When: Monday, April 20 | 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 support CGA.

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.

Theme: Baking with Ancient Wheats — Ancient wheat varieties like einkorn, emmer, spelt, khorasan (Kamut), and durum offer a rich palette of flavors, textures, and baking characteristics distinct from modern wheat. These grains can bring nutty depth, sweetness, and unique structure to breads, pastries, and more—but they also require thoughtful handling and experimentation.

At this meet-up, we’ll explore how to work with ancient wheats in different forms and applications, from blending flours to adapting hydration and fermentation techniques. Whether you’re just beginning to experiment with einkorn or refining your approach to high-extraction spelt doughs, this is a space to share insights, ask questions, and learn from fellow bakers. Bring your bakes, your curiosity, and your experiences—we’re excited to explore these grains together!