GREENLIFE GROCERY (70 Merrimon Ave)

10am – 2pm:     Bakers’ showcase. Taste bread from 13 local, artisan bakeries. Meet the bakers. Taste cheese from two local dairies. Buy a loaf of bread and get a ticket to any workshop.

GREENLIFE GROCERY – teaching kitchen (70 Merrimon Ave)

1:00 – 2:30pm:     EMILY BUELHER – baker, author

Hand Kneading for Beginners  Learn to knead a basic loaf of bread!  We'll make a simple recipe, and talk about the chemistry of the dough, ways to make kneading easier, and how to tell when the dough is "done."  Then we'll discuss how to bake your dough when you get it home!

3:00 – 4:30pm:     Glenn Roberts - Anson Gristmills
Roland McReynolds, Executive Director of CFSA

Growing Grain for Seed Stock and the Future Organic Grain Seed Cooperative
Roland McReynolds, Executive Director of the Carolina Farm Stewardship Association (CFSA) will give a brief overview of the efforts in the Carolinas to create new markets for organic wheat. CFSA recently received funding for new projects to expand organic grain production and increase local markets for that grain. Roland will address the need for increasing organic grain seed stock suitable for the Southeast. This strategic food systems initiative is a statewide effort, with relevance to the western region’s high concentration of bread bakers, as well as growers that could fill the region’s need for grain seed stock.
After providing the backdrop, Roland will introduce Glenn Roberts of Anson Mills, Columbia, SC to speak on the rich history of grain growing in the South.

 

A-B TECH  MAGNOLIA  BUILDING – meeting room

1:00 - 3pm:     PETER REINHART – author, baker – Johnson&Wales University

Delayed Fermentation: The Latest Developments for Artisan Baking at Home and in Bakeries   In this presentation we will examine some of the most recent new methods and books, such as "Artisan Baking in Five Minutes a Day" and "Kneadlessly SImple," also the NY Times/Jim Lahey French Bread method, as well as my upcoming book (due out in the fall). All of these books challenge standard baking conventions and norms, even those of artisan bakeries, and push into new frontiers and possibilities for making great bread, simply and easily.   


3:30 – 4:30pm:     JENNIFER LAPIDUS – baker, project coordinator of the North Carolina Organic Bread Flour Project, an initiative of the Carolina Farm Stewardship Association

Linking the Farmer, the Miller, and the Baker: A North Carolina Local Bread Wheat Endeavor  As a project of CFSA, the North Carolina Organic Bread Flour Project has received a two-year grant from NC Tobacco Trust and Santa Fe Tobacco to lay the groundwork for the growing, milling, and baking of North Carolina organic hard and soft wheat, and other small grains


A-B TECH  MAGNOLIA  BUILDING – kitchen one

Noon – 2:00:    Jeffrey Yankellow – baker, Simply Bread (Phoenix, AZ)

Traditional Bread, Southwest Flavors  Having a bakery in the Southwest has forced me to work with flavors that I never intended to use in bread such as different chilies, sweet potatoes, corn, black beans, and others. I would like to emphasize the idea that it is not just any dough with ingredients added to it but that it is dough that is made with traditional techniques and fermentation that work well with the ingredients that had been added to it.

2:30 – 4:30pm:    Jeffrey Yankellow – baker, Simply Bread (Phoenix, AZ)

 Entertaining with Bread There is a great opportunity for home and professional bakers to make a variety of flavors and shapes of rolls that can really impress dinner guests. This workshop with deal with three variations on this theme.

Each workshop has space for 35 people; a separate ticket is required for each session. You can get a workshop ticket for each of loaf of bread you purchase (as long as tickets are available).


Driving directions from Greenlife Grocery to the A-B Tech Magnolia Building:

    * turn right out of the Greenlife parking lot onto Merrimon Avenue.
    * go south on Merrimon Ave., under the interstate and through downtown (the name changes to Biltmore Ave.).
    * keep going south on Biltmore Ave. for a total distance of about 1.6 miles.
    * turn right onto Victoria Road towards the A-B Tech campus.
    * turn right at the sign for the Bread Festival and up the hill to the Magnolia Building.