The International Baking Industry Exposition (IBIE) is catering to the needs of baking industry professionals in a variety of ways at its IBIE 2019 event in Las Vegas, Nevada on September 7-11. One of those ways is through two new state-of-the-art Artisan Marketplaces, Crafted by Puratos and Crafted by the Bread Bakers Guild of America (BBGA).

These interactive marketplaces will help artisan bakers to hone their skills, make connections, and grow their businesses, as well as help wholesale bakers to capitalize on this growing trend.

“IBIE is committed to showcasing industry trends such as the artisan baking movement by developing show features that provide attendees an innovative, hands-on experience,” says Joe Turano, IBIE Chair. “We’re particularly excited for these new Artisan Marketplaces because the learning opportunities will enhance attendees’ experience and leave bakers inspired and poised for success.”

At Crafted by Puratos, artisan bakers will celebrate the history and art of specialty baked goods. Puratos will feature The Sourdough Experience, which includes hands-on demonstrations and workshops, as well as a virtual tour of, and actual samples from, its Sourdough Library in Belgium, the only library of its kind in the world.

Puratos will also feature its MyBread program, giving attendees the ability to select their own ingredients for creating a personalized loaf of artisan bread that can be picked up in the Marketplace just hours later.

Additionally, a presentation theater in the space will feature intimate, face-to-face discussions with featured bakers, digital presentations and videos for learning, networking, and informal meetings.

Crafted by the Bread Bakers Guild of America will feature a uniquely designed environment inspired by the California Wine Country. It will focus on engaging bakers through live demonstrations with a full lineup of experts daily throughout the duration of the expo.

Among the speakers at Crafted by the Bread Bakers Guild of America are Stanley Ginsberg, author of The Rye Baker and Inside the Jewish Bakery; Craig Ponsford, baker and instructor at Central Milling’s Artisan Baking Center; Leslie Mackie of Macrina Bakery; Ciril Hitz of Johnson & Wales University; Lauren Haas of Johnson & Wales University; and, Martin Philip author of Breaking Bread: A Baker’s Journey In 75 Recipes.