The Bread Bakers Guild of America has announced its 2017 regional events theme, "Signs of the Times."
Baking processes and procedures used long ago have now been updated through innovation, and curious minds are always searching for new ways to create healthy, delicious products.  The BBGA invites you to join them and take advantage of the lineup of classes they are offering for 2017.
Registration is OPEN for the following: 
April 8-9 -  Charlotte, NC
Bread and Art:  Baking Your Way to Community
Instructor:  Tara Jensen
Tara Jensen is known for her astonishingly beautiful baked creations. An artist by training, she tells this story: “Three years after leaving the arts scene to develop the bakery, I found myself in a well-known gallery, slicing bread for an opening. I was asked, ‘Didn’t you used to make art?’ To which I replied, ‘I still do. Here, have a bite.’”
In this class, she will connect baking, art, and community. Students will bake country-style, slow-fermented breads using freshly milled flour and will learn to enhance their loaves with artistic scoring and stenciling. Tara will also discuss CSBs, pizza nights, and other ways to engage the community with your baking.
This is one of the few Guild classes open to beginning bakers.
April 22-23 - Providence, RI
Baking with Sprouted Grains
Instructor:  Richard Miscovich
Sprouted grains and sprouted grain flour have recently captured the imagination of bread bakers by adding natural sweetness, rich flavor, and increased nutrition to baked goods.
Join Richard Miscovich, department chair at Johnson & Wales University and author of From the Wood-Fired Oven, for a weekend of baking healthy and delicious breads with sprouted grains and sprouted grain flour. The class will conduct tests to compare sprouted and unsprouted flour and will bake unusual products like a 100% sprouted wheat hearth bread, a whey-based hearth bread, and a savory flatbread.
May 5-6  -  Norwich, VT
Naturally Leavened Breads Using Raisin Water
Instructor:  Jeffrey Hamelman
In this class Jeffrey Hamelman will share the technique he learned from a Swiss master baker:  using raisin water - juice from raisins steeped in water - to leaven bread.
The last time The Guild offered this class, students commented, "Jeffrey’s breadth of experience is amazing and enlightening." and "His descriptions of process, math, and methodology are very easy to follow.  He has a fun and accessible teaching style."
Registration is NOT YET OPEN for the following classes:
May 22-23 - Petaluma, CA
Classic Italian Breads
Instructor:  Kathleen Weber
June 3-4 - Montclair, NJ
Bialys, Bagels, and Babka
Instructor:  Melissa Weller
August 12-13 - Minneapolis, MN
Popular Cafe Pastries
Instructor:  John Kraus
August 26-27 - Los Angeles, CA
Bread and Chocolate
Instructors:  Jeff Yankellow and Donald Wressell
October 9-10 - Burlington, WA
In-House Milling and Baking
Instructors: Steve Jones and Scott Mangold
October 28-29 - Seattle, WA
How to Start a Community-Supported Bakery
Instructor: Don Guerra
November 4-5 - Phoenix, AZ
Baking with Whole Grains
Instructor:  Randy George
Registration is CLOSED for the following classes:
SOLD OUT - February 25-26, 2017  -  St. Louis, MO
The Science Behind Sourdough
Instructors:  Karen Bornarth and Debra Wink 
SOLD OUT - March 14-15, 2017  -  Portland, OR
The World of Rye Breads
Instructor:  Stanley Ginsberg