Mini Cake Workshop: Tasting & Decorating with Unique Flours

Join us at Communion Neighborhood Cooperative in the coffee shop for an evening exploring the distinct characteristics of ancient, heritage and modern grains through guided tastings and cake decorating. You'll learn to identify the unique flavors and textures of six different stone-ground flours from Barton Springs Mill, including Einkorn, Sonora, and Danko Rye, while understanding how each grain's properties influence your baking.

In this hands-on class, you'll:

• Experience a structured tasting of six distinct grains through specially made shortbreads, with samples to enjoy during class and take home
• Learn to recognize the subtle differences between soft and hard wheats
• Understand how different grains create varying textures in baked goods
• Apply your newfound knowledge to decorate and flavor-pair your own cake

Working in pairs, you'll each decorate your own 4" cake (one yellow, one chocolate) with your choice of fillings, buttercream and local edible flowers. You'll take home your finished cakes, shortbread samples, and a folder containing grain tasting worksheets and a grain flavor wheel to continue your exploration.

Small class size (6 pairs) ensures personal attention and engaging discussion.

Note:

Food items contain gluten, dairy and gelatin. No substitutions.

Ticket price includes unlimited drip coffee and complimentary pastry from Communion Neighborhood Cooperative.

About Your Instructor:

Meet Alyssa Fernandez of That Grain Genius. Born into a family of bakers, Alyssa grew up with a natural sweet tooth and love for baked goods. After exploring different diets from gluten-free to vegan, she discovered that good eating isn't about eliminating foods—it's about prioritizing quality and local sourcing. As a self-proclaimed gluten fanatic, her mission is simple: help others appreciate the nuances of wheat and discover the joy of baking with better grains.

Follow Alyssa's grain journey on Instagram @thatgraingenius

Host or Publisher That Grain Genius