A One of a Kind Experience

Saturday Oct 20th 9:00 AM to 4:00 PM

Sunday Oct 21st 9:30 AM to 4:30 PM

Bread Camp is educating and connecting growers, millers, bakers and chefs who are creating a rise in demand for local grains. This program will increase a baker’s capacity to procure and utilize regionally grown whole grains to help build and develop the regional food shed.

Audience: Chefs, Bakers, and those with an interest in baking who want to gain more knowledge in the versatility of using specialty grains.

• 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

• Discuss nutrition of whole grains and fermentation

Students will incorporate their five senses throughout this workshop. They will work with whole and processed grains in baking and pastry applications, eat their creations and hear how experts in baking, pastry, production, processing, and marketing are building a small grain initiative in the Chicago culinary scene.

• Hands on instruction by 2 time James Beard Baking Finalist Greg Wade

• Lunch is provided both days of bread camp

• Very own Bread Camp Swag!

• Take home baking book with 13 bread recipes created by Greg for Publican Quality Bread you can use & build upon

Greg Wade
Head Baker, Publican Quality Bread

Milwaukee born and bred, Greg Wade grew up baking with his mother and grandmother, but it wasn't until he took a baking class at The Illinois Institute of Art's Culinary Program that he found his calling. As Publican Quality Bread’s Head Baker, Wade oversees the bread program for all of One Off Hospitality Group, with a focus on local farm whole grains and natural fermentation. At Publican Quality Bread, Wade received a nomination and was a finalist for the Outstanding Baker category of the James Beard Awards in 2017 & 2018.

On graduation from culinary school, he worked at Taxim, specializing in breads and pastries. From there, Greg joined the opening team at Girl & the Goat in 2010. He excelled under Chef Stephanie Izard’s tutelage, and in 2013, he moved to Little Goat to oversee bread baking at Girl & the Goat, Little Goat and Little Goat French Market. Now at the helm of Publican Quality Bread’s bakery operations, Greg works hand in hand with the company’s chef de cuisines to develop new bread’s to fit each restaurant’s menu.