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18 Reasons: Baking with Local Heirloom Flours – In Person
June 7 @ 6:00 pm - 9:30 pm
A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. Masks are welcome.
Join Chef Marie and special guest David Kaisel of Capay Mills for a class all about baking with freshly milled, local and sustainably grown flour – and learn how to take your baked goods to a whole new level. You’ll have the opportunity to discuss local agriculture, milling, and flour varieties with expert miller David, and experiment with how Capay Mills flours impact the flavor profile of a variety of baked goods with Marie.
She’ll guide you through a rediscovery of the character, flavor, and nutrition that’s been lost by the mass-produced commodity flour on most store shelves – and considerations for baking with freshly milled flour. In this class, you’ll bake with three robust varieties of Capay Mills flours grown without chemicals and synthetic inputs on farms in Northern California:
Sonora White – Hard White Heirloom Whole Grain Flour
Hollis – Hard Red Wheat
Abruzzi Rye – Whole Grain Heirloom Rye Flour
It’s an experiment in the subtle flavor nuances that come from fresh flour varieties: you’ll make three varieties each of biscotti, shortbread, and soda bread using Sonora White, Hollis, and Abruzzi Rye flours. Class will end with a tasting and comparison of all the baked goods! Taste the difference and find your personal favorite flour for each recipe.
David will be bringing a variety of his flours to the class, with a discount available for students buying onsite.
Hand Cut Crackers (sampled in class)
Salted Seeded Shortbread*
Buttermilk Soda Bread*
A Seasonal Salad & Compound Butters to round out the meal
*Each recipe will be made 3 ways – with Sonora, Hollis, Abruzzi Rye flours
This menu contains the following common allergens: Egg, Tree Nuts, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail email@example.com before purchasing a ticket.
Let’s Cook Together!
Marie Brennan is a vegetable enthusiast, keen fermenter and an avid traveler. Her explorations are fueled by the desire to find her next pantry staple and learn yet another way to use onions. Her culinary focus is vegetarian, Californian cuisine that is imbued with global flavors. Her classes are known for their healthyish and punchy flavors as well as her non-dogmatic and enthusiastic approach to food.
Marie graduated from the University of Wisconsin with a degree in Dietetics and in 2014 moved to the Bay Area to attend culinary arts school. She stayed for the produce and the sunshine. Marie lives in Berkeley California and works as an educator, consultant, private chef and recipe developer. You can learn more about Marie at www.hedonistinmoderation.com