June 24 / 7:00am - 5:00 pm

Hey Midwestern bakers! Spend a day connecting with your most important ingredients: wheat, rye, and other small grains. We will meet-up at award-winning Floriole Bakery in Chicago, a champion of local, organic produce. After a little breakfast, we will take a 1.5-2 hour bus ride to Ashkum, IL for a Field Trip to Janie’s Farm Organic and Janie’s Mill. 

The day's itinerary:

• 7:00 am Meet at Floriole  Address: 1220 W. Webster Ave., Chicago, IL 60614 
• 8:00am Bus to Janie’s Farm Address: 854 County Road 2300 N, Danforth, IL 60930
• 10:00  am - 11:30 am  Tour Janie's Farm 
• 11:30 am - 12:15 pm Lunch 
• 12:15 pm -12:30 pm Travel to Janie’s Mill Address:  405 N Second Street, Ashkum, IL 60911)
• 12:30pm - 3:00 pm Tour Janie's Mill  
• 3 pm  Depart Janie’s Mill  
• 5: 00 pm Return to Floriole

This tour is an opportunity to meet fellow bakers and explore the local grain economy. You will connect with wheat, ripening in the field, learn about planting and growing successful midwestern grains in a changing climate, and best practices in organics. At Janie’s Mill, you will see an Engsko composite stone mill in action, a hammer mill, a flaker and more.  

Janie’s Farm Organics began in 2001. After 23 years of conventional farming, the farmers, Harold and Sandy Wilken, transitioned to organic practices. Janie's Farm has steadily grown from 700 acres to over 3,000 acres of certified organic land—primarily growing small grains.  

Janie’s Mill was a natural offshoot of the farm, in an effort to close the grain chain.  Janie’s Mill manager, Jill Brockman-Cummings, mills whole grains, cracked grains, and flours in their Engsko Danish mill. They supply much of the Midwest with their locally grown offerings.  

The day will conclude with a return to Floriole. On the bus ride home, we will quite literally digest what we learned on the trip. We arrive back in Chicago around 5.  

We are grateful the Artisan Grain Collaborative for partnering with us to keep this field trip affordable! 

Good food, especially bread, became an important part of Jill Brockman-Cummings life after she spent a year abroad in Luxembourg when in high school, and then a semester abroad in France when in college. That was the beginning of her desire to be part of the good food movement. This desire continued when raising her four daughters in the rural Midwest, surrounded by conventional farms spraying agrichemicals.  So, when her organic farmer neighbor Harold Wilken drove up one day and asked if she would like to be a miller at the organic mill he was thinking of building, she jumped on it. 
 
Together Jill and Harold toured other small stone mills across the country, and eventually built Janie's Mill where Jill is Mill Manager. In that capacity she runs our certified organic stone-milling operation where they mill dozens of varieties of grains, many of which are grown just a few miles down the road on Janie’s Farm. She has managed all aspects of Janie’s Mill since its inception over 6 years ago, including strategic planning, day-to-day operations, monitoring quality of grains and milled products, developing new products, and working with both online retail and wholesale customers. She also participates in our regional Artisan Grain Collaborative and other groups to create and strengthen the Midwest Regional Grain Chain. 

Harold Wilken is the the driving force behind both Janie's Farm and Janie's Mill.  A lifelong farmer, Harold began transitioning to organic production in the early 2000s. He started the transition on a small 33-acre field, and now farms over 3,000 acres of certified organic grains with his son Ross, nephew Tim Vaske, and other farm team members.  As 4th and 5th generation farmers, Harold and Ross are continuing their family’s tradition of caring for the soil and growing good food for their community. Harold explains, “I remember the way my grandparents farmed—without the use of pesticides, and with a focus on nurturing strong soil health. I continue in their footsteps and seek to leave the soil deeper, richer, and healthier than I found it." 

Around 2014, Harold had an Aha! moment that was the beginning of Janie's Mill. As he was loading tons of his organic grain into a semi, he thought: "Really?! My grain has to go 700 miles to feed chickens, when there’s all these people nearby who bake bread?” 
 
Of course it took years of research, planning, and construction before the first grains from Janie's Farm passed through the millstones of Janie's Mill in the spring of 2017. Stone-milling is both an art and a science, and we relied on the input and feedback of professional bakers to get us to the point where we were milling consistent, high quality flours that earned kudos from both home and professional bakers. We’ve been milling those flours, and adding more to meet bakers’ specific needs, ever since. We now serve bakers, brewers, distillers, tofu-makers, and others throughout the United States.  

Harold has been married for 39 years to newly retired teacher, Sandy. In their free time, Harold and Sandy love to travel to Miami to visit their daughter, son-in-law, and grandchildren.  Janie’s Mill and Janie's Farm are both named in honor of Harold and Sandy's daughter Janie who passed away in 2001 at the age of 15.

Sandra Holl was born and raised in Rockford, Illinois, graduated with a BA in French literature from the University of Colorado, taught English to high school students in France and worked in marketing in the Bay Area before discovering her love of food and cooking.  After volunteering as a prep cook for a non-profit and staging at a few restaurants she decided to sign-up at the California Culinary Academy. She spent her externship and the following years working at Tartine Bakery. Sandra and her husband, Mathieu, left San Francisco for Chicago and started Floriole in a tent at the Chicago Green City Market. They have grown their business into a flourishing full service cafe and bakery in Lincoln Park specializing in French inspired pastries rooted in midwestern ingredients. The bakery has been named among the top 10 bakeries in the US, has received a Chicago Tribune Dining Award and is recognized as having some of the best bread in the country. Sandra has contributed to Bon Appetit and Sweet Paul magazines, appeared on Martha Stewart and Unique Sweets. In 2016 she was named Pastry Chef of the Year at the Jean Banchet Awards. 

Floriole has since been recognized among the top 10 bakeries in the country, has received a Chicago Tribune Dining Award and is known for having some of the best bread and pastries around. 

 

Craft • Culture • Careers• Community

June 24 / 3pm - 6pm Day 1    King Arthur Baking Company, Skagit Valley, WA

June 25  / 9am - 4pm Day 2

Dial in your lamination skills as you explore a trendy and versatile pastry. Caramel coated, salted laminated pastry-- Kouign Amann hits all of the best components. This very old product is enjoying new life as bakers play with endless variations on a theme. Kouign Amann has become the star of the pastry case, lending itself to seasonal variations and specialties. This pastry is an optimal way to build your lamination skills as you explore different techniques and ingredient functions while making these sweet specialties.  And your lamination skills will be reinforced through repetition and working with different laminated doughs. 

By the end of this class, students will: 

• Strengthen their lamination skills

• Understand the impact of flour selection on the final product 

• Compare outcomes using different temperature fats in laminated products

• Compare outcomes using different types of flour in laminated products

• Produce a wide range of sizes and styles of kouign Amman, including large and individual products, filled and simply sugar coated 

• Explore suitable fillings, shaping variations and garnishing options  

 To achieve this, students will  be making four overarching products:  

 Hand and production laminations will be explored.   

Growing up in Pennsylvania German (AKA: PA Dutch) country, Cat Schaeffer was steeped in a culture rich with sweets, sours, pies, and loaves. This upbringing led her down a unique path to her baking career and what began as volunteer work in a historical demonstration kitchen became a whirlwind of woodfire and soon, viennoiserie. She has since worked for several bakeries, laminating her way from the East Coast to the West with a specialty in sugar-drenched pastries. Cat is currently a full-time instructor at King Arthur Baking Company’s Baking School in Burlington, Washington. At the west coast school, Cat is able to share her love of all things butter-and-dough, helping to guide new and old bakers alike on the road to tasty bakes.

 

July 15 / 5:30 - 7:30 PM   Bagel Market, 264 West 40th Street, NYC

Our friends and members at BagelUp (organizers of the awesome annual event BagelFest) are holding a special class to support our mission and our work.  All profits from this class will be donated to the Guild.

This hands-on session promotes connection and collaboration as groups practice the art of crafting perfect New York-style bagels from start to finish. Join award-winning bagel baker Reva Castillenti and New York’s “Bagel Ambassador” Sam Silverman to:

• DIY Bagel Making: Roll, boil, seed, and bake your own New York style bagels.

• Straight from the Oven: Enjoy your freshly baked creations with a range of spreads, including various cream cheeses.

• Cheers to Bagels: Unlimited refreshments are included as part of the experience.

• Take Home the Magic: Take home a dozen bagels, and our bagel recipe to recreate the experience in your own kitchen.

• Dive into History: Discover how the humble bagel became an iconic food.

• Behind-the-Scenes Tour: Get an immersive experience of the bagel shop.

Featured in the New York Times, this immersive class offers both a memorable experience and a tangible skill in a one-of-a-kind New York experience. 

Instructors:

Reva Castillenti

Reva started her career as a sculptor, but eventually found her true passion in the art of bread-baking. She spent years perfecting her craft, sourcing native and heritage flours for her baguettes and bagels, and teaching others the art of bread-making. Reva's bagels won second place at the World Bread Awards in both 2018 and 2019, and her expertise has been sought after by home bakers and professionals alike.

Sam Silverman

Sam is the Founder & CEO of BagelUp, the organization behind NYC Bagel Tours and the New York BagelFest. Since 2017, Sam has dedicated himself to promoting the bagel industry, earning him the title of New York's "Bagel Ambassador." Recognized as one of Brooklyn’s 50 Most Fascinating People by Brooklyn Magazine in 2023, Sam's expertise and enthusiasm for the bagel industry is unmatched. Sam’s favorite bagel? An everything bagel with scallion cream cheese - not toasted, of course.

 

July 29 / 9:30AM - 4pm Day 1    Artisan Baking Center, Petaluma, CA

July 30  / 10am - 2pm Day 2

Prepare for an immersive journey into the realm of lamination with Chef Lauren Haas at the Artisan Baking Center. This course offers a unique blend of theory and hands-on practice, providing you with a solid foundation in the art and science of lamination. 

The course will begin with an exploration of lamination theory, before transitioning to the bakeshop where you will delve into mixing, laminating, shaping, baking, and perfecting an array of yeasted and non-yeasted laminated products. From the iconic butter croissant to pain au chocolat, from flaky Danish with summer fruits to inverted puff pastry apple chausson, you will uncover the nuances of creating perfectly laminated pastries.  

Throughout the course, you will investigate variables such as fold combinations, flour types, butter temperature, and dough hydration to discern their impact on lamination. 

By the end of this immersive class, you will not only have a deeper understanding of lamination but also the practical expertise to create a variety of laminated pastries. 

    Learning Objectives: 

• Understand the theoretical and practical foundations of dough lamination. 

• Develop practical skills in mixing, shaping, baking, and finishing yeasted and non-yeasted laminated products. 

• Apply techniques to create iconic laminated pastries such as butter croissants, pain au chocolat, and apple chausson. 

Thank you to our Sponsor

Lauren Haas is a pastry innovator and educator driven by a powerful purpose: to inspire, empower, and elevate chefs within the pastry industry. 

Lauren developed a deep understanding of the art and science of pastry in kitchens across the United States, including The White House, the Inn at Little Washington, and the Hotel DuPont. 

During her 11-year teaching tenure at Johnson & Wales University, she honed her skills as an experienced educator and leader while collaborating with brands such as Cacao Barry, Sosa, and 100% Chef. In 2020, Lauren was Lead Chef at the Chocolate Academy in North America by Barry Callebaut.  

Sustainability has become a cornerstone of her creative philosophy, and in 2017 she earned a master’s degree in Sustainable Food Systems, deepening her advocacy for responsible practices within the food industry, 

In 2023, Lauren was awarded the La Liste Game Changer Award for her dedication to sustainability in pastry education. In 2016, Lauren was distinguished as one of the “Top 10 Pastry Chefs in America by Dessert Professional, and in 2018, she was honored as one of the nation’s “Top Educators” by Bake Magazine. Her work has garnered global recognition and was featured in publications like So Good Magazine. 

Currently, Lauren is a Professor at the Culinary Institute of America, where she seeks to inspire the next generation of industry leaders. 

www.lauren-haas.com 

@laurenvhaas 

 

October 20-22, 2024 PT

Two-day practical exam - Certified Bread Baker - Two Groups

• Sunday, October 20 (Sunday, October afternoon/ evening prep) & Monday, October 21 (full day)
• Monday, October 21 (Monday, afternoon/ evening prep) & Tuesday, October 22 (full day)

October 20-22, 2024 PT

Two-day practical exam - Certified Bread Baker - Two Groups

• Sunday, October 20 (Sunday, October afternoon/evening prep) & Monday, October 21 (full day)
• Monday, October 21 (Monday, October21 afternoon/evening prep) & Tuesday, October 22 (full day)

October 28 / 8am - 5pm - Guittard Chocolate Studio 

Laminated products are the perfect vehicle for exploring creativity in the baking world. Join Brian Wood from Starter Bakery for a day highlighting lamination techniques so you can take a product from ordinary to extraordinary.

Through a variety of croissants, kouign amann, and puff pastry, Brian will teach best practices in process, production, and application. Explore the versatility of kouign amann with the baker who started the trend in North America. Brian takes on this classic, special pastry in a modern light. He has spent years perfecting kouign amann for consistent, commercial production. Learn the secret of producing consistent croissants at scale. And explore the benefits and versatility of inverse puff pastry.

Brian’s playful and creative use of flavor highlights seasonality and regional specialties. His impeccable aesthetic and practical approach allow for stunning garnishing techniques that are scalable for production for both wholesale and retail.  

Products will be produced, including:  

• Traditional Kouign Amann  

• Chocolate Kouign Amann 

• Churro Dulce de Leche Kouign Amann  

• Seasonal Kouign Amann 

• Butter Croissant 

• Chocolate Croissant  

• Savory Croissant 

• Savory Jalousie 

• Pithivier 

• Millefeuille 

• Palmier 

By the end of this course, you will: 

• Understand best practices in laminated dough, from fermentation through baking and finishing. 

• Learn a variety of fillings and garnishes 

• Understand adaptations for scalability 

Professional experience recommended

Thank you to our host

Brian Wood co-authored the definitive book about baking and pastry, Baking and Pastry: A Professional Approach, developed for the San Francisco Baking Institute, where he also taught and developed the pastry and Viennoiserie program. Additionally, Brian has worked in R&D for several large, national bakeries such as Full Bloom and Essential Baking and has consulted at bakeries around the country.   

Brian founded Starter Bakery in 2010 as a wholesale operation supplying the greater San Francisco Bay Area’s specialty coffee shops, retail grocers, caterers, hotels, and restaurants. They also sell at several East Bay farmers markets.  

In 2023, Brian opened his first boutique retail bakery cafe in the Rockridge neighborhood in Oakland, offering a full-retail menu featuring viennoiserie, breads, specialty coffee, sandwiches, and salads.