Join us for a two-day immersive, hands-on workshop focusing on all things sourdough bread using fresh, stone-milled flour, led by Grace Garay of Nomad Bakehouse.

Over the course of two days we will hand craft a variety of breads like crusty hearth style loaves, whole grain porridge breads, focaccia and more as well as dip our toes into some pastry recipes like simple cakes and cookies. We’ll work with a variety of Carolina Ground flours to truly experience the approachability and versatility of stone-milled flour. 

In between a whirlwind of bread production we’ll cover a range of topics like starter cultivation and maintenance and deep dive into the bread making process from mixing, to bulk fermentation, shaping and baking. During the lecture portion of the class we’ll also cover the basic topics necessary for successful bread baking like baker’s math, desired dough temperature with an intro into the properties that make up gluten and its role in baking. Along with plenty of fresh baked bread, you’ll leave with a new set of bread making skills, all the formulas used in class and a new community of like-minded bread friends. 

Many of the topics covered in class will be best understood by those with at least some sourdough bread baking and dough handling experience, but this class is built with the beginner in mind and so it is fully open to all interested in a deep learning experience! Both days will offer ample opportunity for Q&A. 

A light breakfast snack with coffee and tea and lunch will be provided each day. We’ll conclude the final session with a hearty buffet highlighting seasonal produce—including (but not limited to) dips, salads, soups, and more. If you have any allergies or dietary preferences please inform let us know via email carolinagroundinfo@gmail.com

Day1 8:00AM-4:00PM
○ Morning Snack, Coffee/Tea and Lunch Provided

Day2 7:45AM-2:30PM
○ Morning Snack, Coffee/Tea and Lunch Provided

BIO: 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. She has worked in large hotels, bakeries and resorts in Chicago, Miami and Las Vegas. Though even after so many years of hands-on learning in some of the best kitchens, she felt there was another world to 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 eventually settled in Orlando, FL, where in 2019 she launched her Nomad Bakehouse, realizing her vision of small bakery driven by fresh stone-milled flour. She offered a range artisan breads alongside thoughtfully crafted sourdough pastries made with solely stone-milled flour. For the next six years, Nomad functioned as a Community Supported Bakery offering monthly bread subscriptions, weekly preorder pastry menus, pop-up events and workshops. Its nonconforming structure made it a conduit for community. Currently Nomad Bakehouse is in a temporary closure while Grace resets and plans a creative, sustainable return. We are thrilled she is coming to us to teach this upcoming hands-on, two-day workshop.