How to Price Your Bread + Get to Know the Bread Bakers Guild of America

May 5 | 5:00 - 6:00pm ET

Join us for a focused 20-minute learning session with Laurie Schive, Baker and Immediate Past Chair of the Guild’s Board of Directors, as she walks through the key factors to consider when pricing your breads and baked goods. Laurie will share the strategies she used to set prices that work for both her business and her customers, and tips for making the numbers make sense and make a profit.    

Ideal for small– to medium–sized bakery owners and operators, this session is designed for those building systems or refining what’s already in place. You’ll leave with practical takeaways—and a glimpse into the kind of baker-led education the Guild offers. 

After the session, stick around for a brief introduction to the Bread Bakers Guild of America with Education & Events Manager Wai Chu. You’ll learn about member benefits and how our education, events, and community support bakers at every stage of their journey. We’ll close with time for questions and conversation.

Laurie Schive

During a 20-year career with the Federal Government and a stint as a cybersecurity and risk consultant, Laurie taught herself to bake bread as a way to destress and learn how to recreate traditional baked goods in the many countries she visited.  After “retiring” and resettling in New Hampshire, Laurie joined the Guild to improve her bread baking skills and connect with fellow artisan bakers, with a dream of opening up her own bakery.  In 2018, the dream came true with the opening of the Blue Loon Bakery near Lake Sunapee, with a mission to bring freshly-baked breads and pastries to the local community. Laurie recently sold her bakery and is ready for her next adventure. 

Craft • Culture • Careers • Community