci of Rebel Bread and Sarah Williams of Seven Stars Bakery, who will share how they implemented bakery management software into their day-to-day operations and what it has meant for their businesses.
From Seed to Slice: New York Field Trip
Oct. 7 | 10 a.m. to 4:00 p.m.
Across New York State, bakers, millers and farmers are building strong local connections that support resilient regional food systems. This day-long field trip explores how these relationships are shortening the grain chain — bringing flour production closer to home and adding more character and flavor to each loaf.
Lamination Fundamentals
Oct. 14 | 10 a.m. to 4 p.m.
Designed for professionals seeking a solid foundation in lamination, this 6-hour intensive workshop will provide steps on the fundamentals of working with laminated yeast doughs. Chef Leonair Dorsey from Gracious Bakery will demonstrate how to create distinct, even layers through proper folding and shaping techniques, with a focus on two laminated breads: croissants and pain au chocolate.
Attendees will also gain valuable tips and techniques for troubleshooting common issues and ensuring consistent, professional-quality results.
Guild Office Hours: Lamination with Jesse Jackson III
Oct. 20 | 5-6 p.m.
Jesse Jackson III, CMB, baking and pastry instructor at the Culinary Institute of America, will lead a virtual session focused on lamination. Jesse will kick things off with an overview of the lamination process, mathematical layer calculation, highlighting common issues bakers face — like butter breakage, uneven layers or inconsistent rise — and how to troubleshoot them.
Breaking Bread with Martin Philip
Oct. 21 | 6-7:30 p.m.
Martin Philip, baker, author, teacher and long-time Guild member, returns to his home state of Arkansas to share the skills and stories that have made him a respected voice in the world of bread.
In this exclusive baking demonstration, Martin will use a single, versatile dough to demonstrate how professional bakers shape, score, and finish a variety of breads — including a pan bread, multi-strand challah, and dinner rolls, with tips and behind-the-scenes knowledge drawn from years of experience in world-class bakeries and international competitions.
Variations on a Bread: Maximizing Output with a Single Dough
Oct. 22 | 9 a.m. to 3 p.m.
Bringing Martin back, this hands-on baking class will show attendees how a single foundational dough can unlock a bakery’s full creative and production potential.
Martin will provide expert shaping, scoring, and finishing techniques that allow bakers to get more from every mix. Using a single enriched dough, attendees will create a lineup of distinctive breads, such as pan bread, 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.
Bakers will walk away with practical tools to diversify menus, improve production flow and streamline the baking process.
Building Blocks: Baking with Whole Grains
Oct. 27 | 5-6 p.m.
Explore the foundations of whole grain baking in this informative one-hour webinar led by baker Kathryn Phelan. Whole grain baking presents unique challenges and opportunities for professional bakers, and Katie will break down the science and techniques for a successful and consistent bake.
The class begins with a look at the rising popularity of whole grain breads and why whole grains matter, both for nutrition and for flavor. Attendees will learn the differences between whole grain, high-extraction, and refined flours, and examine how grain choice impacts dough rheology, process, and the qualities of the final product.
The Baker’s Shelf: A Conversation with Arturo Enciso and Richard Miscovich
Oct. 28 | 4-5 p.m.
For the first session of The Baker’s Shelf, a new Guild series celebrating books that shape the baking world, BBGA welcomes author and educator Richard Miscovich and baker Arturo Enciso, co-owner of Gusto Bread in Los Angeles.
In his conversation with Arturo, Richard will reflect on the inspiration and process behind writing From the Wood-Fired Oven and discuss how the book’s techniques and formulas are finding a new audience 11 years later. Together, they’ll explore how books not only teach techniques but also ignite new paths, keeping baking traditions alive and evolving.
For more information on locations and pricing, visit the BBGA website.
