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.

Tuesday, August 5

Guildhall Gathering at Bang Brewing Company

5pm - 7pm CT

Tuesday, September 16

Guildhall Gathering at IBIE

6pm - 8pm PT

Join us for a Guildhall Gathering during the International Baking Industry Exposition (IBIE) this September in Las Vegas! We’re meeting up at Jammyland Cocktail Bar & Reggae Kitchen, a vibrant spot in the Downtown Arts District known for its inventive cocktails, island-inspired bites, and laid-back vibe. 

Whether you're a Guild member or simply a friend of the baking community, you’re invited to connect with fellow professionals and get a taste of the Guild spirit in a relaxed, welcoming setting. 

Your registration fee includes a drink ticket, assorted snacks, and unlimited good times! 

Register by September 9, 2025 

From Seed to Slice: New York
A Field Trip Through the Hudson Valley
Tuesday, October 7, 10am-4pm ET

A Field Trip through the Hudson Valley 

Across New York State, bakers, millers, and farmers are building stronger local connections that support resilient regional food systems. This day-long field trip explores how these relationships are shortening the grain chain—bringing flour production closer to home and adding more character, flavor, and meaning to every loaf. 

Our day begins at Mel the Bakery, where owner and head baker Nora Allen will lead a tour of her bakery and on-site mill in Hudson, NY. A James Beard Award finalist, Nora is deeply committed to using locally grown grains—including einkorn, rye, and other ancient varieties—to craft breads and pastries that are as innovative as they are flavorful.  

Next, we’ll visit Hudson Valley Hops and Grains, where farmer Stuart Farr cultivates wheat, rye, einkorn, oats, sunflowers, canola, flax, dry beans, buckwheat, and hops on 400 certified organic acres. Stuart will share his family’s farming roots in England and his approach to biological farming—a method that emphasizes soil health and biodiversity and enhances both the flavor and nutritional value of the crops he grows. 

Our final stop is Sparrowbush Bakery, where owner and baker Grayling Bauer will show how his integrated milling and baking operation relies on direct partnerships with local growers. Located in Livingston, NY, Sparrowbush is a wood-fired bakery producing naturally leavened breads and pastries made entirely with fresh, stoneground flour milled on-site from regionally grown grains. The bakery delivers deeply rustic loaves that reflect the character of both the grain and the fire. 

A boxed lunch is included. 

Presented in partnership with Glynwood Center for Regional Food and Farming and Walden Mutual Bank. 

Based in Concord, NH, Walden Mutual is a mission-driven bank, owned by its depositors (a cooperative model thanks to its mutual structure). Its community of partners – both depositors and borrowers – share the same vision: to enable anyone to make positive and lasting change in our local food ecosystem. Their lending is focused on farms, food businesses, and sustainability-focused organizations that align with the bank’s mission.

Itinerary: 

10:00am – 10:30am 
Meet at Mel the Bakery (324 Warren Street, Hudson NY)  

10:30am – 12:00pm 
Tour of Mel the Bakery with Owner and Head Baker Nora Allen 

12:00pm – 12:30pm 
Travel by bus to Hudson Valley Hops and Grains (2993 Route 82, Ancramdale, NY) 

12:30pm – 2:00pm 
Tour of Hudson Valley Hops and Grains with Farmer Stuart Farr 

2:00pm – 2:20pm 
Travel by bus to Sparrowbush Bakery (5441 NY-9H, Hudson, NY) 

2:20pm – 3:45pm 
Tour of Sparrowbush Bakery with Owner and Baker Grayling Bauer 

3:45pm– 4:00pm 

Bus returns to Mel the Bakery in Hudson 

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. 

Space is limited—register now to reserve your spot! 

About our Guides:

Nora Allen is the founder and owner of Mel the Bakery, a champion of regional grains who has earned numerous accolades including being a James Beard semifinalist for Outstanding Baker, followed by Mel the Bakery receiving James Beard finalist recognition. A passionate advocate for building community through her craft, Allen believes deeply in the potential for a more equitable and sustainable food system. Through Mel the Bakery, she demonstrates this philosophy by sourcing locally, supporting regional grain producers, and creating a gathering place where exceptional baking serves as a foundation for meaningful connections and positive change in the food landscape

Stuart Farr is the owner of Hudson Valley Hops & Grains, a 400 acre certified organic farm in Columbia county, New York. Brought up on a mixed arable and beef farm in England, Stuart has been farming in the Hudson Valley since 2015. The farm produces human food crops: wheat, barley, rye, einkorn and oats for milling, malting and distilling; sunflower, canola, camelina and flax which are pressed into oil on farm; black beans and buckwheat. We practice biological farming, managing the soil as the living ecosystem that it is. Foundational to this approach is maintaining a soil environment which shelters and feeds soil micro-organisms which in turn make soil minerals available to plants. We feed this underground wildlife with molasses, liquid fish and kelp, as well as cover crops.  

Grayling & Emma Bauer run Sparrowbush Bakery: a wholesale wood-fired bakery making naturally leavened bread with 100% fresh stoneground flour from locally & regionally grown grains. Based in Livingston, NY, the bakery supplies 1500 loaves per week to stores & restaurants between Kingston, NY and Great Barrington, MA. On Saturdays, their breads, pastries and pantry items can be found at the Hudson Farmers Market where they are honored to be an integral part of the local food community. 

Lamination Fundamentals

October 14 / 10am - 4pm CT   

Delgado Community College

New Orleans, LA

The croissant—with its rich flavor, crisp flake, and tender interior—is a hallmark of a skilled bakery. But achieving those perfect buttery layers requires precision and practice.  

Designed for professionals seeking a solid foundation in lamination, this 6-hour intensive workshop will guide you step-by-step through the fundamentals of working with laminated yeast doughs. Chef Leonair Dorsey from Gracious Bakery will demonstrate how to create distinct, even layers through proper folding techniques.  Then you will shape the dough into classic pastries, proof for optimal texture, and bake to a deep golden brown.  

We’ll focus on two iconic laminated breads: croissants and pain au chocolat. Along the way, you’ll gain valuable tips and techniques for troubleshooting common issues and ensuring consistent, professional-quality results every time. 

A boxed lunch will be provided, but you are certainly welcome to bring your own. 

This program is presented in partnership with Delgado Community College. 

Leonair Dorsey, a native of New Orleans, is the proud owner of Monkey Puzzle Eats, a new micro bakery. She is an alumna of Delgado Community College Culinary School, where she specialized in Pastry Arts. With over 15 years of culinary experience, including seven years at Gracious Bakery and Cafe, she serves as Head Pastry Chef and production manager, leading a team that produces hundreds of pastries weekly and thousands of king cakes each Mardi Gras season. Her background in accounting and business has also proved useful in her culinary career. 

Chef Dorsey possesses a deep love for all things pastry, particularly lamination, and consistently challenges herself to learn and incorporate new techniques into her work. Her expertise includes best practices in laminating and making puff pastry. Beyond her work in the bakery, she is dedicated to sharing her knowledge, having taught classes with the Bread Bakers Guild and the New Orleans Culinary & Hospitality Institute.