Calling All Bakers!
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Calling All Bakers! 〰️
Common Grain Alliance invites you to join us for the next Baker Meet-Up, hosted by CGA member Kat Jiang of Seylou Bakery & Mill.
We’ll gather as bakers — home and professional alike — to exchange tips and tricks, share bread, and connect over a shared love of grain and craft.
Spots are limited, so register below to secure your spot!
WHEN: September 14th | 6pm to 8pm
WHERE: SEYLOU Bakery & Mill - 926 N St NW Suite A, Washington, DC 20001
COST: Free (with a recommended donation of $10-$20 to support CGA)
BRING:
A bread or baked item of your choice made with whole grains (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 or formula for your bake, along with your name and any notes you'd like to share. We’ll collect these and make them available to the CGA baking community after the event.
THEME: Baking with Ancient Wheats — Baking with Whole Grains — Whole-grain baking offers plenty of opportunities to explore flavor, texture, nutrition, and technique. From breads made with 100% whole wheat to bakes incorporating whole-grain rye, corn, oats, spelt, buckwheat, or other grains, there are many ways to work with the whole grain while creating delicious baked goods.
We’ll share experiences and techniques for baking with whole grains, including how different grains and milling approaches affect flavor, hydration, fermentation, structure, and texture. Bring a bake, a formula, a question, or an experiment you’re working on—and come ready to learn from fellow bakers!
REGISTER
Please note that this meet-up is a gathering (not a class) for bakers — home and professional alike.
Join us!
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