In a new session from the Bread Bakers Guild of America, attendees will learn about the world of honey, including its various types, forms, applications in baking and the bees responsible for its production.

Taking place in early March in Providence, Rhode Island, the week-long event from the Bread Bakers Guild of America illuminated our past and future.

Hosted at the King Arthur Baking School in Norwich, Vermont, the two-day session will deepen attendees' understanding of sourdoughs products and processes.

Taking place March 5-7 at Johnson & Wales University in Providence, Rhode Island, Camp Bread will feature hands-on baking classes and much more.

This recipe comes courtesy of the Bread Bakers Guild of America.

The BBGA is looking to help bakers prepare for the holiday season with a class devoted to the traditions of European holiday specialties – delicate cookies that fill every holiday table in Europe during Advent.

“From Cover Crop to Table Top: The Ohio Local Grain Economy” will be a day-long celebration of local grains farmed, milled and baked in Ohio.

Chocolatiers Donald Wressell and Josh Johnson will take attendees through a comprehensive tasting and cover best practices in working with this ingredient.

The two associations are teaming up with Washington Red Raspberry Commission for three gatherings, held at different BBGA member bakeries on the West Coast.