CA$25 – CA$200

Multiple Dates

Heritage Grain Weekend

Event Information

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Location

Location

Growing Chefs Headquarters

460 King St

London, ON N6B1S9

Canada

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Refund Policy

Refund Policy

Refunds up to 1 day before event

Event description

Description

2 Day Bread Camp Series of Workshops


Learn the how's and why's of working with local, heritage grains from James Beard Award finalist and head baker at Chicago's Publican Quality Bread, Greg Wade. Experience a two-day, hands-on whole grain workshop where guests will make whole spelt pate a choux, rye banana bread, whole wheat biscuits and 100% whole grain, sourdough english muffins, focaccia, naturally leavened breads & pizzas baked in a wood fired oven. Over the weekend seminar, attendees will gain knowledge of the health benefits of fermentation and whole grain use as well as the importance of developing a relationship with your local farmers.


Workshop topics include:

  • Learn how a region is building its specialty grain food shed from farmer to baker to consumer

  • Compare commodity grains and specialty grains in baking and pastry applications

  • Utilize whole and processed specialty grains in baking and pastry applications

  • Utilize honey in baking and pastry applications

  • Learn how a professional bakery, Publican Quality Bread, markets its products

  • Hear how a farmer and baker collaboration is created

  • Work with a wood burning oven

  • Define heritage grains and fermentation

  • nutrition of whole grains and fermentation

Ticket price also includes::

  • Sourdough Nutritional Comparison with Fanshawe College

  • TRADE FARE networking event

  • Heirloom Corn Making and Tasting

  • Lunch on both days

  • Take home recipe book


Full event schedule and workshop descriptions at: https://cktable.ca/regenerate-event-weekend/


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Location

Growing Chefs Headquarters

460 King St

London, ON N6B1S9

Canada

View Map

Refund Policy

Refunds up to 1 day before event

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