With the help of Bread Bakers Guild of America, the staff at American Cake Decorating magazine and their artisan bakery suppliers, we have assembled the best line-up of artisan baking seminars and demonstrations that’s been offered to the industry in over 10 years! These seminars will address every level of the business, from Opening an Artisan Bakery 101 to the latest production techniques of Out of the Box Croissants and Donuts. Whether the topics address the latest trends, marketing or production ideas, every one of them will focus on opportunities and solutions for today’s artisan baker.Pete Lachapelle, Vice President of Food Group for Emerald Expositions
Rachel Crampsey grew up in Maryland and as a child watched her grandmother make wedding cakes. After graduating from the University of Florida with a degree in French, she studied baking and pastry at the Culinary Institute of America in Hyde Park, NY, where she discovered a passion for baking bread. She says, “There was a soulfulness about it that wasn’t found in fancy cakes.” She has worked for Bread Alone Bakery, Amy’s Bread, and the Ritz-Carlton and has developed bread recipes for Tribeca Oven. In 2014 she won The Cooking Channel's “Donut Showdown” competition with innovative entries such as a Sangria doughnut with red wine dough and fruit filling, and a Tres Leches doughnut with triple milk filling and avocado whipped cream. She is the owner of Montclair Bread Company in Montclair, NJ.
Michael Eggebrecht established Artisan Baking Resources in 2003 to share his knowledge and experience in the craft baking industry. A ninth-generation baker, Michael started baking at his father's bakery at age 11 and opened his first bakery at age 21. His passion for the art and craft of traditional bread baking extends far beyond man and machine to encompass the entire bread baking business. Michael consults for artisan bakeries around the world. He specializes in product development, production efficiency, bakery layout and design and automation for artisan bread. By using a blend of modern equipment and traditional techniques he has been able to show is clients how to produce quality bread made consistently and efficiently while maintaining the integrity of this ancient craft.
Jeremey Gadouas holds an AA degree in culinary arts and a certificate in baking science and technology from the American Institute of Baking. Over the last 20 years, he has worked in a variety of bakeries, ranging from small retail businesses to industrial wholesale bakeries. He is the owner of Midori Bakery in Redmond, WA, and a Senior Manager of R & D and Commercialization for ARYZTA. As a member of Bread Bakers Guild Team USA, he won a silver medal at the 2012 Coupe du Monde de la Boulangerie, competing in the Viennoiserie category.
Stanley Ginsberg has been baking bread for most of his life, having first learned to shape dough as a 4 year old helping his grandmother. Following his retirement from the financial communications industry, he returned to his first love, baking. In 2009 he founded The New York Bakers, an online purveyor of professional ingredients and supplies to home and hobbyist bakers. He has written two baking books, Inside the Jewish Bakery (winner of 2012 IACP Jane Grigson Award winner ) and The Rye Baker: Classic Breads from Europe and America (2016). He is Vice Chair of the Board of Directors of The Bread Bakers Guild of America.
Ciril Hitz earned a bachelor of fine arts degree in industrial design from the Rhode IslandSchool of Design and completed a pastry/chocolate apprenticeship in his native Switzerland.He competed at the 2004 National Bread and Pastry Championship, where his two-personteam won first place overall and he captured all three of the individual bread awards. As amember of Bread Bakers Guild Team USA, he competed at the 2002 Coupe du Monde de laBoulangerie, where the team won the silver medal. He teaches at Johnson & Wales Universityin Providence, RI, and gives baking workshops through his own business, Breadhitz.
Born to a family of food critics, Melina Kelson has always been happiest making, discussing, and enjoying thoughtfully prepared foods. Melina is a Certified Master Baker, Certified Executive Pastry Chef, a Certified Bread Baker, Certified Sous Chef, and Certified Hospitality Educator. She spent 17 years teaching baking and pastry arts. Now in her fourth term on the Board of Directors of The Bread Bakers Guild of America, Melina is the three-time Director of WheatStalk and serves on the Certification Committee. Her deep commitment to sustainability informs her approach to baking and living. An edible landscape surrounds her wood-fired oven, where she operates a weekly micro-bakery, Bootleg Batard, just outside of Chicago.
Leslie Mackie is a native of Portland, OR, and a graduate of the California Culinary Academy. Before starting Macrina Bakery & Café, she was the head baker at Grand Central Bakery, where she and Gwen Bassetti introduced artisan European breads to Seattle. She is the author of Leslie Mackie’s Macrina Bakery and Café Cookbook and has been nominated four times as “Outstanding Pastry Chef” by the James Beard Foundation. She currently serves as a member of the Board of Directors of The Bread Bakers Guild of America and chairs the Regional Events Committee.
Richard Miscovich teaches artisan bread baking to culinary students at Johnson & Wales University in Providence, RI, and to home and professional bakers at classes and conferences around the country. He served on the Board of Directors of The Bread Bakers Guild of Americafrom 2006 to 2011. He is the author of From The Wood-Fired Oven and instructs the online Craftsy course, “Handmade Sourdough: From Starter to Baked Loaf.”
Peter Reinhart is the founder of Brother Juniper’s Bakery in Santa Rosa, CA, and theauthor of numerous books on baking. His book, The Bread Baker’s Apprentice (2001), wonboth the James Beard and IACP Cook Book of the Year awards and the InternationalGourmand Award for Best Baking Book. Formerly an instructor at the California CulinaryAcademy in San Francisco, he has taught at Johnson & Wales University in Charlotte, NC,since 1999.
Amy Scherber is the owner and founder of Amy’s Bread, which just celebrated its 25th anniversary. Amy’s Bread opened in 1992 with five employees in a 650 square foot storefront on Ninth Avenue. Today the bakery has over 200 employees, with retail cafes in Hell’s Kitchen, Chelsea Market, and The Village. Although the bakery has expanded, at heart it is still a neighborhood business where all baked goods continue to be handmade with care and the best ingredients. Amy served on the Board of Directors for the Bread Bakers Guild of America for five years, and she is the co-author of The Sweeter Side of Amy’s Bread and Amy’s Bread. The bakery has consistently placed in the top 10 of The Daily Meal’s “75 Best Bakeries in America” and now holds the #6 spot.
Solveig Tofte owns Sun Street Breads, a bakery and café in Minneapolis, MN. She is a founder of the Intergalactic Bakers Federation, a benevolent group celebrating the expertise and generosity of bakers everywhere, and is a member of the Elite de la Boulangerie Internationale. She served on the Board of Directors for the Bread Bakers Guild of America for six years, was the Director of Education for WheatStalk 2014, and currently serves on their Certification Committee. As a member of Bread Bakers Guild Team USA, she competed at the 2008 Coupe du Monde de la Boulangerie as the bread baker and captain, and considers herself lucky to still be involved with the organization’s mission, promoting baking excellence and international camaraderie.
Catherine Trujillo is Vice President for Business Development at Rubicon Bakers in Richmond, CA. She earned a Certificate of Pastry Arts from the Culinary Institute of America- Greystone and serves on the advisory committee for La Cocina, a non-profit providing business support for low-income food entrepreneurs. Since 2016 she has served on the Board of Directors of The Bread Bakers Guild of America. She is a Managing Editor for The Guild’s quarterly magazine, Bread Lines, and chairs the Social Media Committee.