The Bread Bakers Guild of America will offer a baking education class on May 4-5 that is especially designed for intermediate and advanced home bakers who would like to take their skills to the next level and learn to bake classic French breads.

Taught by French Canadian baker Dominique Homo, the hands-on class will be held at The Culinary Arts Institute of Montgomery County Community College in Towamencin, PA, 40 minutes from Philadelphia.

Participants will mix their dough by hand in order to feel the consistency of the dough and learn to appreciate different modes of fermentation. They will work with the five basic doughs fundamental to a French bakery to produce breads, like Pain à la Bière, Country Bread, and Croissant Chocolatine.

Dominique Homo grew up in a baking family. A graduate of the Baking School of Rouen, France, he had the opportunity to work with Raymond Calvel, who was considered to be the father of modern artisan baking. Dominique helped to train the first three Bread Bakers Guild Teams USA and worked as a bakery technical expert for Lesaffre Yeast for more than 15 years. He owns a bakery consulting business in Quebec, Canada.

“Classic French Breads” is part of the 2013 class series, The Guild’s Greatest Hits: 20th Anniversary, which offers updated versions of popular classes in past years. These events are part of The Guild’s mission to “shape the skills and knowledge of the artisan baking community.”

Please visit to see the complete 2013 calendar.

A registration form for “Classic French Breads” may be downloaded at