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    • 05/19/2025
    • 11:00 AM - 6:00 PM
    • King Arthur Baking, Norwich, VT
    • 6
    Register

    May 19 / 11am - 6pm ET Day 1  

    May 20 / 9am - 4pm ET Day 2

    King Arthur Baking Company,

    Norwich, VT

    Join us at King Arthur Baking and deepen your understanding of sourdough products and processes. In this course, we will produce a variety of breads and explore foundational factors such as build schedules, hydration, flour selection, and fermentation times. We will examine how temperature influences flavor profiles, dough characteristics and production timelines. Learning to manipulate these and other variables is critical to the baker’s success at any scale. The subject will be explored in its historical context with a focus on how principles affect production in real time.  

     By the end of this course you will be able to:

    • Create functional sourdough maintenance schedules, to meet your bakery’s demands. 

    • Select appropriate preferments, suitable for best outcomes. 

    • Design breads  with an understanding of the dynamic relationship between percentages, prefermented flour, flour types, fermentation times, and temperatures.  

    • Manipulate hydration and temperature, as seasons and daily needs dictate. 

    ***For this course, a basic knowledge of baker's percentages and some prior experience with sourdough is recommended. 

    Lucas Diggle has been baking professionally since 2002. Prior to joining the Baking School in 2021, he spent ten years in King Arthur’s production bakery. He is one of a small number of bakers certified by the Bread Baker’s Guild of America and was a member of the team that traveled to Paris in 2018 to represent the United States at the Fête du Pain. He lives in Vermont with his wife and four beautiful children.   


     

    Craft Culture  Careers Community

    • 06/10/2025
    • 9:30 AM - 4:00 PM
    • Meet at: Apollo Bagels, 73 Greenwich Ave, New York, NY 10014
    • 9
    Register

    June 10 / 9:30am - 4pm ET

    BagelUp Industry Masterclass  

    The BagelUp Industry Masterclass is an immersive experience designed to educate and inspire around the craft, culture, and business of bagels. Held in New York City, this unique program brings together culinary professionals, students, and passionate enthusiasts to explore what makes the bagel industry unique—and why it offers such exciting career and profit potential.  

    Through behind-the-scenes access and discussions, participants will dive into topics ranging from production techniques and hospitality to marketing, and business strategy. As we travel from one iconic bakery to the next*, you’ll be 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 also hear directly from shop operators about the history, cultural significance, and lasting appeal of bagels, and what it takes to thrive in today’s market.  

    The program culminates in a hands-on class at Bagel Market, led by award-winning baker Reva Castillenti. You’ll learn how to craft a better bagel by comparing dough formulas and processes, and by mastering the traditional rope-and-loop shaping method.  Whether you're a baker looking to add or improve your bagel game, or a seasoned bagel specialist refining your craft, this program offers fresh insights and valuable takeaways. 

    The Bagel Lineup (locations subject to change): 

    1. Apollo Bagels  

    2. Utopia Bagels 

    3. Russ & Daughters 

    4. Bagel Market 

     Presented in partnership with the King Arthur Baking Company

    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.


    Craft Culture  Careers Community

    • 08/05/2025
    • 10:00 AM - 5:00 PM
    • Meet at Laune Bread (3605 East Lake Street, Minneapolis)
    • 29
    Register

    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.


    UMN Agronomy

    Jim Anderson is a Professor in the Department of Agronomy and Plant Genetics at the University of Minnesota. Dr. Anderson received his B.S. in Agronomy from the University of Minnesota in 1987, M.S. in Crop Science from the University of Kentucky in 1989, and Ph.D. in Plant Breeding from Cornell University in 1992. Dr. Anderson came to the University of Minnesota in 1998 after previous positions at North Dakota State University and the USDA-ARS in Pullman, WA. Dr. Anderson leads plant improvement programs focusing on spring wheat, intermediate wheatgrass (Kernza®) (initiated in 2011), and field pennycress (initiated in 2013). Research on each species includes cultivar development and the investigation of breeding/genetic principles related to crop improvement. Research is focused on identifying genes underlying economically important traits and implementing marker-assisted and genomic selection for cultivar and germplasm development. Dr. Anderson has developed 19 spring wheat varieties and is the co‐developer of 8 others in four different market classes of wheat. He has authored/co-authored 170 articles in peer-reviewed journals and teaches a graduate level plant breeding course.


    Craft Culture  Careers Community

Past events

05/12/2025 A Hearthside Chat with Lauren Haas - Free & For Members Only
05/10/2025 Guildhall Gathering at Bread Alone
04/28/2025 Baking in the Milpa, with a Lens Toward Sustainability
04/22/2025 The Review Process & Compensation
04/15/2025 Employee Training & Development: A Recipe for Success
04/08/2025 What are Your Culture & Core Values?
04/07/2025 Chaos and the Price of Eggs: Crafting a Financial Strategy in Uncertain Times
03/23/2025 Bread & Butter—Essential Education in the Business of Baking
03/17/2025 A Hearthside Chat with Dan Leader - Free & For Members Only
03/05/2025 Modern Vegan Baking
02/17/2025 New Member Orientation
02/11/2025 Chocolate Applications
02/10/2025 Lessons from the Bakery Leadership Circle
01/21/2025 Beyond the Bench: The Next Generation of Bakers
01/14/2025 Cottage Bakery Models with Maggie Longo, Hana Quon and Grace Garay
01/13/2025 Bakery Leadership Circle Info Session
01/07/2025 Guild Certification Information Session
12/03/2024 Reviviendo las Roscas de Reyes
11/13/2024 The Baker's Body: Integrating Strategies for Physical Wellbeing and Longevity in Your Bakery
11/04/2024 Technique Tradition Meets Modern- Stollen Interpretations
10/29/2024 Chocolate 101
10/28/2024 Guildhall Gathering at Bianca
10/28/2024 Quality Lamination for Quantity Production
10/21/2024 New Member Orientation
10/20/2024 2024-Fall-Practical Exam-West, Breads
10/20/2024 2024-Fall-Practical Exam-West, Viennoiserie
10/16/2024 Accessing Capital with Kobla Asamoah
10/14/2024 An evening with Guittard, Central Milling & The Guild
10/09/2024 Enzyme 101 with Thierry Etienne of Lallemand Baking
09/30/2024 Pilares de la Panificación
09/30/2024 Pilares de la Panificación con membresía
09/23/2024 Guild Townhall: Meet the Candidates
09/17/2024 Bread Celebration: An Afternoon with Apollonia Poilâne
09/16/2024 Michigan Bakers Meet Up
09/10/2024 Beyond the Bench Series: Sustainable Sourcing
09/09/2024 Multifunctional Combi-Ovens for Modern Bakery-Café Enterprises
08/26/2024 New Member Orientation
07/29/2024 Layering Success: Lamination Foundations
07/02/2024 Building Blocks with Membership Purchase
07/02/2024 Building Blocks
06/24/2024 Improving your Lamination Technique with Kouign Amann
06/24/2024 From Seed to Slice: Illinois Field Trip
06/18/2024 Más Masa
06/17/2024 From Seed to Slice: Vermont Field Trip
06/11/2024 Entendiendo la FSMA
06/04/2024 Bakery Leadership Circle Info Session
06/03/2024 New Member Orientation
05/20/2024 Hey Honey! A Virtual Class and IRL Tasting
05/20/2024 From Seed to Slice: Arizona Field Trip
05/14/2024 Pathways in Baking: Exploring Careers in Our Industry
05/07/2024 Craft Millers & Artisan Bakers Meetup
04/29/2024 Guildhall Gathering - Blue Loon Bakery - New London, NH
04/29/2024 Variations of Sourdough
04/02/2024 Beauty of Bizcocho
03/05/2024 Camp Bread 2024
03/05/2024 Camp Bread 2024 Day Pass
03/05/2024 Camp Bread 2024 Demos Only Day Pass
02/26/2024 Hey Honey! A Virtual Class and IRL Tasting
02/05/2024 Getting the Most From Your Convection Oven
01/29/2024 Rise to Success: How to Grow a Multi-Dimensional Baking Business
01/29/2024 New Member Orientation
01/23/2024 Getting Granular: A Talk About Flour
01/16/2024 BBGA Townhall
01/10/2024 Bakery Leadership Circle Info Session
01/09/2024 Puff Pastry, Pithivier, Palmiers, and Possibilities
01/08/2024 Exit Plans
12/11/2023 Gluten-free Yeast Doughs with Jonathan Brasil
12/05/2023 Spice Up Your Holiday Cookies with Heike Meyer
12/04/2023 Meeting of the NYS Chapter of the Guild
11/27/2023 Holiday Cookie Party with special guest Chef Mitchie of Mitchies Munchies
11/07/2023 Enriching the Holidays with Ciril Hitz
11/05/2023 From Cover Crop to Table Top: The Ohio Local Grain Economy
11/01/2023 Inaugural Meeting of the NYS Chapter of the Guild
10/30/2023 Luscious Fall Pastries with Washington Red Raspberries

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