Asheville Bread Festival

  • New Belgium Brewing

  • Address: 21 Craven Street, Asheville, NC 28806
  • Bread Fair 10am-2pm Workshops 10am -3pm
  • Admission: Bread Fair is Free - Workshops $15
  • Contact: Jen Stampley
  • Phone: (828) 545-1295
  • Email: cathycleary@gmail.com

14th Annual Asheville Bread FestivalMAY 5TH + 6TH with pre-festival wheat field day MAY 4ASHEVILLE, NORTH CAROLINA The 14th Annual Asheville Bread Festival will take place May 5th and 6th. This two-day event is an opportunity for bread enthusiasts and professional bakers to break bread together, improve their baking skills, share ideas, and network within the artisan bread community. 2018 marks 14 years since the festival’s inception, and it is a year of change. This year’s event will have a theme: A CELEBRATION OF RYE. And in the spirit of camaraderie and a nod to the shared history between baker and brewer, New Belgium Brewery will be host to this year’s bread fair, taking place Saturday May 5th from 10am to 2pm. Local and regional artisan bakeries will sample and sell their breads and pastries; local and regional mills will sell flour; and there will be a rich assortment of baking and culinary books available for sale.In addition to the bread fair, on Saturday, May 5 hands-on workshops and lectures by the featured guest artisan bakers will take place from 10am to 3:30 pm at various locations around and on the outskirts of Asheville. Our rye forward keynote will be Stanley Ginsberg, author of The Rye Baker, the critically acclaimed baking book devoted entirely to the rye breads of Europe and America. Ginsberg will also teach rye workshops and moderate a Bakers’ Panel on Rye.Other presenters include Harry Peemoeller, certified German master baker and senior instructor at Johnson & Wales University in Charlotte, specializing in baking northern European breads with rye flours; Lionel Vatinet, certified French master baker and owner of La Farm Bakery; Tara Jensen, owner of Smoke Signals Bakery, Peter Reinhart, currently chef-on-assignment at Johnson & Wales University in Charlotte and copious bread book author, and Tas Jansen, millwright.Saturday evening, the public part of the festival will conclude with a catered dinner with the bakers. The dinner brings together farmers, millers, bakers, and bread enthusiasts for an evening of bread talk and networking. On May 6th, a six-hour Master Class for professional bakers will offer intensive instruction and discussion on RYE led by Harry Peemoeller and Lionel Vatinet, with Stanley Ginsberg.This year will also feature, a pre-festival tour of the Bread Wheat Trial plots on Friday, May 4th, at the Mountain Research Station in Waynesville led by USDA-ARS lead public wheat breeder, Dr David Marshall. Dr Marshall will provide an overview of the bread wheat trials planted at the station, and will discuss varieties of hard wheat that grow well in NC and their quality components.For more information http://www.ashevillebreadfestival.com Email carolinaground@gmail.com or cathy@thecookandgarden.com and please include AABF in the subject line.