Join us for Building Your Bakery, a new six-class series on starting and growing your business.
This virtual series is designed to take you through the essential steps of building and running a successful bakery business. you will learn what it really takes to start and sustain a bakery—from choosing the right business model and pricing your products to managing staff, controlling costs, and planning for growth.
Led by experienced bakers and industry experts, you’ll work through common challenges bakery owners face and leave each session with practical strategies, real-world insights, and useful tools to help you turn your vision into a viable, working business.
Link in bio to learn more.
#businessowner #baking #baker #entrepreneurship #bakery #smallbusiness
Member Spotlight: Luke Karl, Head of USA Operations at Cybake 🍞
Baking runs deep in Luke’s story. His grandparents were third-generation owners of Karl’s Bakery in Kansas City, and even after the shop closed, his grandfather kept baking at home, filling the house with the smell of bread and cookies. That’s where it all began.
Luke later worked at Dinkel’s Bakery in Chicago, starting with 2 a.m. Danish shifts and eventually becoming general manager. With a background in statistics, he brings a focus on precision and measurement to both baking and software.
Today at Cybake, he helps bakeries streamline operations, reduce waste, and build more sustainable businesses. For Luke, technology is about saving time, reducing errors, and giving bakers more balance.
👉 Click the link in our bio to read the full interview and explore his Guild session, “Putting Bakery Management Software to Work.”
#bbga #BreadBakersGuildofAmerica #GuildPartner #BakeryLife #Cybake #BakingCommunity
Suddenly, the whole world is bagel-curious.🥯
So it feels like the perfect time to dig deeper into the craft and businesses behind one of baking’s most current obsessions.
Join the Guild and @BagelUp for a field trip in NYC on June 9 that goes beyond the hype and into the technique, process, and real-world bakery experience behind great bagels.
Whether you’re already rolling hundreds a day or just getting your hands into the flour, this event is packed with practical insight from bakers who know the difference between “pretty good” and “worth lining up for.”
Learn more and register at the link in bio.
On Monday, June 1, the CO Grain Chain is partnering with the @breadbakersguild to present From Seed to Slice: Northern Colorado. The full-day field trip will explore regional grains on Colorado’s Front Range and feature CGC member businesses.
Attendees will visit @pigandplow (Fort Collins), @moxiebread_longmont (Longmont), and @speedwellfarmandgardens (Longmont) to see firsthand how farmers, millers, and bakers are working together to grow and use local grains in their communities.
REGISTER LINK IN BIO
*CGC Members use code: CGC2026 to receive a special discounted rate.
Potassium bromate legislation is gaining momentum across the country, and bakers need to be ready for what’s ahead. California’s ban takes effect in 2027, New York is close behind, and several other states are actively considering similar restrictions.
Join us for a free virtual conversation with Shawna Goldfarb of King Arthur Baking Company and Tim Pohlman of Bay State Milling as we break down what these changes mean for bakers in real terms—from understanding bromate’s role in baking to practical strategies for transitioning away from bromated flour while maintaining quality and performance.
Designed for working bakers and bakery owners, this session is about staying informed, asking questions, and getting ahead of the curve.
Bring your questions. We’ll leave plenty of time for Q&A.
🔗 Register at the link in bio.
Potassium bromate legislation is gaining momentum across the country, and bakers need to be ready for what’s ahead. California’s ban takes effect in 2027, New York is close behind, and several other states are actively considering similar restrictions.
Join us for a free virtual conversation with Shawna Goldfarb of King Arthur Baking Company and Tim Pohlman of Bay State Milling as we break down what these changes mean for bakers in real terms—from understanding bromate’s role in baking to practical strategies for transitioning away from bromated flour while maintaining quality and performance.
Designed for working bakers and bakery owners, this session is about staying informed, asking questions, and getting ahead of the curve.
Bring your questions. We’ll leave plenty of time for Q&A.
🔗 Register at the link in bio.
#bread #bagel #pizza #bakery
📣 We are very proud to sponsor this essential course of webinars from our friends at The Bread Bakers Guild of America for aspiring and early-stage #bakery owners, which will feature a session on core operational areas like menu planning, daily workflows and space usage from ex-pro baker and Cybake USA bakery software head of operations Luke Karl.
"Building Your Bakery: From Vision to Viable Business” transmits on Tuesdays from May 26 to June 30 4pm-6pm Eastern Time! 🧑🎓
Some bakers shape loaves. Others help shape the field itself.
We’re honored to host a members-only conversation with giants of our industry—people whose work continues to influence how we bake, teach, and lead.
Not a member? Use code Guest2026 at registration to join us.
🔗 Learn more at the link in bio
Two new summer workshops. Two extraordinary teachers: 🌾
🌿 **Vermont Kitchen Sessions** with Anna Mays. Anna brings her magic to the bakehouse with a special class this summer: Seasonal Vermont ingredients, alternative flours, and recipes that feel bold and completely doable for beginners.
🍞 **Sourdough Baking Made Simple** is a 2-day intensive with Karen Bornarth, Director of the Bread Bakers' Guild of America. If you've wanted to study sourdough seriously, this is the room to be in. Previous baking experience necessary.
Join our small group learning experience in the extraordinary setting of our Vermont baking school. Spots are limited to 8 - register at brotbakery.com or use link in bio. #Sourdoughbread #culinaryclasses #SourdoughBaking #SourdoughSchool #RealBread #BreadBaking #BreadBakersGuild
Building a bakery that stands the test of time requires more than great bread, it demands vision, resilience, and a willingness to evolve with changing times. What does it take not only to endure, but to grow and thrive over decades?
For this special Hearthside Chat, we are honored to welcome three influential voices in American artisan baking to reflect on how their bakeries have grown and adapted over time.
Joanne Chang, Flour Bakery + Cafe
Amy Scherber, Amy’s Bread
Steven Sullivan, The Acme Bread Company
Together, these bakers have helped shape the landscape of artisan bread and pastry in the United States. In this candid conversation moderated by Karen Bornarth, Executive Director of the Bread Bakers Guild, they will share the stories behind their baking.
#bakery #baking #baker #bread #smallbusiness
Great bread starts in the field. 🌾
Join us for a journey to Northern Colorado’s Front Range, where passionate farmers, millers, and bakers are working together to shorten the grain chain and restore regional grain production from the soil up. On this day-long trip, we'll visit a farm and two bakeries, one with a stone milling operation.
We’re especially excited to partner with the Colorado Grain Chain on this trip, whose work is helping to rebuild regional grain economies and strengthen connections across the supply chain.
🔗 Learn more and register at the link in bio.
#local grains @Northern Colorado #milling #bakery #bread @pigandplow
Join us for a journey to Northern Colorado’s Front Range, where passionate farmers, millers, and bakers are working together to shorten the grain chain and restore regional grain production from the soil up. On this day-long trip, we'll visit a farm and two bakeries, one with a stone milling operation.
We’re especially excited to partner with the Colorado Grain Chain on this trip, whose work is helping to rebuild regional grain economies and strengthen connections across the supply chain.
🔗 Learn more and register at the link in bio.
