CLASSES
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
11:40-12:40pm
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
4-5pm
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
Theo Ellery is a passionate baking instructor at the San Francisco Baking Institute, where she bring hands-on experience from a diverse career in artisan bread and pastry. Before joining SFBI, Theo honed her craft working in both bread and pastry roles — including leadership, production, and teaching at well-loved bakeries along the West Coast — and now shares that depth of real-world bakery knowledge with students exploring technique, process, and creativity.
Josh Fairbanks
Josh Fairbanks is a bread baker and educator based in Portland, Oregon. Trained at Tartine Bakery, Josh focuses on naturally leavened breads made with locally grown and milled flours. He has had a 5+ year pop-up out of a shared bakery in addition to teaching and consulting bakers from home kitchens to high-volume shops, as well as working at pizzerias and bakeries. Rather than bringing one “master recipe” to a class, Josh likes to crack open all the different decision making points in a recipe and show how they lead to bakers finding their own identity within that specific bread.
Andrew Janjigian
Andrew Janjigian is a writer, recipe developer, and bread baking instructor from Cambridge, MA. He writes and creates recipes for places like Serious Eats, Epicurious, King Arthur Baking Company, and his own breaducational newsletter, Wordloaf. He’s also the inventor of the sourdough starter whisk, a tool for home bakers working with small amounts of starter. His first cookbook, Breaducation, will be published by Ten Speed Press in October 2026. Say hello at newsletter.wordloaf.org or @wordloaf on social media.
Allison White
Allison White is the founder and head baker of Matriarch Bread Co. in Morgan Hill, California. She combines a passion for naturally fermented sourdough with a scientific approach, using pH and fermentation principles to craft flavorful, nutrient-rich breads. Allison also loves teaching home bakers how to understand the “why” behind their loaves.
Jon Przybyl
Azikiwee Anderson
Azikiwee Anderson is the founder and head baker of Rize Up Bakery, a Black‑owned sourdough micro‑bakery in San Francisco that began as a quarantine hobby and quickly grew into a mission‑driven business. He blends creative, naturally leavened breadmaking with a focus on community, representation, and flavorful innovation, aiming to inspire others and “change the world one beautiful loaf at a time.
Josey Baker +
Frances Jo Bradley
Josey Baker is a celebrated San Francisco–based bread baker, teacher, and author whose work centers on freshly milled whole grain sourdough and the joy of breaking bread together. As co-owner of The Mill — the beloved café/bakery he helped build alongside Four Barrel Coffee — Josey leads a team dedicated to craft, community, and playful curiosity in baking, with classes and everyday loaves that bring people together in shared joy and learning. Alongside him, Frances brings deep hands-on bakery experience to the Josey Baker Bread team, shaping dough, guiding students, and helping foster the welcoming, collaborative spirit that makes The Mill a hub for bread lovers and learners alike.
Monique Feybesse
Monique Feybesse is a San Francisco–born chef and co‑founder of Tarts de Feybesse, a French‑inspired bakery and patisserie in Oakland known for its elegant breads and pastries. Classically trained with experience in Michelin‑caliber kitchens and a Top Chef alumna, Monique blends fine‑dining technique with her Filipino heritage to create beautiful, flavorful baked goods.
Jon Przybyl is the co‑owner and head baker behind Proof Bread, a beloved sourdough bakery in Phoenix that he and his wife, Amanda, grew from garage beginnings into a multi‑location bread destination. Jon is passionate about old‑world fermentation and craftsmanship, blending hands‑on technique with thoughtful problem‑solving to make deeply flavorful naturally leavened breads and pastries that resonate with both home bakers and local communities.
