New Baking Classes for 2018

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Join us for a deep dive into using all sorts of incredible, lesser known grains (kamut! emmer! spelt! einkorn!) as well as the art of using local flour in our Baking with Ancient Grains and Local Flours on March 10th! We offered this class for the first time last year, and it was so much fun - students left with the knowledge to incorporate all sorts of exciting new grains and flours into their baking, as well as a deeper understanding of the variable nature of freshly-ground flour.   We'd love to have you join us!

 

Wide Awake Bakery in the News!

The folks at Bread Magazine have a great free newsletters (we'd encourage anyone to sign up!) that compiles interesting articles, websites and podcasts related to bread every week.  Recently, they included an article from Lancaster Farming called "Artisan Breads Can Be Made in Every Oven", and we got a mention within the article! Check it out here:  "Artisan Breads Can Be Made in Every Oven" 

We're thrilled to be mentioned in two recent articles about local grains and the local food movement:

"Heritage and ancient grain project feeds a growing demand" from the Cornell Chronicle and

"Atlas Bowl's "locavore" special brings the Trumansburg farmers market to the table" from the Ithaca Voice