Sonoma, CA – Fifty-two bakeries will participate in The Bread Bakers Guild of America’s Third Annual Guild-Wide Bakery Open House on June 29. Guild member bakeries in 29 US states and one Canadian province will take part in the open house, which is part of The Guild’s 2013 event series, The Guild’s Greatest Hits: 20th Anniversary.
The Bakery Open House was conceived as a way to bring communities to their bakeries, as well as to champion the cause for locally made bread.
The Bread Bakers Guild of America led the bread renaissance that occurred during the evolution of high-quality artisan foods in 1990s America, a time when Americans began to learn about crusty, wellfermented hearth breads, flaky laminated croissants, and Danishes. Since then, The Guild has tirelessly promoted artisan baking education, and the result is evident in many communities across the nation where people can enjoy a hearty pain au levain or delicate brioche.
The Guild has over 1,400 members in the United States and 18 other countries, including Canada, France, Colombia, Nigeria, China, the United Kingdom, and Australia. Guild membership benefits include a cutting-edge quarterly magazine, Bread Lines, access to baking formulas from Bread Bakers Guild Team USA and WheatStalk 2012, and a dynamic online forum dedicated to the exchange of baking knowledge.
Bakery Open House activities will include behind-the-scenes tours (including one at 3 a.m. to introduce attendees to bakers’ hours), bread and pastry samples, and baking demonstrations. A list of participating bakeries, with the times and details of individual events, is posted on The Guild’s website, www.bbga.org.
The Guild’s Greatest Hits: 20th Anniversary is part of The Guild’s mission to “shape the skills and knowledge of the artisan baking community.” For the full 2013 regional events calendar, please visit www.bbga.org.
The Bread Bakers Guild of America is a non-profit organization comprised of professional bakers, farmers, millers, suppliers, educators, students, home bakers, technical experts, and bakery owners and managers who work together to support the principle and the practice of producing the highest quality baked goods. It was formed in 1993 to shape the skills and knowledge of the artisan baking community through education.
Source: The Bread Bakers Guild of America
