Please join us on Saturday, October 25th, from 9 am to 1 pm, for a quintessential fall workshop exploring our Wren's Abruzzi Rye.

This is a mostly demo-style class (with some hands-on components) where we will delve into RYE in bread application (naturally leavened), exploring a couple of different naturally leavened RYE breads— a very simple, rye, water, sea salt, as well as a Nordic-style seeded rye— in order to gain a deeper understanding and feel for a 100% rye dough.

As a class, we will mix the leavening that each of you will take home, so that you will leave with the fermenting leaven as well as a bag of flour -- both the knowledge and materials-- to start baking rye breads (or up your rye game) in your home kitchen.

There will be light refreshments and rye-centric baked goods before and after class. 

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.