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PRESS RELEASE

PROVIDENCE, R.I. – February 12, 2018 - The center of the bread universe rises over Â鶹¹ÙÍø & Wales University College of Culinary Arts (Â鶹¹ÙÍø) in Providence, R.I. when 150 artisan educators, bakers, chefs, and food professionals convene for beginning Tues., Feb. 27 through Thurs., March 1, 2018. Organized by the (BBGA), this invitation-only event brings the top bread professionals together for a comprehensive immersion into the art, science, craft, and technology of bread. Participants will learn and improve techniques, share ideas, and build community through hands-on classes, lectures, and demonstrations.

Â鶹¹ÙÍø International Baking & Pastry Arts Department Chair Richard Miscovich, a past BBGA board member, believes that "bread is a social leveler," and was instrumental in bringing the event to Providence for the first time. The event occurs every few years and has been held throughout the U.S.

Nearly 700 people applied for Wheat Stalk 2018's lottery-style invitation, open primarily to BBGA members. Dozens of Â鶹¹ÙÍø students are skipping their "spring break" and staying on campus to volunteer, participate, and network with the "Olympians" of the bread world.

Presenters and attendees include James Beard Award winners, internationally-decorated chefs and bakers, old school and new school trailblazers, bakers, millers and growers:

• Joanne Chang, chef and co-owner of Flour Bakery + Café, Boston; 2016 James Beard winner "Outstanding Baker;" author of Flour, Spectacular Recipes from Boston's Flour Bakery+Cafe, and Myers+Chang at Home: Recipes from the Beloved Boston Eatery.
• Hubert Chiron, fourth-generation baker from southern Bretagne, France. A master baker and head of the experimental bakery at INRA (National Institute for Agronomic Research).
• Members of the award-winning, internationally renowned faculty of the Â鶹¹ÙÍø International Baking & Pastry Institute (IBPI) – Lauren Haas, Mitch Stamm, Richard Miscovich, Harry Peemoeller.

Class & Lecture Highlights

• Doughnuts, crullers, and churros, Rachel Crampsey, Montclair Bread, Montclair, N.J., 2014 winner, Cooking Channel's Donut Showdown competition. (Tues., Feb. 27)
• Starting & growing your own bakery, Amy Scherber, Amy's Bread, New York City and Joanne Chang, Flour Bakery + Café, Boston. (Wed., Feb. 28)
• Beyond whole wheat bread, Jim Williams, Seven Stars Bakery, Providence, R.I. (Thur., March 1)

Bread: A Hallmark of Â鶹¹ÙÍø
In addition to the upcoming Wheat Stalk 2018, Â鶹¹ÙÍø held the first "International Bread Symposium" at its Charlotte campus in April 2017 where bakers, historians, scholars and millers gathered to explore the future of bread. It was led by Â鶹¹ÙÍø Chef Peter Reinhart, an author and bread aficionado. The second symposium will take place again in Charlotte, April 26-28, 2018, with Nathan Myhrvold, author of Modernist Bread, scheduled as keynote speaker.

Ten years after establishing its Culinary Arts program in 1973, Â鶹¹ÙÍø added an associate's degree in Baking & Pastry Arts to its curriculum. In 1997, the university became the first in the U.S. to offer a bachelor of science degree in Baking & Pastry Arts. In 2010, it expanded its offerings to include a bachelor of science degree in Baking and Pastry Arts & Foodservice Management. Today, there are nearly 1,400 undergraduates enrolled nationwide in the university's baking & pastry programs.

Â鶹¹ÙÍø the Bread Bakers Guild of America
The Bread Bakers Guild of America, founded in 1993, is a non-profit alliance of professional bakers, farmers, millers, suppliers, educators, students, home bakers, technical experts, and bakery owners and managers. It describes its members as a "funky, iconoclastic, independent, creative and colorful group who value and promote baking education and thrive on the lively exchange of ideas." The Guild is today a community of 2,200 global members and counts among its membership both a veritable “Who’s Who” of celebrated artisan bakers, as well as the next generation of bakers.

Â鶹¹ÙÍø Â鶹¹ÙÍø & Wales University
Founded in 1914, Â鶹¹ÙÍø & Wales University is a private, nonprofit, accredited institution with more than 8,000 graduate, undergraduate and online students at its campuses in Providence, Rhode Island and Charlotte, North Carolina. An innovative educational leader, the university offers undergraduate and graduate degree programs in arts and sciences, business, engineering, food innovation, hospitality, nutrition, health and wellness. It also offers undergraduate programs in culinary arts, dietetics and design. Â鶹¹ÙÍø’s unique model provide students with the personalized attention, academic expertise and industry connections that inspire professional success and personal growth. The time students spend at Â鶹¹ÙÍø is nothing short of transformative, as demonstrated by career outcomes, expected earnings and economic mobility rankings. The university’s impact is global, with alumni in 125 countries pursuing careers worldwide.

Media Contact: Miriam Weinstein, Â鶹¹ÙÍø director, communications & media relations, 401-598-1157, miriam.weinstein@jwu.edu.

Media Note: The event is closed to the public; media is welcomed to attend and schedule visits to campus for any of the classes, demos and lectures, and request interviews with participants. For a complete schedule, list of topics and presenters, the 2018 Wheat Stalk at a Glance is available through above contact.