The St. John University International Symposium on Bread, presented by Puratos, has become the preeminent gathering of global thought leaders in the bread industry. This year’s symposium, On the Rise IV, The Future of Bread, will take advantage of new technology in order to present a virtual symposium series featuring the biggest names and newest ideas in the world of bread baking!

The Symposium will offer a new presentation every Monday, starting May 17th and running through October 25th. As always, we will continue to explore the issues and opportunities facing the future of bread, but this year we’ll do so through a dynamic new lens: “Disruption and the Disruptors.” That’s right, this year’s virtual gathering will highlight individuals and companies that have helped change the game. From technique to technology, we’ll look at how their contributions have altered the present and future of bread.

In addition to the Monday formal presentations, we are also offering a new track called “Bake Like a Pro.” on specific Wednesdays. These will be live demonstration sessions by well-known baking luminaries on various techniques and products, aimed at both the professional and the bread enthusiast community. These demonstrations will be both educational and entertaining, from some of the world's greatest bakers and chefs.

Apollonia Poilanex, CEO and driving force behind France’s renowned Poilane Bakery, a third-generation family business recognized as a national treasure.

Dave Dahl, is the founder of Dave’s Killer Breads and the visionary behind one of the most inspirational bread success stories of our time.

Nancy Silverton, a national culinary treasure, the James Beard award-winning chef and visionary founder of LaBrea Breads, shares her views on the future of bread in a conversation with Peter Reinhart.

Daniel Leader,founder of Bread Alone Bakery, author of three James Beard and IACP winning cookbooks and an icon of the artisan bread movement.

Stephanie Swane,is one of the most influential publishers in the food world, and has met with dozens of the leading innovators and disruptors in the bread community, including the new game-changing generation of women bakers. Her contributions include the multivolume Modernist Bread and the soon to be released, Modernist Pizza.

Nicky Giusto,former captain of the world cup (Coupe du Monde) Team USA bread team, will demonstrate his signature “focaccia slab with sprouted grain mash.”

Avery Ruzicka,co-owner and head baker at the award winning Manresa Bread, will demonstrate how to replace conventional bread flour with freshly milled whole grain flour to make a unique Sourdough Country French loaf.

Charles Luce,turned a diagnosis of celiac disease into a quest that’s made him a leading recipe developer, consultant, and authority on gluten-free and allergen-free baking.

Bruce Gingrich,is affectionately referred to as the Bread God at the Culinary Institute of America in Hyde Park, NY, where he has been teaching bread and food science for 30 years. In addition to traditional breads, he is also an expert in gluten-free and allergen-free baking and has written the classic book on the subject, Gluten-Free Baking with the Culinary Institute of America.

Roxana Jullapat,is one of the most influential, rising star bakers in America. Her bakery in Los Angeles, Friends & Family, and her recent book, Mother Grains: Recipes for the Grain Revolution, have made her a sought-after speaker and important voice for the next-generation baking community.

Daisy Chow,is the owner and head baker at Breadboard Bakery in Arlington, MA, which opened in late November 2019 with a focus on whole-grain breads and pastries, including the use of high extraction and bolted flours in innovative ways.

Harry Peemoeller,International Baking Champion and lead bread instructor at theJohnson & Wales University’s Charlotte campus, demonstrates how to make various breads using freshly milled whole grain flour.

Edan Leshnick,Edan will demonstrate how to make his chocolate babka from Breads Bakery, that was chosen by New York Magazine as the Best Babka in NYC (which also means it's probably the best chocolate babka in the world).