A Hearthside Chat with

Jeffrey Hamelman & Karen Bornarth

As part of our June Bread Celebration, this program has been donated by the contributors.  All proceeds will directly benefit the mission, members and programs of the Guild, and support the craft, culture and business of artisan baking.

Jeffrey Hamelman has spent a lifetime in and around bakeries, and few people know the craft as he does. Through his book, Bread, and through the many classes he teaches, he has educated generations of bakers and inspired us to do our best work. Jeffrey will join our executive director, Karen Bornarth, to talk about creating efficiency in bakery production and operations, maintaining quality, educating bakers, and making an impact through bread.

June 28, 2023

via Zoom

5:00PM - 6:00PM EDT

Jeffrey Hamelman began baking at 6:00 AM, Wednesday morning, September 1, 1976. He put rye flour to water and made a beloved sourdough on August 28, 1980. The sourdough has brought him to six continents over the years, where he has baked and taught, and shared the joy of baking with so many people. His love of the trade has never wavered. 

In her work with the Bread Bakers Guild of America, Karen Bornarth supports bakery owners and professional bakers to achieve success in their baking practices and businesses through education, training and community-building events. She has worked as a production baker, a product developer and a teacher of baking. Before joining the Guild, Karen developed an initiative to improve job quality and business performance in small food businesses, and oversaw a dynamic workforce development program in New York City for Hot Bread Kitchen.