PROVIDENCE, RI — Bakers looking to increase their industry knowledge and skills in the month of July can look no further. The Bread Bakers Guild of America (BBGA) has a stacked lineup of events to connect, inspire and teach.
Check out what BBGA has in store for July:
Bakery Finances 101 Session 3: Menu Engineering and Cost Control
July 14 | 4-5 p.m. ET
To help bakers grow their businesses, the third and final part of this virtual series will offer a concise introduction to bakery finances. Attendees will learn ways to track costs, price for profit, and make data-informed decisions using real-world scenarios and practical worksheets.
Led by Young Cho, partner, COO and executive chef at Simple Food Group, the session will explain how to design a menu that supports a bakery’s bottom line, manage labor, waste and underperforming offerings, and use financial data to guide menu and pricing decisions.
Member fee: $35
Nonmember fee: $45
Guild Office Hours: Making the Most of IBIE (Free and for members only)
July 15 | 4-5 p.m. ET
This new virtual series opens conversations with industry experts willing to share their knowledge and answer members’ burning questions. The first session will focus on the International Baking Industry Exposition (IBIE), set for Sept. 14-17 in Las Vegas.
For bakers feeling overwhelmed by all the Baking Expo has to offer, BBGA will outline key components of the show, including the floor layout, Artisan Village, demos, education and the World Bread Awards.
As one of the organizers behind the event’s education program, Marissa Sertich Velie, executive director of the Retail Bakers of America, will be available to answer questions and highlight IBIE’s role in the baking industry. Carlos Ruiz, guild member and founder of El Horno de Pane in San Juan, Puerto Rico, will also be present to share his IBIE experience.
Understanding Lamination with Alan Dumonceaux
July 21, 28 | 4-5 p.m. ET
In this two-part webinar, Alan Dumonceaux, instructor and academic chair of the Baking and Pastry Arts Program at Northern Alberta Institute of Technology, will provide a detailed breakdown of the lamination process. From ingredient selection and butter incorporation to folding and shaping techniques, attendees will learn to examine how every decision can significantly impact process, flavor, texture and overall bake quality.
Member fee: $75
Nonmember fee: $100
To learn more about the events and to register, visit the BBGA website.
