What is an anniversary membership? An anniversary membership is one that begins on the day in which it is purchased and is valid for 365 days. For example, an anniversary membership purchased on August 15, 2023 will begin on August 15, 2023 and will have a paid through date of August 14, 2024. In the past, ASB has offered calendar memberships that begin on July 1 of the current year and ended on June 30 the following year (ie July 1, 2023 – June 30, 2024).
Starting August 14, 2023, ASB membership terms are on an anniversary cycle, so you will renew on the anniversary of your join date. Your membership period is for one year. If your membership lapses beyond our 30-day grace period, your membership term will begin on the day you renew.
What if I joined before membership changed to anniversary cycle? If you have been a member of ASB since before August 14, 2023, and renewed your membership dues for 2023-24, your membership remains term based on a calendar year cycle (July 1 – June 30). As long as you renew your membership before your member paid through date, nothing will change. Your membership will remain July 1 through June 30.
If your membership has lapsed beyond our 30-day grace period, your membership term will begin on the day you renew.
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More information can be found about each membership level by clicking on the name.
Questions? Contact Tawnee Brydebell, ASB’s Director of Meetings, at [email protected]
Young Professional Membership is open to all individuals, 40 YEARS AND YOUNGER, in the baking industry whether they are employed with a baking organization, equipment or ingredient supplier or baking service related organization. Annual membership dues are $150 US.
Lifetime Membership is available to all ASB Members that have achieved at least 25 years of continuous membership, attained the age of 60 years, and who have retired completely from the baking and/or allied business. Membership is complimentary. Learn More
To update your membership to lifetime or if you have questions, please contact Tawnee Brydebell at [email protected].
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