October 14 / 5:00pm to 7:00 pm PT

Keith Guisto Bakery Supply

Petaluma, CA

Guittard Chocolate Company, Central Milling, and The Bread Bakers Guild of America will gather together for one evening at Keith Giusto Baking Supply. Come have a taste of what the Guittard chefs will be making, showcasing a range of chocolates perfect for any bakery, while visiting with other bakers and Guild members.  This gathering is free for all!  (By registering for this event, you consent to having your contact information shared with Guittard Chocolate Company and Central Milling.)

Guittard and Central Milling are also offering a two-day hands-on class on Elevated Bakery Case Favorites with Donald Wressell and Josh Johnson, October 15 & 16.  Register for the class here.         

   

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 and Sponsor

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.  

October 28, 2024 6:00pm to 8:00 pm Culver City, CA

Please join our Los Angeles community of bakers for a Guildhall Gathering at Bianca on 10/28/2024 from 6-8 pm PT. We are grateful to our host, Federico Fernandez, for opening his doors to our fellow bakers, and providing light food and beverages. Registration is required.

Federico is the co-owner of Bianca, his restaurant with business partner Gianni Vietina. Bianca opened its doors in Los Angeles, and this year opened two additional locations in Saudi Arabia. At Bianca, Federico channels his passion for baking and creativity, reimagining classic recipes from his childhood with innovative and seasonal twists. Inspired by baking with his mother, Federico studied at the International Buenos Aires Hotel & Restaurant School, and pursued work at renowned establishments like BiCE, Intercontinental, Hyatt, Marriott and 20 years at the Four Seasons, where he led teams in Uruguay, Argentina, Canada, and the United States.