The Bread Bakers Guild of America upcoming events

Building Your Bakery: From Vision to Viable Business (05/26/2026)

Tue, 26 May 2026 20:00:00 GMT

Building Your Bakery: From Vision to Viable Business

Tuesday, May 26, 2026

Tuesday, June 2, 2026

Tuesday, June 9, 2026

Tuesday, June 16, 2026

Tuesday, June 23, 2026

Tuesday, June 30, 2026

4:00pm – 6:00pm ET | Via Zoom

Ready to turn your bakery idea into reality?

This exclusive six-part webinar series guides aspiring and early-stage bakery owners through the essential steps of building and running a successful bakery business. Led by experienced bakers and industry experts, each 2-hour session delivers practical strategies, real-world insights, and useful tools to help you turn your vision into a viable, working business.

See Complete Series Description Here

Or, sign up for any of the individual classes below.

Session 1: Bakery Foundations & Business Models

Starting a bakery can feel overwhelming. This session helps you cut through the noise and understand where to begin.

Session 2: Planning, Pricing & Financial Basics

Great baked goods are only as strong as the numbers behind them. Learn the financial fundamentals every bakery owner needs to know.

Session 3: Business Set Up, Funding & Legal Considerations

The decisions you make early on can save—or cost—you money. Learn how to set up your business the right way from the start.

Session 4: Designing the Bakery Operation

Behind every great bakery is a system that works. This session shows you how to build the foundation that keeps things running smoothly.

Session 5: Staffing, Training & Daily Management

You can’t do it all alone—at least not for long. Learn how to build a team and structure that supports your bakery (and your sanity).

Session 6: Marketing, Growth & Long-Term Sustainability

Opening is just the beginning. This session focuses on building a bakery that lasts.

Participants will leave with a clearer vision, a stronger business foundation, and a realistic understanding of what it takes to bring a bakery to life. Each session includes ample time for questions and discussion.

This series is presented in partnership with Cybake.

Craft • Culture • Careers• Community

Building Your Bakery: From Vision to Viable Business - Session 4: Designing the Bakery Operation (06/16/2026)

Tue, 16 Jun 2026 20:00:00 GMT

Building Your Bakery: From Vision to Viable Business - Session 4: Designing the Bakery Operation

Tuesday, June 16, 2026 | 4:00pm – 6:00pm ET Via Zoom

Ready to turn your bakery idea into reality?

Session 4: Designing the Bakery Operation

Behind every great bakery is a system that works. This session shows you how to build the foundation that keeps things running smoothly.

Decide what products to offer—and how to keep your menu manageable

Learn how to stay organized with purchasing and inventory

Understand the essentials of food safety and sanitation

Create clear routines and guidelines so your bakery runs consistently

This session is presented in partnership with Cybake.

Craft • Culture • Careers• Community

Building Your Bakery: From Vision to Viable Business - Session 5: Staffing, Training & Daily Management (06/23/2026)

Tue, 23 Jun 2026 20:00:00 GMT

Building Your Bakery: From Vision to Viable Business - Session 5: Staffing, Training & Daily Management

Tuesday, June 23, 2026 | 4:00pm – 6:00pm ET Via Zoom

Ready to turn your bakery idea into reality?

Session 5: Staffing, Training & Daily Management

You can’t do it all alone—at least not for long. Learn how to build a team and structure that supports your bakery (and your sanity).

Figure out when it’s time to hire—and who to hire first

Train staff to work efficiently and consistently

Build schedules that support production without exhausting your team

Handle communication and performance issues with confidence

Manage your own time and energy to avoid burnout

This session is presented in partnership with Cybake.

Craft • Culture • Careers• Community

Building Your Bakery: From Vision to Viable Business - Session 6: Marketing, Growth & Long-Term Sustainability (06/30/2026)

Tue, 30 Jun 2026 20:00:00 GMT

Building Your Bakery: From Vision to Viable Business - Session 6: Marketing, Growth & Long-Term Sustainability

Tuesday, June 30, 2026 | 4:00pm – 6:00pm ET Via Zoom

Ready to turn your bakery idea into reality?

Session 6: Marketing, Growth & Long-Term Sustainability

Opening is just the beginning. This session focuses on building a bakery that lasts.

Define your brand and get the word out

Build and retain a loyal customer base

Track key metrics like product sales, labor, and waste

Recognize when it’s time to grow—and when it’s not

Learn from common mistakes that cause bakeries to struggle or close

This session is presented in partnership with Cybake.

Craft • Culture • Careers• Community

Guild Office Hours: Yeast and Fermentation (09/08/2026)

Tue, 08 Sep 2026 20:00:00 GMT

Guild Office Hours: Yeast and Fermentation

Tuesday, September 8, 2026 | 4:00pm–5:00pm ET

Want to improve your bread through better fermentation? Looking to better understand how yeast impacts your process?

Understanding how yeast works, and how to manage fermentation effectively, can help you produce more consistent and flavorful breads.

Join baking experts from Lesaffre for an interactive session exploring the role of yeast in fermentation and how it impacts every stage of the baking process. Peter Abrams and Sherrill Cropper will discuss different types of baker's yeast, how yeast is produced, and how factors such as time and temperature influence fermentation outcomes.

You’ll learn:

How baker's yeast is produced

Differences between fresh and dry yeast varieties, including specialty yeasts such as osmotolerant yeast

Practical tips for improving dough performance

Fermentation's role in flavor, dough performance, and production efficiency

Bring your questions and fermentation challenges for an extended Q&A with the speakers.

Presented in partnership with Lesaffre.

ABOUT OUR SPEAKERS

Peter Abrams is a Bakery Training and Business Development Specialist at Lesaffre, based in Piscataway NJ. Peter has been working in the baking and pastry field for over 25 years, including over a decade in artisan bread manufacturing. At Lesaffre Peter spends most of his time helping customers on their product development projects and making new and innovative products with Lesaffre ingredients.

Sherrill Cropper is the New Product Development Lab Manager for Lesaffre Corporation and Red Star Yeast Co. based in Milwaukee, WI. Sherrill has been working in the Research and Technical Services group for 11years where she develops ingredients and provides technical support to her team and customers. Sherrill received her B.S. and M.S. degrees in Food Science from The Ohio State University and her Ph.D. in Grain Science from Kansas State University.

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