Flour Power: Farmers-Millers-Bakers Unite

Saturday, Sep 14, 2019 11:30 a.m.-12:30 p.m.

Location: Rhubarb
$15 per person


We hope you will consider adding a donation to MANNA's Packs for Kids program.

Sit in on a fascinating discussion with passionate local farmers, millers, and bakers as they discuss their grassroots approach to building a Regional Grain Economy. Learn about regionally grown heirloom grains and the stone-milling process, then taste baked goods made with freshly milled local flour. Leave with an understanding of what to look and feel for in high-quality flours and how to bake with local grain at home.

Logistical Details:

In this panel discussion, farmers, millers, and bakers will discuss their relationship to and involvement in a Regional Grain Economy. Participants will learn about locally grown grains, the stone milling process, and will taste products made with freshly-milled local flour. Attendees will also learn what to look for (and feel) in flours and how to incorporate local grain into baked goods.

Featured Participants


Anne and Aaron Grier

Owners, Gaining Ground Farm

Ashley Capps

Pastry Chef, Buxton Hall

Elyse Inamine

Digital restaurant editor, Bon Appétit

Jennifer Lapidus

Founder, Carolina Ground

Maia Surdam

Co-owner, OWL Bakery

Other Featured:

Amy Poirier, Carolina Farm Stewardship Association

David Bauer, Farm & Sparrow Mill

Elyse Inamine, Bon Appetit, MC