The Bread Bakers Guild of America

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The Bread Bakers Guild of America

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Supporting the craft, culture, and business of artisan baking through education, training and community building since 1993.

11/02/2026

Ever wondered what goes on behind the scenes at a multi-location artisan bakery?

Next Tuesday (11/10), join us at Hewn Bakery in Evanston, IL for an exclusive tour of the production facility led by co-owner Ellen King, plus a taste of some of the bakery’s creations. Our Guildhall Gatherings are a great way to connect with the local baking community over snacks & drinks.

Guild members, bring a friend! Non-members are also warmly welcome. Limited spots are available, though, so don’t wait to register (link in bio)!

📸: Marc + Melissa Tantillo (3), Hewn Bakery (1-2, 4-8)

𝐄𝐯𝐞𝐧𝐭 𝐃𝐞𝐭𝐚𝐢𝐥𝐬:
Guildhall Gathering at Hewn
Tuesday, November 10
6-8 pm CT
Hewn Bakery (1733 Central Street, Evanston, IL 60201)
Members - $25 | Non-Members - $35

11/01/2026

Today and tomorrow, communities around the world honor and remember loved ones who have passed, often with ofrendas that include pan de mu**to, the seasonal sweet bread made for the occasion.

To mark the holiday, we’ve added Pan de Mu**to with Arturo Enciso of Gusto Bread to our Education Library. In this class from our archives, Arturo demonstrates how to make this fragrant pan dulce, flavored with citrus zest and cinnamon, and explains the meaning behind its distinctive shape and symbolism. You’ll learn how to bring this seasonal bread and its cultural traditions into your own baking.

Arturo is a self-taught baker and the founder of Gusto Bread, a panadería in Long Beach, CA, that grew from a small home-based operation into a celebrated bakery dedicated to wild fermentation, using masa madre and nixtamal to make nourishing breads and pan dulces rooted in tradition. He received the 2021 Rising Star Baker Award, and Gusto Bread has been a three-time James Beard Award finalist for Outstanding Bakery.

Watch anytime in our Education Library (link in bio).

**to **tos

10/31/2026

The baking community understood the assignment! Just look at all of these spectacularly spooky creations - most of which are available through the weekend.

Happy Halloween! 👻🎃

10/30/2026

October is National Cookbook Month, so we’re closing out the month celebrating some Guild members who have written cookbooks!

Behind every book is years of recipe testing, long hours, passion, and a lot of dough, sweat, and tears, and we’re so proud of our community’s work.

(2 of 2)

10/30/2026

10/29/2026

Get a glimpse behind the scenes next week (11/10) at our intimate Guildhall Gathering at Hewn Bakery, a women-owned artisan bakery in Evanston, IL!

Co-owners Ellen King and Julie Matthei opened Hewn in 2013, opening additional spaces in Libertyville and Winnetka, and the locations have continued to be grounded in traditional, sustainable baking methods, keeping craft, community, and thoughtful sourcing top of mind.

Ellen will lead the exclusive tour of the production facility and share some of the bakery’s creations. Space is limited, so don’t wait to register (link in bio).

And speaking of Ellen... Congrats are in order, as she was recently elected to the Guild’s Board of Directors, beginning her 3-year term in 2027! She joined the Guild in 2012 while planning Hewn and has since volunteered at WheatStalk, taken our classes, and traveled with members on Guild bakery visits in Paris. Ellen says she wants to “give back to an organization that has given me so much,” and we couldn’t be more proud & grateful.

Please give Ellen a warm welcome!

𝐄𝐯𝐞𝐧𝐭 𝐃𝐞𝐭𝐚𝐢𝐥𝐬:
Guildhall Gathering at Hewn
Tuesday, November 10
6-8 pm CT
Hewn Bakery (1733 Central Street, Evanston, IL 60201)
Members - $25 | Non-Members - $35

10/28/2026

Our free, virtual career fair is back, and spots are already filling up!

The Bread Bakers Guild of America and Retail Bakers of America (RBA) are hosting Baking Careers Beyond the Bench, where we’ll connect you with employers from across the baking industry on Monday, November 2nd.

Swipe to see the 10 participating companies, including ingredient and equipment suppliers, commercial and wholesale bakeries, and industry affiliates. Their representatives include baking professionals who started on the bench themselves before moving into roles in sales, R&D, technical service, quality assurance, equipment engineering, and more.

Meet the reps:

✨ Nicole Rees, Product Director at AB Mauri North America
✨ Tina Wilson, Corporate Chef at Bridor
✨ Nicky Giusto, fourth generation baker & miller at Central Milling
✨ Ryan Faber, Sales Consultant at Erika Baking Equipment
✨ Tom Santos, National Technical Flour Specialist at General Mills
✨ Heather Houston, Director of Food Service Sales at Guittard & Co.
✨ Tom Ranc, General Manager & Vice President for North America at JAC Machines
✨ Alex Dufaur-Jourdan, Bakery Specialist in R&D at Lesaffre
✨ Michael Landman, Test Baker & Application Specialist at Revent
✨ Wayne Riddle, Regional Sales Manager at RONDO North America

Each company will give a short introduction, followed by breakout rooms where you can talk directly with the reps to learn about existing roles, their day-to-day responsibilities, how to make the transition, and available roles.

Link in bio to register!

𝐄𝐯𝐞𝐧𝐭 𝐃𝐞𝐭𝐚𝐢𝐥𝐬:
Baking Careers Beyond the Bench
Monday, November 2
5-6:30 pm ET
Via Zoom
Free to everyone

10/28/2026

On Monday, November 9th, we’re hosting a BreadTalks chat with Andrew Janjigian, head baker at Andrew Janjigian, the IACP-nominated “breaducational” newsletter, and author of the forthcoming book, Breaducation.

Described as, “The most clear-headed, authoritative, science-driven, and practical guide to bread baking I’ve seen,” by J. Kenji López-Alt (author of The Food Lab and The Wok), we’ll do a deep dive into the science and fundamentals behind great bread, including ingredients, dough chemistry, fermentation, time, temperature, and the many variables that shape a finished loaf.

Andrew will be joined by Dayna Evans, co-owner and head baker of Downtime Bakery in Philadelphia, to discuss what it took to write a book this thorough, the tips and best practices that rose to the surface along the way, and what he hopes bakers will take from it.

Sign up for this thoughtful exploration through baking, rigorous testing, and lessons learned (link in bio), and you can now preorder Breaducation (available 11/17).

𝐄𝐯𝐞𝐧𝐭 𝐃𝐞𝐭𝐚𝐢𝐥𝐬:
BreadTalks: Breaducation with Andrew Janjigian
Monday, November 9
5-6 pm ET
Via Zoom
Members-only

10/22/2026

Einkorn, buckwheat, and khorasan took center stage at last month’s sold out Ancient Grains, Modern Baking workshop at Artisan Baking Center in Petaluma, CA.

Nicky Giusto of The Central Milling Company, Lauren V. Haas of Culinary Institute of America, and Allison White of Allison White & Saving Bread Podcast led an in-person demonstration to a room full of enthusiastic bakers on how the community is using ancient grains to make breads and pastries that showcase their distinctive flavors and character.

Nicky opened the day with an introduction to ancient grains, covering the characteristics and functionality of each and how to incorporate them successfully into baking formulas. Then, each of the bakers demonstrated original recipes of their own:

✨ngiusto - Pain Khorasan, Durum alla Pala, and Spelt baguette & demi
✨ＬａｕｒｅｎＶ. Ｈａａｓ 💥 - Buckwheat Pecan Pie Danish
✨Allison White - Einkorn Sourdough

A huge thank you to Nicky, Lauren, and Allison for sharing their expertise, and to our partners at Central Milling and Artisan Baking Center for making the day possible.

📸: Alex Tishman

10/22/2026

What happens when artisan baking meets automation? Can you keep the integrity of your product while improving consistency & efficiency with equipment?

We’ll get the answer to these and more on Tuesday, November 10th as we head to Coop Equipment Distributors’ facility in Buffalo Grove, IL!

In this hands-on, full-day session, the Glimek team will lead attendees through working with their dough formula and running a full line, exploring the machines (operation, cleaning, maintenance), and discussing automation, artisan quality, and the role of the baker.

Space is limited and filling up, so don’t wait to register (link in bio)!

𝐄𝐯𝐞𝐧𝐭 𝐃𝐞𝐭𝐚𝐢𝐥𝐬:
Artisan and Automation: The Craft & the Machine
Tuesday, November 10
9:30 am-4:30 pm CT
COOP Equipment Distributors (Buffalo Grove, IL)

Address

P. O. Box 8679
Cranston, RI

Telephone

+17079351468

Website

https://www.bbga.org/

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