We do a lot of teaching–whether it’s here at the bakery, at our local library, or at big events like NOFA–and it seems our events are always packed. So this year, we’re offering MORE CLASSES!
Here’s the short story: We’ll be offering four sessions over the course of the year. The classes are about baking, but we focus on working with local flours and ancient grains.
A few more details: The classes are a full, long day, and they include a simple breakfast and a catered lunch, plus plenty of bread. We start with some classroom work, but then we quickly move to practice, and plenty of it. You’ll get to work on all the phases of the baking process, and at just about every scale–from home-size batches to professional bakery-size batches. You’ll get lots of one-on-one attention, and plenty of time at the wood-fired oven. And we always have time for questions about everything from bread philosophy to oven-building to setting up a small bakery business.
experience teaches: You’ll want to sign up quickly.
Here’s how to sign up:
Click RIGHT HERE to get to our “webstore.” Or, if you’re already a member of our breadshare, you can go to your account page and click on “webstore.” Once you’re in the store, click on “Baking Classes” and select the class you want to attend. You can register on-line. It’s easy.
The registration will bring you to a payment page. For the classes, please pay with ECheck or PayPal. If neither of these options work for you, please contact us at firstname.lastname@example.org. We’ll work together to figure out how to proceed.
Some IMPORTANT details:
Cost: The classes cost $195.00 per person. We do have a few scholarships to reduce that cost; we generally reserve the scholarships for farmers and students. If you think you need a scholarship, please be in touch!
Refunds: If you cancel your attendance up to FOUR WEEKS in advance, we offer a 90% refund. If you cancel up to TWO WEEKS in advance, we offer a 50% refund. After that, we don’t offer any refund at all.
The upshot: PLAN AHEAD! Refunds and cancellations are trouble for everyone!
Let’s see.. anything else? Please write if you have more questions.
Here’s the longer story:
A Shortcourse on Breadmaking with Locally Grown Grains—Encore!
Four sessions available
Saturday • April 26th • 8am – 6pm
Saturday • June 14th • 8am – 6pm
Saturday • August 23rd • 8am – 6pm
Saturday • October 25th • 8am – 6pm
Back by popular demand, bakers Stefan Senders and Hope Rainbow of Wide Awake Bakery will again offer intensive, one-day courses on baking with locally grown and milled wheat. They’ll share insights and techniques that stem from their collaboration with local farmers and a new milling enterprise, Farmer Ground Flour. The course will include practice in the wood-fired bakery working with flours from the local mill, discussion of best practices in baking with “challenging” flours, and an introduction to baking with the ancient grains einkorn, emmer, and spelt. Plus, Stefan and Hope will share their experiences with their community-supported-bakery or Breadshare.
Here are comments from some of the participants who took the baking shortcourse last year:
• “Loved the hands-on examples, learning by doing, hearing the passion people have for their work. Wonderful day!”
• “Took my fear away of using local wheat.”
• “Outstanding approachability and knowledge base of the instructors! I am super inspired to put into practice what I’ve learned.”
This course is for artisan bakers, home bakers, farmers, millers, students—all those interested in experimenting with locally grown grain. Space is limited: we have room for 16 participants per session. Cost for the course is $195, which includes breakfast and lunch, handouts on best baking practices and working with local grains, and samples of flour made from locally grown wheat and ancient grains. A limited number of scholarships are available for students and for farmers interested in developing on-farm bakeries.
To register, apply for a scholarship, or for more information, direct your browser to www.wideawakebakery.com and click on “Baking Classes.” For more details, call 607-387-9970 (but remember, we’re probably hard at work in the bakery, and we might not have time for a long conversation!) The Wide Awake Bakery is located at 4361 Buck Hill Road South, Trumansburg, NY 14886, about 10 miles west of Ithaca, NY. You can learn more about the bakery at wideawakebakery.com.
We created this shortcourse with help from the Organic Growers’ Research and Information-Sharing Network (OGRIN) and earlier courses were funded in part by the USDA/OREI Grant
“Value-Added Grains for Local and Regional Food Systems.”
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