Fermentation Club at Bacareto - Grains, Flakes and Flours

Following the successful Autumn Season Fermentation Club on Lacto Fermented Veg - where we had a blast with author of 'Fermented Foods: A Practical Guide', Dr Caroline Gilmartin - we’re excited to announce our Winter Fermentation Club on Wednesday, January 21st , from 6.45–9.30pm. You will be greeted with a welcome drink on arrival!

Our third gut gathering will celebrate the theme of Fermented Grains, Flakes and Flours: Breads, porridges and drinks. The evening will be a delicious blend of tasting, sharing and learning, in a relaxed, community-centred atmosphere.

We’re honoured to welcome our special guest speaker, Mark Stevens, Founder of the Cardiff-based bakery Riverside Sourdough. With years of experience making sourdough breads, Mark will give us a great insight into the art of making traditional sourdough breads and present a 'getting-started' demo. *Bring a small pot or jar if you'd like to take some 'sourdough starter' to take away. There will be time for a Q&A too!

Laure Boutrais will kick the evening off with the history and health benefits of fermented porridges & drinks from grains, and share great recipes and inspirational tasters.

We'll have our sharing table - The Fermentation Station - where we can all sample each others homemade ferments (ours and yours! Please bring your latest creation if you've made one!)* and chat with Mark, Laure and each other to share tricks and tips.

Bacareto's Head Chef, Owen Bowley, will cook up Sri Lankan 'Hopper' and Ethiopian 'Injera' before your very eyes.

And for those who want to elevate the experience, you’ll have the option to enjoy a special seasonal cicheti plate from the Bacareto Kitchen.

Come curious, leave inspired!

*You will be very welcome to sample the ferments even if you don't bring one yourself : )

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