Hear from Paul Lebeau, managing director of Wolfgang Mock's Mockmill, a line of home mills. Not surprisingly, freshly ground flour is their passion. He will be sharing multiple reasons to mill your own flour, but really it’s about much more than fresh flour and baking.
In Paul’s own words, “A little tool [the Mockmill]—a very reasonable investment for a family (or individual!) seeking to establish a better, healthier food culture—can be extraordinarily enabling, even empowering.” We’re in the midst of a food revolution, with farmers, millers, grocers, chefs, bakers, parents, teachers, nutritionists, doctors and nurses, and more fighting valiantly for changes in the American food culture at this critical moment in the history of our society. Come learn how small-scale stone milling supports and enhances these ambitious agendas and heroic efforts—and, how you can get started at home.
The evening will also be accompanied by a light meal featuring whole grains and freshly milled flours, including three little piggies sandwiches on true north bread, vollkornbrot with cream cheese and smoked salmon, and Michigan double chocolate cookies.
You’ll leave BAKE! with new found knowledge and inspiration, happy taste buds, and great coupons.
*This talk will be held ZingTrain (3728 Plaza Dr) just across from BAKE!
|Dates for the Class||Price||Class Status||Register|
Tuesday, February 19, 2019 - 6:00pm - 8:00pm
||$40.00||19 spots left||