Artisan and Automation: The Craft & the Machine  

Tuesday, November 10|9:30–4:30 PM CT| Buffalo Grove, IL 

(Followed by a Guildhall Gathering at Hewn bakery in Evanston.  Separate registration required.)

What happens when artisan baking meets automation? Can equipment improve consistency and efficiency without sacrificing the qualities that make artisan bread special? 

In this hands-on, full-day session for bakery owners and operators, we’ll explore those questions alongside the Glimek team at Coop Equipment Distributors.  The day will include: 

• Hands-On Production: Start the day by working with a dough formula developed by the Glimek team and running the full line. 

• Explore the Equipment:  After lunch, get hands-on with the equipment, learn about operation, cleaning, and maintenance, and connect with the Glimek team from Sweden. 

• Open Dialogue: Close the day with a facilitated discussion about automation, artisan quality, and the role of the baker. 

Participants will take away: 

• A clear view of where automation extends artisan quality and improves efficiency.

• Deeper dough fluency: how a formula behaves by hand versus on a line. 

• Real confidence on a live Glimek line—running, cleaning, and maintaining it. 

OUR SPEAKERS

Niklas Alricsson, Chief Commercial Officer, Sveba Dahlen
Niklas leads Sveba Dahlen's commercial organization, overseeing global sales and the distributor partnerships that bring Sveba Dahlen ovens and Glimek dough lines to bakeries worldwide.

Magnus Soeson, Area Sales Manager, Sveba Dahlen 
Magnus manages sales across the Americas, Africa, Scandinavia, and much of Europe, including France, Benelux, and Poland. He is the direct link between the factory and regional partners for Sveba Dahlen and Glimek equipment.

Åsa Ericsson, Marketing Manager, Sveba Dahlen 
Åsa heads marketing for Sveba Dahlen and is a frequent voice for the brand in the trade press. Her focus is premium positioning, energy efficiency, total cost of ownership, and labor-saving automation.

Kara Schlagheck, CEO, Coop Equipment Distributors 
Kara leads Coop with nearly 20 years of experience in distribution and supply chain. She strengthens client relationships through proactive, solutions-focused support, grounded in integrity and a commitment to excellence.

Sara Rasavongxay, COO, Coop Equipment Distributors 
Sara oversees Coop's operations, drawing on 20 years in supply chain management. Her focus is customer strategy and demand planning, and she is a collaborative leader at the core of the Coop team.

Jennifer Anzaldi, Director of Business Development, North America, Coop Equipment Distributors 
Jennifer drives Coop's growth across North America, with expertise in client relations, distribution, and business development. Her solutions-focused approach makes her a strong advocate for Coop's customers.

Presented in partnership with Glimek and Coop Equipment Distributors . 

  

Guildhall Gathering at Hewn in Evanston, IL  

November 10 I 6:00 - 8:00PM CT

BagelUp Industry Pro Tour and Class

December 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) 

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:

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.

CAMP BREAD IS BACK

Three days of hands-on baking, practical business education, and the kind of inspiration and fun that only happen when passionate bakers gather in one place. It is a members-only event, taught by your peers sharing real-world knowledge, hard-earned lessons, and generous expertise.

• 250+ Bakers & Industry Pros

• 3 Days of Craft & Connection

• 50+ Hands-On Baking Sessions & Workshops

WHAT YOU’LL WALK AWAY WITH

Camp Bread is an opportunity to strengthen your skills through practice and bring new ideas back to your bakery or baking operation. You’ll have the chance to:

• Gain practical knowledge to improve consistency, efficiency, and production

• Learn techniques and best practices you can apply at scale

• Improve your business acumen for better bakery operations and finances
  

• Exchange ideas with fellow bakers and bakery professionals

• Connect with other members and industry partners, and build a network of resources to support your work

WHO SHOULD ATTEND?

Camp Bread is for bakery owners, operators, and working bakers at every stage of their careers, as well as members looking to strengthen their skills and apply what they learn in a professional baking environment. If bread is your craft and you’re ready to grow your knowledge and practice, Camp Bread is for you.

Camp Bread is open only to active Guild members with an annual membership.

HOW MUCH DOES CAMP COST?

We’ve created two tiers of ticket pricing to encourage teams to attend Camp together.

• First ticket: $990

• Additional tickets from same company: $725 each

All tickets provide the same access to Camp programming. Hands-on classes (full- and half-day) are limited to two per camper.

A separate ticket is required for the Guildhall Gathering at Track 15 on Wednesday, March 10.

• Standalone Guildhall Gathering ticket: $100 / $125 REGISTER HERE

• Guildhall Gathering ticket with Camp Bread registration: $75  (When registering for Camp Bread, please check the box for Guildhall Gathering when prompted to received the discounted rate.)

Thanks to the generous support of our sponsors, we’re able to offer tickets at a more affordable rate than many events of similar scale and duration. Their contributions help offset the costs of Camp and make it accessible to a broader audience.

If you’re facing a financial barrier to attending, please contact us at info@bbga.org. We’ll work with you to explore ways to make Camp Bread possible.

HOW DO I CHOOSE MY CLASSES?

Our session schedule will be available on December 9 through SCHED, our online event platform. Once it’s live, you’ll be able to browse the full lineup and select the sessions you’d like to attend.

You are welcome to register for up two hands-on sessions (this includes full-day or half-day sessions). We limit hands-on sessions so that all campers can have access to them. This model allows YOU to choose a variety of dynamic, relevant educational workshops, lectures and demos that suit your interests. Mark your calendars and stay tuned for more details!

WHERE SHOULD I STAY?

The Guild has reserved blocks of rooms at the Graduate by Hilton Providence and at Homewood Suites at Hilton Providence, both located in downtown Providence . Use the link in your registration confirmation email to reserve a room at the discounted rate.

CANCELLATION POLICY

Any cancellation or transfer request must be submitted in writing to info@bbga.org.

Cancellations and transfers

• On or before January 25, 2027: Payments will be refunded, minus a $150 cancellation fee per ticket. Registrations may be transferred to another person at no charge, buttransferred registrations are non-refundable.

• January 26–February 15, 2027: Payments are non-refundable but may be transferred to another person. Transferred registrations are non-refundable.

• On or after February 22, 2027: Payments are non-refundable, and transfers will not be permitted.

In the unlikely event that Camp Bread is canceled, the Guild will notify participants by email as soon as possible and issue a full refund of the registration fee. The Guild is not responsible for hotel, airline, or other travel expenses incurred in connection with a cancellation.

Craft • Culture • Careers • Community

GUILDHALL GATHERING AT TRACK 15

Wednesday, March 10 | 6–9 pm EST

Join us for an evening of good food, drinks, and connection with fellow bakers and friends at Track 15, a lively new food hall housed in Providence’s historic train station. Sample offerings from the food hall’s vendors, enjoy two drinks on us, and catch up with your Camp Bread crew and the wider baking community.

Can’t attend Camp Bread? We’d still love to see you here! Bring your bakery friends and join us for a fun evening of food and camaraderie.

Location: Track 15

One Union Station

Providence, RI 02903

(Within easy walking distance from Camp Bread's recommended hotels.)

Member Price: $100 per person

Non-Member Price: $125 per person

Craft • Culture • Careers • Community