The Evolution of American Baking with Amy Halloran

We are delighted to welcome Amy Halloran back to the Bakehouse for a talk and a light dinner.

The last time Amy joined us, back in 2019, we learned about regional grain systems and creating new relationships from field to loaf. This time Amy will speak about the evolution of American baking. Throughout the 19th century, advances in grain farming and milling technology led to wheat belts and milling centers; these changes allowed for innovation in bakeries that led to factory bread. Learn how this mesh of food facts influenced home and professional baking, and see whether the corner bakeshops that once existed resemble the naturally leavened bakeries of today. 

Join us for Amy's talk on American baking and a cozy Fall evening meal featuring artisan breads and regional whole grains! The menu will include Tomato De-vine soup, assorted Bakehouse sandwiches, and our American cookies made with locally grown whole grains.

Food will be available from 5:30pm; the talk will start at 6:00pm. 

Meet the Instructor

Amy Halloran writes about flour and baking. The author of The New Bread Basket (Chelsea Green Publishing, 2015), which chronicles the revival of regional grain production, she lives in Upstate New York. Currently, she's working on a book about the twinned histories of the modern American woman and the modern American loaf. To learn more about Amy and her work, head to her website and check out our 2019 interview with her on our blog.