Upcoming Workshops

Stay tuned for new workshops.

** All workshops take place between

12p and 6p unless otherwise noted. **

Refreshments will be provided.

Overview

These classes will teach you how to make delicious and nutritious bread or pastries at home with freshly milled flour. Our goal is to create a collaborative learning environment, and to help chefs and eaters recognize that grains (wheat, corn, rice, rye) have identity, origin, and terroir like any other food. 

Objective

To teach students how to make sourdough bread or pastries at home with low-tech equipment and the ingredients. To introduce students to the value, quality, and health benefits of foods made with freshly stone milled, whole grain flours. To explain why and how overnight fermentation is a great way to bake bread. To convey the relationship of terroir in grains and their flours to familiar items: coffee, meat, spirits, grapes, cheese, seafood. To explore the cultural and ecological value of milling fresh, living flour.

Activities

-Intro to Bellegarde: our name, our methods, our ethics, our ingredients.

-Discussion of flour as an ingredient, not a product.   

-Explanation of stone milling including: differences between modern, regional, and heirloom wheats; demonstration on how to work with freshly stone milled flours; discussion of benefits of stone milled flour and sourdough. 

-Mixing, shaping, and baking. 

Refund Policy: Exchange only for a future class date or donate the ticket to a friend.