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We welcomed 238 campers, instructors, presenters and partners to our three-day event that encompassed over 40 hands-on classes, demos, workshops and seminars to learn about baking techniques, the business of baking, and milling and grains.

Our campers were primarily bakery employees and owners, and they hailed from all around the US with a concentration in the Northeast. Our tiered pricing structure made it more affordable for bakery owners to bring team members, and many of them did.

In their own words, a selection of our Campers' highlights:

Meeting other passionate bakers and talking about how we can continue events that create community and connection within the baking industry.
Learning from Chef Hamelman and Chef Poilâne was an honor I will cherish for the rest of my life.
Meeting people in the industry, how kind and friendly the staff & other campers were, and the Social Media Course as well as Scaling your Business, La Colombe, and the Equipment course.
Meeting all the diverse people that share the same love for bread.
Connecting with other passionate bakers/bakery operators. Such a shot in the arm!
Everything, really...
Spelt demo and Good Job’s Institute presentation
Networking with other bakers and sharing insights with one another.
Getting to hear from other bakers about how they solve problems in their business and getting to learn new recipes and techniques from skilled and knowledgeable chefs and bakers.
Seeing so many amazing bakers in one place!
The feeling of a close community
Learning the pace and breadth of production baking, as well as making connections with fellow bakers.
As someone new to this industry, I left the event feeling motivated and inspired. It was an invaluable learning and networking opportunity.