The Bread Bakers Guild of America announces a new workshop, “From Field to Loaf: Milling and Baking with Local and Specialty Wheats," set for June 15-16 at Washington State’s Bread Lab in Mount Vernon, WA.

This two-day, intensive course taught by Steve Jones and Jonathan Bethony of the Bread Lab traces bread from field to mill to oven. Tour the fields where the Bread Lab grows thousands of varieties of wheat and participate in a milling and baking practicum. This is an exceptional opportunity to explore the Bread Lab's cutting-edge work and the benefits it holds for artisan baking.

See the class flyer here.

Print a registration form here.

Guild members may register online via PayPal. Sign in on the website,