Village Bakery to participate in International Bakery Open House
Sponsored by The Bread Bakers Guild of America!
We will be one of 51 bakeries participating in The Bread Bakers Guild of America’s 4th Annual International Bakery Open House on June 21. Guild member bakeries in 28 US states and two Canadian provinces will take part in the open house, which is part of The Guild’s 2014 event series, The DNA of Baking.
The Guild-Wide Bakery Open House was conceived as a way to bring communities to their bakeries, as well as to champion the cause for locally made bread.
Village Bakery’s open house will be from 10:00AM – 2:00PM Saturday, June 21st. Tastings and Refreshments will be available throughout the day of some of our new & signature products. We are also offering a hands-on class: Multi-Purpose dough & fillings at Noon. The event is free and open to the public, but the bakery requests that you RSVP for the class by June 14th – please contact bakery manager Emily Van Volkinburg at 607-535-3533 or Emily@VillageBakeryMF.com to sign up or for more information.
Emily VanVolkinburg says, “We’re very excited to participate in The Guild’s Bakery Open House, and join forces with Guild members for all over. We’re also excited to share what we do with our community, and hope everyone has a chance to come through & celebrate artisan baking with us!”
The Bread Bakers Guild of America led the bread renaissance that occurred during the evolution of high-quality artisan foods in 1990s America, a time when Americans began to learn about crusty, well-fermented hearth breads, flaky laminated croissants, and Danishes. Since then, The Guild has tirelessly promoted artisan baking education, and the result is evident in many communities across the nation where people can expect and enjoy a hearty pain au levain or delicate brioche.
The Guild has over 1,700 members in the United States and 18 other countries, including Canada, France, Brazil, Nigeria, India, Australia, and the United Kingdom. Guild membership benefits include a cutting-edge quarterly magazine, Bread Lines, access to baking formulas from Bread Bakers Guild Team USA and WheatStalk 2012, and a dynamic online forum dedicated to the exchange of baking knowledge.
The DNA of Baking is part of The Guild’s mission to “shape the skills and knowledge of the artisan baking community.” For the full 2014 regional events calendar, please visit www.bbga.org.
The Bread Bakers Guild of America is a non-profit organization comprised of professional bakers, farmers, millers, suppliers, educators, students, home bakers, technical experts, and bakery owners and managers who work together to support the principle and the practice of producing the highest quality baked goods. It was formed in 1993 to shape the skills and knowledge of the artisan baking community through education.