GRAIN VARIETY TASTING CLASS: REDEEMER WHEAT

Duration

1 Hour

About

How do you create a farm-driven bakery?

1) Recognize the impact milling has on preserving the grain’s inherent flavor and high nutritional content.

2) Ideally, mill all of your grain on-site

3) Directly support local and regional grain growers that align with your growing standards

4) Find a baker who is committed to using 100% of the grain 100% of the time in order to create the most delicious and healthful foods that magnify the unique taste profiles of each grain variety

5) Celebrate the farm and farmers who grew the grains.

Join us on our grain journey and come learn about REDEEMER, a power-house wheat variety in our bakery due to its mild and balanced flavor. Redeemer has become a favorite of Northeast growers over the years and now helps define our region’s grain.

Come talk with Matt, our miller/baker, and Kate, our farmer. We’ll be diving into the taste profile of Redeemer wheat in contrast to other wheats, learning about stone milling and discussing what it means to bake with and eat food made from freshly ground, unsifted flour. And, of course, we’ll be tasting some breads plus a specialty bite (using Redeemer wheat) prepared by our kitchen team.

TO REGISTER, CLICK AUGUST 15 ON THE CALENDAR TO THE RIGHT, THEN REGISTRATION OPTIONS WILL APPEAR