Tuesday, March 05, 9:30 AM - 11:00 AM

  • Room: N120
Having a great product doesn't always lead to success in the marketplace and being an accomplished baker doesn't automatically translate into growing a profitable business. A business plan can help aspiring bakery owners find success and current bakery owners reach the next level in the expanding market for artisan baked... Read More
Speaker(s)
Stanley Ginsberg
Founder
The NewYork Bakers

Stanley Ginsberg has been baking bread for most of his life, having first learned to shape dough as a 4 year old helping his grandmother. Following his retirement from the financial services industry, where he specialized in corporate finance and business planning, he returned to his first love, baking. In...

  • Room: N117
Employees are the most valuable assets in a thriving bakery business. Investing in Company culture by establishing core values, a mission statement and business directives; sets a path for better hiring and employee retention. Join Scott France and Leslie Mackie from Macrina Bakery in Seattle to discuss what they have... Read More
Speaker(s)
Leslie Mackie
Founder
Macrina Bakery & Café

Leslie Mackie picked up her kitchen skills at the California Culinary Academy in San Francisco, but baking was her true love. She was soon creating pastry for acclaimed chefs Lydia Shire and Susan Regis at Biba in Boston. Later, while working as a restaurant consultant in Los Angeles, she found...

Scott France
President and Co-Owner
Macrina Bakery & Café

Scott France grew up all over the world, spending his early years in the Philippines, North Carolina and Indonesia before settling with his family in California for high school. Upon finishing college at Claremont McKenna and paying off his school loans, Scott took a leave of absence from Coopers &...

  • Room: N119
In our bread baking lifetime, we have often found ourselves defending bread and the craft that has its roots as far back as the beginning of recorded times. This discussion will provide you with some tools, concepts and vocabulary that will be useful in the fight for “Good Bread That... Read More
Speaker(s)
Tom Gumpel
CEO and Founder
MDJ Baking, Inc.

Tom Gumpel most recently (2004-2018) served as Vice President of Bakery Research and Development for Panera Bread, LLC. In this role, he directed the development and execution of all baked goods and breads for the 2,300 unit bakery chain. Previous to joining Panera Bread, Tom served as Associate Dean of...

  • Room: N116
Starting your own business is a live long dream for many. Being independent and making your own decisions. Nothing wrong with dreaming big, but make no mistake, there is a long road ahead, and even on good days it can get bumpy. As much you wanna be in charge of... Read More
Speaker(s)
Jörg Amsler
Owner
Truly Jorg's

From Switzerland, to Canada, to California to the high seas - Jörg Amsler has quite a stoic and wealthy journey making pastries and cakes for clients all over the world! Having served celebrities such as Michael Jackson, Jack Nicholson as well as President George Bush - Jörg has become a...

  • Room: N115
We live in the digital age, is your food business keeping up? In this immersive seminar you will learn how to grow your online following and create a visually engaging brand presence. Learn how to style, stage, photograph, and share your foodie creations for maximum online exposure! Create eye-catching and... Read More
Speaker(s)
Rebekah Wilbur
Managing Editor
American Cake Decorating magazine

Rebekah Wilbur is a wife and busy mother of two children, Esme and Teddy. Originally from Staffordshire, England, Rebekah relocated to the US in 2009 after her marriage to start a new life abroad. It was during this time that Rebekah began her journey into cake decorating; making cakes for...


Tuesday, March 05, 10:15 AM - 11:15 AM

  • Room: Show Floor Demo Area
With ancient and alternative grains more readily available than ever before, bakers are itching to incorporate them into their tried-and-true formulas. However, the fear of cost and reliability in attaining the grains can be a deterrent in trying something new. In this session we will look at my journey in... Read More
Speaker(s)
Ciril Hitz
Owner
Breadhitz Inc.

Ciril Hitz earned a bachelor of fine arts degree in industrial design from the Rhode Island School of Design and completed a pastry/chocolate apprenticeship in his native Switzerland. He competed at the 2004 National Bread and Pastry Championship, where his two-person team won first place overall and he captured all...


Tuesday, March 05, 11:30 AM - 12:30 PM

  • Room: Show Floor Demo Area
Very simply put, croissant in the shape of crescent is no longer the only way to present it.  There are many ways to feature the wonderful product of this laminated product.  From classic croissant to Cronut to Croclair to Croffin.  In this one hour of baking demonstration, I will attempt... Read More
Speaker(s)
Peter Yuen
Chef
La Patisserie P

Chef Peter Yuen is an award winning pastry chef who began his career working part-time at his family’s bakery. He later trained in Hong Kong in the art of Classical Asian Baking as an apprentice to several legendary Chinese master bakers. In 2000, he graduated from The French Pastry School,...


Tuesday, March 05, 12:45 PM - 1:45 PM

  • Room: Show Floor Demo Area
Learn how to turn a basic doughnut into a viral treat using seasonal ingredients to create specialty fillings & glazes. This demo will teach you how to layer flavors by adjusting basic formulas and preparation techniques....
Speaker(s)
Rachel Wyman
Owner
Montclair Bread Company

Rachel Wyman grew up in Maryland and as a child watched her grandmother make wedding cakes. After graduating from the University of Florida with a degree in French, she studied baking and pastry at the Culinary Institute of America in Hyde Park, NY, where she discovered a passion for baking...


Tuesday, March 05, 2:00 PM - 3:00 PM

  • Room: Show Floor Demo Area
Getting ready to open up a Bakery is a long process of many different tasks, including marketing, social media and advertising is needed to create a buzz. But the ultimate decision of a new potential client is determent by how much they love your product. Is it amazing tasting? Different... Read More
Speaker(s)
Jörg Amsler
Owner
Truly Jorg's

From Switzerland, to Canada, to California to the high seas - Jörg Amsler has quite a stoic and wealthy journey making pastries and cakes for clients all over the world! Having served celebrities such as Michael Jackson, Jack Nicholson as well as President George Bush - Jörg has become a...


Tuesday, March 05, 3:30 PM - 5:00 PM

  • Room: N120
Having a great product doesn't always lead to success in the marketplace and being an accomplished baker doesn't automatically translate into growing a profitable business. A business plan can help aspiring bakery owners find success and current bakery owners reach the next level in the expanding market for artisan baked... Read More
Speaker(s)
Stanley Ginsberg
Founder
The NewYork Bakers

Stanley Ginsberg has been baking bread for most of his life, having first learned to shape dough as a 4 year old helping his grandmother. Following his retirement from the financial services industry, where he specialized in corporate finance and business planning, he returned to his first love, baking. In...

  • Room: N117
Employees are the most valuable assets in a thriving bakery business. Investing in Company culture by establishing core values, a mission statement and business directives; sets a path for better hiring and employee retention. Join Scott France and Leslie Mackie from Macrina Bakery in Seattle to discuss what they have... Read More
Speaker(s)
Leslie Mackie
Founder
Macrina Bakery & Café

Leslie Mackie picked up her kitchen skills at the California Culinary Academy in San Francisco, but baking was her true love. She was soon creating pastry for acclaimed chefs Lydia Shire and Susan Regis at Biba in Boston. Later, while working as a restaurant consultant in Los Angeles, she found...

Scott France
President and Co-Owner
Macrina Bakery & Café

Scott France grew up all over the world, spending his early years in the Philippines, North Carolina and Indonesia before settling with his family in California for high school. Upon finishing college at Claremont McKenna and paying off his school loans, Scott took a leave of absence from Coopers &...

  • Room: N119
In our bread baking lifetime, we have often found ourselves defending bread and the craft that has its roots as far back as the beginning of recorded times. This discussion will provide you with some tools, concepts and vocabulary that will be useful in the fight for “Good Bread That... Read More
Speaker(s)
Tom Gumpel
CEO and Founder
MDJ Baking, Inc.

Tom Gumpel most recently (2004-2018) served as Vice President of Bakery Research and Development for Panera Bread, LLC. In this role, he directed the development and execution of all baked goods and breads for the 2,300 unit bakery chain. Previous to joining Panera Bread, Tom served as Associate Dean of...

  • Room: N116
Starting your own business is a live long dream for many. Being independent and making your own decisions. Nothing wrong with dreaming big, but make no mistake, there is a long road ahead, and even on good days it can get bumpy. As much you wanna be in charge of... Read More
Speaker(s)
Jörg Amsler
Owner
Truly Jorg's

From Switzerland, to Canada, to California to the high seas - Jörg Amsler has quite a stoic and wealthy journey making pastries and cakes for clients all over the world! Having served celebrities such as Michael Jackson, Jack Nicholson as well as President George Bush - Jörg has become a...

  • Room: N115
We live in the digital age, is your food business keeping up? In this immersive seminar you will learn how to grow your online following and create a visually engaging brand presence. Learn how to style, stage, photograph, and share your foodie creations for maximum online exposure! Create eye-catching and... Read More
Speaker(s)
Rebekah Wilbur
Managing Editor
American Cake Decorating magazine

Rebekah Wilbur is a wife and busy mother of two children, Esme and Teddy. Originally from Staffordshire, England, Rebekah relocated to the US in 2009 after her marriage to start a new life abroad. It was during this time that Rebekah began her journey into cake decorating; making cakes for...


Wednesday, March 06, 9:30 AM - 11:00 AM

  • Room: N119
The nature of this presentation is to discuss a lifestyle choice, that being the farmers market style.  What it takes to be a solo bread baker and bake well over 300 pieces for a farmer’s market once a week on Friday’s in Sonoma, California and perform live fire theater for private... Read More
Speaker(s)
Mike Zakowski
Owner
The Bejkr

Mike Zakowski is a graduate of the Culinary Arts program at Kendall College in Chicago, Illinois. When he owned Kraftsmen Baking in Houston, Texas, he was named Best Baker in Houston and won the Best Bread award for his pain biologique during the bakery’s first year of operation. ...

  • Room: N120
Join Amy Scherber from Amy’s Bread in NYC and Ellen King from Hewn Bread in Evanston, IL, for a lively discussion about how to maintain margins with rising costs in ingredients and especially  labor, how to bring in new and repeat customers with products that add value to your retail... Read More
Speaker(s)
Amy Scherber
Owner and Founder
Amy’s Bread

Amy Scherber is the owner and founder of Amy’s Bread, which just celebrated its 25th anniversary. Amy’s Bread opened in 1992 with five employees in a 650 square foot storefront on Ninth Avenue. Today the bakery has over 200 employees, with retail cafes in Hell’s Kitchen, Chelsea Market, and The...

Ellen King
Head Baker and Co-Owner
Hewn Bakery

Ellen King author of the new book Heritage Baking and co-owner of Hewn Bakery in Evanston, IL. She holds an MA in American history from the University of Maine and attended the Seattle Culinary Academy. She began delivering bread on her bicycle to her “Underground Bread Club,” and in...

  • Room: N115
Do you dream of catering high-end events? Want to charge $$$$ for your dessert items, and make glamorous Pinterest-worthy wedding cakes in excess of $1000's of dollars? This seminar will show you how! Learn how to market your business to high-end clients. Learn how to create an upscale brand-presence that... Read More
Speaker(s)
Rebekah Wilbur
Managing Editor
American Cake Decorating magazine

Rebekah Wilbur is a wife and busy mother of two children, Esme and Teddy. Originally from Staffordshire, England, Rebekah relocated to the US in 2009 after her marriage to start a new life abroad. It was during this time that Rebekah began her journey into cake decorating; making cakes for...

  • Room: N116
The use of chocolate in Bakeries and its popularities have gone up and down like the real estate market, and there is a reason for that. Chocolate itself is an amazing product and so diverse in its use. It can be integrated in recipes, used for decorating sold as a... Read More
Speaker(s)
Jörg Amsler
Owner
Truly Jorg's

From Switzerland, to Canada, to California to the high seas - Jörg Amsler has quite a stoic and wealthy journey making pastries and cakes for clients all over the world! Having served celebrities such as Michael Jackson, Jack Nicholson as well as President George Bush - Jörg has become a...

  • Room: N117
Why open a bakery café and how do you do it? How can you give your customers what they want within your production abilities? What are some surprises you might find along the way? Rachel and Solveig will talk about their experiences opening and operating their businesses, from the planning... Read More
Speaker(s)
Rachel Wyman
Owner
Montclair Bread Company

Rachel Wyman grew up in Maryland and as a child watched her grandmother make wedding cakes. After graduating from the University of Florida with a degree in French, she studied baking and pastry at the Culinary Institute of America in Hyde Park, NY, where she discovered a passion for baking...

Solveig Tofte
Owner
Sun Street Breads

Solveig Tofte owns Sun Street Breads, a bakery and café in Minneapolis, MN. She is a founder of the Intergalactic Bakers Federation, a benevolent group celebrating the expertise and generosity of bakers everywhere, and is a member of the Elite de la Boulangerie Internationale. She served on the Board of...


Wednesday, March 06, 10:15 AM - 11:15 AM

  • Room: Show Floor Demo Area
Chef Mitchie will show us how to add value to case cakes by using the paneling technique and highlighting imperfections, that's not a typo - I said imperfections. We'll also explore ready made, ready to use sugar florals for added embellishment!...
Speaker(s)
Mitchie Curran
Owner
Mitchies Munchies

Michelle Curran aka “Chef Mitchie”, is a cake and sugar artist based in Las Vegas, NV. Named “North America’s Top Ten Cake Artist” by Dessert Professional Magazine. Her career in cake artistry has led her to compete locally/nationally and on Food Network. Chef Mitchie travels the country...


Wednesday, March 06, 11:30 AM - 12:30 PM

  • Room: Show Floor Demo Area
Chef Mitchie will show us how to add images to fondant and gumpaste using an edible printer without paper! We'll also discuss how to seal off our creations to avoid possible damage to our images made by humidity from coolers/walk-ins....
Speaker(s)
Mitchie Curran
Owner
Mitchies Munchies

Michelle Curran aka “Chef Mitchie”, is a cake and sugar artist based in Las Vegas, NV. Named “North America’s Top Ten Cake Artist” by Dessert Professional Magazine. Her career in cake artistry has led her to compete locally/nationally and on Food Network. Chef Mitchie travels the country...


Wednesday, March 06, 12:45 PM - 1:45 PM

  • Room: Show Floor Demo Area
Ellen King, Owner of Hewn Bakery, will teach how to hand mix with heritage stone milled grains. Hewn bakery sources over 80% of their grain from local stone mills and uses heritage and modern heritage grains for their breads and pastries. Hand mixing is not only scalable in a bakery... Read More
Speaker(s)
Ellen King
Head Baker and Co-Owner
Hewn Bakery

Ellen King author of the new book Heritage Baking and co-owner of Hewn Bakery in Evanston, IL. She holds an MA in American history from the University of Maine and attended the Seattle Culinary Academy. She began delivering bread on her bicycle to her “Underground Bread Club,” and in...


Wednesday, March 06, 2:00 PM - 3:00 PM

  • Room: Show Floor Demo Area
According to Wikipedia, Kouign Amann is a Breton cake.  The name comes from the Breton language words for cake (kouign) and butter (amann). It is a round multi-layered cake, originally made with bread dough (nowadays sometimes viennoiserie dough), containing layers of butter and sugar folded in, similar in fashion to... Read More
Speaker(s)
Peter Yuen
Chef
La Patisserie P

Chef Peter Yuen is an award winning pastry chef who began his career working part-time at his family’s bakery. He later trained in Hong Kong in the art of Classical Asian Baking as an apprentice to several legendary Chinese master bakers. In 2000, he graduated from The French Pastry School,...


Wednesday, March 06, 3:30 PM - 5:00 PM

  • Room: N119
The nature of this presentation is to discuss a lifestyle choice, that being the farmers market style.  What it takes to be a solo bread baker and bake well over 300 pieces for a farmer’s market once a week on Friday’s in Sonoma, California and perform live fire theater for private... Read More
Speaker(s)
Mike Zakowski
Owner
The Bejkr

Mike Zakowski is a graduate of the Culinary Arts program at Kendall College in Chicago, Illinois. When he owned Kraftsmen Baking in Houston, Texas, he was named Best Baker in Houston and won the Best Bread award for his pain biologique during the bakery’s first year of operation. ...

  • Room: N120
Join Amy Scherber from Amy’s Bread in NYC and Ellen King from Hewn Bread in Evanston, IL, for a lively discussion about how to maintain margins with rising costs in ingredients and especially  labor, how to bring in new and repeat customers with products that add value to your retail... Read More
Speaker(s)
Amy Scherber
Owner and Founder
Amy’s Bread

Amy Scherber is the owner and founder of Amy’s Bread, which just celebrated its 25th anniversary. Amy’s Bread opened in 1992 with five employees in a 650 square foot storefront on Ninth Avenue. Today the bakery has over 200 employees, with retail cafes in Hell’s Kitchen, Chelsea Market, and The...

Ellen King
Head Baker and Co-Owner
Hewn Bakery

Ellen King author of the new book Heritage Baking and co-owner of Hewn Bakery in Evanston, IL. She holds an MA in American history from the University of Maine and attended the Seattle Culinary Academy. She began delivering bread on her bicycle to her “Underground Bread Club,” and in...

  • Room: N115
Do you dream of catering high-end events? Want to charge $$$$ for your dessert items, and make glamorous Pinterest-worthy wedding cakes in excess of $1000's of dollars? This seminar will show you how! Learn how to market your business to high-end clients. Learn how to create an upscale brand-presence that... Read More
Speaker(s)
Rebekah Wilbur
Managing Editor
American Cake Decorating magazine

Rebekah Wilbur is a wife and busy mother of two children, Esme and Teddy. Originally from Staffordshire, England, Rebekah relocated to the US in 2009 after her marriage to start a new life abroad. It was during this time that Rebekah began her journey into cake decorating; making cakes for...

  • Room: N116
The use of chocolate in Bakeries and its popularities have gone up and down like the real estate market, and there is a reason for that. Chocolate itself is an amazing product and so diverse in its use. It can be integrated in recipes, used for decorating sold as a... Read More
Speaker(s)
Jörg Amsler
Owner
Truly Jorg's

From Switzerland, to Canada, to California to the high seas - Jörg Amsler has quite a stoic and wealthy journey making pastries and cakes for clients all over the world! Having served celebrities such as Michael Jackson, Jack Nicholson as well as President George Bush - Jörg has become a...

  • Room: N117
Why open a bakery café and how do you do it? How can you give your customers what they want within your production abilities? What are some surprises you might find along the way? Rachel and Solveig will talk about their experiences opening and operating their businesses, from the planning... Read More
Speaker(s)
Rachel Wyman
Owner
Montclair Bread Company

Rachel Wyman grew up in Maryland and as a child watched her grandmother make wedding cakes. After graduating from the University of Florida with a degree in French, she studied baking and pastry at the Culinary Institute of America in Hyde Park, NY, where she discovered a passion for baking...

Solveig Tofte
Owner
Sun Street Breads

Solveig Tofte owns Sun Street Breads, a bakery and café in Minneapolis, MN. She is a founder of the Intergalactic Bakers Federation, a benevolent group celebrating the expertise and generosity of bakers everywhere, and is a member of the Elite de la Boulangerie Internationale. She served on the Board of...


Thursday, March 07, 9:30 AM - 11:00 AM

  • Room: N117
The beauty of artisan breads, is that with a little planning and understanding, one can easily enhance their results. Often, the answer is as simple as strategically applying the correct preferment choice. Weak flour? There’s a preferment for that. Want to extend shelf life naturally? Bring out richness or tanginess?... Read More
Speaker(s)
Melina Kelson-Podolsky
Baker
Bootleg Batard

Born to a family of food critics, Melina Kelson has always been happiest making, discussing, and enjoying thoughtfully prepared foods. Melina is a Certified Master Baker, Certified Executive Pastry Chef, a Certified Bread Baker, Certified Sous Chef, and Certified Hospitality Educator. She spent 17 years teaching baking and pastry arts....

  • Room: N115
Peter is the Executive Director of the Symposium, and he is here to share the major highlights of the first two years (2017 and 2018), as well as news about the upcoming 2019 Symposium. You will hear about Polycrop grain farming, the microbiology of sourdough fermentation and the archiving and... Read More
Speaker(s)
Peter Reinhart
Chef and Baking Instructor
Johnson & Wales University

Peter Reinhart is the co-founder of PizzaQuest.com, a video website devoted to the never-ending search for the perfect pizza, as well as to the celebration of artisanship wherever it may be found. Peter is the author of 10 books on bread, pizza, and food culture, and he has consulted with...

  • Room: N116
Pricing is everything. It can make or brake you. It’s the most important calculation in your business. There is no room for error. Miscalculation can cause devastating financial blows to your business. If you don’t make a profit, you are wasting precious time, and really have no one else to... Read More
Speaker(s)
Jörg Amsler
Owner
Truly Jorg's

From Switzerland, to Canada, to California to the high seas - Jörg Amsler has quite a stoic and wealthy journey making pastries and cakes for clients all over the world! Having served celebrities such as Michael Jackson, Jack Nicholson as well as President George Bush - Jörg has become a...


Thursday, March 07, 9:30 AM - 11:30 AM

  • Room: N119
In this two-part class Michael Eggebrecht from Artisan Baking Resources will show you how he takes a client’s vision for starting a new bakery from Dream to Reality. This class will be for anyone planning on opening a bakery and also those small bakeries looking to expand. In the first segment... Read More
Speaker(s)
Michael Eggebrecht
President
Artisan Baking Resources, Inc.

Michael Eggebrecht established Artisan Baking Resources in 2003 to share his knowledge and experience in the craft baking industry. A ninth-generation baker, Michael started baking at his father's bakery at age 11 and opened his first bakery at age 21. His passion for the art and craft of traditional bread...


Thursday, March 07, 10:15 AM - 11:15 AM

  • Room: Show Floor Demo Area
Baking with sprouted grains has taken root in America. After centuries of baking it is difficult to find something 'new'. However, American innovation and the local grain movement have provided an opportunity to explore the baker's staple, grain, in the sprouted version. Sprouted grain flours present a challenge to the... Read More
Speaker(s)
Richard Miscovich
Associate Professor
Johnson & Wales University

Richard Miscovich teaches artisan bread baking to culinary students at Johnson & Wales University in Providence, RI, and to home and professional bakers at classes and conferences around the country. He served on the Board of Directors of The Bread Bakers Guild of America from 2006 to 2011. He is the...


Thursday, March 07, 11:30 AM - 12:30 PM

  • Room: Show Floor Demo Area
Introducing the most well comprehensive management training system in lamination. By using numbers, anything can be explained and predict within the production of laminated dough. One could think of being the morse code of lamination. Once learned, anyone can use it to crack the code of producing the best croissant... Read More
Speaker(s)
Peter Yuen
Chef
La Patisserie P

Chef Peter Yuen is an award winning pastry chef who began his career working part-time at his family’s bakery. He later trained in Hong Kong in the art of Classical Asian Baking as an apprentice to several legendary Chinese master bakers. In 2000, he graduated from The French Pastry School,...


Thursday, March 07, 12:45 PM - 1:45 PM

  • Room: Show Floor Demo Area
Pricing is everything. It can make or break you. It’s the most important calculation in your business. There is no room for error. Miscalculation can cause devastating financial blows to your business. If you don’t make a profit, you are wasting precious time, and really have no one else to... Read More
Speaker(s)
Jörg Amsler
Owner
Truly Jorg's

From Switzerland, to Canada, to California to the high seas - Jörg Amsler has quite a stoic and wealthy journey making pastries and cakes for clients all over the world! Having served celebrities such as Michael Jackson, Jack Nicholson as well as President George Bush - Jörg has become a...


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