Cottage Baking With Local Grains

A workshop designed for farmers, small scale bakers and hospitality professionals

Lean all about the beauty (and challenges) of natural bread making with local grains to sell in your cottage bakery, farmstand or serve in your B&B. 

 

In this workshop we discuss the principles of natural fermentation in bread making and topics ranging from allergy-friendly baking to selling and marketing bread locally. Then, get your hands into the (sour-)dough to make a natural leavened flatbread. The workshop ends with a bake-off and a sensory tasting of different breads made with locally grown wheat, rye, and corn. The workshop is designed for those who would like to start baking and sell directly to customers, supplement a CSA, bake for a farmers market, or open up a small cottage bakery, although all bakers are welcome to attend.

Click here to register

More information and all summer workshops of NOFA Vermont can be found on their website

 

Brot Bakehouse entrance and porch welcome
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Please read the cancellation policies on the NOFA Vermont website