The baguette, a classic form of artisan bread, exists in many versions. This summer Jeffrey Hamelman will reprise his popular Guild class, “Baguettes Six Ways,” which gives beginning and intermediate bakers the opportunity to make and compare half a dozen different types of formulas and techniques, including pousse lente, intensive mix, and poolish-based baguettes.

The hands-on class, to be held on July 6 and 7 in Norwich, Vermont, will also offer students extensive practice to hone their shaping and scoring skills.

Hamelman, a Certified Master Baker, directs the production bakery at the King Arthur Flour Company, He is the author of the highly acclaimed Bread: A Baker’s Book of Techniques and Recipes and was the 2005 recipient of The Guild’s prestigious Golden Baguette Award (now the Raymond Calvel Award), which recognizes individuals who have contributed significantly to the advancement of artisan baking.

Class space is limited; early registration is recommended. The registration form for “Baguettes Six Ways” can be downloaded at

The Cereal Series: Going With the Grain is part of The Guild’s mission to “shape the skills and knowledge of the artisan baking community.”

The Bread Bakers Guild of America is a non-profit organization comprised of professional bakers, farmers, millers, suppliers, educators, students, home bakers, technical experts, and bakery owners and managers who work together to support the principle and the practice of producing the highest quality baked goods. It was formed in 1993 to shape the skills and knowledge of the artisan baking community through education.