The Bread Bakers Guild of America is pleased to announce The Cereal Series 2012: Going With the Grain, a series of regional events which will offer classes on whole grain breads and pastries.

Cereal grains are the most important food on our planet, providing more food energy to the world than any other source. In keeping with our cereal theme, we will focus on the path that grain takes
– from farmer to miller to baker – as well as the nutritional value of cereal grains as a healthful approach.

For more information, visit

Registration is OPEN for the following:


Sept. 15-16, 2012
Pizza: Demystified!
Instructor:  Bill Weekley
General Mills, Minneapolis, MN

Oct. 6-7, 2012
Baking with Ancient Grains
Instructor:  SFBI Faculty
San Francisco Baking Institute, South San Francisco, CA