June 9 / 4:00 - 5:15pm ET

New Member Orientation

We’re thrilled to welcome you to the Bread Bakers Guild of America! Join us for a virtual orientation (via Zoom) to learn more about the resources, connections, and opportunities available to you as a member, including:

• Connect with other Guild members and build your baking community
• Meet the team and Board
• Hear what's happening in education and events
• Tour our website
• Learn how to get the most out of your membership and how to get involved

We will hold these sessions every couple of months, and all members are invited to join us, not just our newest ones.  We hope to see you there!

Craft • Culture • Careers • Community

A Hearthside Chat with Azikiwee Anderson of Rize Up

Free & For Members Only

June 16 / 7:00 - 8:00 pm ET

In celebration of Juneteenth, join us for a special Hearthside Chat with Azikiwee Anderson, the visionary founder of Rize Up Bakery in San Francisco. A chef by training, Azikiwee picked up a bag of flour during the pandemic and never looked back. What began as a personal experiment in his home kitchen has grown into one of the most exciting new bakeries in the country.  

In just five years, Rize Up has evolved into a mission-driven business with a team of 40 turning out over 3,500 loaves each week. Azikiwee’s bold sourdough creations—infused with ingredients like purple yam (ube), Korean chili paste (gochujang), and masala spice—celebrate the diversity of his community and challenge long-held notions of what artisan bread can be. But Azikiwee isn’t just baking bread—he’s rewriting the narrative of who succeeds in the baking world, using his loaves to tell stories of culture, identity, and resilience.  

He’ll be joined in conversation by Kobla Asamoah, Guild board member, Managing Partner at Caminus Ventures, and a passionate advocate for Black entrepreneurs in food and beverage. Together, they’ll explore the meteoric rise of Rize Up, the challenges and triumphs of being a Black business owner in a historically white industry, and how bread can become a powerful force for inclusion, connection, and change.  

Azikiwee was recently featured on National Geographic’s World Eats Bread—catch the preview now and watch the full series on Hulu and Disney+. You can also check out the Guild’s recent Member Spotlight to learn more about his inspiring journey. 

Learn more about Azikiwee and Rize Up at www.rizeupsourdough.com and @rizeupbakery.

Azikiwee “Z” Anderson, the founder of Rize Up Bakery in San Francisco, is a self-taught artisan baker who began his journey during the early days of the COVID-19 pandemic. Initially a private chef, Anderson turned to sourdough baking as both a creative outlet and a way to cope with the social unrest following the murder of George Floyd. His first loaves were shared with friends and neighbors, but as demand grew, he scaled his production significantly. Rize Up Bakery is known for its unique and bold flavors, such as ube sourdough, which combines the traditional tang of sourdough with the subtle sweetness of purple yam. This flavor innovation exemplifies Anderson’s mission to make bread an art form and centerpiece of community experiences. His loaves are highly sought after, with options like the ube loaf often selling out quickly. Beyond baking, Anderson uses Rize Up as a platform for social impact. His “Pay It Forward” program allows customers to purchase loaves for those in need, and he frequently donates to local shelters. As one of the few Black artisan bakers in the field, he emphasizes representation and community-building, visiting schools to inspire younger generations. 

Kobla Asamoah is Senior Director of Accelerator Operations at Caminus Ventures, an accelerator and investment program targeting food, beverage and related businesses. Prior to Caminus, Kobla served as Head of Small Business at Hot Bread Kitchen, a social enterprise based in NYC. There he focused on growing an incubator program committed to supporting underrepresented entrepreneurs in the industries of food and beverage, providing these entrepreneurs with resources meant to aid in their growth ambition.

Monday, June 23 / 4PM - 5PM ET

Knead to Know: Policy & Regulatory Updates for the Baking Industry 
Presented in partnership with the American Bakers Association 

Join us for a timely and informative free webinar presented in partnership with the American Bakers Association (ABA), exploring the latest regulatory and legislative developments impacting the baking industry under the new administration. 

ABA’s Campbell Genn and Thomas Bailey will share key insights and updates on a range of pressing issues, including: 

• Tariffs and their potential impact on essential baking commodities and equipment 

• Key tax and trade policy developments affecting bakers 

• Workforce regulations and compliance considerations 

• Immigration policy updates affecting hiring and retention 

• Emerging changes in nutrition policy 

This session is designed for bakery owners, operators, and managers who want to stay ahead in a rapidly shifting policy landscape. Bring your questions—there will be time for Q&A at the end of the session. 

Speakers: 

Campbell Genn, Senior Director, Government Relations, American Bakers Association 

Campbell is ABA’ Senior Director of Government Relations. She works to advocate for the commercial baking sector before members of congress and regulatory officials, emphasizing the industry’s role in nutrition, food security, and economic growth.  

Prior to joining ABA, Campbell served as Senior Director of Nutrition at The Sugar Association, where she focused on ensuring nutrition and labeling policies were grounded in strong science and advocating for the multi-faceted role sugar plays in nutrient-dense foods and an overall balanced diet.  

Prior to that, Campbell served as Senior Advisor to the Secretary of Agriculture, directly advising on USDA's 16 nutrition assistance programs, including SNAP, School Meals, and WIC, as well as the Dietary Guidelines for Americans. She also played an integral role in advising the Secretary on Food Safety Inspection Services (FSIS) topics, such as meat supply chain concerns during the COVID-pandemic. Campbell brings four years of experience working in the Secretary's office, where she gained invaluable experience on key food and agriculture issues, expertise in regulatory processes, and familiarity with Executive branch dynamics.  

Thomas Bailey, Director, Government Relations, American Bakers Association

Thomas Bailey is the Director of Government Affairs at the American Bakers Association (ABA), where he leads the association’s federal advocacy on workforce, tax, trade, and immigration policy. With extensive experience in legislative strategy and regulatory affairs, Thomas plays a key role in advancing pro-growth policies that support commercial bakers and their supply chain partners nationwide. 

Prior to joining ABA, Thomas served in senior roles in the U.S. House of Representatives, including as a Legislative Director for a member of the House Committee on Education and the Workforce. In that role, he developed and advanced policy initiatives across a range of domestic issues, with a focus on labor, education, and regulatory oversight. 

At ABA, Thomas is the lead advocate on Capitol Hill and with federal agencies, working to ensure that bakers’ voices are heard on critical policy issues, from preserving key tax provisions and expanding market access to securing a stable and skilled workforce through sound immigration reform. 

June 30, July 7 & 14 / 4:00-5:00 pm ET

Bakery Finances 101: Laying the Foundations for a Successful Business 

Running a bakery takes more than great baking—it also takes a solid handle on your finances.  

This new three-part series offers a straightforward, concise introduction to bakery finances. You’ll learn ways to track costs, price for profit, and make data-informed decisions using real world scenarios and practical worksheets—all at a pace that’s supportive and easy to follow.  

Session 1: What’s Behind Your Costs? Understanding COGS 

• What is Cost of Goods Sold (COGS) and why it matters 

• How to calculate COGS 

• Breaking down costs: ingredients, labor, packaging, and waste 

• How your bakery model impacts your cost structure 

Session 2: Pricing for Profit 

• How to price products using COGS 

• Calculating food cost percentages and profit margins 

• Setting prices that reflect true costs and drive profit 

Session 3: Menu Engineering & Cost Control 

• Designing a menu that supports your bottom line 

• Managing labor, waste, and underperforming items 

• Using financial data to guide menu and pricing decisions 

Whether you’re a baker stepping into a management role, an operator looking to grow your business, or an aspiring home baker ready to go pro, understanding your numbers is essential to long-term sustainability. Join us and get the tools you need to help your bakery thrive. 

Register for the 3-part series or for the individual session(s) that’s right for you. 

Instructor: Young Cho, Partner/COO/Executive Chef, Simple Food Group 

June 30 / 4:00 - 5:00 pm ET

Bakery Finances 101: Laying the Foundations for a Successful Business 

Running a bakery takes more than great baking—it also takes a solid handle on your finances.  

This new three-part series offers a straightforward, concise introduction to bakery finances. You’ll learn ways to track costs, price for profit, and make data-informed decisions using real world scenarios and practical worksheets—all at a pace that’s supportive and easy to follow.  

Session 1: What’s Behind Your Costs? Understanding COGS 

• What is Cost of Goods Sold (COGS) and why it matters 

• How to calculate COGS 

• Breaking down costs: ingredients, labor, packaging, and waste 

• How your bakery model impacts your cost structure 

Whether you’re a baker stepping into a management role, an operator looking to grow your business, or an aspiring home baker ready to go pro, understanding your numbers is essential to long-term sustainability. Join us and get the tools you need to help your bakery thrive. 

Register for the 3-part series or for the individual session(s) that’s right for you. 

Instructor: Young Cho, Partner/COO/Executive Chef, Simple Food Group 

July 7 / 4:00 - 5:00 pm ET

Bakery Finances 101: Laying the Foundations for a Successful Business 

Running a bakery takes more than great baking—it also takes a solid handle on your finances.  

This new three-part series offers a straightforward, concise introduction to bakery finances. You’ll learn ways to track costs, price for profit, and make data-informed decisions using real world scenarios and practical worksheets—all at a pace that’s supportive and easy to follow.   

Session 2: Pricing for Profit 

• How to price products using COGS 

• Calculating food cost percentages and profit margins 

• Setting prices that reflect true costs and drive profit 

Whether you’re a baker stepping into a management role, an operator looking to grow your business, or an aspiring home baker ready to go pro, understanding your numbers is essential to long-term sustainability. Join us and get the tools you need to help your bakery thrive. 

Register for the 3-part series or for the individual session(s) that’s right for you. 

Instructor: Young Cho, Partner/COO/Executive Chef, Simple Food Group 

July 14 / 4:00 - 5:00 pm ET

Bakery Finances 101: Laying the Foundations for a Successful Business 

Running a bakery takes more than great baking—it also takes a solid handle on your finances.  

This new three-part series offers a straightforward, concise introduction to bakery finances. You’ll learn ways to track costs, price for profit, and make data-informed decisions using real world scenarios and practical worksheets—all at a pace that’s supportive and easy to follow.  

Session 3: Menu Engineering & Cost Control 

• Designing a menu that supports your bottom line 

• Managing labor, waste, and underperforming items 

• Using financial data to guide menu and pricing decisions 

Whether you’re a baker stepping into a management role, an operator looking to grow your business, or an aspiring home baker ready to go pro, understanding your numbers is essential to long-term sustainability. Join us and get the tools you need to help your bakery thrive. 

Register for the 3-part series or for the individual session(s) that’s right for you. 

Instructor: Young Cho, Partner/COO/Executive Chef, Simple Food Group

July 15 / 4PM - 5PM ET

Welcome to Guild Office Hours—a new free virtual series just for Guild members, where we ask industry experts to come share their knowledge and answer your burning questions on all things baking and the business of baking. 

First up: a timely and practical session all about the International Baking Industry Exposition (IBIE)—the biggest baking event in the U.S. (and possibly the universe!)—happening September 13–17 in Las Vegas. 

IBIE is huge. We’re talking thousands of people, a massive show floor, scores of demos, and more sessions than you can count. It can feel overwhelming—especially if you’re an artisan baker trying to figure out where to start and how to make the most of your time at the show.That’s why we’re bringing in one of the organizers behind IBIE’s education program, plus a fellow Guild member who’s been there and can share what it’s really like. 

What we’ll cover: 

• How the show is laid out (it fills two giant halls!) and what types of vendors you can find there 

• What the Artisan Village is all about 

• Where to catch the best demos and the World Bread Awards 

• Which sessions are most useful for artisan bakers and bakery owners 

• How to meet people, make connections, and avoid getting totally overwhelmed 

And of course, we’ll have ample time for your questions—so bring whatever’s on your mind, whether you're still on the fence or already packing your bags. 

If you’re curious about IBIE, wondering if it’s worth the trip, or just want to feel more prepared for a great trip to the show, this session is for you. Free for Guild and RBA members—grab your spot today! 

Our Experts: 

Marissa Sertich Velie, Executive Director, Retail Bakers of America 

Marissa Sertich Velie is the Executive Director of the Retail Bakers of America (RBA), where she leads national initiatives to support and elevate the retail baking industry. A classically trained pastry chef with a degree from The Culinary Institute of America and a Master’s in Food Studies from NYU, Marissa blends hands-on baking experience with a passion for education, community building, and business strategy. 

Since stepping into her role at RBA, she has expanded the organization’s reach through innovative certification programs, industry partnerships, and high-impact events. She plays a key role in RBA’s involvement with major industry shows like IBIE and is committed to spotlighting the voices and talents of independent bakery owners across the country. 

Carlos Ruiz, Founder, El Horno de Pane

Carlos J. Ruiz is the owner and head baker of El Horno de Pane, an European style retail bakery with secondary wholesale operation, and Café Andrés, both in San Juan, Puerto Rico. Carlos is a BBGA Certified Bread Baker,former Board member,and completed the professional baking program at the San Francisco Baking Institute.