Here in Washington, we are lucky to be a part of the current heirloom grain revolution that is putting flavor back into our baking. Join Pamela Arriagada as she expands your wheat palate by introducing rye, spelt, and einkorn flours to your bread baking pantry. You’ll learn how these flours differ from commercial white flour, and how to incorporate them into your bakes. You’ll make Eastern European-style rye sourdough batards with caraway, nigella seeds, hazelnuts, and dried fruit, served with farmer’s cheese and chives; spelt dinkelbrötchen (German rolls) with poppy seeds, served with charcuterie and pickled vegetables; and einkorn cinnamon buns with burnt honey cream cheese frosting.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.