WESTLAKE, OH — To mark the turn of the season, the Retail Bakers of America (RBA) announced three education opportunities set to take place this month.
The mix of virtual and in-person learning opportunities offers members a chance to engage in various ways on myriad topics.
From Surplus to Sales: The Smart Baker’s Approach to Food Waste
June 10 | 1-2 p.m. ET
Chef Kristin Egan, CMB, will lead a webinar on practical, small changes bakeries can make to reduce food waste and support their bottom line. This includes lessons on how to transform unsold product and extra ingredients into new offerings such as marshmallows and palmiers.
Scroll Piping, Vintage Piping and String Work with Peggy Tucker
June 16 | 1-2 p.m. ET
This virtual session is part of RBA’s exclusive IBIE Preview Series, which offers a first-look at some of the education sessions lined up for the Baking Expo this fall. In this webinar, Peggy Tucker, owner of the School of Cakeology and CakePlay, will provide a sneak peek at her demonstration on classic piping techniques.
California Figs Innovation Seminar
June 19 | Noon-5 p.m. ET
The in-person event, held at the Revent Innovation Center in Somerset, NJ, will offer a hands-on experience for bakers to learn about the versatility of baking with California Figs. French master baker Romain Dufour and Richard Charpentier, CMB, CEO of Baking Innovation, will lead various demonstrations for attendees to learn techniques for using figs to enhance pound cakes, laminated products, breads and more.
All webinars are available for free to RBA members and $30 for non-members. Visit the RBA website to learn more.
