Pizza Fundamentals: Dough, Process, and Style

A Two-Part Lecture Series via Zoom

January 26, 2026 / 4:00-5:00 pm ET

February 2, 2026 / 4:00-5:00pm ET

Making great pizza involves a somewhat different set of skills than bread, and understanding those differences is key to consistent, high-quality results. This two-part series with professional pizza consultant Noel Brohner of Slow Rise Pizza Co.® will deepen your understanding of what goes into making great pizza. Noel will share not only the recipes and techniques but also the insights working pizza makers rely on, along with proven methods that can be applied in bakery or restaurant settings.   

Part 1: Understanding the Dough 

January 26 

In the first session, Noel breaks down the ingredients and processes involved in pizza dough production and highlights the technical considerations that distinguish pizza from bread. You’ll take a closer look at the variables that matter most in pizza dough, including: 

• Ingredient selection and flour types 

• Yeast types, preferments, and sourdough 

• Salt, oil, and other inputs that influence fermentation, dough strength, and finally pizza texture and flavor 

• Core process elements: mixing styles, gluten development, fermentation strategies, dough handling, and shaping options 

Part 2: Putting Theory to Practice 

February 2 

The second session focuses on application and evaluation. This class offers practical strategies and real-world troubleshooting approaches that can be put to use immediately. Noel will cover: 

• Best practices across the pizza-making process, from dough handling to topping and baking 

• Equipment considerations, including oven choices, pan types, baking surfaces, peels, and screens 

• Core pizza styles from New York and Neo-Neapolitan to Detroit and Roman and beyond 

• Troubleshooting dough formulas, overcoming fermentation issues, fine-tuning the bake 

• Emerging trends in pizza and so much more… 

Whether you’re looking to add pizza to a bakery program or refine an existing operation, this class offers a clear, practical framework taught by a seasoned professional who has coached chefs and pizza makers in pizzerias and restaurants worldwide. Bring your questions and deepen your understanding of pizza fundamentals.

   Instructor:

Noel Brohner is the founder of Slow Rise Pizza Co. and a professional pizza and bread consultant with over 40 years of experience in pizzerias, restaurants, and hospitality. He works with chefs, pizza makers, artisan bakers, and culinary teams to establish consistent, scalable production processes for new and existing pizza and bread programs. Slow Rise Pizza offers on-site and virtual consulting, staff training, recipe development, kitchen design, and a suite of live and on-demand classes. Noel is known for translating complex recipes and practices into clear, practical protocols. It’s been said that his life revolves around pizza. Not eating pizza — perfecting it. 

February 3 / 4-5pm ET

This free session will delve into key concepts from the Bakery Leadership Circle program, exploring how bakery owners and operators tackle their stickiest business challenges. Together, we’ll unpack lessons learned in the Circle and see how these insights are being applied to real-world operations.

We will hear from alumni of the program about how the concepts we explore translate directly into stronger bakery operations, including:

• Identifying and Addressing Adaptive Challenges — Learn to navigate complex issues that require creativity, flexibility, and collaboration.

• Active Listening — Discover practical techniques to improve communication, strengthen relationships, and build a more inclusive workplace.

• Sunk and Opportunity Costs — Gain clarity on how to evaluate investments of time, money, and energy to make better decisions for your business’s future.

Joining us to share their experiences are:

• Zach Martinucci, owner of Rebel Bread
• Jason Bowman, owner of BreadNBakes
• 
  

The Bakery Leadership Circle is a program dedicated to supporting bakery owners and operators through education and peer consulting activities. To date, 62 bakery leaders have participated, and we are excited to showcase their insights and successes in this engaging discussion.

Craft • Culture • Careers • Community

Hearthside Chat with Don Guerra of Barrio Bread

Exploring the Cottage Baking Movement and the Path to Growth 

February 9 / 7:00 - 8:00 pm ET

Join us for an inspiring Hearthside Chat with Don Guerra, the James Beard Award–winning Founder and Head Baker of Barrio Bread in Tucson, Arizona. Don started Barrio Bread by transforming his garage into a kitchen and selling his naturally fermented loaves from the back of his car. What began as a small cottage operation eventually grew into a nationally recognized bakery deeply rooted in community and regional grain traditions.  

Don, in conversation with Grace Garay of Nomad Bakehouse, will explore the rapid rise of cottage bakeries over the past several years and why small, neighborhood-based bakeries play an increasingly meaningful role in today’s baking landscape. He’ll reflect on:  

• Starting small, dreaming big: lessons learned from his garage bakery  

• Navigating growth: balancing craft, quality, and expansion 

• Finding your own path and defining success on your terms  

 At the heart of Don’s story is his belief in the Community-Supported Bakery (C.S.B.) model, which thrives on the close, long-standing relationships he builds with customers, farmers, millers, and local partners. This community-centered approach helped sustain Barrio Bread in its early years and continues to shape Don’s commitment to mentoring emerging bakers and strengthening a vibrant regional grain economy.

Don Guerra is the founder and head baker of Barrio Bread and a nationally recognized leader in community-based baking and regional grain revival. With a background in education and more than three decades of baking experience, Don has pioneered a unique field-to-loaf model that connects farmers, millers, bakers, and eaters through heritage grains grown in the Southwest. 

His award-winning bakery has become a hub for flavor, culture, and sustainable food systems. Don’s work champions biodiversity, strengthens regional grain economies, and celebrates the agricultural heritage of the Sonoran Desert. In recognition of his innovation and impact, Don received the 2022 James Beard Award for Outstanding Baker. 

Beyond the bakery, Don leads Barrio Grains and Barrio Bagel & Slice, expanding access to locally grown grain products and inspiring a new generation of bakers. He continues to teach, collaborate, and advocate nationally — sharing knowledge and building resilient food communities grounded in health, craft, and connection. 

Deeply rooted in Tucson, Don’s work is both a love letter and a lifelong commitment to the region he calls home. He draws daily inspiration from the desert landscape, the farmers who cultivate it, and the people who make up its vibrant community. Through his efforts, Don continues to strengthen Tucson’s identity as a world-class food city — one that honors its heritage, uplifts local producers, and celebrates the rich cultural and ecological diversity of the Sonoran Desert. 

Grace Garay is the founder and head baker of Nomad Bakehouse, a Cottage Law bakery in Orlando, Fl. In late 2018, after over a decade in the hospitality industry working in everything from bakeries, to restaurants, hotels and resorts both in BOH and FOH, Grace settled in Orlando in the hopes of turning what had been merely a vision for years into reality. Nomad began at the start of 2020 and at the cusp of the Covid-19 pandemic; as supply chains faltered she began to get many requests for bread. What started out as a few hand-mixed loaves a week turned into hundreds alongside thoughtfully crafted sourdough pastries using solely stone milled flours from Carolina Ground. In the summer of 2011, Grace graduated with an AA in Baking and Pastry Arts from St.Philip’s College in San Antonio,Tx before graduating from The French Pastry School in Chicago, Il in 2014. Grace was born in Miami, Fl and raised between Honduras and the U.S; moving often. Grace is first generation Honduran and Puerto Rican.

Real Bread, Real Change: A Conversation about the Real Bread Campaign

February 23 / 2:00-3:15pm ET

What can the Real Bread Campaign teach us about building a similar movement in the U.S.? The Campaign was co-founded in 2008 by Andrew Whitley (author of Bread Matters and co-founder of Scotland The Bread) and Sustain, the food and farming charity that still runs it. The Campaign promotes bread that’s made without 'processing aids' or other additives. On its mission of finding and sharing ways to make bread better for us, our communities and the planet, the Campaign works towards its vision of everyone having a realistic chance to choose Real Bread.  

In this class, Andrew and Chris Young, Real Bread Campaign Coordinator, will share the story of the Real Bread Campaign and explore how its message has taken shape, including:  

• Making healthy, additive-free bread accessible to everyone  

• Supporting independent local bakeries  

• Strengthening connections between farmers, millers, bakers, and communities  

• Advocating for clearer labeling, ethical farming, and sustainable bread production  

Following the presentation, participants will break into small groups to discuss the opportunities and challenges of developing a U.S.-based initiative, then reconvene to share insights and ideas. Come ready to learn, ask questions, and help imagine what a Real Bread movement in the U.S. could look like.  

Why attend:  

• Hear directly from the founders of the Real Bread Campaign  

• Learn what “Real Bread” really means and why it matters  

• Take part in a collaborative conversation about the possibility of building a U.S. movement  

Register today to be part of the conversation. Bring your questions, your curiosity, and your passion for good bread. 

Speakers: 

Andrew Whitley is a co-founder of the Real Bread Campaign and a leading voice in the artisan baking revival. Founder of the organic Village Bakery in the 1970s and director of Bread Matters Ltd, Andrew has spent decades advocating for bread made with integrity—free from unnecessary additives and rooted in local grain, skilled craft, and healthy food systems.  

He is the author of Bread Matters and DO Sourdough, holds an MSc in Food Policy from City University London, and has been credited by the BBC Food & Farming Awards with “changing the way we think about bread.” Through the Real Bread Campaign and his wider work, notably with the food justice charity Scotland The Bread that he co-founded in 2016, Andrew combines vision with practical action to promote bread that supports farmers, bakers, communities, and the environment. 

Chris Young has coordinated the Real Bread Campaign since March 2009. In addition to lobbying for an Honest Crust Act of better loaf composition, labelling and marketing laws in the UK; he created and runs initiatives including: Sourdough September; Real Bread Week; Real Bread For All; Together We Rise, promoting therapeutic/social benefits of bread making; No Loaf Lost surplus reduction guidance; and Lessons in Loaf for schools. He’s the author of the Knead to Know…more microbakery handbook, Slow Dough: Real Bread recipe book and Bake Your Lawn grow-a-loaf guidebook; and edits True Loaf magazine. 

 From 2014-18, Chris also coordinated Sustain's London Food Link network, which included editing The Jellied Eel magazine and helping to launch and run the Urban Food Awards with the Mayor of London’s office. Chris has pulled on his judge’s wig for BOOM Awards, The Cateys, The Great Taste Awards, The Scottish Bread Championship and The World Bread Awards. In 2017, The School of Artisan Food honored Chris with its first Fellowship, and in 2025 he was named joint Person of The Year by Slow Food in The UK. 

Smarter Tools for Better Baking: Dividers

February 24 / 4:00-5:00 pm ET

Hand-dividing dough can be hard on both the baker and the consistency of the final product. As your bakery grows, a dough divider can lighten the load—boosting efficiency while maintaining quality and craftsmanship.  

In this class, we’ll explore the divider options most relevant to small- and medium-sized bakeries, with a focus on hydraulic dividers and divider-rounders. We’ll also touch on larger systems like volumetric dividers and stress-free dividers, and multi-row machines, so you’ll understand the full landscape.  

Alongside features and functionality, we’ll look at how these units fit into your daily workflow and long-term plans, including:   

• Choosing the right divider for your space, doughs, and production needs  

• How dividers handle different dough styles, including higher-hydration doughs  

• How these tools can save labor, improve consistency, and help your bakery scale without compromising quality  

Patricia Juncal Luques of  Erika Baking Equipment will share her expertise and real-world insights to help you pick the equipment that can help you bake smarter, not harder, allowing you more time to focus on your craft. 

Speaker: 

Patricia Juncal Luques is an experienced Pastry Chef and Sales Consultant at Erika Baking Equipment for over 6 years, and a graduate of the French Culinary Institute. 

She has experience both as a baker on the production floor and in operational management. This includes working at Keith McNally’s Pulino's Bar and Pizzeria, Crystal Springs Resort, Carlo's Bakery, and The Fresh Market. 

She now leverages her experience and insight to help fellow bakers streamline their production with meaningful equipment solutions. One of her biggest passions is helping clients solve non-conventional production issues with unique adaptations of equipment solutions. 

Good Jobs Make Good Business Sense

March 2 / 4:00-5:30 pm ET

Many food businesses struggle to keep great people—and the constant cycle of recruiting and retraining drains time, profit, and hurts the company’s ability to delight customers.   

Join the Guild and the Good Jobs Institute for a dynamic introduction to the Good Jobs Strategy, a research-backed approach that strengthens business performance by building a strong frontline engine. You’ll learn how other companies have combined targeted employee investments and smart operational choices to build stable, motivated teams who drive lasting customer and business value.   

Led by Sandhya Mahadevan, Director at the Good Jobs Institute, this session will walk you through the elements of the Good Jobs Strategy and case studies of companies who have implemented the strategy to build resilient and profitable operations. 

You'll leave with a clear understanding of why good jobs are central to good business and real-world examples of how forward-thinking leaders are building more stable, profitable, and people-centered operations.   

Sandhya Mahadevan

Director, Good Jobs Institute

Sandhya helps executives at frontline-intensive companies use the Good Jobs Strategy to enhance employee, customer, and business outcomes. Previously at Sol Systems, Sandhya worked with business leaders to implement onsite solar and battery storage projects to meet their carbon management goals. Sandhya holds a BSFS in Science, Technology, and International Affairs from Georgetown University and an MBA from MIT Sloan School of Management. 

The Language of Bread: How to Taste and Market Your Breads and Pastries 

March 9, 2026 / 5:00pm - 6:30pm ET

You put care into every loaf and pastry you make — but finding the right words to describe, differentiate, and sell your products isn’t always easy. In this workshop, you’ll learn how to develop a practical “language of bread” that helps you communicate value, connect with customers, and strengthen your marketing — all in a fun, interactive setting.  

Your guide is Certified International Bread Sommelier Heike Meyer of Brot Bakehouse School and Kitchen, an artisan baker and educator dedicated to the craft of bread baking and the art of sensory evaluation.  

Together, you’ll explore how bakers evaluate aroma, texture, flavor, and finish, and how those observations can be used to improve menus, product descriptions, and customer conversations. You’ll learn how to:  

• Identify what makes your bread and pastries distinct  

• Speak confidently about flavor, quality, and craft  

• Turn tasting notes into clear, customer-facing language  

• Use sensory vocabulary to strengthen your menu writing and brand  

The class includes a virtual tasting activity, where you are encouraged to have one item ready from your product line— a bread, pastry, or favorite baked good — to taste and evaluate during the workshop. This low-pressure group exercise demonstrates how tasting and language can be used immediately in customer-facing contexts.  

By the end of the workshop, you’ll leave with a practical vocabulary you can use to better communicate value and support the business side of your bakery. While the focus is on bread, these tools apply across your full range of baked goods.  

Perfect for: Bakery professionals, artisan bakers, bakery owners, cottage bakers, and social media creators looking to strengthen both marketing and customer communication. 

Check out Heike’s Guild Member Spotlight to learn more. 

Heike Meyer

Heike Meyer (she/her) is an artisan baker and educator dedicated to the craft of bread baking and the art of sensory evaluation. At Brot Bakehouse and Kitchen in Vermont, she teaches fermentation, shaping, and flavor development alongside techniques for tasting and describing baked goods with precision and confidence. Her approach blends technical skill with sensory awareness, empowering bakers to create exceptional breads and pastries while communicating their unique qualities. Surrounded by a thriving ecosystem of wild yeasts and starter cultures, Heike sees herself a “wild yeast explorer,” sharing her passion for natural fermentation and storytelling in every class.

Heike is one of just a few Certified International Bread Sommeliers in the world.

Menu Design, Optimization, and Pricing (All Three Parts)

March 16, 23 & 30 / 5:00 - 6:00 pm ET

Your menu is more than a list of items—it’s a powerful tool to boost sales and shape your brand. A well-designed menu guides customer choices, highlights your best offerings, and helps your business run efficiently. Join Ederique Goudia, Founder of In the Business of Food (IBF Detroit) and Manager of the Shed 5 Incubator Kitchen at Eastern Market for an interactive three-part workshop designed to give early-stage bakers the skills to create menus that delight customers and drive profitability.   

Across the three sessions, you’ll learn key strategies in menu design, optimization, and pricing.  

Part 1: Menu Design (March 16)  

• Developing a cohesive menu concept  

• Incorporating seasonal and local ingredients  

• Balancing variety and specialization  

• Organizing menu sections for maximum impact  

• Highlighting unique selling points  

• Using descriptive language to enhance perceived value  

Part 2: Menu Optimization (March 23)  

• Identifying top sellers and underperforming items  

• Understanding product mix and contribution margins  

• Utilizing data to make informed decisions  

• Optimizing ingredient crossover  

• Balancing complexity and efficiency in production  

• Managing inventory and reducing waste  

• Seasonal menu updates and limited-time offerings  

Part 3: Pricing Strategies (March 30)  

• Calculating food cost percentages  

• Understanding direct and indirect costs  

• Setting profit margin goals  

• Implementing food cost percentage pricing  

• Utilizing value-based pricing techniques  

• Creating loyalty programs and incentives  

By the end of this series, you’ll have actionable tools to build a menu that reflects your brand, streamlines operations, and strengthens your bottom line.  

Buy the series and save $5 per session!  Or, these sessions can also be purchased individually:  

• Part 1: Menu Design  
• Part 2: Menu Optimization  
• Part 3: Pricing Strategies 

Ederique Goudia

Ederique “Chef E” Goudia brings together a deep passion for food, community, and equity as a chef and food business leader rooted in Detroit, Michigan.  With over 25 years of experience, she has dedicated her career to supporting under-resourced food entrepreneurs and advancing sustainable, inclusive approaches to entrepreneurship and community building. 

As founder of In the Business of Food (IBF Detroit) and manager of the Shed 5 Incubator Kitchen at Eastern Market, Chef E provides hands-on coaching and resources that help emerging food businesses grow and thrive. As a speaker and facilitator, she has shared her expertise at the Culinary Institute of America, the University of Michigan, and beyond, offering insights on food justice, entrepreneurship, and child nutrition. 

Her leadership and impact have been recognized by outlets such as National Geographic, Bon Appétit, Food & Wine, NPR, and the James Beard Foundation. In addition to business coaching, Chef E uplifts her community through board service with Detroit Food Academy, Village Community Development Corporation, and Eastside Community Network, continuing her mission to inspire, empower, and nourish her community. 

Menu Design, Optimization, and Pricing

Part 1: Menu Design

March 16 / 5:00 - 6:00 pm ET

Your menu is more than a list of items—it’s a powerful tool to boost sales and shape your brand. A well-designed menu guides customer choices, highlights your best offerings, and helps your business run efficiently. Join Ederique Goudia, Founder of In the Business of Food (IBF Detroit) and Manager of the Shed 5 Incubator Kitchen at Eastern Market for an interactive three-part workshop designed to give early-stage bakers the skills to create menus that delight customers and drive profitability.   

Across the three sessions, you’ll learn key strategies in menu design, optimization, and pricing.  

Part 1: Menu Design

• Developing a cohesive menu concept  

• Incorporating seasonal and local ingredients  

• Balancing variety and specialization  

• Organizing menu sections for maximum impact  

• Highlighting unique selling points  

• Using descriptive language to enhance perceived value  

By the end of this series, you’ll have actionable tools to build a menu that reflects your brand, streamlines operations, and strengthens your bottom line.  

Ederique Goudia

Ederique “Chef E” Goudia brings together a deep passion for food, community, and equity as a chef and food business leader rooted in Detroit, Michigan.  With over 25 years of experience, she has dedicated her career to supporting under-resourced food entrepreneurs and advancing sustainable, inclusive approaches to entrepreneurship and community building. 

As founder of In the Business of Food (IBF Detroit) and manager of the Shed 5 Incubator Kitchen at Eastern Market, Chef E provides hands-on coaching and resources that help emerging food businesses grow and thrive. As a speaker and facilitator, she has shared her expertise at the Culinary Institute of America, the University of Michigan, and beyond, offering insights on food justice, entrepreneurship, and child nutrition. 

Her leadership and impact have been recognized by outlets such as National Geographic, Bon Appétit, Food & Wine, NPR, and the James Beard Foundation. In addition to business coaching, Chef E uplifts her community through board service with Detroit Food Academy, Village Community Development Corporation, and Eastside Community Network, continuing her mission to inspire, empower, and nourish her community. 

Menu Design, Optimization, and Pricing

Part 2: Menu Optimization

March 23 / 5:00 - 6:00 pm ET

Your menu is more than a list of items—it’s a powerful tool to boost sales and shape your brand. A well-designed menu guides customer choices, highlights your best offerings, and helps your business run efficiently. Join Ederique Goudia, Founder of In the Business of Food (IBF Detroit) and Manager of the Shed 5 Incubator Kitchen at Eastern Market for an interactive three-part workshop designed to give early-stage bakers the skills to create menus that delight customers and drive profitability.   

Across the three sessions, you’ll learn key strategies in menu design, optimization, and pricing.  

Part 2: Menu Optimization

• Identifying top sellers and underperforming items  

• Understanding product mix and contribution margins  

• Utilizing data to make informed decisions  

• Optimizing ingredient crossover  

• Balancing complexity and efficiency in production  

• Managing inventory and reducing waste  

• Seasonal menu updates and limited-time offerings  

By the end of this series, you’ll have actionable tools to build a menu that reflects your brand, streamlines operations, and strengthens your bottom line.  

Ederique Goudia

Ederique “Chef E” Goudia brings together a deep passion for food, community, and equity as a chef and food business leader rooted in Detroit, Michigan.  With over 25 years of experience, she has dedicated her career to supporting under-resourced food entrepreneurs and advancing sustainable, inclusive approaches to entrepreneurship and community building. 

As founder of In the Business of Food (IBF Detroit) and manager of the Shed 5 Incubator Kitchen at Eastern Market, Chef E provides hands-on coaching and resources that help emerging food businesses grow and thrive. As a speaker and facilitator, she has shared her expertise at the Culinary Institute of America, the University of Michigan, and beyond, offering insights on food justice, entrepreneurship, and child nutrition. 

Her leadership and impact have been recognized by outlets such as National Geographic, Bon Appétit, Food & Wine, NPR, and the James Beard Foundation. In addition to business coaching, Chef E uplifts her community through board service with Detroit Food Academy, Village Community Development Corporation, and Eastside Community Network, continuing her mission to inspire, empower, and nourish her community. 

Menu Design, Optimization, and Pricing

Part 3: Pricing Strategies

March 30 / 5:00 - 6:00 pm ET

Your menu is more than a list of items—it’s a powerful tool to boost sales and shape your brand. A well-designed menu guides customer choices, highlights your best offerings, and helps your business run efficiently. Join Ederique Goudia, Founder of In the Business of Food (IBF Detroit) and Manager of the Shed 5 Incubator Kitchen at Eastern Market for an interactive three-part workshop designed to give early-stage bakers the skills to create menus that delight customers and drive profitability.   

Across the three sessions, you’ll learn key strategies in menu design, optimization, and pricing.  

Part 3: Pricing Strategies 

• Calculating food cost percentages  

• Understanding direct and indirect costs  

• Setting profit margin goals  

• Implementing food cost percentage pricing  

• Utilizing value-based pricing techniques  

• Creating loyalty programs and incentives  

By the end of this series, you’ll have actionable tools to build a menu that reflects your brand, streamlines operations, and strengthens your bottom line.  

Ederique Goudia

Ederique “Chef E” Goudia brings together a deep passion for food, community, and equity as a chef and food business leader rooted in Detroit, Michigan.  With over 25 years of experience, she has dedicated her career to supporting under-resourced food entrepreneurs and advancing sustainable, inclusive approaches to entrepreneurship and community building. 

As founder of In the Business of Food (IBF Detroit) and manager of the Shed 5 Incubator Kitchen at Eastern Market, Chef E provides hands-on coaching and resources that help emerging food businesses grow and thrive. As a speaker and facilitator, she has shared her expertise at the Culinary Institute of America, the University of Michigan, and beyond, offering insights on food justice, entrepreneurship, and child nutrition. 

Her leadership and impact have been recognized by outlets such as National Geographic, Bon Appétit, Food & Wine, NPR, and the James Beard Foundation. In addition to business coaching, Chef E uplifts her community through board service with Detroit Food Academy, Village Community Development Corporation, and Eastside Community Network, continuing her mission to inspire, empower, and nourish her community.