From Grain to Bread

Greg Wade, master baker at Little Goat restaurant in Chicago, taught “From Grain to Bread” on September 29th. He discussed and demonstrated making country sourdough, focaccia, naan, and baguettes in a wood fired bread oven.  Growing, harvesting and milling grain that is grown on the Spence Farm was talked about in detail as well.

Participants were thrilled with the experience.  One even shared that, as a professional chef, she has gone to many, many workshops about baking, walking away learning very little and feeling really disappointed.  She said, in contrast, that this event was amazing and that she learned so much.  She also complimented Greg on his skill as a teacher and for his expertise on the topic.  Tank you to all involved who made this event a success!