Sourdough Baking with Sarah Owens: Alternative & Ancient Grains

DateAugust 17-18, 2024, 2-day workshop
InstructorSarah Owens of Ritual Fine Foods
LevelBeginner to Intermediate
Costs$395 incl. all materials, tastings and beverages*
*receive 15% off the second class when you book both workshops with Sarah
LocationBrot Bakehouse School and Kitchen, 38 Meade Rd., Fairfax VT 05454


Learn all about sourdough baking with alternative and ancient grains to create more flavor in sourdough breads and pastries!

We are thrilled to welcome Sarah Owens, baker, recipe developer, and cookbook author as our guest teacher again this summer for an in-person workshop on sourdough bread baking at Brot Bakehouse. We will dive deep into the world of baking with whole grains, ancient grains and alternative (gluten-free) grains, adding nuts and pulses for texture and flavor - something Sarah's extremely knowledgeable and passionate about! Limited space - please book early.

NOTE: This class is all about exploring alternative grains and ancient grains in bread baking. Although we are working a lot with gluten-free grains we also have breads and other products in the class that contain gluten. So unfortunately we cannot accommodate participants with celiac disease or a gluten intolerance due to cross contamination. We are using the same space and the equipment in our regular workshops, so wheat, rye, barley, sesame, nuts, soy and other allergens are present and may pose the risk of cross contamination.

About Sarah:

Sarah Owens (she/her/they) is a former ceramist, professional horticulturist, and celebrated James Beard award-winning cookbook author of Sourdough (2015), Toast and Jam (2017) , and Heirloom (2019), who specializes in fermentation and sourdough baking. Her writing seeks the intersection between the natural world and the most celebrated aspects of living. 

Sarah believes that food is a powerful medium for storytelling that can anchor a community in shared experiences and traditions. After working as the curator of roses at the Brooklyn Botanic Garden and baking professionally for over a decade in Brooklyn and Queens, she now lives in Sonoma County California where she writes, bakes, and defends her small backyard garden from marauding deer. Sarah's most recent unique recipes and whole grain baking workshops can be found on her Patreon platform and website

bakery space classroom Brotbakery
Cancellation Policy

Please be aware of our class and cancellation policy:

- Full Payment is due upon registering for a class. We understand that there will be circumstances whereby you will need to cancel your course or change the date. Given 30 days or more notice we are happy to offer a full refund or credit towards another class or workshop at Brot Bakehouse School and Kitchen.

- If we need to postpone or cancel a class either a full refund will be given, or you can use your payment as a credit towards any future class.

- If you need to cancel 30 days before class date a full refund minus Eventbrite fees (10% of ticket price) will be offered if we can refill your booking. Otherwise no refund can be issued, but we can offer a class credit; valid for 3 years.

- If you need to cancel 24 hours before class no refund can be issued.

Please contact us if you have any questions!