bake - February 2019 - 51
THE BREAD BAKERS GUILD OF AMERICA
is pleased to announce its 2019 regional events theme,
"The Power of Flour." We have selected top instructors from
around the country to share their expertise, innovative ideas,
and overall passion that drives them to the bench each day.
Fourteen classes are scheduled in different locations from coast
to coast. For more information or to register visit bbga.org/events.
2019
FEBRUARY
9-10
FRUIT AND NUT SOURDOUGH BREADS
WITH HERITAGE GRAINS
Roxana Jullapat
Noble Bread
Phoenix, AZ
MARCH
5-7
INTERNATIONAL ARTISAN BAKERY EXPO
Multiple Instructors
Las Vegas Convention Center
Las Vegas, NV
7-8
THE PERFECT DOUGH: LAMINATED BRIOCHE
AND ITS INFINITE USES
Avery Ruzicka
Wheat Marketing Center
Portland, OR
15-16
GATEAUX DE VOYAGE AND PUFF PASTRY
BREAKFAST CREATIONS
Lauren V. Haas
Johnson & Wales University
Providence, RI
27-28
COMPETITION BREADS AND VIENNOISERIE
WITH HIGH EXTRACTION FLOUR
Louis Volle
Kalamazoo Valley Community College
Kalamazoo, MI
GRAIN-FOCUSED VIENNOISERIE
Jacob Baggenstos
Brightwater Center
Bentonville, AR
13-14
BAKING WITH FRESHLY MILLED FLOUR
Blair Marvin
Barton Springs Mill
Dripping Springs, TX
MAY
18-19
THE SCIENCE BEHIND SOURDOUGH
Karl De Smedt
Puratos Innovation Center
Kent, WA
JUNE
14-15
LEARN TO MAKE PIZZA LIKE A PRO
Noel Brohner
King Arthur Flour at The Bread Lab
Burlington, WA
15-16
HERITAGE WHEAT BREADS
Ellen King
General Mills
Minneapolis, MN
8-9
A MODERN APPROACH TO
CLASSIC VIENNOISERIE
Charles Niedermyer
Pennsylvania College of Technology
Williamsport, PA
16-17
SCALDS, SOAKERS, AND STARTERS
Stan Ginsberg
Middleby Bakery Innovation Center
Plano, TX
23-24
WORLD OF LAYERS
Peter Yuen
King Arthur Flour
Norwich, VT
LAMINATION: LAYERING ARTISAN QUALITY
WITH COMMERCIAL EFFICIENCY
Las Vegas Convention Center
Las Vegas, NV
THE RESURGENCE OF RYE
Ciril Hitz
Stan Ginsberg
HONORING ARTISAN PRINCIPLES IN
COMMERCIAL APPLICATIONS
Matt McDonald
21-22
HOLIDAY BREADS & WINTER PASTRIES
Robert Jörin
Long Beach City College
Long Beach, CA
8-9
DOUGHS THAT FLOW: MAKING FRIENDS
WITH HIGH-HYDRATION DOUGH
Noah Elbers
King Arthur Flour
Norwich, VT
APRIL
AUGUST
SEPTEMBER
6-7
7-11
IBIE 2019
NOVEMBER
Visit The BBGA Booth & Café
in the Artisan Marketplace at IBIE
Contact The Bread Bakers Guild for more information - info@bbga.org > 707.935.1468 > bbga.org
http://www.bbga.org/events
http://www.bbga.org
bake - February 2019
Table of Contents for the Digital Edition of bake - February 2019
bake - February 2019
Editor's Note - THE WHOLESALE ISSUE: achatz “pies that fly”
Contents
Management - Top Trends For All
Technical Corner - CAKE Efficiency
Practical Marketing - The Delivery Challenge
Equipment Innovations - Earn More Dough
Pies that Fly
Perfect Pan Pizza
The True Cost of Food
Chocolate & Decorating - Making Sustainable Chocolate THE NORM
Cakes - Start Your Own Trends
Sweet Goods - Plant-Based Food Dyes & Sprinkles
Breads - Launching a New Chapter
Pastries - Growing with the NEIGHBORHOOD
THE BREAD BAKERS GUILD OF AMERICA Calendar
Foodservice - What's Hot On The Menu
Product Showcase
Classifieds
Ad Index
Formula of the Month - Herbed Tomato and Pesto FOCACCIA
bake - February 2019 - bake - February 2019
bake - February 2019 - bake - February 2019
bake - February 2019 - 2
bake - February 2019 - Editor's Note - THE WHOLESALE ISSUE: achatz “pies that fly”
bake - February 2019 - 4
bake - February 2019 - 5
bake - February 2019 - Contents
bake - February 2019 - 7
bake - February 2019 - Management - Top Trends For All
bake - February 2019 - 9
bake - February 2019 - Technical Corner - CAKE Efficiency
bake - February 2019 - 11
bake - February 2019 - Practical Marketing - The Delivery Challenge
bake - February 2019 - 13
bake - February 2019 - Equipment Innovations - Earn More Dough
bake - February 2019 - 15
bake - February 2019 - Pies that Fly
bake - February 2019 - 17
bake - February 2019 - 18
bake - February 2019 - 19
bake - February 2019 - 20
bake - February 2019 - 21
bake - February 2019 - 22
bake - February 2019 - 23
bake - February 2019 - 24
bake - February 2019 - 25
bake - February 2019 - Perfect Pan Pizza
bake - February 2019 - 27
bake - February 2019 - 28
bake - February 2019 - 29
bake - February 2019 - 30
bake - February 2019 - 31
bake - February 2019 - 32
bake - February 2019 - 33
bake - February 2019 - The True Cost of Food
bake - February 2019 - 35
bake - February 2019 - 36
bake - February 2019 - 37
bake - February 2019 - 38
bake - February 2019 - 39
bake - February 2019 - Chocolate & Decorating - Making Sustainable Chocolate THE NORM
bake - February 2019 - 41
bake - February 2019 - Cakes - Start Your Own Trends
bake - February 2019 - 43
bake - February 2019 - 44
bake - February 2019 - 45
bake - February 2019 - Sweet Goods - Plant-Based Food Dyes & Sprinkles
bake - February 2019 - 47
bake - February 2019 - Breads - Launching a New Chapter
bake - February 2019 - 49
bake - February 2019 - Pastries - Growing with the NEIGHBORHOOD
bake - February 2019 - THE BREAD BAKERS GUILD OF AMERICA Calendar
bake - February 2019 - Foodservice - What's Hot On The Menu
bake - February 2019 - 53
bake - February 2019 - Product Showcase
bake - February 2019 - 55
bake - February 2019 - Classifieds
bake - February 2019 - Ad Index
bake - February 2019 - Formula of the Month - Herbed Tomato and Pesto FOCACCIA
bake - February 2019 - 59
bake - February 2019 - 60
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