BAKING CLASSES
Your Festival Day Pass begins with class… Taught by some of the best bakers on the West Coast, every class is 60 minutes long and features a demonstration-style format. Come for a class and stay for the day!
$170
per class (2 class max)
Karen Bornarth
Crust, Crumb, and Craft: Three Paths to Baguette Perfection
2:40—3:40pm
There are many different ways to get to a great baguette—one with a chewy, well-holed crumb, a crisp, brittle crust, and a buttery, rich flavor. In this class, Karen Bornarth,director of the Bread Bakers Guild of America, will demonstrate three effective formulas: one using a pâte fermentée, one with a poolish, and one using a straight-dough process called pointage en bac. Through these three processes, we’ll learn how mixing, fermentation, shaping, and scoring all contribute to the qualities of the final product, and how each can be manipulated to meet the needs and constraints of production.
Robert Jorin
Seeds, Smoke & Spice: Mediterranean Flatbreads
2:20—3:20pm
In this demo-style class, Certified Master Baker Robert Jörin explores the flavors of the Mediterranean through three traditional flatbreads paired with aromatic dry dips. Robert will demonstrate shaping and baking Za’atar Bread, Seeded Lavash, and Egyptian Fenugreek Corn Bread—all prepped in advance—while discussing technique, flavor balance, and regional context. Guests will taste each bread alongside Za’atar, Hazelnut Dukka, and Hawayji, and leave with inspiration for building simple, deeply flavorful breads and accompaniments at home.
Kristin Colazas Rodriguez
Braided & Fragrant: Greek Tsoureki Demo
11:40am—12:40pm
Join Kristin for a demo-style class focused on Tsoureki, a traditional Greek Easter bread known for its rich, tender crumb, fragrant spice, and beautiful braided form. Kristin will demonstrate classic techniques for mixing, fermentation, shaping, and baking this iconic loaf, sharing insight into what makes a truly traditional tsoureki. This class is ideal for bakers interested in enriched doughs, cultural bread traditions, and refining their approach to sweet, celebratory breads.
Baylin Spiedel
Dough Triage:
Saving the Bake
4:00—5:00pm
This demo-style class, taught by Baylin, focuses on real-world triage strategies for under-proofed, over-proofed, or otherwise compromised doughs. Drawing from years in production bakeries, Baylin will walk through practical adjustments to proofing, scoring, and baking to help salvage loaves when things don’t go as planned. The class is discussion-forward and grounded in shared experience, with intentionally “messed up” dough on the table to explore what went wrong, what can be fixed, and how to prevent repeat issues in future bakes.
Theo Ellery
From Hearth to Sandwich: Whole Wheat Two Ways
1:00—2:00pm
Whole Wheat Two Ways is a demo-style class taught by Theo that explores how the same whole wheat dough can become both a hearth loaf and a soft sandwich bread. You’ll see two different mixing styles, observe dough swaps at key fermentation stages, and learn how to assess hydration, structure, and readiness for baking. Along the way, Theo will cover how to choose the right whole wheat flour for your goals and the key differences between working with whole grain versus refined flours.
Josh Fairbanks
A Bread
Baker's Bagel
3:40—4:40pm
Join Portland artisan baker Josh Fairbanks for a demo-style deep dive into hybrid bagels, blending the flavor and complexity of rye sourdough with the lift of yeast. Josh will walk through mixing, fermentation, shaping, boiling, and baking, sharing tips and tricks to achieve chewy, flavorful bagels every time. See the process from start to finish and gain the insight to recreate bakery-quality bagels at home.
Andrew Janjigian
Slab Bread
and Beyond
9:20—10:20am
Andrew Janjigian will demo a formula for a 20% Durum-flour sourdough pavé (slab bread) that makes for an airy, crisp table bread, from his upcoming Ten Speed Press book, Breaducation. He'll also demo several other products he makes with this dough, including ciabatta-style rolls, fougasse, and an Armenian "fingerprint" flatbread called matnakash.
Allison White
Acid Matters:
Sourdough pH
9:00—10:00am
This demo-style class with Allison dives into the role of pH in sourdough fermentation and how acidity shapes flavor, structure, and dough strength. You’ll learn how pH shifts throughout fermentation, what those changes mean for your bread, and how to read and adjust your process for more consistent results. Ideal for bakers who want a clearer, more practical understanding of the science behind sourdough.
Jon Przybyl
Sourdough Croissants: Flaky & Balanced
1:20—2:20pm
Join Jon for a short, demo-style class on naturally fermented sourdough croissants, where you’ll learn how to balance flavor, curb excessive tang, and achieve buttery, flaky layers. He’ll cover fermentation management, shaping, and tips for turning your sourdough starter into croissant-worthy dough without losing its delicate flavor. Perfect for anyone looking to elevate their morning pastry game with natural fermentation.
Azikiwee Anderson
What Works (and What Doesn’t): Sourdough Inclusions
12:00—1:00pm
Join Z for a demo‑style class that dives into the art and science of adding inclusions to sourdough — the bold flavors and unexpected ingredients that make Rize Up’s loaves stand out, from vibrant ube to gochujang‑inspired creations. You’ll learn what makes some inclusions work beautifully and why others can suddenly turn your dough wild and unruly, with practical tips to keep structure and flavor in balance while you experiment. Rize Up’s innovative approach shows just how far sourdough can go — and how to navigate the challenges that come with pushing those boundaries
Josey Baker
Reimagining Wonderbread: Fresh-Milled & Slow-Fermented
10:20—11:20am
Join Josey and Frances for a demo-style class where they’ll walk you through making fresh-milled, slow-fermented “wonderbread” that’s soft, nostalgic, and deeply flavorful. You’ll watch the full process from grain to loaf, learn why fresh milling and long fermentation matter, and pick up practical tips you can use at home. Perfect for anyone curious about elevating a classic sandwich loaf with better ingredients and better technique.
Monique Feybesse
Pan de Sal: Filipino Bread from Home
10:40—11:40am
Join Monique for a demo-style class focused on pan de sal, the beloved Filipino bread known for its soft crumb, lightly sweet flavor, and crisp breadcrumb coating. She’ll demonstrate the traditional process, share cultural context, and explain the techniques that give pan de sal its signature texture and taste. A great class for anyone wanting to learn the story and method behind this everyday staple.
Included with your Day Pass
Branded canvas tote stuffed with over $100 worth of bread baking swag including a branded Wiremonkey lame, Brød & Tayler banneton, Central Milling dough scraper and more!
A high-quality cotton t-shirt screen printed with the festival logo. Provide your size at checkout and pick up your shirt at the festival during check-in.
Enter to win* over $3,500 worth of raffle prizes from our sponsors and other friends of the fest.
*Additional tickets will be available for purchase at the event.
Add-on Ticket
Grab a ticket to The Baker’s Roundtable and join fellow attendees for dinner and discussion at Griffo Distillery, just around the corner from the festival.
