* This is a two day workshop, please sign up for both Thursday and Friday session*
Market Breads for a Micro Bakery
Over the course of this two-day workshop (3 hours each day) we will focus on making a variety of sourdough breads that a micro bakery can bring to market. They include whole wheat county levain, 50% whole grain baguettes and a 100% whole grain rye bread (hopefully using all Maine grown grain). During the process, we will talk about what you will need to set up your micro bakery, ways of starting your own bread subscription service and how to build community around your bread.
Friday July 24, 2020 9:45am - 11:00am PDT
Grandstands
