Let's Talk Bread!
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🌾 WE'RE DOING IT AGAIN! 🌾
Our first "Let's Talk Bread" event at the farmers market was supposed to be a short discussion. Instead, we ended up talking bread, wheat, flour, nutrition, and baking for nearly three hours!
So we're bringing it to the bakery for a more hands-on experience.
📅 Wednesday, June 17
🕚 11:00 AM
📍 Farm to Cake Bakery
500 Hazelwood Avenue
Waynesville, NC
Cake flour. Pastry flour. All-purpose flour. Bread flour. Italian 00 flour. What's the difference, and does it really matter? Why are more people rediscovering fresh-milled grains? Join us as we explore the grain, the flour, and the bread through a hands-on look at wheat, milling, baking, and taste.
You'll have the opportunity to:
🌾 See and handle whole wheat berries
👋 Touch and compare commercially processed flour and freshly milled flour
🍞 Taste breads made from fresh-milled grains
🌱 Learn what happens when grain is milled and how modern flour differs from flour milled just before baking
❓ Ask questions and join the conversation
The presentation portion will last approximately 30 minutes. Afterward, we'll stay as long as needed for questions, discussion, and a deeper conversation about grains, flour, bread, and baking.
This is not a baking class. It's a chance to experience the ingredients themselves and discover what happens when flour goes from a shelf-stable product back to a fresh food.
Whether you're a baker, a bread lover, interested in nutrition, or simply curious about where your food comes from, we'd love to have you join us.
There is no cost to attend, but seating is limited.
Before you taste the difference... feel it.
Touch the flour. See the grain. Taste the bread.
Our first "Let's Talk Bread" event at the farmers market was supposed to be a short discussion. Instead, we ended up talking bread, wheat, flour, nutrition, and baking for nearly three hours!
So we're bringing it to the bakery for a more hands-on experience.
📅 Wednesday, June 17
🕚 11:00 AM
📍 Farm to Cake Bakery
500 Hazelwood Avenue
Waynesville, NC
Cake flour. Pastry flour. All-purpose flour. Bread flour. Italian 00 flour. What's the difference, and does it really matter? Why are more people rediscovering fresh-milled grains? Join us as we explore the grain, the flour, and the bread through a hands-on look at wheat, milling, baking, and taste.
You'll have the opportunity to:
🌾 See and handle whole wheat berries
👋 Touch and compare commercially processed flour and freshly milled flour
🍞 Taste breads made from fresh-milled grains
🌱 Learn what happens when grain is milled and how modern flour differs from flour milled just before baking
❓ Ask questions and join the conversation
The presentation portion will last approximately 30 minutes. Afterward, we'll stay as long as needed for questions, discussion, and a deeper conversation about grains, flour, bread, and baking.
This is not a baking class. It's a chance to experience the ingredients themselves and discover what happens when flour goes from a shelf-stable product back to a fresh food.
Whether you're a baker, a bread lover, interested in nutrition, or simply curious about where your food comes from, we'd love to have you join us.
There is no cost to attend, but seating is limited.
Before you taste the difference... feel it.
Touch the flour. See the grain. Taste the bread.
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Where is it happening?
500 Hazelwood Ave., Waynesville, NC, United States, North Carolina 28786
Event Location & Nearby Stays:
Know what’s Happening Next — before everyone else does.
Host or PublisherFarm to Cake Bakery
