Name: Tiny Cakes, Big Grains: A Whole-Grain Baking Workshop
Start: 2026-07-23T10:00:00-0400
End: 2026-07-23T12:30:00-0400

We envision a world where local grain economies that are
good for people and good for the planet can thrive.

Tiny Cakes, Big Grains: A Whole-Grain Baking Workshop

Thursday July 23, 2026 10:00am - 12:30pm EDT

Tewksbury Hall

Join chef and baker Rose Wilde for a hands-on exploration of cake through the lens of whole grains. Participants will bake three small-format cakes — one gluten-free and two contrasting grains — to compare texture, structure, and flavor. Together we’ll bring each cake to life with a bright jam or curd and two buttercreams: a classic Swiss and a playful oat-milk Russian variation. You’ll learn how different grains behave in batters, how to build flavor intentionally, and leave with beautifully finished mini cakes to enjoy or share at the festival.

Speakers

Rose Wilde

Red Bread

Rose Wilde is a Los Angeles–based chef, writer, and co-host of The Kitchen Tape podcast. She is the author of Bread and Roses (W.W. Norton, 2023), named one of the Best Books of the Year by Bon Appétit and the Los Angeles Times, with a second cookbook forthcoming from Chronicle... Read More →

Thursday July 23, 2026 10:00am - 12:30pm EDT
Tewksbury Hall

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Kneading Conference 2026

Rose Wilde

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Kneading Conference 2026

Rose Wilde

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