In this workshop, participants are encouraged to explore the unique flavors and endless baking possibilities using local grain varieties from Vermont, Quebec, and New England growers. Baking instructor and certified bread sommelier Heiki Meyer of Brot Bakehouse School and Kitchen will demo several different sourdough preparation methods and share other unique ideas on how to prepare them. This will give participants not only a chance to learn how to prepare new grain varieties but also about how they differ and, most importantly, have fun tasting, exploring flavors, and discovering unique food pairing ideas for sourdough bread. In the workshop, every participant will bake their own local grain flatbread in the wood-fired oven. The workshop will feature gluten-free varieties, and food pairings will be vegan or vegetarian.
