The Bread Bakers Guild of America upcoming events

BakeZAP 101: Introduction to Digital Formula Management (11/16/2026)

Mon, 16 Nov 2026 21:00:00 GMT

BakeZAP 101: Introduction to Digital Formula Management

Monday, November 16, 2026 | 4:00pm–5:00pm ET | Via Zoom

Are you tired of fragile spreadsheets that break every time you try to scale a recipe? Are you a baker looking to finally digitize your messy binder of paper formulas?

This session will show you how to move beyond manual calculations and manage your formulas in a streamlined digital environment. We'll be joined by BakeZAP founder and developer Jonathan Mandel, who built the platform to handle complex baker’s math so you don't have to.

Following an introduction to the platform's core mechanics, we will walk step-by-step through importing your very first formula. The first part of the webinar will be a demonstration, and the second half will be hands-on with you working directly in the BakeZAP interface.

You'll come away with a better sense of:

How to successfully transition your formulas from paper or Excel into the interactive BakeZAP format.
The basics of instant, error-free scaling without breaking your math.
How to adjust preferments, hydration, or batch composition without touching a formula.
How to activate your exclusive Guild member discount and set up your digital workspace.

This program is free for all Guild members. Limited space available.

Presented in partnership with BakeZAP. Through our partnership with BakeZap, Guild members will receive an exclusive new membership benefit: immediate access to BakeZAP Pro at a heavily discounted rate. Eligible members can subscribe directly to the platform for just $45.00 per year or $4.99 per month, which is over half off the public price. Subscribe here.

ABOUT THE INSTRUCTOR:

Jonathan Mandel, Co-Founder & CTO of BakeZAP

Jonathan Mandel is the developer of BakeZAP. As the former operator of the bakery Bread++ Sourdough, Jonathan experienced firsthand the annoyance of managing complex artisan formulas using brittle spreadsheets. To solve his own production headaches, he built a custom software tool that handled the intricacies of baker's math and multi-stage doughs. Recognizing that the broader artisan baking community shared these same struggles, Jonathan developed that original tool into BakeZAP; a platform specifically designed to support the way bakers naturally think about formulas, rather than forcing them into a rigid spreadsheet workflow.

Craft • Culture • Careers • Community

BakeZAP Advanced: Scaling, Soakers, Preferments and Production Features (11/30/2026)

Mon, 30 Nov 2026 21:00:00 GMT

BakeZAP Advanced: Scaling, Soakers, Preferments and Production Features

Monday, November 30, 2026 | 4:00pm–5:00pm ET | Via Zoom

Are you comfortable with the basics of digital formulas but wondering how to manage complex, multi-stage doughs? Are you looking for a better way to track recipe development and keep notes as your formulas evolve?

Join BakeZAP founder and developer Jonathan Mandel for an advanced virtual workshop designed to help you get more out of your digital tools.

We’ll move beyond basic scaling to tackle complex, multi-stage formulas, demonstrating how to separate stages while preserving the integrity of the overall formula. The first half of the webinar will be a demonstration, followed by hands-on practice in the BakeZAP interface and a Q&A where you can bring your baker’s math and workflow questions.

You’ll come away with a better sense of:

Building and scaling complex multi-stage formulas, including preferments, cracked grain soakers, and levain management.
Using built-in Bake Notes to track iterations, record observations, and capture what worked (or didn’t).
Adjusting overall hydration while maintaining formula integrity.
Using BakeZAP features to support production.

This program is free for all BBGA members. Prerequisite: Attendees should be familiar with basic BakeZAP navigation or have attended BakeZAP 101.

Presented in partnership with BakeZAP. Through our partnership with BakeZAP, Guild members will receive an exclusive new membership benefit: immediate access to BakeZAP Pro at a heavily discounted rate. Eligible members can subscribe directly to the platform for just $45.00 per year or $4.99 per month, which is over half off the public price. Subscribe here.

ABOUT THE INSTRUCTOR:

Jonathan Mandel, Co-Founder & CTO of BakeZAP

Craft • Culture • Careers • Community

Hey Honey! A Virtual Class and IRL Tasting (12/01/2026)

Tue, 01 Dec 2026 22:00:00 GMT

Hey Honey!

December 1, 2026 | 5:00pm - 6:30pm ET | Via Zoom

Honey is a baker’s best friend—adding depth of flavor, boosting functionality in doughs and batters, and offering a natural story your customers connect with.

Join Keith Seiz from the National Honey Board to explore honey in all its forms. We’ll cover:

Varietals and flavor profiles

The bees and process behind honey production

Practical applications for baking

Participants will receive a honey tasting kit to sample during the session (must register by Wednesday, November 18, 2026 to receive the kit). You’re welcome to join even without the kit.

This session is presented in partnership with the National Honey Board.

The National Honey Board (NHB) is an industry-funded agriculture research and promotion group, operating under USDA oversight, that works to increase the awareness and use of honey. Through research, marketing, and education, the NHB highlights honey’s benefits, supports bee health, and provides resources for both consumers and food professionals.

About the presenter:

For the last nine years, Keith Seiz has traveled the country helping food and beverage manufacturers use more honey in their products. It’s his passion, and one that has him working with companies ranging from retail bakers to craft breweries. Before working for the National Honey Board, Keith served as editor and associate publisher of a trade publication that covered the wholesale baking industry.

Craft • Culture • Careers• Community

Building Blocks: Ancient Grains with Nicky Giusto (12/07/2026)

Mon, 07 Dec 2026 22:00:00 GMT

Building Blocks: Ancient Grains with Nicky Giusto

Monday, December 7, 2026 | 5:00pm–6:00pm ET | Via Zoom

Ancient grains offer bakers unique flavors, textures, and baking possibilities. But different grains can behave very differently, and understanding those differences can help bakers make more informed choices about how they work with them.

In this class, miller and baker Nicky Giusto of Central Milling explores ancient and heritage grains, from spelt and einkorn to buckwheat and beyond. Nicky will discuss how different grains are sourced and milled, and how factors such as protein, gluten development, extraction, and other flour qualities affect their performance in the bakery.

By the end of this session, you will:

Understand the key differences among a range of ancient and heritage grains

Identify the qualities that distinguish different ancient grain flours

Understand how milling affects the characteristics and performance of these flours

Explore how protein, gluten development, extraction, and other factors affect baking performance

Identify appropriate applications for different ancientgrain flours

Whether you're already incorporating ancient grains into your baking or simply want to better understand these versatile ingredients, this session will give you a deeper foundation for evaluating, selecting, and working with ancient grain flours.

This class is free for Guild Members.

ABOUT THE INSTRUCTOR:

Nicky Giusto is a fourth generation baker and miller and is carrying on the Giusto legacy with great aplomb. Nicky competed at the Coupe du Monde and has coached Team USA at a recent competition, in addition to starting the Artisan Baking Center in Petaluma, CA.

Presented in partnership with Central Milling.

Craft • Culture • Careers • Community