Download - THE BREAD BAKERS GUILD OF AMERICA
farm
er > m i l l e r > b a ke
r
THE CEREAL SERIES2 0 1 2
T H E B R E A D B A K E R S G U I L D O F A M E R I C AT H E B R E A D B A K E R S G U I L D O F A M E R I C A
DETAILS
Farmer33.3%
Miller33.3%
Baker33.3%
Education100%
See side panels for full Cereal Series facts.
CEREAL SERIES FACTSFEBRUARY 11 – 12Introduction to Artisan BreadSan Francisco Baking Institute Faculty SFBI South San Francisco, CA
APRIL 14 – 15Functional Breads: A Healthy Approach to Baking Artisan BreadsDidier RosadaLe Cordon Bleu College Austin, TX
APRIL 20 – 21Bagels, Bialys, and PretzelsJeffrey HamelmanKing Arthur Flour Norwich, VT
JUNE 28 – 30WheatStalk Multiple instructorsKendall College Chicago, IL
JULY 6 – 7Baguettes Six WaysJeffrey HamelmanKing Arthur Flour Norwich, VT
AUGUST 11 – 12Coupe du Monde Whole Grain Breads & Stenciling TechniquesMike Zakowski Keith Giusto Bakery Supply Petaluma, CA
SEPTEMBER 15 – 16Pizza: Demystified!Bill WeekleyGeneral Mills Minneapolis, MN
SEPTEMBER 28 – 29Rye BreadsJeffrey HamelmanJohnson & Wales Charlotte, NC
OCTOBER 6 – 7Baking with Ancient GrainsSan Francisco Baking Institute Faculty SFBI South San Francisco, CA
OCTOBER 13 – 14Rustic Whole Grain PastriesJeremey GadouasSo. Seattle Community College Seattle, WA
OCTOBER 20Guild-Wide Bakery Open HouseMultiple Locations
CONTACT LAVERNE DICKER,DIRECTOR OF MEMBERSHIP SERVICES, FOR MORE INFORMATION ON THE CEREAL SERIES, WHEATSTALK, GUILDHALL GATHERINGS AND THE BAKERY OPEN HOUSE. [email protected]
670 West Napa St, Suite B Sonoma, California [email protected] www.bbga.orgTel 707.935.1468 Fax 707.935.1672
JANUARY 21 – 25Sigep Bread CupRimini, Italy
MARCH 3 – 7Coupe du Monde de la BoulangerieParis, France
MARCH 24 – 25The Asheville Bread FestivalAsheville, NC
JULY 26 – 27Kneading ConferenceSkowhegan, ME
JULY 28Maine Artisan Bread FairSkowhegan, ME
SEPTEMBER 13 – 15Kneading Conference WestMount Vernon, WA
CHICAGO
3DAYSofBAKING
&LEARNING
2012
WheatStalk, a national artisan bread conference, is part of our Cereal Series 2012 and will feature exciting demos, oven building, hands-on classes and lectures. At this event, our member bakers, millers and growers will gather together to improve their techniques, share ideas and build community. It is The Guild’s hope that WheatStalk will create an inclusive and playful atmosphere while presenting a unique opportunity for continuing education in artisan baking.
JUNE 28-30
KENDALL COLLEGE
FEATURED INSTRUCTORS Volker Baumann : Tod Bramble : Steve Curran : William Davenport
Jory Downer : Eric Futran : Jeremey Gadouas : Lee Glass : Jeffrey Hamelman : Ciril Hitz
Tim Huff : Philippe Le Corre : Juan Manuel Martinez : Richard Miscovich : Tracey Muzzolini
Harry Peemoeller : Craig Ponsford : Didier Rosada : Amy Scherber : Kurt Schmitt : Frank Sally
Michel Suas : Solveig Tofte : Jeff Yankellow : Mike Zakowski : Pierre Zimmermann
Meet and socialize with other Guild members throughout the year! Guildhall Gatherings for 2012are being planned in San Rafael, CA; Paris, France; Austin, TX; Norwich, VT; Minneapolis, MN; New York City, NY; St. Louis, MO, and other locations.
Watch the eNewsletter for information about upcoming Guildhall Gatherings.
GUILDHALL GATHERINGS
BAKERY OPEN HOUSE
TRADE EVENTS
EPLEASE RECYCLE
STAY UP TO DATE
ON 2012 CEREAL
SERIES EVENTS:
POP UP THIS BOX
AND PLACE IT
WHERE YOU’LL
SEE IT OFTEN 2 0 1 2
THE CEREAL SERIES
THE BREAD BAKERS GUILD OF AMERICA
presents
REGISTER BEFORETHE SESSION YOU PREFER
IS SOLD OUT
.........................................................
.........................................................
SATURDAY – OCTOBER 20At the Second Annual Guild-WideBakery Open House, Guild memberbakeries will concurrently open their doors to celebrate The Guild’s goal of bringing “real, good bread to every community” and allow our members and the general public to share in the baking knowledge of The Guild. This is meant to be a day when the attention of the community is focused on the bakers who provide their daily bread. Member bakeries can contact the Guild office to sign up and join the celebration.
WWW.BBGA.ORG ([email protected]) (707.935.1468)
Cereal grains are the most important food on our planet, providing more
food energy to the world than any other source. In keeping with our
cereal theme, we will focus on the path that grain takes – from farmer
to miller to baker – as well as the nutritional value of cereal grains
as a healthful approach. With a wonderful lineup of experi-
enced instructors and first-class facilities across the
country, this series of events should make
for a great educational year!
PARTICIPATING BAKERIESAgainst the Grain Bread Chestertown, MDAlbemarle Baking Co Charlottesville, VAAnjou Bakery Cashmere, WAArtisan Baking Company Fort Worth, TXBantam Bread Litchfield, CTBeach Pea Baking Co. Kittery, MEBennison’s Bakery Evanston, ILBeyond Bread Artisan Bakery Vancouver, BCBlue Baker College Station, TXThe Bread Shack Auburn, MEBreadfarm Edison, WAClear Flour Bread Brookline, MADakota Harvest Bakers Grand Forks, NDDeux Chats Bakery Ashland, ORGemelli Bakers State College, PAGrateful Bread Company Sacramento, CAH&F Bread Co. Atlanta, GAJoanna’s Marketplace Miami, FLMacrina Bakery & Café Seattle, WAMadison Sourdough Company Madison, WIManchester Community College School of Culinary Arts Manchester, CTO Bread Shelburne, VTOakhaven Organic Bakery Bellisle, NSOne Acre Garden and Bakery Beaufort, NCOrange Boot Bakery Regina, SKOrchard Hill Breadworks East Alstead, NHPagosa Baking Company Pagosa Springs, COPanhandle Artisan Bread Co. Moscow, IDPatisserie 46 Minneapolis, MNRed Hen Baking Middlesex, VTRising Creek Bakery Mt. Morris, PARunner and Stone Brooklyn, NYRyus Avenue Bakery La Veta, COSeven Stars Bakery Pawtucket, RISkirtz & Johnston Cincinnati, OHStandard Baking Company Portland, MEZingerman's Bakehouse Ann Arbor, MI
0 BBGA 2012 0
