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We envision a world where local grain economies that are
good for people and good for the planet can thrive.
Friday July 24, 2026 1:30pm - 4:00pm EDT
In this demonstration class, we will explore ways we can re-envision our bread with an emphasis on heirloom buckwheat and corn. Corn is the foundational food of the Americas and yet it has a minimal space in the artisan baking world. Buckwheat is a superfood that plays an important role in regenerative farming systems. Both corn and buckwheat, when stone-ground, are brimming with vibrant flavors. While baking bread with a high volume of corn and buckwheat, we will have a lively discussion about the possibility of uniquely regional breads based around local varieties. We will explore techniques required to produce these breads and will discuss troubleshooting as it relates to integrating these breads into a production setting or a home kitchen. Participating bakers will hopefully leave with a newfound commitment to working with local mills that are already producing heirloom corn and buckwheat products and also a commitment to developing their personal interpretations of these breads.
Speakers
avatar for David Bauer

David Bauer

Founder, Farm and Sparrow
David Bauer is a miller, baker, seed collector and the founder of Farm and Sparrow in Mars Hill, NC. Farm and Sparrow works with family farms to grow landrace grains, which are carefully milled and sold fresh every week.

David began his baking journey as an apprentice to oven mason Alan Scott. He opened Farm and Sparrow in 2006 as a wood-fired bakery that milled all of its flour daily and baked breads fermented with the natural leaven.  In the following years, Bauer began growing out ancient seed... Read More →
Friday July 24, 2026 1:30pm - 4:00pm EDT
Somerset Masonic Lodge #34 170 Water St, Skowhegan, ME 04976

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