Name: Mill to Muffin, Grain to Galette: Integrating Whole Grains Into Pastries and Baked Goods
Start: 2026-07-23T13:30:00-0400
End: 2026-07-23T16:00:00-0400

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

Mill to Muffin, Grain to Galette: Integrating Whole Grains Into Pastries and Baked Goods

Thursday July 23, 2026 1:30pm - 4:00pm EDT

TBD

In this workshop, baker Dayna Evans will lead you through three pastry items — a pie dough with whole spelt flour; a vegan ginger cookie with whole rye flour; and a 100% stone-ground bran muffin using local soft wheat berries. Using her expertise and knowledge in bread, she'll teach you how to apply skills you may already have in integrating whole grains into your breads and doughs to a broader range of sweet pastry items and baked goods.

Speakers

Dayna Evans

Downtime Bakery

Dayna Evans is the co-owner and head baker of a bakery and cafe based in Mt. Airy, Philadelphia. The bakery, which she opened with her husband, Sam Carmichael, in 2024, specializes in naturally leavened breads made with organic and locally milled grains, as well as pastries... Read More →

Thursday July 23, 2026 1:30pm - 4:00pm EDT
TBD

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Dayna Evans

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