June 30, July 7 & 14 / 4:00-5:00 pm ET

Bakery Finances 101: Laying the Foundations for a Successful Business 

Running a bakery takes more than great baking—it also takes a solid handle on your finances.  

This new three-part series offers a straightforward, concise introduction to bakery finances. You’ll learn ways to track costs, price for profit, and make data-informed decisions using real world scenarios and practical worksheets—all at a pace that’s supportive and easy to follow.  

Session 1: What’s Behind Your Costs? Understanding COGS 

• What is Cost of Goods Sold (COGS) and why it matters 

• How to calculate COGS 

• Breaking down costs: ingredients, labor, packaging, and waste 

• How your bakery model impacts your cost structure 

Session 2: Pricing for Profit 

• How to price products using COGS 

• Calculating food cost percentages and profit margins 

• Setting prices that reflect true costs and drive profit 

Session 3: Menu Engineering & Cost Control 

• Designing a menu that supports your bottom line 

• Managing labor, waste, and underperforming items 

• Using financial data to guide menu and pricing decisions 

Whether you’re a baker stepping into a management role, an operator looking to grow your business, or an aspiring home baker ready to go pro, understanding your numbers is essential to long-term sustainability. Join us and get the tools you need to help your bakery thrive. 

Register for the 3-part series or for the individual session(s) that’s right for you. 

Instructor: Young Cho, Partner/COO/Executive Chef, Simple Food Group 

Young Cho is a husband and father of an amazing 9 year old who have made their home in Lake Geneva for the past 15 years.  His love of food, nature, science and teaching has fueled a 30+ year food and hospitality industry career. Asmulti-field entrepreneur and executive, he brings a unique and diverse skill set and experience base to his current role as a COO and Executive Chef/Baker of Simple Food Group.  He is a founding Partner of Simple Food Group whose mission is to ‘Change the world one bite at a time’ through great food, great hospitality and reconnecting community.  Simple Food Group works extensively with local farmers and producers supporting, growing and strengthening the relationship driven local food system. Simple Food Group is a member of The Artisan Grain Collaborative and the Bread Bakers Guild of America,participating in grain research and grain outreach and education initiatives.   

Mr. Cho is also the founder of Ground Shift Consulting, providing a wide range of consulting and coaching services to companies and individuals around the world.  He was also a senior partner at Hospitality Works, a global hospitality consulting firm.   A graduate of Kendall College he served on Kendall’s Advisory board for over fifteen years and has been an adjunct faculty member teaching leadership, management and culinary classes.He currently serves on Gateway Community College and McHenry Country College’s Culinary and Hospitality boards. He is the coach for the Badger ProStart Culinary Team and mentors entrepreneurs across a variety of fields and industries.  

June 30 / 4:00 - 5:00 pm ET

Bakery Finances 101: Laying the Foundations for a Successful Business 

Running a bakery takes more than great baking—it also takes a solid handle on your finances.  

This new three-part series offers a straightforward, concise introduction to bakery finances. You’ll learn ways to track costs, price for profit, and make data-informed decisions using real world scenarios and practical worksheets—all at a pace that’s supportive and easy to follow.  

Session 1: What’s Behind Your Costs? Understanding COGS 

• What is Cost of Goods Sold (COGS) and why it matters 

• How to calculate COGS 

• Breaking down costs: ingredients, labor, packaging, and waste 

• How your bakery model impacts your cost structure 

Whether you’re a baker stepping into a management role, an operator looking to grow your business, or an aspiring home baker ready to go pro, understanding your numbers is essential to long-term sustainability. Join us and get the tools you need to help your bakery thrive. 

Register for the 3-part series or for the individual session(s) that’s right for you. 

Instructor: Young Cho, Partner/COO/Executive Chef, Simple Food Group 

Young Cho is a husband and father of an amazing 9 year old who have made their home in Lake Geneva for the past 15 years.  His love of food, nature, science and teaching has fueled a 30+ year food and hospitality industry career. Asmulti-field entrepreneur and executive, he brings a unique and diverse skill set and experience base to his current role as a COO and Executive Chef/Baker of Simple Food Group.  He is a founding Partner of Simple Food Group whose mission is to ‘Change the world one bite at a time’ through great food, great hospitality and reconnecting community.  Simple Food Group works extensively with local farmers and producers supporting, growing and strengthening the relationship driven local food system. Simple Food Group is a member of The Artisan Grain Collaborative and the Bread Bakers Guild of America,participating in grain research and grain outreach and education initiatives.   

Mr. Cho is also the founder of Ground Shift Consulting, providing a wide range of consulting and coaching services to companies and individuals around the world.  He was also a senior partner at Hospitality Works, a global hospitality consulting firm.   A graduate of Kendall College he served on Kendall’s Advisory board for over fifteen years and has been an adjunct faculty member teaching leadership, management and culinary classes.He currently serves on Gateway Community College and McHenry Country College’s Culinary and Hospitality boards. He is the coach for the Badger ProStart Culinary Team and mentors entrepreneurs across a variety of fields and industries.  

July 7 / 4:00 - 5:00 pm ET

Bakery Finances 101: Laying the Foundations for a Successful Business 

Running a bakery takes more than great baking—it also takes a solid handle on your finances.  

This new three-part series offers a straightforward, concise introduction to bakery finances. You’ll learn ways to track costs, price for profit, and make data-informed decisions using real world scenarios and practical worksheets—all at a pace that’s supportive and easy to follow.   

Session 2: Pricing for Profit 

• How to price products using COGS 

• Calculating food cost percentages and profit margins 

• Setting prices that reflect true costs and drive profit 

Whether you’re a baker stepping into a management role, an operator looking to grow your business, or an aspiring home baker ready to go pro, understanding your numbers is essential to long-term sustainability. Join us and get the tools you need to help your bakery thrive. 

Register for the 3-part series or for the individual session(s) that’s right for you. 

Instructor: Young Cho, Partner/COO/Executive Chef, Simple Food Group 

Young Cho is a husband and father of an amazing 9 year old who have made their home in Lake Geneva for the past 15 years.  His love of food, nature, science and teaching has fueled a 30+ year food and hospitality industry career. Asmulti-field entrepreneur and executive, he brings a unique and diverse skill set and experience base to his current role as a COO and Executive Chef/Baker of Simple Food Group.  He is a founding Partner of Simple Food Group whose mission is to ‘Change the world one bite at a time’ through great food, great hospitality and reconnecting community.  Simple Food Group works extensively with local farmers and producers supporting, growing and strengthening the relationship driven local food system. Simple Food Group is a member of The Artisan Grain Collaborative and the Bread Bakers Guild of America,participating in grain research and grain outreach and education initiatives.   

Mr. Cho is also the founder of Ground Shift Consulting, providing a wide range of consulting and coaching services to companies and individuals around the world.  He was also a senior partner at Hospitality Works, a global hospitality consulting firm.   A graduate of Kendall College he served on Kendall’s Advisory board for over fifteen years and has been an adjunct faculty member teaching leadership, management and culinary classes.He currently serves on Gateway Community College and McHenry Country College’s Culinary and Hospitality boards. He is the coach for the Badger ProStart Culinary Team and mentors entrepreneurs across a variety of fields and industries.  

From Seed to Slice: Northeast
A Field Trip Through the Connecticut River Valley
Tuesday, July 8, 10am-5pm ET

A Field Trip through the Connecticut River Valley 

New England was once known as America’s breadbasket, playing a central role in the country’s early wheat production. Today, the region is experiencing a quiet but powerful grain revival. Farmers are rediscovering heritage wheat varieties uniquely suited to the Northeast’s climate, and communities throughout the Connecticut River Valley have become a vibrant hub for this movement. Here, farmers, millers, and bakers are working together to build a thriving local grain economy—reshaping the way we think about bread in the region. 

Join us for a one-day immersive tour as we follow the journey of wheat from field to flour to oven. Meet the passionate people behind the grain revival and discover how local grains are transforming the baking landscape of the Northeast. 

Our day begins with a light breakfast at Ground Up, a woman-owned mill and bakery in Holyoke, MA housed in a beautifully renovated, 19th-century paper mill.  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. You’ll get a behind-the-scenes look at her New American Stone Mill—crafted in Elmore, Vermont from local granite—and see the milling and baking operations in action. The bakery produces a variety of artisan breads for the community. 

After lunch at the mill, we’ll board a bus for a 30-minute drive to the historic Thrall Family Farm in Windsor, CT—believed to be the oldest continuously operating farm in the country. There, 12th-generation farmer Spencer Thrall will guide us into the fields for a glimpse of the late-season grain harvest and share how his crops support local millers, craft brewers, and distillers. For a look into the farm’s rich history, check out this episode from Connecticut Public’s original digital series Sharing Connecticut. 

We’ll end the day back at Ground Up with a tasting of regional brews and snacks, celebrating the flavors and spirit of the Northeast grain movement. 

Sponsored by Walden Mutual Bank

Based in Concord, NH, Walden Mutual is a mission-driven bank, owned by its depositors (a cooperative model thanks to its mutual structure). Its community of partners – both depositors and borrowers – share the same vision: to enable anyone to make positive and lasting change in our local food ecosystem. Their lending is focused on farms, food businesses, and sustainability-focused organizations that align with the bank’s mission.

Full Itinerary (subject to change): 

10:00am – 10:30am 
Meet at Ground Up (4 North Bridge Street, Holyoke, MA) for a light breakfast  

10:30am – 1:00pm 
Tour of Ground Up Mill and Bakery with Co-Owner Andrea Stanley 

1:00pm – 1:45pm 
Lunch at the Mill 

1:45pm – 2:20pm 
Travel by bus to the Thrall Family Farm in Windsor CT (715 River Street, Windsor, CT) 

2:20pm – 3:30pm 
Tour of Thrall Family Farm with Co-Owner Spencer Thrall 

3:30pm – 4:00pm 
Bus returns to Ground Up in Holyoke 

4:00pm – 5:00pm 
Closing reception at Ground Up with Andrea Stanley 

This field trip is a unique opportunity to connect with fellow bakers, explore the local grain chain firsthand, and deepen your understanding of growing resilient, organic grains in a changing climate. You’ll leave with fresh insights and a renewed appreciation for the bread you bake—from seed to slice.

About our Guides:

Andrea Stanley is the co-owner of Ground Up, a woman-owned Mill in Holyoke, Massachusetts supplying stone-milled and locally grown flour to artisanal bakers. 

For 15 years, Andrea’s mission has been to build and grow a regional supply chain for grains and showcase the flavor that can be produced within a sustainable food system. This mission has led to the development of Northeast varieties that are providing a "taste of place" and providing Northeast Farms with a stable market to grow cover crops such as barley, wheat, rye, and oats. At Ground Up, each variety of grain is studied for several years to explore the attributes and flavor it can create.  

In a renovated 19th century mill Andrea also runs Valley Malt, a Craft Malthouse supplying craft brewers and distillers.

Spencer Thrall is a 12th-generation farmer at Thrall Family Farm in Windsor, Connecticut, a historic farm founded by his ancestor William Thrall in 1646. Alongside his brother Joseph, Spencer has helped steward the farm into a new era by shifting its focus from shade tobacco—a crop the Thrall family pioneered for over a century—to grains like barley, wheat, and rye.  

In response to shifting agricultural markets and a rising demand for locally grown ingredients, Spencer co-founded Thrall Family Malt, Connecticut’s first modern malt house. Today, he supplies grain to breweries across the state, playing a central role in reviving the region’s grain economy. Spencer’s work bridges tradition and innovation, honoring his family's agricultural legacy while cultivating a vibrant future for local grain and craft beer in the Northeast.

July 14 / 4:00 - 5:00 pm ET

Bakery Finances 101: Laying the Foundations for a Successful Business 

Running a bakery takes more than great baking—it also takes a solid handle on your finances.  

This new three-part series offers a straightforward, concise introduction to bakery finances. You’ll learn ways to track costs, price for profit, and make data-informed decisions using real world scenarios and practical worksheets—all at a pace that’s supportive and easy to follow.  

Session 3: Menu Engineering & Cost Control 

• Designing a menu that supports your bottom line 

• Managing labor, waste, and underperforming items 

• Using financial data to guide menu and pricing decisions 

Whether you’re a baker stepping into a management role, an operator looking to grow your business, or an aspiring home baker ready to go pro, understanding your numbers is essential to long-term sustainability. Join us and get the tools you need to help your bakery thrive. 

Register for the 3-part series or for the individual session(s) that’s right for you. 

Instructor: Young Cho, Partner/COO/Executive Chef, Simple Food Group

Young Cho is a husband and father of an amazing 9 year old who have made their home in Lake Geneva for the past 15 years.  His love of food, nature, science and teaching has fueled a 30+ year food and hospitality industry career. Asmulti-field entrepreneur and executive, he brings a unique and diverse skill set and experience base to his current role as a COO and Executive Chef/Baker of Simple Food Group.  He is a founding Partner of Simple Food Group whose mission is to ‘Change the world one bite at a time’ through great food, great hospitality and reconnecting community.  Simple Food Group works extensively with local farmers and producers supporting, growing and strengthening the relationship driven local food system. Simple Food Group is a member of The Artisan Grain Collaborative and the Bread Bakers Guild of America,participating in grain research and grain outreach and education initiatives.   

Mr. Cho is also the founder of Ground Shift Consulting, providing a wide range of consulting and coaching services to companies and individuals around the world.  He was also a senior partner at Hospitality Works, a global hospitality consulting firm.   A graduate of Kendall College he served on Kendall’s Advisory board for over fifteen years and has been an adjunct faculty member teaching leadership, management and culinary classes.He currently serves on Gateway Community College and McHenry Country College’s Culinary and Hospitality boards. He is the coach for the Badger ProStart Culinary Team and mentors entrepreneurs across a variety of fields and industries.  

July 15 / 4PM - 5PM ET

Welcome to Guild Office Hours—a new free virtual series just for Guild members, where we ask industry experts to come share their knowledge and answer your burning questions on all things baking and the business of baking. 

First up: a timely and practical session all about the International Baking Industry Exposition (IBIE)—the biggest baking event in the U.S. (and possibly the universe!)—happening September 13–17 in Las Vegas. 

IBIE is huge. We’re talking thousands of people, a massive show floor, scores of demos, and more sessions than you can count. It can feel overwhelming—especially if you’re an artisan baker trying to figure out where to start and how to make the most of your time at the show.That’s why we’re bringing in one of the organizers behind IBIE’s education program, plus a fellow Guild member who’s been there and can share what it’s really like. 

What we’ll cover: 

• How the show is laid out (it fills two giant halls!) and what types of vendors you can find there 

• What the Artisan Village is all about 

• Where to catch the best demos and the World Bread Awards 

• Which sessions are most useful for artisan bakers and bakery owners 

• How to meet people, make connections, and avoid getting totally overwhelmed 

And of course, we’ll have ample time for your questions—so bring whatever’s on your mind, whether you're still on the fence or already packing your bags. 

If you’re curious about IBIE, wondering if it’s worth the trip, or just want to feel more prepared for a great trip to the show, this session is for you. Free for Guild and RBA members—grab your spot today! 

Our Experts: 

Marissa Sertich Velie, Executive Director, Retail Bakers of America 

Marissa Sertich Velie is the Executive Director of the Retail Bakers of America (RBA), where she leads national initiatives to support and elevate the retail baking industry. A classically trained pastry chef with a degree from The Culinary Institute of America and a Master’s in Food Studies from NYU, Marissa blends hands-on baking experience with a passion for education, community building, and business strategy. 

Since stepping into her role at RBA, she has expanded the organization’s reach through innovative certification programs, industry partnerships, and high-impact events. She plays a key role in RBA’s involvement with major industry shows like IBIE and is committed to spotlighting the voices and talents of independent bakery owners across the country. 

Carlos Ruiz, Founder, El Horno de Pane

Carlos J. Ruiz is the owner and head baker of El Horno de Pane, an European style retail bakery with secondary wholesale operation, and Café Andrés, both in San Juan, Puerto Rico. Carlos is a Guild Certified Bread Baker, former Board member, and completed the professional baking program at the San Francisco Baking Institute.  

July 21 & 28 / 4:00-5:00 pm ET

Understanding Lamination with Alan Dumonceaux 

Producing high-quality, consistent laminated products can be a challenge—even for seasoned bakers. In this two-part, lecture-based webinar, renowned baker and educator Alan Dumonceaux will break down the lamination process—from ingredient selection and butter incorporation to folding and shaping techniques—and examine how every decision can significantly impact process, flavor, texture, and overall bake quality.  

Whether you're producing traditional croissants, pain au chocolat or filled danishes, this session will deepen your technical understanding and help refine your approach to laminated products. We’ll look at:  

Ingredient Selection  

• Optimal fat content for proper layering  

• Protein percentages in flour for structure and extensibility  

• Impact of yeast type on fermentation, flavor, and final texture  

 Dough Formulation  

• Balancing sugar, butter, hydration, and salt in the détrempe 

• Use of preferments to enhance flavor, fermentation control, and dough rheology 

• Understanding the role of enzymatic activity in fermentation 

 Dough Handling and Production Techniques  

• Techniques to form the beurrage 

• Process retardation: when, why, and how to slow fermentation  

• Folding techniques and their effect on crumb structure  

• Traditional and modern shaping techniques  

• Oven types and temperature settings  

 This two-part webinar will include dedicated time for Q&A with Alan. Don’t miss this opportunity to deepen your expertise in laminated doughs.

Alan Dumonceaux, Instructor and Academic Chair of the Baking and Pastry Arts Program, Northern Alberta Institute of Technology  

Alan Dumonceaux has been in the baking community for the past 40 years, for the last 24 years he has been an instructor and the academic chair at the Northern Alberta Institute of Technology for the Baking and Pastry Arts Program.  

He has competed for Baking Team Canada in Viennoiserie, in two Louis Lesaffre Cups, Las Vegas USA 2010, Buenos Aires Argentina 2015, then the Coupe de Monde de la Boulangerie in 2016 and competed in 2018 in the World Bakery Master’s Competition in Viennoiserie. 

He is the current coach for Baking Team Canada for the upcoming Coupe de Monde de la Boulangerie in 2026. 

He has been a great supporter to Skills Canada for our young bakers for the last 24 years. He is the World Skills Expert for Canada since 2015, and is the Chief Expert for World Skills in Shanghai China in 2026. 

August 4 / 4:00 - 5:00 pm ET 

Timing is Everything: How Proofer Retarders Can Improve Your Process 

Thinking about adding a proofer retarder to your bakery—or getting more out of the one you already have? Join us for an informative virtual session that explores how this powerful piece of equipment can transform your production schedule and improve product consistency.  

Certified Master Baker Richard Charpentier, CEO and Owner of Baking Innovation, will kick things off with a deep dive into the science of dough temperatures, fermentation, and why timing matters. Then, Michael Landman and the team from Revent will walk you through how proofer retarders work and how to adapt your baking process to take full advantage of their dual function. 

We’ll also cover:  

• Cost, ROI, and what to consider when investing in this equipment  

• How to choose the right unit that works for you 

• Best practices for operating, cleaning, and servicing your unit  

• How it can help you build flexibility into your baking schedule  

Join us to get real-world tips, expert guidance, and answers to your questions about using retarder proofers effectively.  

This class is presented in partnership with Revent. 

RICHARD CHARPENTIER, CMB  

Richard is a classically trained French baker, Certified Master Baker, holds a degree in Baking Science from KSU with a minor in Cereal Chemistry, received a certification from the American Institute of Baking (AIB), plus a degree in Sales and Marketing from Benjamin Morel, France.  Richard spent the last 34 years working in the bakery industry, from the retail bakeries to large CPG Brands where he held and led Research and Development groups.  Richard understands that innovation, quality and consistency are the key factors to staying relevant in the category.  

 Richard is now the owner and creator of Baking Innovation, a speed to market innovation company, Richard’s last position was as a Senior Director of R&D for Flowers Foods.  Richard is backed by a Brain Trust group with over 400+ years of experience at his disposal.     

Richard’s unique mix of passion, creativity and science gives him the ability to rapidly create and innovate quality baking and snacking items that consumers will love.  Richard other work experience includes developing new frozen microwavable sandwich option for Healthy Choice, where he received a patent for his invention.  Richard has a strong knowledge for consistency and quality in both breads and cakes, during his career at Sterling Foods, he developed new MRE bread flavors for the US Military, and during his tenure at Hostess Brands, he extended the shelf life of all Hostess branded items from 30 days to 53 days.  Richard taught bakery classes at the Culinary Institute of America, Johnson and Wales, plus many community colleges.   Today Richard spends his time in his lab near Philadelphia, researching old world techniques, trends, and clean label ingredients to find solutions for food manufacturers for the ever-changing market.  

Whether you are looking for a partner, educator or looking to customize a new blend to take you to the next level, feel free to contact us for any questions, we would be glad to help. 

Michael Landman 

Hello, I am Michael Landman! I was born and raised in Peru, and while I have a degree in Information Systems Engineering my a deepest passion is for cooking and baking. Ever since I moved to the US almost 4 years ago, I’ve been following my dream and training myself every day to become better in this wonderful craft. I started small, baking just a couple sourdough loaves at home per month. Then I started working at Zak The Baker in Miami, FL, and suddenly found myself baking around 1500 loaves during the overnight shift for two years. After that, I switched to the day team for a few months and finally in July I relocated to NJ to work at Revent, where I have the ideal environment to learn and further develop my skills.  In addition to baking for Revent, I am also their Food Technologist focusing on high speed cooking ovens and other product lines. 

Tuesday, August 5

From Seed to Slice Tours: 10am - 5pm CT

Guildhall Gathering: 5pm - 7pm CT

Join us for our first From Seed to Slice field trip of 2025 as we head to Minnesota—home to over 13,000 wheat farms and a deep-rooted history in milling. This one-day immersive tour will trace the journey of wheat from the field to the oven, offering insight into the farmers, millers, and bakers shaping the future of regional grain economies. 

We'll begin the day with breakfast and a behind-the-scenes look at Laune Bread in Minneapolis, a market and subscription bakery committed to organic, naturally leavened breads made primarily with locally sourced grains. From there, we’ll travel to Baker’s Field Flour & Bread in Northeast Minneapolis, where traditional stone milling is alive and well, preserving both nutrition and flavor in every batch of flour. 

After a locavore's lunch at Brake Bread,we’ll head to University of Minnesota’s College of Food, Agricultural and Natural Resource Sciences in St. Paul to explore their renowned Wheat Breeding and Genetics Project. There, we’ll 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. 

We’ll end the day in community at Bang Brewing Company in St. Paul for a relaxed Guildhall Gathering. We’ll talk shop and unwind over brews and artisan pizza from Farina Rossa. 

This field trip is a unique opportunity to connect with fellow bakers, explore the local grain chain firsthand, and deepen your understanding of growing resilient, organic grains in a changing climate. You’ll leave with fresh insights and a renewed appreciation for the bread you bake—from seed to slice. 

We’re grateful to the Artisan Grain Collaborative for helping make this trip accessible and affordable.

Our Guides:

LAUNE Bread is a subscription and market bakery dedicated to seasonality, simplicity, and the intersection the farm and the city. We bake European & West Coast American inspired naturally leavened breads, pastries & cookies. We are committed to reducing waste, pursuing whole grains, and sourcing ingredients from Minnesota + Upper Midwest farmers and producers with earth friendly farming practices.  

Chris MacLeod began Laune Bread in 2015 as a bike delivered subscription micro-bakery. He realized that working solo was not for him, closed shop in 2017, and moved to Switzerland. Returning to Minnesota in 2019, Chris turned the oven back on with the addition of Tiff Singh. 

Raised in northern California, Chris discovered bread while living abroad as a student in Munich. Not anticipating a career in baking, Chris studied Rhetoric and German at Lewis & Clark College, in Portland, OR. Only as a form of procrastination did his baking grow. 

As befits an accidental baker, Chris’s technique and values are rooted in his travels and mentors, found in idyllic Pt. Reyes Station, CA, Portland, OR, Minneapolis, MN, Utrecht, Munich, rural Germany, and Basel + Bern, Switzerland.  

Tiff Ri first baking job was at her local coffee shop and cafe in St. Peter, MN, a base that sparked her interest in cooking and baking. The skills she developed there led her to seek more mentors in the Minneapolis baking community (from the likes of Sun Street Breads, Rustica and Restaurant Alma). 

Baking has remained a focal point in Tiff’s life both inside and outside of work, a mainstay through times of challenge and growth, a source of joy and respite. The seasonal whim of our menu offerings is influenced by Tiff’s inspiration of food, human connection and community.

Baker’s Field Flour and Bread

Patrick Wylie, Head Baker

I started baking bread about a decade ago as a humble home baker. I quickly fell in love with sourdough, baking every week and doing my best to improve. I learned about Baker's Field through a family connection and when I stopped by for a tour, I was told they were hiring. I jumped at the opportunity and have been milling and baking here ever since. I am honored to now serve the bakery team as our Head Miller / Baker.

Tuesday, August 5

Guildhall Gathering at Bang Brewing Company

5pm - 7pm CT

August 12 / 4:00-5:30 pm ET

Book Smarts for Bakers: Using Financials to Drive Success

Virtual Small-Group Workshops with Ellen Itskovitz 

You didn’t open a bakery to become an accountant — but understanding your numbers can help you make smarter decisions and take greater control of your business. This interactive workshop is designed to help bakery owners and operators move beyond the basics and start using financial insights to make confident, strategic choices that support long-term success. 

Led by financial expert Ellen Itskovitz of the Catalytic Impact Foundation, this 90-minute session will walk you through the core financial concepts and tools you need to evaluate the health of your bakery. 

What you’ll learn: 

• How to read and interpret three key financial statements: the income statement, cash flow statement, and balance sheet 

• How pricing decisions affect your revenue — and how both impact your overall profitability 

• How to identify and track the KPIs (Key Performance Indicators) that matter most to your bakery 

• How to use financial forecasting to plan for growth or manage uncertainty 

• Real-world examples and practical tools you can apply directly to your own business 

Each virtual workshop includes a focused 45-minute presentation, followed by interactive discussion and Q&A in a small-group setting — giving you space to ask the questions most relevant to your business. 

This workshop is being offered on three separate dates (August 12, August 26 and September 9) — you can choose the session that works best for you, but space is limited.  Register today to reserve your spot! 

Presenter:  

Ellen Itskovitz, Healthcare Industry Analyst and Institutional Investment, Consultant, Catalytic Impact Foundation 

Ellen Itskovitz is a senior financial executive, with more than 30 years of Wall Street investment management and banking/capital markets experience. She has led due diligence and analyzed investment opportunities across the capital structure throughout her 20 years in the investment world. She has a keen eye for assessing business plans, recognizing operational risks and evaluating growth opportunities.  

Ellen has followed the healthcare and consumer/food industries as an analyst and institutional investor. She initially worked as an analyst and investor with Lord Abbett where she was a partner, and UBS Asset Management. Most recently she served as an Executive Director at Morgan Stanley Investment Management.  Presently she is on the investment team at the Catalytic Impact Foundation (CIF) and serves on their Investment Screening Committee, helping to source and screen opportunities in healthcare for the greater CIF team. 

Prior to that Ellen had worked in banking, at ING Barings, Chase and the French Merchant Bank, Worms et Cie.  At Worms, she developed an understanding of the unique considerations of smaller organizations and companies. 

Ellen received her MBA from the University of Chicago Booth School of Business, with a specialization in finance. At the Booth School, she was a recipient of the Rockwell International Fellowship. Her BA is in economics and public policy from Duke University. She is a CFA charterholder. 

She currently serves on the advisory board of the Hot Bread Kitchen incubator, a New York city not-for-profit and is a member of the Executive Committee of the Duke University NY Women’s Forum.  

August 19 / 4PM - 5PM ET

Guild Office Hours: Let’s Talk Pricing with Laurie Schive 

Guild Office Hours is a new virtual series exclusively for Guild members where we invite seasoned bakers and bakery professionals to share real-world advice and answer your burning questions on all things baking and the business of baking.  

This month, Laurie Schive, Co-Owner and Head Baker of Blue Loon Bakery in New London, NH and Chair of the Guild’s Board of Directors drops by to talk about pricing and menu development. Laurie will start the session with a quick dive into how she approaches pricing—what models and strategies she uses, how she sets prices that work for both her business and her customers, and tips for making the numbers make sense and make a profit.  

After that, it’s all about you. The rest of the hour is open Q&A, so come ready with your questions about pricing, cost of goods, profitability, or anything else you’ve been wondering about. Whether you’re just starting out or looking to fine-tune your pricing strategy, this is a rare chance to get real-time advice from someone who knows the numbers inside and out.  

Join us—and bring your questions! 

Laurie Schive

During a 20-year career with the Federal Government and a stint as a cybersecurity and risk consultant, Laurie taught herself to bake bread as a way to destress and learn how to recreate traditional baked goods in the many countries she visited.  After “retiring” and resettling in New Hampshire, Laurie joined the Guild to improve her bread baking skills and connect with fellow artisan bakers, with a dream of opening up her own bakery.  In 2018, the dream came true with the opening of the Blue Loon Bakery near Lake Sunapee, with a mission to bring freshly-baked breads and pastries to the local community.

August 26 / 3:00-4:30 pm ET

Book Smarts for Bakers: Using Financials to Drive Success

Virtual Small-Group Workshops with Ellen Itskovitz 

You didn’t open a bakery to become an accountant — but understanding your numbers can help you make smarter decisions and take greater control of your business. This interactive workshop is designed to help bakery owners and operators move beyond the basics and start using financial insights to make confident, strategic choices that support long-term success. 

Led by financial expert Ellen Itskovitz of the Catalytic Impact Foundation, this 90-minute session will walk you through the core financial concepts and tools you need to evaluate the health of your bakery. 

What you’ll learn: 

• How to read and interpret three key financial statements: the income statement, cash flow statement, and balance sheet 

• How pricing decisions affect your revenue — and how both impact your overall profitability 

• How to identify and track the KPIs (Key Performance Indicators) that matter most to your bakery 

• How to use financial forecasting to plan for growth or manage uncertainty 

• Real-world examples and practical tools you can apply directly to your own business 

Each virtual workshop includes a focused 45-minute presentation, followed by interactive discussion and Q&A in a small-group setting — giving you space to ask the questions most relevant to your business. 

This workshop is being offered on three separate dates (August 12, August 26 and September 9)— you can choose the session that works best for you, but space is limited.  Register today to reserve your spot! 

Presenter:  

Ellen Itskovitz, Healthcare Industry Analyst and Institutional Investment, Consultant, Catalytic Impact Foundation 

Ellen Itskovitz is a senior financial executive, with more than 30 years of Wall Street investment management and banking/capital markets experience. She has led due diligence and analyzed investment opportunities across the capital structure throughout her 20 years in the investment world. She has a keen eye for assessing business plans, recognizing operational risks and evaluating growth opportunities.  

Ellen has followed the healthcare and consumer/food industries as an analyst and institutional investor. She initially worked as an analyst and investor with Lord Abbett where she was a partner, and UBS Asset Management. Most recently she served as an Executive Director at Morgan Stanley Investment Management.  Presently she is on the investment team at the Catalytic Impact Foundation (CIF) and serves on their Investment Screening Committee, helping to source and screen opportunities in healthcare for the greater CIF team. 

Prior to that Ellen had worked in banking, at ING Barings, Chase and the French Merchant Bank, Worms et Cie.  At Worms, she developed an understanding of the unique considerations of smaller organizations and companies. 

Ellen received her MBA from the University of Chicago Booth School of Business, with a specialization in finance. At the Booth School, she was a recipient of the Rockwell International Fellowship. Her BA is in economics and public policy from Duke University. She is a CFA charterholder. 

She currently serves on the advisory board of the Hot Bread Kitchen incubator, a New York city not-for-profit and is a member of the Executive Committee of the Duke University NY Women’s Forum.  

September 8 / 5:00 - 6:00pm ET

Building Blocks: Enriched Dough Techniques 

Enriched doughs are the foundation of many popular breads, including brioche, challah, milk bread, and cinnamon rolls. Their richness and tender crumb make them incredibly appealing and versatile, but they also come with unique challenges. 

In this one-hour virtual lecture, Certified Master Baker Richard Charpentier—CEO and Owner of Baking Innovation—will explore the science and technique behind enriched doughs. You’ll gain a deeper understanding of how sugar, eggs, fat, and dairy affect dough structure, mixing, fermentation, and the overall process and final product. Richard will address ingredient formats and functionality, formulation of doughs, and considerations in the production process critical to achieving a consistent bake. 

He’ll also discuss how a single base dough can be adapted for multiple applications, helping you expand your offerings without increasing production complexity. 

This session is designed for bread bakers, pastry chefs, and bakery teams looking to expand their enriched bread repertoire or troubleshoot persistent challenges. A Q&A will follow the presentation—bring your questions for Richard! Register today and gain valuable insights from one of the industry’s most respected bakers. 

This session is part of the Guild’s Building Blocks series and is free for Guild members and presented in partnership with Baking Innovations. 

RICHARD CHARPENTIER, CMB  

Richard is a classically trained French baker, Certified Master Baker, holds a degree in Baking Science from KSU with a minor in Cereal Chemistry, received a certification from the American Institute of Baking (AIB), plus a degree in Sales and Marketing from Benjamin Morel, France.  Richard spent the last 34 years working in the bakery industry, from the retail bakeries to large CPG Brands where he held and led Research and Development groups.  Richard understands that innovation, quality and consistency are the key factors to staying relevant in the category.  

 Richard is now the owner and creator of Baking Innovation, a speed to market innovation company, Richard’s last position was as a Senior Director of R&D for Flowers Foods.  Richard is backed by a Brain Trust group with over 400+ years of experience at his disposal.     

Richard’s unique mix of passion, creativity and science gives him the ability to rapidly create and innovate quality baking and snacking items that consumers will love.  Richard other work experience includes developing new frozen microwavable sandwich option for Healthy Choice, where he received a patent for his invention.  Richard has a strong knowledge for consistency and quality in both breads and cakes, during his career at Sterling Foods, he developed new MRE bread flavors for the US Military, and during his tenure at Hostess Brands, he extended the shelf life of all Hostess branded items from 30 days to 53 days.  Richard taught bakery classes at the Culinary Institute of America, Johnson and Wales, plus many community colleges.   Today Richard spends his time in his lab near Philadelphia, researching old world techniques, trends, and clean label ingredients to find solutions for food manufacturers for the ever-changing market.  

Whether you are looking for a partner, educator or looking to customize a new blend to take you to the next level, feel free to contact us for any questions, we would be glad to help. 

September 9 / 4:00-5:30 pm ET

Book Smarts for Bakers: Using Financials to Drive Success

Virtual Small-Group Workshops with Ellen Itskovitz 

You didn’t open a bakery to become an accountant — but understanding your numbers can help you make smarter decisions and take greater control of your business. This interactive workshop is designed to help bakery owners and operators move beyond the basics and start using financial insights to make confident, strategic choices that support long-term success. 

Led by financial expert Ellen Itskovitz of the Catalytic Impact Foundation, this 90-minute session will walk you through the core financial concepts and tools you need to evaluate the health of your bakery. 

What you’ll learn: 

• How to read and interpret three key financial statements: the income statement, cash flow statement, and balance sheet 

• How pricing decisions affect your revenue — and how both impact your overall profitability 

• How to identify and track the KPIs (Key Performance Indicators) that matter most to your bakery 

• How to use financial forecasting to plan for growth or manage uncertainty 

• Real-world examples and practical tools you can apply directly to your own business 

Each virtual workshop includes a focused 45-minute presentation, followed by interactive discussion and Q&A in a small-group setting — giving you space to ask the questions most relevant to your business. 

This workshop is being offered on three separate dates (August 12, August 26 and September 9)— you can choose the session that works best for you, but space is limited.  Register today to reserve your spot! 

Presenter:  

Ellen Itskovitz, Healthcare Industry Analyst and Institutional Investment, Consultant, Catalytic Impact Foundation 

Ellen Itskovitz is a senior financial executive, with more than 30 years of Wall Street investment management and banking/capital markets experience. She has led due diligence and analyzed investment opportunities across the capital structure throughout her 20 years in the investment world. She has a keen eye for assessing business plans, recognizing operational risks and evaluating growth opportunities.  

Ellen has followed the healthcare and consumer/food industries as an analyst and institutional investor. She initially worked as an analyst and investor with Lord Abbett where she was a partner, and UBS Asset Management. Most recently she served as an Executive Director at Morgan Stanley Investment Management.  Presently she is on the investment team at the Catalytic Impact Foundation (CIF) and serves on their Investment Screening Committee, helping to source and screen opportunities in healthcare for the greater CIF team. 

Prior to that Ellen had worked in banking, at ING Barings, Chase and the French Merchant Bank, Worms et Cie.  At Worms, she developed an understanding of the unique considerations of smaller organizations and companies. 

Ellen received her MBA from the University of Chicago Booth School of Business, with a specialization in finance. At the Booth School, she was a recipient of the Rockwell International Fellowship. Her BA is in economics and public policy from Duke University. She is a CFA charterholder. 

She currently serves on the advisory board of the Hot Bread Kitchen incubator, a New York city not-for-profit and is a member of the Executive Committee of the Duke University NY Women’s Forum.