Name: The Whole Grain Baguette
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.

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

Join writer, baker, and miller Graison Gill in a workshop designed to deepen your whole grain skills, learn about stone milling, and explore how to incorporate fresh flour into your favorite recipes. In this hands-on workshop, bakers will learn how to adapt their techniques, embrace flavor, and accommodate local flours to make loaves which are more nourishing for the bakers who make them, the people who eat them, and the earth which grows them. Time permitting, we will also discuss how to source fresh flour, how to communicate the value of whole grains to your customers, and methods for ensuring consistent results. Each student will shape and bake whole grain baguettes; as a class we'll make whole grain sourdough focaccia.

Speakers

Graison Gill

Graison Gill is a baker, miller, writer, and educator. In 2012 he founded Bellegarde Bakery in New Orleans and in 2021 Alma Mill & Bakery in London. Consistently recognized as a leader in his field, in 2020 he was a finalist as the best baker in the country by the James Beard Fou... Read More →

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

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Kneading Conference 2026

Graison Gill

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Kneading Conference 2026

Graison Gill

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