The Bread Bakers Guild of America

At The Bread Bakers Guild of America , we recognize that many professional bakers in the U.S. do not speak English as their primary language. During my years at the bench, I worked alongside colleagues who spoke Spanish, French, Arabic, Bengali, Hindi, Mandarin, and many other languages. While we shared the language of our craft, much of the available baking education is still only offered in English. That's why the Guild is developing programs in additional languages, starting with Spanish. If you or your team prefer learning in Spanish, I invite you to join us for Pilares de la Panificación, a five-part virtual series on bread baking fundamentals. This series is for Guild members only. Financial assistance is available for those for whom the cost of membership is a barrier. En The Bread Bakers Guild of America, reconocemos que muchos panaderos profesionales en los panaderos profesionales en los estados unidos no hablan inglés como su idioma principal. Durante mis años en la producción de panadería, trabajé junto a colegas que hablaban español, francés, árabe, bengalí, hindi, mandarín y muchos otros idiomas. Aunque compartíamos el lenguaje de nuestro oficio, gran parte de la educación disponible en panadería sigue estando solo en inglés. Por eso, el Guild está desarrollando programas en otros idiomas, comenzando con el español. Si tú o tu equipo prefieren aprender en español, te invito a unirte a nosotros para Pilares de la Panificación, una serie virtual de cinco partes sobre los fundamentos de la panadería. Hay asistencia financiera disponible para quienes consideran que el costo de la membresía es un obstáculo. https://lnkd.in/erXfxbxP

We're so lucky to count Daisy Chow as a member of The Bread Bakers Guild of America. She and her bakery epitomize everything the Guild stands for: craft, community, culture and sustainable small businesses. Many thanks Craft to Crumb for telling Daisy's story.

Our friends at Common Grain Alliance are hosting a three-part series of technical assistance webinars designed for small businesses interested in learning successful strategies for working with local grains. The first part of the series takes place on September 10 and features three Guild members. Register here: https://lnkd.in/eKNb86Vn And Guild members receive 50% off registration for the series. Join today (https://bbga.org/Join) to the code! Or, if you are already a member, reach out to me and I will share it with you. #local #localgrain  

Our wonderful and talented Guild board member Apollonia Poilâne had a visit from Ina Garten during the summer Olympics. You can get a peek into the Poilâne bakery production space in this little video. So amazing!

During the 2024 Summer Olympics, the Today Show's Ina Garten visited Guild member Apollonia Poilâne's historic Parisian bakery, Poilâne. Apollonia also serves on the Guild's board.  Watch their interview below! https://lnkd.in/d4fB5NEA

“Slow and steady growth is a good way to make sure you have good customers as opposed to a lot of publicity from the beginning.” — Daisy Chow | owner | Breadboard Bakery 🥖 In the latest installment of the To Build a Bakery series, Craft to Crumb highlights Breadboard Bakery, an Arlington, MA, #artisanbread bakery that has solidified its role as a neighborhood hub. 🧡 Read on for the bakery’s five-year journey from pop-up to brick-and-mortar and how Daisy’s involvement in The Bread Bakers Guild of America shaped her career. ⬇️ #bakery #tobuildabakery #crafttocrumb