Home Baking with Dawn Woodward

Grist & Toll Baking Series

Whole Grains and Home Baking with Dawn Woodward

Sunday, January 25th, 2015
10:00 am - 5:00 pm
at Grist & Toll
990 S. Arroyo Parkway, #1, Pasadena 91105
Limited to 12 students

Class Description:
As we continue with our pastry baking series, we are starting 2015 with a bang by stealing Dawn Woodward away from Canada and welcoming her to Grist & Toll. In this hands-on class, we will explore a well rounded repertoire of sweet and savory baking, including Dawn’s favorite digestif crackers, barley-spelt scones, pop tarts, and persimmon spice cake – 6 recipes in all. With Dawn’s guidance and delicious recipes, you will learn why locally sourced, stone milled grains are the way to go for adding more richness and flavor to all baked goods.

About Dawn:
Dawn’s background in the culinary world goes back over twenty years with restaurant and pastry experience in restaurants from New Orleans and Washington DC. She was head baker at Bread Alone for over three years in the 1990’s and consulted for ACE Bakery in Toronto. Her belief in whole grains really crystallized after apprenticing at a bakery in Germany, where they specialized in whole grain rye breads.

Seven years ago, Dawn and her husband, Edmund Rek, founded Evelyn’s Crackers, dedicated to using only stone ground, whole local grains. They specialize in crackers made from single varietal wheats, such as Red Fife, and heritage grains, such as spelt and ancient durum. They do not use any white or roller milled flour or imported grains. The Evelyn’s Crackers brand is sold at farmers markets and to independent retailers in Canada. This past year they expanded their line to include additional 100% whole grain baked goods, such as cookies, biscotti, teacakes, and hand held pastries.

For the past three years, Dawn has also participated in the Grain Gathering at Mt. Vernon, co-teaching with renowned baker and cookbook author, Naomi Duguid, in a series of whole grain pastry and bread classes, and aiding Jonathan Bethany in grain tasting workshops, which is how Dawn and Nan met and began planning this class.

Dawn has always sought out local food and founded Evelyn’s Crackers with the belief that whole grains, locally and organically grown, are the best for flavor, sustainability and long term growth for her business. We couldn’t agree more!

This is an all day class. Coffee and a light lunch will be served. All necessary class materials will be provided, including a booklet with Dawn’s baking tips and recipes. Please bring a healthy appetite (we'll be enjoying the fruits of our labors!), your own apron, and notebook if you love taking additional notes.

No changes or refunds after January 17th, 2015