FEB POP-UP!

JOIN US SUNDAY FEB 2nd
FROM 10AM - 1PM

We’ve got a great lineup for our first POP-UP of 2025!

Keia Mastrianni of Milk Glass Pie will be here with pies and baked goods from the foothills of NC; Asheville’s OWL Bakery will be joining us with bread and other baked goods; also, Stonewall Bakery, West First Bakehouse, Hominy Farm, and Camille Cogswell of Walnut Family Bakery You can expect an array of flours, breads, pastries, honey, sorghum, coffee (hopefully Le Bon Cafe’s wagon, fingers crossed..) and more!

Come pick up a Valentine’s treat for a friend or yourself. Freshly milled flours instead of flowers is every baker’s dream!

Join David Bauer from Farm & Sparrow for a demonstration style class exploring the use of heirloom corn in naturally leavened breads. We will discuss the history of corn culture in the Americas and how we as bakers can put our native grain at the center of the breads we make. Baking with heirloom corn can be technically challenging for bakers unaccustomed to it. We will explore a variety of techniques that showcase the diverse flavor and texture of native corn in the context of European based breads that we all find familiar.

Join Keia Mastrianni, baker and owner of Milk Glass Pie for a quintessential fall workshop exploring our Wren's Abruzzi Rye. In this class, we'll dive into the bounty of autumn with a focus on rye flour and its qualities in pastry applications. Students will assemble apple galettes with rye frangipane and rye pastry from start to finish and will take their baked creations and all class recipes home with them. Enjoy light refreshments and rye-centric baked goods before and after class

POP-UP SEASON IS BACK!

We hope you can join us. 

In attendance: Beeswax + Butter, Bryson Homestead, Hominy Farm, Kel Creating , Le Bon Cafe OWL Bakery, Stonewall Bakery, and West First Bakehouse

Start time is 10 am. Bring friends and family and come hang out! 

Hope to see you!!

Please join us on Saturday, Sept 28th, from 9 am to 1 pm, for a mostly demo-style class, with some hands-on components, where we will delve into Einkorn in bread application (naturally leavened). Participants will be guided through the steps of making naturally leavened Einkorn bread. As a class, we will mix the leavening that each of you will take home and you will leave with the fermenting leaven as well as a bag of flour for two loaves of bread-- both the knowledge and materials-- to do this in one’s home kitchen.

This class will be taught by our founder, miller/baker/author, Jennifer Lapidus.

From 1994–2008, Jennifer was owner, operator, and baker of Natural Bridge Bakery, one of the first wood-fired brick oven bakeries in Western North Carolina producing whole grain naturally leavened breads. From 2009-2012 she worked for Carolina Farm Stewardship Association, laying the groundwork for a regional grains economy in the South, and in 2012, she launched Carolina Ground. Jennifer’s book, Southern Ground: Reclaiming Flavor Through Stone-Milled Flour was published in 2021 by Ten Speed Press.

Please join us for a Bakers For Bakers fundraiser workshop, led by Lola Borovyk, to learn the technique of the Ukrainian Honey Cake known as Medovik, a traditional 8-layer honey cake made with its blend of wheat and rye flour. 100% of the proceeds from ticket sales are going toward refurbishing two mobile wood-fired bakeries in Ukraine which will be used to provide free bread to people living on the front lines.

Lola grew up in Kamianske, Ukraine, where her earliest and many of her fondest, food memories were formed. At eleven, Lola moved to the US with her mother and quickly discovered an affinity for the visual arts. After earning a degree in Interdisciplinary Sculpture at the Maryland Institute College of Art, she turned her creative and handicraft skills to baking pursuits. She now leads the pastry program at OWL Bakery where, since March 2022, she has spearheaded and run an ongoing fundraising campaign for direct aid efforts to Ukraine through sales of Medovik, and thus far has raised and donated over $24,000.

Date: Sunday, June 23rd

Time: 10 am - 2 pm

Description: Join us for a deep dive into the world of sourdough flatbreads with Eli Je Bailey of Hominy Farm. In this workshop, you will be shown how to use a versatile base dough made of stone-ground, flavor-forward flour, paired with natural leavening techniques, to make Manoushe, Pita, and a variety of other flatbreads in a wood fire or home oven.

Bio: Elijah Je Bailey is the Head Baker and Owner of Hominy Farm, a sustainable homestead and wood fire bread bakery in the Hominy Valley of North Carolina. After working in upscale kitchens and bread bakeries in Montréal, Miami, and Asheville for over a decade, Eli was lucky enough to carry on the Farm & Sparrow bake space in 2019, where he would live and create Hominy Farm with his partner Sydney Rubin. Hominy Farm reflects a passion for local grains and produce, natural leavening techniques, and the Lebanese baking & cooking techniques of his ancestors. You can find Eli every week at markets and pop-ups in the Asheville area, where he serves up a variety of wholesome sourdough loaves, Middle Eastern flatbreads, and seasonal hand pies made with 100% stone-milled whole grains and local organic produce from small farms.

We hope you can join us for another pop-up! Our friends at Verdant Bread will be here from Charlotte, in addition to our regulars: Beeswax + Butter, Hominy Farm, West First Bakehouse, Bryson Homestead, Stonewall Bakery and Independent Bean Roasters. Farm and Sparrow will also be here with their amazing corn products and perhaps even some outlier grains and pulses. You can expect an array of flours, breads, pastries, eggs, honey, sorghum, coffee + chai, botanically-dyed yarns, goat milk soaps, books, AND Martine of Stonewall Bakery will be back with bannetons for sale (aka proofing baskets).

IN addition— in honor of Purim and tzedakah, we will have HAMANTASCHEN for sale, with proceeds going to support the great good works of World Central Kitchen.

Date: Sunday, March 10th

Time: 10 am - 2 pm

Description: Join us for a deep dive into the world of sourdough flatbreads with Eli Je Bailey of Hominy Farm. In this workshop, you will be shown how to use a versatile base dough made of stone-ground, flavor-forward flour, paired with natural leavening techniques, to make Manoushe, Pita, and a variety of other flatbreads in a wood fire or home oven.

Bio: Elijah Je Bailey is the Head Baker and Owner of Hominy Farm, a sustainable homestead and wood fire bread bakery in the Hominy Valley of North Carolina. After working in upscale kitchens and bread bakeries in Montréal, Miami, and Asheville for over a decade, Eli was lucky enough to carry on the Farm & Sparrow bake space in 2019, where he would live and create Hominy Farm with his partner Sydney Rubin. Hominy Farm reflects a passion for local grains and produce, natural leavening techniques, and the Lebanese baking & cooking techniques of his ancestors. You can find Eli every week at markets and pop-ups in the Asheville area, where he serves up a variety of wholesome sourdough loaves, Middle Eastern flatbreads, and seasonal hand pies made with 100% stone-milled whole grains and local organic produce from small farms.

Flours for Valentine’s Day! 

Sunday, Feb 11th from 11am to 2pm

Carolina Ground, 1237 Shipp St, Hendersonville

Join Carolina Ground, Hominy Farm, OWL Bakery, Milkglass Pie,  Beeswax and Butter, West First Bakehouse, Two Stones Farm + Mill,  Bryson Homestead,  and Independent Bean Roasters  for a Pop-Up Market. 

There will be an array of baked goods —breads, pastry, and pie— made with Carolina Ground flour, as well as flour, cornmeal, grits, and polenta, eggs, honey, sorghum, botanical dyed yarns, books, coffee, and more! . 

Join James Beard award-winning Pastry Chef Camille Cogswell in a fun and festive day of holiday cookie baking! Camille has developed 3 cookie recipes specifically for this class utilizing flavorful freshly-milled regional flours from Carolina Ground. Students will have a chance to mix one of the cookie doughs together, bake both their dough and others pre-made by Camille, and decorate their cookies with icing and special toppings prepared by Camille. Each participant will go home with a beautiful box of 3 types of freshly baked holiday cookies as well as Camille’s written recipes for each, to be able to make them again year after year.

A light snack during the class will also be provided.

An Exploration of Stone Ground Flour in Cakes with Grace Garay

The versatility of stone milled grains truly shines in cake baking with the ability to make tender, soft cakes using entirely whole grain as well as high extraction flours. This course is a mix of both hands-on and demonstration. You’ll hand mix and bake a chocolate cake using freshly milled Carolina Ground flour, which you’ll decorate alongside a whole grain Spelt carrot cake. We’ll go over basic cake stacking and decoration techniques using a meringue style buttercream, and fill and decorate our cakes with local abundance! All attendees will receive both cake formulas as well as take home their cake creations!

Grace Garay + Nomad Bakehouse

Grace Garay graduated from baking and pastry school in San Antonio, Texas in 2013 and continued her education in Chicago at The French Pastry School in 2014. This was the start of what would become years of travel for work opportunity where she gained valuable experience in large hotels, bakeries, and resorts in Chicago, Miami, and Las Vegas. But even after so many years of hands-on learning in some of the best kitchens, Grace felt there was another world of baking she hadn’t yet discovered. Her search led her into the midst of an online baking community located in the Southeastern region that was working with a ingredient that would transform her approach to baking. That ingredient? Stone milled flour. Grace now resides in Orlando, where her Nomad Bakehouse has operated since 2019 as a Cottage Law bakery. Focusing on small food, Nomad highlights the local abundance of Orlando by creating whole grain forward sweet and savory pastries that mainly feature food grown within city limits while also providing naturally leavened bread to a community that has little to no option for local bread. A majority of the pastries and breads are fermented using a wild sourdough culture and all feature cold stone-milled grains from Carolina Ground. You can find Nomad Bakehouse on Instagram/FB at Nomadbakehousefl or online at Nomadbakehouse.com.

September pop-up market featuring Carolina Ground, Hominy Farm, Milk Glass Pie, Stonewall Bakery, Seed & Spoon w/ MaddieJane Farms, Bryson Homestead and Le Bon Cafe. We'll have flour, fresh bread, pies + pastries, pasta, eggs, honey, sorghum, yarn, books, and more!

Come hang out! Bring friends and family!!

Happy March! We hope you’ll join us for this month’s pop-up. We’ll be joined by Beeswax + Butter, Bryson Homestead, Freckled Heron Studio, Garnet Gals, Hawthorne House Bakery, and Hominy Farm. On offer: babka, bagels, botanically dyed textiles, bread, eggs, flowers, flours, hamantashen, honey, jams, jellies, mandelhörnchen, pastries, pretzels, and more! This pop-up we will be fundraising for Hamantashen for Ukraine.

After a much-needed break in January, we are back for a February pop-up! This one is strategically scheduled right ahead of Valentine’s Day… what could be better than a bouquet of flours for your beau? Join Carolina Ground and friends for fresh flour, breads, pastries, pies, pour over coffee, chai, and more! Exact lineup TBD.

Happy holiday season to all! Join us on Sunday, December 11th from 11am to 2pm for another pop-up market with old friends and new. This month we'll be joined by Beeswax + Butter, Breads by Kev, Bryson Homestead, Friends + Neighbors, Garnet Gals, Gommin Acres Farm, Hominy Farm, Over the Mountain, and Simple Bread. There will be pour over coffee, chai, soup, freshly baked breads and pastries, flour, heirloom corn products, local honey, homemade jams + jellies, botanically dyed yarns, and a collection of cast iron and kitchen wares. A perfect opportunity to get in the festive spirit, fill your tummy, find locally made gifts for loved ones, and support small businesses. We always have a good time at our markets and hope you’ll join us for this month’s!

It’s getting chilly so come warm up with Carolina Ground and friends! We’ll have flour, breads, pies, eggs, pourover coffee, chai, and more! We’ll be joined by Hominy Farm, Bryson Family Homestead, Milkglass Pie, Bread By Kev, and Friends & Neighbors. We'll also have extra special guest Tara Jensen for “Flour Power” book signings.

Join author-bakers Tara Jensen and Jennifer Lapidus at Carolina Ground in Hendersonville, North Carolina on Saturday, November 5th, for a deep dive into freshly milled flour and natural leavening. Jensen will be demonstrating her bread, The Ploughman, from her recent book “Flour Power”, using Carolina Ground flour and Lapidus will show participants how to make the delicious Hemp Crisp Bread from her book, “Southern Ground”. 

After the “cooking show style” demonstrations, participants will have the exciting chance to tour the mill. The workshop will conclude with wine, snacks and an audience question-and-answer session with Jensen and Lapidus. Participants will receive a copy of all recipes used in class and free portion of sourdough starter to take home as well as a small bag of flour to feed your sourdough baby. We can’t wait to break bread with you!

Uh oh… Spooky season is here, and so are we! Back again this month for another pop-up market. Lineup includes:
- Milk Glass Pie
- Hominy Farm
- Beeswax + Butter
- Bryson Homestead
- Wadadli Dessert Oasis
& Carolina Ground (of course!)
Halloween costumes not required, but certainly encouraged.

September pop-up market featuring Carolina Ground, Hominy Farm, Milk Glass Pie, Beeswax & Butter, and Bryson Homestead with poet David Gate. We'll have flour, baked goods, yarn, plants, books, and more!

Join us for our May 2022 pop-up market! @sweetanisette is joining us from Raleigh; @milkglasspie from Shelby; @hominyfarm from Asheville; @pullmanbread from here in Hendo (Stevie is also our lead miller) Flowers by @samraph96 and FLOUR (and perhaps some baked goods) by us!