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Are you a baker using or interested in using freshly milled local flours in your baking? A farmer milling or cleaning their own grains? A small-scale miller? A baker milling their own grains? The Baking Association of Canada invites you to spend an inspiring day dedicated to elevating your products with the nutrition, texture, and quality today’s customers crave. Discover the unique characteristics and benefits of sustainably sourced, freshly milled, local flours, and master advanced techniques from artisan baking experts. Connect with fellow bakers on the grains-to-table journey, exchanging insights on farming practices, grain processing, artisanal baking and consumer engagement.
Farmer-Miller-Baker Summit at Fanshawe College in London, Ont., will include an interactive bread workshop in the morning led by the college’s baking and pastry arts management program coordinator and instructor Roland Hofner. The workshop will feature a sourdough product, showcasing overnight fermentation, and will engage attendees in hands-on bread baking. Participants will explore techniques and curricula from the prestigious Richemont Craft School of bakery and confectionery in Lucerne, Switzerland, which partners with Fanshawe College to provide program content.
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