The Johnson & Wales University International Symposium on Bread, a gathering of global thought leaders in the bread industry, will be held virtually starting on Monday, May 17. The overall theme of the Symposium this year is “The Future of Bread,” but the focus of the event is shifting to feature the disruptors, innovators and game-changers in the industry.
The Bread Symposium will be held using a dynamic virtual platform and the event has been completely reimagined, featuring weekly programming for 24 weeks, through October 25. In addition, bonus presentations and special programs will be held during the week.
Led by James Beard Award-winning author, instructor and bread baker Peter Reinhart, this year’s event has added some non-academic tracks for bread baking enthusiasts titled “Bake Like a Pro” with demonstrations by some of the world's most famous bakers.
The event will present a virtual series featuring some of the biggest names in the world of bread baking, including:
- Apollonia Poilane, CEO of France’s renowned Poilane Bakery
- Dave Dahl, founder of Dave’s Killer Breads
- Nancy Silverton, James Beard Award-winning chef and founder of La Brea Breads
- Nathan Myhrvold, the man behind Modernist Cuisine, Modernist Bread and soon, Modernist Pizza
“The pandemic has forced all of us to think how we can do things differently,” says Peter Reinhart. “However, this year’s Bread Symposium isn’t just a live event that was adjusted to be virtual. It has been reimagined from top to bottom to make it an engaging and interactive event. We have added a non-academic track, ‘Bake Like a Pro,’ that was designed specifically for bread baking enthusiasts of all skill levels. And of course, as always, we have a who’s who of visionaries and game-changers in the industry.”
Tickets for the 2021 Symposium are now on sale. The season pass is $100 and there is a VIP pass for $125 that includes special access to the speakers and more networking opportunities. A la carte tickets for specific presentations are also available.