The Bread Bakers Guild of America upcoming events

BagelUp Industry Pro Tour and Class (09/08/2026)

Tue, 08 Sep 2026 14:00:00 GMT

BagelUp Industry Pro Tour and Class

September 8 / 10am - 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 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)~~ Black Seed Bagels (Bushwick)

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 Black Seed Bagels at 379 Suydam St, Brooklyn, NY 11237. Please allow adequate travel time. 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:

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.

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 is the owner and operator of Small Good Bakery. a consulting firm that helps new and established businesses with recipe development, equipment sourcing, staff training, and operational systems.

Craft • Culture • Careers • Community

Guild Office Hours: Yeast and Fermentation (09/08/2026)

Tue, 08 Sep 2026 20:00:00 GMT

Guild Office Hours: Yeast and Fermentation

Tuesday, September 8, 2026 | 4:00pm–5:00pm ET

Want to improve your bread through better fermentation? Looking to better understand how yeast impacts your process?

Understanding how yeast works, and how to manage fermentation effectively, can help you produce more consistent and flavorful breads.

Join baking experts from Lesaffre for an interactive session exploring the role of yeast in fermentation and how it impacts every stage of the baking process. Peter Abrams and Sherrill Cropper will discuss different types of baker's yeast, how yeast is produced, and how factors such as time and temperature influence fermentation outcomes.

You’ll learn:

How baker's yeast is produced

Differences between fresh and dry yeast varieties, including specialty yeasts such as osmotolerant yeast

Practical tips for improving dough performance

Fermentation's role in flavor, dough performance, and production efficiency

Bring your questions and fermentation challenges for an extended Q&A with the speakers.

Presented in partnership with Lesaffre.

ABOUT OUR SPEAKERS

Peter Abrams is a Bakery Training and Business Development Specialist at Lesaffre, based in Piscataway NJ. Peter has been working in the baking and pastry field for over 25 years, including over a decade in artisan bread manufacturing. At Lesaffre Peter spends most of his time helping customers on their product development projects and making new and innovative products with Lesaffre ingredients.

Sherrill Cropper is the New Product Development Lab Manager for Lesaffre Corporation and Red Star Yeast Co. based in Milwaukee, WI. Sherrill has been working in the Research and Technical Services group for 11years where she develops ingredients and provides technical support to her team and customers. Sherrill received her B.S. and M.S. degrees in Food Science from The Ohio State University and her Ph.D. in Grain Science from Kansas State University.

Craft • Culture • Careers • Community

Whole Rye, Whole Wheat, and White (09/14/2026)

Mon, 14 Sep 2026 16:00:00 GMT

Whole Rye, Whole Wheat, and White

Monday, September 14, 12pm - 5pm

Tuesday, September 15, 9am - 5pm

Wednesday, September 16, 9am - 4pm

King Arthur Baking Company, Norwich, VT

REGISTRATION OPENS JULY 31 AT 3 PM ET

Join baker and educator Jeffrey Hamelman for a focused exploration of three foundational bread categories: rye, whole wheat, and white. Over this 2 ½ day intensive, participants will bake a range of breads in a comparative style, using different extractions of flour to understand variations in mixing, handling, and eating qualities. Sweet and savory products will also be made.

Each category will be explored through two distinct formulations:

Rye: Compare a 100% whole rye miche with one made with 100% medium rye. We will also make a Lithuanian-style rye with 66% hydration, featuring red rye malt—a common ingredient in Russian and Eastern European breads (and now available in the US)—and a 66% French-style pain de seigle.

Whole Wheat: Bake a traditional miche with type 110 flour alongside a 100% whole wheat miche.

White: Produce two batches of pointage en bac baguettes, one with T55 flour and one with T65.

Brioche: Various products will be made from two Brioche doughs, one containing 100% white flour, and a second containing a portion of whole wheat flour.

Lecture topics will include flour classification (extraction rates and flour types), mixing and fermentation considerations, and discussions shaped by student questions. The processes, techniques and science learned in this class can be applied in any production setting to make delicious, high-quality breads efficiently and consistently.

This class is designed for professional bakers and aspiring baking professionals seeking to deepen their technical skills in a production environment. The pace and content assume prior bread baking experience and a working knowledge of baker's math, with instruction focused on techniques and processes used in commercial bakeries.

A light lunch will be provided on Tuesday and Wednesday.

To make it easier for bakery owners to bring team members, we’re offering two ticket tiers for members:

First ticket: $650
Additional tickets: $550 each (15% discount)

Presented in partnership with the King Arthur Baking Company.

Jeffrey Hamelman is the author of BREAD: A Baker's Book of Techniques and Recipes, and a recipient of the Bread Baker's Guild Golden Baguette Award. He's one of a limited number of Certified Master Bakers in the United States and a past captain of Baking Team USA. His sourdough culture has brought him to six continents to bake and to teach. He now shares his knowledge and decades-long commitment to baking by teaching students around the world, and loves the opportunities this affords him to learn from others.

Craft • Culture • Careers • Community

Mondial du Pain Informational Session (09/15/2026)

Tue, 15 Sep 2026 23:00:00 GMT

Mondial du Pain Informational Session

September 15 | 7:00 - 8:00pm ET | Via Zoom

Ever wondered what it takes to bake in an international competition? We are hosting an informational session on the Mondial du Pain — one of the world's most prestigious baking competitions — and how Bread Bakers Guild Team USA is selected to compete. With selection for the 2027 team coming up soon, now is the time to learn how the process works, whether you're ready to try out yourself or want to support the next Team USA.

What Is the Mondial du Pain?

Held biennially in Nantes, France, the Mondial du Pain ("World of Bread") was created in 2007 by the Ambassadeurs du Pain, a French organization dedicated to preserving and advancing artisan baking traditions. Teams from around the globe gather to compete on technical precision, innovation, and artistic presentation — showcasing the finest in bread, viennoiserie, and showpiece artistry within a demanding time frame. The competition also champions healthy baking, encouraging bakers to work with wholesome, natural ingredients.

The Guild's Legacy of Competition

The Bread Bakers Guild of America has fielded competitive teams since sending the first Team USA to the Coupe du Monde de la Boulangerie in 1994. Since then, Guild-sponsored bakers have brought home gold, silver, and bronze medals and helped raise the profile of American baking on the international stage. Team USA's mission has always been threefold:

To foster goodwill and promote education in artisan baking worldwide

To demonstrate the high level of skill and evolving tradition among American baking professionals

To instill pride and provide leadership to artisan bakers and bread lovers across the country

Craft • Culture • Careers • Community

From Seed to Slice: Virginia Field Trip (09/22/2026)

Tue, 22 Sep 2026 13:45:00 GMT

From Seed to Slice: Virginia Field Trip

Tuesday, September 22, 2026 | 9:45am–5:45pm ET

This From Seed to Slice field trip takes us to Virginia’s Shenandoah Valley at the start of the winter wheat season. We’ll explore a regional grain economy in action and meet a new generation of growers, millers, and bakers who are redefining what it means to work with local grains.

We begin at Mill Song Bakery, a one-of-a-kind home bakery run by Nico Melas in the Harrisonburg area. Nico’s work is a true expression of full-cycle baking: he farms, mills, and bakes, producing naturally leavened breads using flour he stone-mills on-site. His grains are sourced exclusively from the Chesapeake Bay watershed, an inspiring example of hyper-local grain sourcing and craftsmanship.

From there, we head into the field with Gary Knicely, an organic farmer with more than two decades of experience in regenerative agriculture. Gary’s work focuses on building resilient systems through practices like cover cropping, interseeding, and soil health management. His approach to farming offers insight into how grain can be grown in ways that support both the land and long-term farm viability.

Finally, we travel to Lowesville, VA, home to the historic Woodson’s Mill. Originally built in the 1790s, this mill stands as a remarkable link to America’s grain milling past. Here we visit Deep Roots Milling, where millers Aaron Grigsby and Ian Gamble and their team continue to operate the mill using traditional methods while supporting a modern, values-driven grain economy. Deep Roots Milling sources 100% of its grain from family farms across the Mid-Atlantic, producing high-quality flours from wheat, corn, rye, and other grains.

By the end of the day, you’ll see how grain moves through a region—from soil to mill to bakery—and the people who make that possible. Whether you’re a baker, miller, farmer, or simply passionate about good bread, this trip offers a closer look at the relationships and practices shaping the future of regional grain.

A boxed lunch is included.

Presented in partnership with Common Grain Alliance and Walden Mutual Bank

Our Guides:

Nico Melas

Nico is the baker, miller, and farmer behind Mill Song Bakery in Virginia’s Shenandoah Valley. At Mill Song, Nico produces naturally leavened breads using local grains sourced from organic and biological farms within the Chesapeake Bay watershed. Flour is stone-milled on-site a few days before each bake, and doughs are naturally-leavened, hand-mixed, and hearth-baked to create breads that are flavorful, nutritious, and deeply connected to the region. Nico trained in traditional wood-fired and fresh-milled baking in France before continuing his grain-focused baking education at Seylou Bakery & Mill.

Gary Knicely

Gary is an organic farmer with over 20 years of experience focused on regenerative agriculture. At Hilltop Farm in Dayton, VA, he experiments with cover crops, interseeding, soil micorbiology, and nutrition management to buildresilient cropping systems and solve practical field challenges.

Aaron Grigsby

Ian Gamble

Aaron and Ian are the millers behind Deep Roots Milling at the historic Woodson’s Mill in Lowesville, VA. Aaron started his journey in traditional foodways working on small vegetable farms in southwest Virginia, the vineyards and cellars of Tuscany, and Sri Lankan communes. While apprenticing at a bakery in Floyd, he developed an affinity for small grains, natural leaven, and wood-fired cookery, experiences that eventually led him to become a miller and help establish a lynchpin for the regional grainshed at Woodson’s Mill.

Ian, a longtime friend and collaborator of Aaron’s, came to milling through his interests in good food, diverse economy, and sensible work. Upon visiting the mill you will find him greasing, packing, hauling sacks, milling, cleaning, and, of course, joking around with David Woodson.When not at the mill Ian pursues his crafts as a potter and oven-maker in rural North Carolina.

Itinerary (subject to change):

9:45am – 10:00am
Meet at Mill Song Bakery at 1130 Lincolnshire Dr, Rockingham, VA 22802

10:00am – 11:30am
Tour of Mill Song Bakery with Nico Melas

11:30am – 11:40am
Travel by bus to Hilltop Farm at 6675 Horeb Church Road, Dayton, VA 22821

11:40am – 1:00pm

Tour of Hilltop Farm with Gary Knicely

1:00pm – 1:45pm
Lunch in Harrisonburg

1:45pm – 3:00pm
Travel by bus to Deep Roots Milling at 3211 Lowesville Rd, Lowesville, VA 22967

3:00pm – 4:30pm
Tour of Deep Roots Milling with Aaron Grigsby

4:30pm – 5:45pm
Bus returns to Mill Song Bakery

Space is limited—register now to reserve your spot!

Craft • Culture • Careers • Community

Building a Packaged Food Brand: An Introduction to CPG (09/28/2026)

Mon, 28 Sep 2026 21:00:00 GMT

Building a Packaged Food Brand: An Introduction to CPG

Monday, September 28, 2026 | 5:00pm – 6:15pm ET Via Zoom

Ever wondered what it takes to bring a consumer packaged goods (CPG) product to market? Whether you're launching a specialty cookie, snack mix, or another shelf-stable product, building a successful CPG brand can create new revenue streams, expand your customer base, and open doors to new sales channels.

Join Laurie Ellen Pellicano as she shares how she transformed her handcrafted shortbread and savory snacks into a successful CPG business. Drawing from her own experience, including her background in high-volume bakery production, food styling and recipe development, she'll discuss the key decisions involved in developing a market-ready product, building a recognizable brand, and choosing the right path to market.

You'll hear about how to:

Develop a packaged product for the consumer marketplace

Navigate labeling, packaging, and regulatory requirements

Evaluate sales channels, from direct-to-consumer to wholesale

Think through production choices and what scaling has meant for a small-batch business

Whether you're launching your first packaged product or considering adding a CPG line to your bakery, you'll leave with practical insights for bringing your ideas to market and building new revenue streams. Bring your questions for Laurie Ellen.

About Your Instructor

Laurie Ellen Pellicano is the founder of Laurie Ellen, a small-batch shortbread and savory snacks company based in Crown Heights, Brooklyn. With nearly 20 years of professional baking experience, including a former role as head pastry chef at Tartine in San Francisco, she brings a career baker's perspective to building a product business from the ground up. Laurie Ellen has won three Good Food Awards and been featured in New York Magazine, The Strategist, Vogue, and Wirecutter, which called the brand's Everything Cheddar Crackers "the perfect savory snack." Laurie's recipes and writing have appeared in the New York Times, Epicurious, and Food & Wine, and she was recognized as a Zagat 30 Under 30 honoree.

Photos of Laurie Ellen by Aya Brackett

Craft • Culture • Careers• Community

Ancient Grains, Modern Baking (09/29/2026)

Tue, 29 Sep 2026 17:00:00 GMT

Ancient Grains, Modern Baking

Tuesday, September 29, 10am - 4pm

Artisan Baking Center, Petaluma, CA

Join us for a unique in-person baking demonstration that explores how bakers are using ancient grains to create breads and pastries that showcase their distinctive flavors and character.

The day begins with an introduction to ancient grains led by Nicky Giusto of Central Milling, who will discuss the characteristics and functionality of each grain, and share insights into incorporating them successfully into baking formulas.

From there, Nicky and bakers Lauren Haas and Allison White will each present an original formula and demonstration centered on a different ancient grain, including einkorn, spelt, and buckwheat.

A light lunch will be provided, but you can also bring your own.

This program is presented in partnership with Central Milling

ABOUT THE PRESENTERS:

Nicky Giusto is a fourth generation baker and miller and is carrying on the Giusto legacy with great aplomb. Nicky competed at the Coupe du Monde and was the coach of Team USA at the most recent competition. He works for Central Milling, developing bread programs and teaching bakers of all levels, in addition to starting the Artisan Baking Center in Petaluma, CA.

Lauren V. Haas is a pastry chef and Professor at The Culinary Institute of America, Greystone. Her experience includes The White House, as well as faculty and department chair positions at Johnson & Wales University and service as Lead Chef for the Chocolate Academy centers in North America.

She has been recognized by Bake Magazine as a leading educator in the U.S., and by Dessert Professional as one of the Top Pastry Chefs in America.

She holds a master’s degree in Sustainable Food Systems and, in 2023, received the La Liste Game Changer Award, an international recognition honoring individuals shaping the future of gastronomy.

Learn more at www.lauren-haas.com and @laurenvhaas.

Allison White, owner of Matriarch Bread in Morgan Hill CA, has been running her cottage bakery for 4 years. She focuses on using a variety of local freshly milled whole grains to create delicious and wholesome bread for her community. With a background in food science and fitness, her unique approach to bread baking has allowed her to carve out a niche product that keeps her customers returning weekly.

Craft • Culture • Careers • Community

BreadTalks: American Bread with Andrew Coe (10/06/2026)

Tue, 06 Oct 2026 20:00:00 GMT

BreadTalks: American Bread with Andrew Coe

Tuesday, October 6, 2026 | 4:00pm–5:00pm ET

Join award-winning author and culinary historian Andrew Coe for a conversation about his new book, American Bread: A History (University of California Press), a fascinating journey through the breads that have nourished Americans for generations. From early corn breads and immigrant baking traditions to sliced white sandwich bread and today’s sourdough revival, Andrew uses iconic loaves to tell the story of how bread has shaped American life.

Andrew will be joined by Amy Halloran, writer and author of The New Bread Basket (Chelsea Green Publishing), for an engaging conversation about the evolution of American bread culture and the rise of today’s artisan baking movement.

Whether you are a professional baker, bread enthusiast, or simply curious about the history behind the loaves we love, you'll gain a deeper appreciation for the role bread has played in American history and culture.

Praise for American Bread:

"I love this book! A must-have for every enthusiastic baker." -Daniel Leader

“A fascinating study of the pursuit of daily bread and the human spirit, transporting the reader through American history, one loaf at a time.” -Amy Scherber

“An essential reference.” -Apollonia Poilâne

Pre-order American Bread: A History from University of California Press and receive 30% off with code UCPSAVE30. Order American Bread: A History.

ABOUT OUR SPEAKERS:

Andrew Coe is a writer and independent scholar specializing in culinary history. His new book, "American Bread: A History," will be published in October 2026. He and his wife, Jane Ziegelman, are co-authors of "A Square Meal: A Culinary History of the Great Depression," which won a James Beard award. His ground-breaking "Chop Suey: A Cultural History of Chinese Food in the United States" was a finalist for a James Beard award and named one of the best food books of the year by the Financial Times. He has written books, articles, and blog posts on everything from the ancient history of foie gras to the secret criminal past of chocolate egg creams to where to buy the tastiest bread in New York City. He has appeared in documentaries such as the National Geographic Channel's "Eat: The Story of Food" and "The Search for General Tso." He and his wife live Brooklyn with their two children.

Amy Halloran lives in Troy, New York, where she is writer in residence at the Hart Cluett Museum. Her book, The New Bread Basket profiles people who are reviving regional grain production. Her fiction has been published by Gargoyle and McSweeney’s. She is studying the twinned histories of the modern American loaf and the modern American woman, and working on a book about the myths and other ingredients that baked her, and her forebears.

Craft • Culture • Careers • Community

Leavening Agents: Three Ways to Rise + Get to Know the Bread Bakers Guild of America (10/12/2026)

Mon, 12 Oct 2026 21:00:00 GMT

Leavening Agents: Three Ways to Rise + Get to Know the Bread Bakers Guild of America

October 12 | 5:00 - 6:00pm ET | Via Zoom

In this 20-minute mini-class, Karen Bornarth, Executive Director of the Bread Bakers Guild of America, will take a practical look at the three main types of leavening agents (physical, chemical, and biological) and how each works in baking. We’ll explore when and why you might choose one over another, and how your choice can affect both your workflow and the finished product.

Ideal for professional or aspiring bakers, this session is designed for anyone looking to deepen their understanding of leavening and make more informed choices in the bakehouse. You’ll leave with practical insights you can apply to your own baking—and a glimpse into the kind of craft-focused education the Guild offers.

After the session, stick around for a brief introduction to the Bread Bakers Guild of America with the Guild Team. You’ll learn about member benefits and how our education, events, and community support bakers at every stage of their journey. We’ll close with time for questions and conversation. New Guild members welcome!

Speaker: Karen Bornarth

Karen has been a member of the Guild for more than 20 years, and has served as Executive Director since June of 2022. In her work with the Guild, she supports bakery owners and professional bakers to achieve success in their baking practices and businesses through education, training, and community-building events. Prior to taking the role of ED, she spent 8 years in workforce and small business development with Hot Bread Kitchen, a nonprofit in NYC dedicated to creating economic opportunity for immigrant women and women of color through careers in food. While at HBK, Karen developed an initiative to improve job quality and business performance in small food businesses, and she oversaw a team to design and deliver a dynamic workforce development program in New York City, growing program outcomes fourfold over a three-year period. She launched her career at Amy’s Bread, one of very few women in production, and worked her way up from packer to supervisor while teaching part-time at the Artisan Baking Center.

The French Culinary Institute provided her the opportunity to focus her passion for teaching; she spent five years as the lead instructor and coordinator of their bread department, improving the curriculum and creating new classes for both professional and amateur students. She also worked for four years at Le Pain Quotidien, where she managed its Bleecker Street demonstration and teaching bakery, and then transitioned to product development, quality control and training on a national level. Through all of her years of experience as a bread baker and educator in New York City’s baking landscape, she brings a passion for education and advocacy for frontline food production workers. She is particularly interested in breaking down the systemic and structural barriers to career and economic advancement for people of color and women in the baking industry, and in cultivating and nurturing the next generation of bakers and bakery owners.

Craft • Culture • Careers • Community

Hearthside Chat: Family Businesses (10/13/2026)

Tue, 13 Oct 2026 20:00:00 GMT

Hearthside Chat: Family Businesses

Tuesday, October 13 | 4:00 - 5:00 pm ET | Via Zoom

What does it take for a family business to thrive across generations?

Join Amy Guittard of Guittard Chocolate Company, Niki Russ Federman of Russ & Daughters, and Wilson Tang of Nom Wah Tea Parlor for a candid conversation about what it means to honor tradition while meeting the needs of a changing world.

From growing up in the business to stepping into leadership, our panelists will share stories of preserving what makes their businesses special while adapting to new opportunities, evolving customer expectations, and an ever-changing operating environment.

Moderating the conversation is Guild Board member Apollonia Poilâne of Paris's renowned Poilâne bakery, who shares her own perspective as a leader of one of the world's most celebrated family bakeries.

This is a rare opportunity to hear from the people shaping the future of these iconic family businesses.

ABOUT THE PANEL

Amy Guittard, Chief Marketing Officer at Guittard Chocolate Company, is the great-great-granddaughter of the company's founder and a fifth-generation member of the family business. She serves on the Chocolate Council for the National Confectioners Association; works closely with the World Cocoa Foundation; and regularly travels to origin to meet with farmers, buyers, and traders. Her mission is to translate the craft, science, and human stories behind chocolate for culinary professionals and chocolate lovers everywhere. She lives in San Francisco, California.

Niki Russ Federman is the fourth-generation co-owner of Russ & Daughters and co-author of the 2026 James Beard Award nominated cookbook Russ & Daughters: 100 Years of Appetizing. At the age of 27, Niki chose to return to the shop in which she grew up. Together with her cousin, Josh, she has grown Russ & Daughters into what it is today, while preserving its cultural and culinary legacy. Russ Federman has been featured in The Sturgeon Queens, the award-winning documentary about Russ & Daughters; television shows such as Taste the Nation with Padma Lakshmi and Anthony Bourdain’s No Reservations; and publications including The New York Times, The New Yorker, Food & Wine, Zagat, Vogue, and W Magazine. She was inducted into the Manhattan Jewish Hall of Fame and has an encyclopedic entry in the Jewish Women’s Archive.

Photo of Niki Russ Ferderman by Dani Case.

Wilson Tang is the Owner and CEO of Nom Wah Tea Parlor, New York City’s oldest dim sum restaurant, which has been a Chinatown institution since 1920. The son of Chinese immigrants who worked in the restaurant and bakery industry, Wilson grew up helping in his family’s businesses before earning his degree from Pace University and pursuing a career in finance. In 2011, he left finance to take over Nom Wah from his uncle. Since then, Wilson has helped preserve and build upon the restaurant’s rich history while expanding the Nom Wah legacy to locations in Manhattan, Philadelphia, Las Vegas, and China. He is also the co-author of The Nom Wah Cookbook, which celebrates the restaurant’s history and beloved recipes.

IN CONVERSATION WITH:

Apollonia Poilâne has been described as a “fierce defender of a magical tradition and also a brave innovator for a new era.” The precocious inheritor & leader of Paris’s most iconoclastic and celebrated bread bakery, Apollonia Poilâne stands at the helm of baking tradition that has been chartering new frontiers for three generations and is a singular authority in the world of bread.

Guildhall Gathering in Panama City (10/19/2026)

Mon, 19 Oct 2026 23:00:00 GMT

Guildhall Gathering at Gamboa Baking Co. (Panama City)

October 19 I 7:00 - 9:00PM EST

Our first-ever international Guildhall Gathering is taking us all the way to Panama City, Panama!

Join us at Gamboa Baking Co. for an evening of wood-fired pizza, drinks, and conversation. Owner and baker Brian Winzenried will open the doors to his bakery for a tour and then fire up his signature tiled domed oven, turning out pizzas fresh from the flames. We'll also be joined by Guild Board Member, baker, and teacher Edna Cochez.

Guildhall Gatherings are all about community—a place to kick back over a beer, swap stories from the bench, and meet others who care deeply about the craft. Whether or not you're a Guild member, you’re invited to make new connections and experience the spirit of the Guild.

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Guildhall Gathering en Gamboa Baking Co. (Panamá City)

19 de octubre I 7:00 - 9:00PM EST

Acompáñanos en Gamboa Baking Co. para una reunión muy especial de panaderos o panaderos en potencia, donde probaremos pizza al horno de leña, y habrá bebidas y buena conversación. El propietario y panadero Brian Winzenried abrirá las puertas de su panadería para ofrecernos un recorrido de sus instalaciones y luego encenderá su característico horno de pizza, donde preparará pizzas recién salidas del fuego. También contaremos con la presencia de Edna Cochez, miembro de la Junta Directiva del Guild, panadera y docente.

Los Encuentros Guildhall se centran en la comunidad: un espacio para relajarse, compartir una cerveza, intercambiar historias y experiencias del oficio, y conocer a otras personas apasionadas por la panadería artesanal. Seas o no miembro del Guild, estás invitado a establecer nuevas conexiones y vivir el espíritu del Guild.

Brian Winzenried is a classically trained baker with a career that began at the French Culinary Institute and continued through several bakeries in New York City. Brian later returned to take over a family bakery in Madison, Wisconsin, where he spent 12 years as owner and head baker, carrying on a tradition of craftsmanship while developing my own style and approach.

In 2024, his passion for baking brought him to Panama, where he opened Gamboa Baking Co. There, he has brought together his New York experience, family baking traditions, and a love of European-style baking and Neapolitan pizza. It’s an exciting new chapter in his journey, combining the techniques and traditions he learned throughout his career with the vibrant setting of Central America.

Craft • Culture • Careers • Community

BagelUp Industry Pro Tour and Class (12/08/2026)

Tue, 08 Dec 2026 15:00:00 GMT

BagelUp Industry Pro Tour and Class

December 8 / 10am - 4pm ET

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 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 is the owner and operator of Small Good Bakery, a consulting firm that helps new and established businesses with recipe development, equipment sourcing, staff training, and operational systems.

Craft • Culture • Careers • Community