Join us for a hands-on baking workshop with local grains and sourdough at Brot Bakehouse School and Kitchen in Fairfax.  Learn all about the beauty (and challenges) of natural bread making with local grains. Discussion topics will include the principles of natural fermentation in bread making, allergy-friendly baking, and selling and marketing your bread locally. Then, get your hands into the (sour-)dough to make a natural leavened flatbread. Plus, taste different breads made with locally grown wheat, rye, and corn. The workshop is designed for farmers and bakers who would like to start baking and sell directly to customers, supplement a CSA, bake for a farmers market, or open up a small cottage bakery, although it is also open to home bakers.

Space is limited; pre-registration is encouraged. Register today at the link below:
 

https://www.nofavt.org/events/cottage-baking-local-grains-0