We’ve got lots of new projects going on at the bakery..
For the past few months we’ve been working with a remarkable group of bakers, millers, and grain researchers to look into the baking and growing characteristics of different varieties of local wheat. It’s a long-term project, that’s for sure. For us, the excitement really gets going in mid-January, when we’ll be hosting a three-day bake-test project; the bakery will be full-up with bakers, and we’ll all be sharing techniques and assessing how different wheats and grinds behave in the bakery. Then we’ll bake them up and test for baking characteristics, texture, aroma, and flavor.
I can hardly tell you how thrilling this is for us. One part of our mission is to help establish a foothold for local organic grains in our area, but that’s not an easy goal to achieve. Before the grains can take off again (remember, they were once an important part of our local economy) we’ll need markets for them, and that means we’ll need people who know how to handle them, bake with them, bring out their best. This kind of collaborative project, we think, is a big step in the right direction.
It’s thrilling for other reasons, too. Most important: the people! Through this project we’ve met, and will get to know better, some extraordinary folks, all of whom have dedicated much of their lives to working with grains. It’s an honor, truly!
I’ll be blogging more about the project over the coming months, and I hope you’ll find it worth following. From my perspective, it addresses many of the issues that first inspired us to open the bakery: how can we change our economy from the ground up? How can we be part of creating good work, not just “jobs”? How can we contribute to our extraordinary food community and its visionaries?
We’re into it!
Stay tuned and learn more along with us!
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