When: Monday, December 1st from 6pm to 8pm

Where: SEYLOU Bakery & Mill - 926 N St NW Suite A, Washington, DC 20001

Cost: Recommended donation of $10, $15, or $20 to the Common Grain Alliance.

Bring:

• A bread or baked item of your choice made with corn (bonus points for regionally-sourced flour!)

  • Please bring your baked goods pre-sliced or divided to share and with something to serve it on (e.g., plate, cutting board, basket, platter, etc.)

• A recipe card card with information about your bake, and ideally a recipe to share. Please include your name on the recipe card. We will collect these cards at the end of the event and share them through the CGA Home Baker Google Group.

Theme: Baking with Corn — Corn is one of the most versatile grains in the baker’s pantry, offering sweetness, color, and texture in countless forms — from fresh corn and masa to cornmeal, grits, and polenta. Incorporating corn into breads, pastries, and other baked goods can add depth of flavor, warmth, and regional character. We’ll explore how different corn varieties and preparations can shape your baking — whether you’re using heirloom cornmeal in rustic loaves, adding masa to enrich doughs, or experimenting with nixtamalized corn for distinctive texture and aroma. Bring your favorite recipes, trials, and questions, and join us to share how you’re baking with corn in your kitchen!