This members-only event for members of the Bread Bakers Guild of America (which began Tuesday, February 27) has assembled the best and brightest minds of artisan baking in one place for three days of lectures, demos, hands-on classes, and baking conversation.
Mentors, masters, and members are sharing their knowledge, creating the opportunity for Bread Bakers Guild members to strengthen their community of artisans who value education and the pursuit of quality.
Some of the notable names instructing at WheatStalk 2018 include Joanne Change of Flour Bakery + Café, Rachel Crampsey of Montclair Bread Company, Scott France of Macrina Bakery, Zachery Golper of Bien Cuit, Tim Huff of General Mills Bakeries & Foodservice, Stephen Jones of the Washington State University Research and Extension Center, Solveig Tofte of Sun Street Breads and Café, and many more of the best in artisan baking.
