Workshops & Classes

dawn_16_classThe Ways of Whole Grains: Traditional Breakfast Pastries Reimagined with Whole Grains

Tuesday, January 10, 9 AM to 3 PM, lunch included, $100; open to all levels of baking experience

CLASS SOLD OUT
This class will incorporate sourdough baking, light lamination techniques, and how to combine various wholegrains to achieve incredible flavor.

The recipes:
Triple Grain Budapest Coffee cake
Wholegrain Cream Biscuits with Herbs
English Lardy Cake
Double Rye Honey Cake
Salvadorean Quesadillas

About Dawn

Dawn has had a passion for wholegrains since an internship at a bakery in the Bavarian Black Forest in the 1990’s.  Since then she has become a recognized leader in the world of whole grains, experimenting with a range of grains and creating whole grain pastries and crackers celebrated for their irresistible flavor and texture.

Dawn is co-owner of Evelyn’s Crackers, started in 2008 with her partner, Edmund Rek. They named their fledgling business after their daughter, Evelyn.  Evelyn’s Crackers is a farmers-market based business in Toronto that produces crackers, pastries and baking mixes from local organically grown wholegrains.

Dawn also teaches bread classes at George Brown Culinary College and has taught wholegrain baking at the Grain Gathering for the past six years. She continues to be inspired by farmers and works closely with them developing products highlighting their grains.

From time to time the Bread Lab will offer workshops on a range of subjects exploring whole grain flavors and techniques in milling, baking, and cooking.  To receive notice of future classes and events please sign up for our email here: emails.

For more information or to purchase a class or event gift certificate, or sponsor a scholarship, please email wendy.hebb@wsu.edu.

Photo: Kim Binczewski
Videos: Michael Richard

Washington State University