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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. LAVERNE@BBGA.ORG

670 West Napa St, Suite B Sonoma, California 95476info@bbga.org 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

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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 (INFO@BBGA.ORG) (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

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