Sonoma, CA – One of the most important aspects of opening a bakery is the layout and design of the space. On August 15 and 16, bakery consultant Michael Eggebrecht will teach a sold-out class, “Designing a Bakery,” for the Bread Bakers Guild of America.
Hosted by Kendall College in Chicago and aimed at bakery owners and managers, as well as aspiring bakery owners, the course will cover practical matters such as facility space and layout, equipment options, calculating total capacity, and menu selection. The class will include visits to local bakeries to see what works for them and what doesn’t.
“Designing a Bakery” is part of The Guild’s 2015 class series, Revival: What’s Old Is New, which includes hands-on artisan bread and pastry classes blending traditional and contemporary ideas, as well as classes that share valuable practical information for professional bakers. These classes are part of The Guild’s mission to “shape the skills and knowledge of the artisan baking community.” Please visit www.bbga.org to see the complete 2015 events calendar.
Michael Eggebrecht started baking at his father’s bakery at age 11 and opened his first bakery at 21. His passion for the craft of traditional bread baking extends far beyond flour and water; he has spent many years learning about efficiency and production techniques from European bakeries. He is President of Artisan Baking Resources, which consults with bakeries all over North America, advising them about baking and managing, developing formulas, troubleshooting, training bakers, selecting equipment, and bakery design.
Kendall College offers engaging, specialized fields of study with a strong emphasis on immersive learning and is committed to preparing culinary arts professionals who contribute to the vibrancy of their communities. For more information, please visit www.kendall.edu.
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
