BagelUp Industry Tour and Class

September 3 / 9:30am - 4pm ET

Join us in New York City for an immersive journey into the craft, culture, and business of bagels. This unique program connects professionals, students, and passionate enthusiasts with the people and places that define the city’s bagel scene—and reveal its exciting career and profit potential. 

Guided by Sam Silverman, founder of BagelUp and NYC’s “Bagel Ambassador,” who will provide expert insights into the city’s dynamic bagel scene. You’ll visit two iconic bagel shops in Brooklyn and hear directly from shop owners and operators about the history, cultural significance, and lasting appeal of bagels, and what it takes to thrive in today’s market. 

The day concludes with a hands-on class at Bagel Market, led by award-winning baker Reva Castillenti. Learn to refine your bagel-making skills by comparing dough formulas, mastering the rope-and-loop shaping method, and picking up pro tips to take your bagel game to the next level.  

The Bagel Lineup (locations subject to change): 

1. Russ & Daughters (Brooklyn Navy Yard) 

2. Apollo Bagels (Williamsburg) 

3. Bagel Market (Midtown Manhattan) 

Presented in partnership with the King Arthur Baking Company

Getting There and Back: The tour will meet at Russ & Daughters, located inside Building 77 at the Brooklyn Navy Yard. Please allow extra travel time both to reach the Navy Yard and to locate the meeting point. The tour will end in Midtown Manhattan. If you need to return to Brooklyn afterward, plan to take public transportation, a taxi, or a rideshare. 

Speakers:

Reva Castillenti is an award winning baker and service industry professional with over 12 years experience working in New York City kitchens. 

Reva started her career as a sculptor, but eventually found her true passion in the art of bread-baking. Castillenti cut her teeth at bakeries such as Bakeri and Meyers Bageri, before opening her own micro-bakery Bread & Roses. Bread & Roses received accolades from US Bread Awards in 2018 and 2019 placing in the top 10 for all categories entered, and top 2 for Bagels both years. She has been featured in Time Out New York “New York pastry chefs are creating underground dessert pop-ups” in 2020 and Eater (Portland, Or) “A New Underground Bakery in Portland Teaches You How to Make New York-Style Bagels”.  

Reva discovered her passion for teaching while leading bread-making workshops at The Brooklyn Kitchen and has since taught thousands of students how to bake their own bread. She now serves as Program Coordinator for BagelUp, where she leads weekly public bagel-making classes, hosts private group experiences, and supports aspiring and established bagel shop owners through consulting and mentorship. 
 
Sam Silverman, known as New York’s “Bagel Ambassador,” is the Founder & CEO of BagelUp, the company behind NYC Bagel Tours, the New York BagelFest, and a growing portfolio of bagel-centric experiences. 
 
Sam is dedicated to celebrating and elevating bagel culture through immersive classes, guided tastings, and large-scale events, most notably, the annual New York BagelFest at Citi Field, which now draws over 2,000 attendees and dozens of vendors from around the world. In 2023, he was named one of Brooklyn Magazine’s “50 Most Fascinating People” for building a national platform around this iconic food. 
 
Before founding BagelUp, Sam held roles in business operations at Bridgewater Associates and Walmart, where he led complex projects and helped scale strategic initiatives, experience that shaped his unique ability to blend hospitality, storytelling, logistics, and community building.

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.  

Tuesday, September 16

Guildhall Gathering at IBIE

6pm - 8pm PT

Join us for a Guildhall Gathering during the International Baking Industry Exposition (IBIE) this September in Las Vegas! We’re meeting up at Jammyland Cocktail Bar & Reggae Kitchen, a vibrant spot in the Downtown Arts District known for its inventive cocktails, island-inspired bites, and laid-back vibe. 

Whether you're a Guild member or simply a friend of the baking community, you’re invited to connect with fellow professionals and get a taste of the Guild spirit in a relaxed, welcoming setting. 

Your registration fee includes a drink ticket, assorted snacks, and unlimited good times! 

Register by September 9, 2025 

September 22 & 29 / 5:00 - 6:00pm ET

Building Blocks: Baker's Math Made Simple

A 2-Day Virtual Workshop

Baker's math is the foundation of professional bread production. Whether you're scaling for a large bake or developing a new product, understanding bakers percentages is essential for precision, efficiency, and clear communication on the bench. 

In this two-day virtual workshop, instructor Daisy Chow—Owner and Founder of Breadboard Bakery in Arlington, MA—will walk you through bakers math from the ground up—starting with the fundamentals and building toward more advanced formulas using preferments, blended flours, and multi-component doughs. Along the way, you’ll learn to: 

• Read and write formulas in standard bakers percentages 

• Assess hydration on any given formula 

• Quickly scale recipes up or down 

• Spot errors or red flags before mixing even begins 

By the end of the workshop, you’ll not only understand bakers math—you’ll be using it to work faster, smarter, and with greater confidence in every mix.  

Part 1: Monday, September 22, 5pm-6pm ET

Part 2: Monday, September 29, 5pm-6pm ET

This session is part of the Guild’s Building Blocks series and is free for Guild members. 

Daisy Chow is owner and head baker at Breadboard Bakery in Arlington, MA, which opened in late November 2019 with a focus on breads and pastries with locally grown and milled grains. Prior to running her own bakery, Daisy spent nearly 15 years as a bread baker at Clear Flour Bread in Brookline, MA (after training as an electrical engineer). She's been a BBGA member since 2004, having attended, assisted, and taught at Camp Bread and Wheatstalk baking conferences. 

Putting Bakery Management Software to Work

October 6 / 5:00 - 6:00 pm ET 

What happens when you bring bakery management software into the kitchen? In this one-hour virtual panel, hear firsthand how bakeries are integrating technology to streamline production, simplify ordering, and improve business performance. 

Join Wai Chu, Education Manager of the Bread Bakers Guild of America, as he moderates a conversation with Luke Karl, U.S. Business Development Representative at Cybake. A former bakery operator himself, Luke brings a unique dual perspective on both the technical capabilities of bakery software and how it plays out in real-world bakery settings. 

He’ll be joined by Zach Martinucci of Rebel Bread (Denver, CO), who will share how he implemented bakery management software into his day-to-day operations and what it has meant for his business. 

Together, we’ll explore: 

• Why a bakery might choose to adopt management software 

• What the implementation and onboarding process entails 

• How it can impact daily operations—from production planning to inventory and order management 

• The real-world benefits—and challenges—of adopting bakery software 

Whether you're actively exploring tools to streamline your bakery or simply curious about how software fits into the flow of a working bakehouse, this panel offers a practical, behind-the-scenes look at what it takes to bring bakery management software to life in a bakery. 

This session is presented in partnership with Cybake.

Luke Karl 

Head of USA Operations, Cybake 

Luke Karl left a career in data analytics to become a professional baker, starting off as an apprentice and working his way to the top, eventually becoming the general manager of Dinkel’s Bakery in Chicago. 

Luke lives in Denver, Colorado, and now uses his wide-ranging expertise to help other bakers get the most out of their businesses with Cybake bakery software. 

Zach Martinucci loves telling stories about food, over food, and even through food. 

He studied Culinary Anthropology at UCLA, where he spent months in Italy cooking, eating, learning, and talking about food, before completing a Professional Bread and Viennoiserie program at the San Francisco Baking Institute. 

Zach founded Rebel Bread in 2018 – a community bakery and bread school in Denver, CO that bakes artisan bread and pastries daily for local coffee shops, restaurants, farmers markets, and home delivery. 

Zach is passionate about entrepreneurship, education, and culinary traditions. He has presented at UCLA Undergraduate Research Week, TEDxMileHigh, The Small Business Institute Conference, Metropolitan State University Center for Entrepreneurship, and the Denver Metro Chamber of Commerce. 

Zach believes that food can (and should) tell the story of who we are. He is dedicated to inspiring our relationships with food—one community, conversation, and loaf of bread at a time. 

Social Media 

@rebelbreaddenver 

@zachmartinucci 

From Seed to Slice: New York
A Field Trip Through the Hudson Valley
Tuesday, October 7, 10am-4pm ET

A Field Trip through the Hudson Valley 

Across New York State, bakers, millers, and farmers are building stronger 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, flavor, and meaning to every loaf. 

Our day begins at Mel the Bakery, where owner and head baker Nora Allen will lead a tour of her bakery and on-site mill in Hudson, NY. A James Beard Award finalist, Nora is deeply committed to using locally grown grains—including einkorn, rye, and other ancient varieties—to craft breads and pastries that are as innovative as they are flavorful.  

Next, we’ll visit Hudson Valley Hops and Grains, where farmer Stuart Farr cultivates wheat, rye, einkorn, oats, sunflowers, canola, flax, dry beans, buckwheat, and hops on 400 certified organic acres. Stuart will share his family’s farming roots in England and his approach to biological farming—a method that emphasizes soil health and biodiversity and enhances both the flavor and nutritional value of the crops he grows. 

Our final stop is Sparrowbush Bakery, where owner and baker Grayling Bauer will show how his integrated milling and baking operation relies on direct partnerships with local growers. Located in Livingston, NY, Sparrowbush is a wood-fired bakery producing naturally leavened breads and pastries made entirely with fresh, stoneground flour milled on-site from regionally grown grains. The bakery delivers deeply rustic loaves that reflect the character of both the grain and the fire. 

A boxed lunch is included. 

Presented in partnership with Glynwood Center for Regional Food and Farming and 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.

Itinerary: 

10:00am – 10:30am 
Meet at Mel the Bakery (324 Warren Street, Hudson NY)  

10:30am – 12:00pm 
Tour of Mel the Bakery with Owner and Head Baker Nora Allen 

12:00pm – 12:30pm 
Travel by bus to Hudson Valley Hops and Grains (2993 Route 82, Ancramdale, NY) 

12:30pm – 2:00pm 
Tour of Hudson Valley Hops and Grains with Farmer Stuart Farr 

2:00pm – 2:20pm 
Travel by bus to Sparrowbush Bakery (5441 NY-9H, Hudson, NY) 

2:20pm – 3:45pm 
Tour of Sparrowbush Bakery with Owner and Baker Grayling Bauer 

3:45pm– 4:00pm 

Bus returns to Mel the Bakery in Hudson 

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. 

Space is limited—register now to reserve your spot! 

About our Guides:

Nora Allen is the founder and owner of Mel the Bakery, a champion of regional grains who has earned numerous accolades including being a James Beard semifinalist for Outstanding Baker, followed by Mel the Bakery receiving James Beard finalist recognition. A passionate advocate for building community through her craft, Allen believes deeply in the potential for a more equitable and sustainable food system. Through Mel the Bakery, she demonstrates this philosophy by sourcing locally, supporting regional grain producers, and creating a gathering place where exceptional baking serves as a foundation for meaningful connections and positive change in the food landscape

Stuart Farr is the owner of Hudson Valley Hops & Grains, a 400 acre certified organic farm in Columbia county, New York. Brought up on a mixed arable and beef farm in England, Stuart has been farming in the Hudson Valley since 2015. The farm produces human food crops: wheat, barley, rye, einkorn and oats for milling, malting and distilling; sunflower, canola, camelina and flax which are pressed into oil on farm; black beans and buckwheat. We practice biological farming, managing the soil as the living ecosystem that it is. Foundational to this approach is maintaining a soil environment which shelters and feeds soil micro-organisms which in turn make soil minerals available to plants. We feed this underground wildlife with molasses, liquid fish and kelp, as well as cover crops.  

Grayling & Emma Bauer run Sparrowbush Bakery: a wholesale wood-fired bakery making naturally leavened bread with 100% fresh stoneground flour from locally & regionally grown grains. Based in Livingston, NY, the bakery supplies 1500 loaves per week to stores & restaurants between Kingston, NY and Great Barrington, MA. On Saturdays, their breads, pastries and pantry items can be found at the Hudson Farmers Market where they are honored to be an integral part of the local food community. 

Lamination Fundamentals

October 14 / 10am - 4pm CT   

Delgado Community College

New Orleans, LA

The croissant—with its rich flavor, crisp flake, and tender interior—is a hallmark of a skilled bakery. But achieving those perfect buttery layers requires precision and practice.  

Designed for professionals seeking a solid foundation in lamination, this 6-hour intensive workshop will guide you step-by-step through 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 techniques.  Then you will shape the dough into classic pastries, proof for optimal texture, and bake to a deep golden brown.  

We’ll focus on two iconic laminated breads: croissants and pain au chocolat. Along the way, you’ll gain valuable tips and techniques for troubleshooting common issues and ensuring consistent, professional-quality results every time. 

A boxed lunch will be provided, but you are certainly welcome to bring your own. 

This program is presented in partnership with Delgado Community College. 

Leonair Dorsey, a native of New Orleans, is the proud owner of Monkey Puzzle Eats, a new micro bakery. She is an alumna of Delgado Community College Culinary School, where she specialized in Pastry Arts. With over 15 years of culinary experience, including seven years at Gracious Bakery and Cafe, she serves as Head Pastry Chef and production manager, leading a team that produces hundreds of pastries weekly and thousands of king cakes each Mardi Gras season. Her background in accounting and business has also proved useful in her culinary career. 

Chef Dorsey possesses a deep love for all things pastry, particularly lamination, and consistently challenges herself to learn and incorporate new techniques into her work. Her expertise includes best practices in laminating and making puff pastry. Beyond her work in the bakery, she is dedicated to sharing her knowledge, having taught classes with the Bread Bakers Guild and the New Orleans Culinary & Hospitality Institute. 

Guild Office Hours: Lamination with Jesse Jackson III

October 20 / 5PM - 6PM ET

This month, we’re joined by Jesse Jackson III, CMB, Baking & Pastry Instructor at the Culinary Institute of America in Hyde Park, NY, for a 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.   

 Then it’s over to you. The rest of the hour is devoted to open Q&A, so come prepared with your questions—whether they’re about ingredients, technique, equipment, scaling up production, or anything in between. If you’re trying to up your croissant game, this is your opportunity to get expert guidance in real time.   

 Join us—and bring your questions! 

 To learn more about Jesse, check out his recent Guild Spotlight.

Jesse Jackson III, CMB, is a Baking & Pastry Chef Instructor at the Culinary Institute of America in Hyde Park, NY. After working many years as a Pastry Chef in Fine dining restaurants and establishments, Jesse became an entrepreneur and opened a doughnut company in Rhode Island called Fedora Doughnuts. One door closed and another opened and Jesse became the one of the youngest CIA instructors in 2020. In 2022, Jesse became the second of only two African American Certified Master Bakers and continues to strive for more, every step of the way, while teaching his students his standards and principles of being a baking and pastry professional. 

Building Blocks: Baking with Whole Grains

October 27 | 5-6 PM ET

Explore the foundations of whole grain baking in this informative one-hour webinar led by baker, artist, and educator 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. You’ll 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. Topics include:  

• Hydration, mixing, and fermentation strategies for whole grain doughs to achieve the type of bread you're looking to bake 

• How to read grain variances through test bakes, and how to translate the information into practice 

• Adjusting proofing and baking times 

• How whole grains influence flavor, texture, and crumb 

• Understanding how levels of glutenin vs gliadin proteins will influence the outcome of your dough 

You’ll leave with fresh techniques and new ways to bring out the best in whole grains. Whether you’re already working with whole grain formulas or just getting started, this session will sharpen your skills and expand your approach. 

This session is part of the Guild’s Building Blocks series and is free for Guild members. 

About the Instructor:

Katie Phelan is a baker, illustrator and educator with two decades of experience in the culinary world.  For the past 8 years, her focus has been centered on naturally leavened breads and grain varieties, and is passionate about supporting small farmers and local grain economies through research and education.  Her current home base is in Vermont, working at Elmore Mountain Bread.   

www.kathrynphelan.com 

The Baker’s Shelf: A Conversation with Arturo Enciso and Richard Miscovich

October 28 | 4-5 PM ET

Please join us for The Baker’s Shelf, a new Guild series celebrating books that shape the baking world — and the authors and bakers who bring them to life. 

For our first session, we welcome author and educator Richard Miscovich of Johnson & Wales University in Providence, RI, and baker Arturo Enciso, co-owner of Gusto Bread in Los Angeles. This conversation is especially meaningful because Arturo’s path to baking began when he moved into a Long Beach rental with a dormant wood-fired oven in the backyard. Curious, he picked up Richard’s book From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire (Chelsea Green Publishing, 2013) — and something clicked. With no formal training, Arturo taught himself to bake, pulling his first loaves from that backyard oven and discovering a lifelong calling. Today, Arturo is known for blending tradition and innovation, baking exclusively with sourdough to create breads that honor his heritage while embracing modern techniques. 

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. This session will be facilitated by Arielle Stevenson, Communications Coordinator at the Bread Bakers Guild. 

Check out Arturo’s recent Guild Member Spotlight HERE.

Arturo Enciso 

Arturo is a self-taught baker and the founder of Gusto Bread, apanadería in Long Beach, California. What began as a small home-based operation has grown into a celebrated bakery dedicated to wild fermentation, using masa madre (sourdough) and nixtamal to create nourishing breads and pan dulces rooted in tradition. Arturo received the 2021 Rising Star Baker Award and Gusto Bread has been a two-time finalist for the James Beard Outstanding Bakery award. They've also been featured in The New York Times, King Arthur Baking, The Los Angeles Times, and The Washington Post. At the core of Arturo’s work is a strong belief in bread’s ability to connect people—bridging cultures, and communities. Through Gusto Bread, he honors tradition while shaping a more creative future for the next generation of bakers. 

Photo credit: Lorena Caro Photography

Richard Miscovich

Richard teaches artisan bread baking to culinary students at Johnson & Wales University in Providence, Rhode Island, and to home and professional bakers at classes and conferences around the country. He served on the Board of Directors of The Bread Bakers Guild of America from 2006 to 2011. In 2014 he received the Johnson & Wales Distinguished Scholarship Award. He is the author of ‘From The Wood-Fired Oven’ and instructs the online Craftsy course, Handmade Sourdough: From Starter to Baked Loaf.