Baker meet-up
An Evening with Maria Speck
CGA invites you to a special Baker Meet-Up with acclaimed cookbook author and food writer Maria Speck, and hosted by author and baker, Sam Fromartz, at Seylou Bakery & Mill.
Maria will join us to talk about her new book, Baking with Ancient Grains: Mediterranean-Inspired Recipes for Living Well, and share her lifelong passion for whole-grain baking. The book explores the range of baking—from cookies, cakes, crackers, and tarts to yeasted cakes and sourdough breads—all made with 100% whole-grain flours and inspired by the bounty of the Mediterranean.
WHEN: Thursday, November 12th | 6–7pm
WHERE: SEYLOU Bakery & Mill - 926 N St NW Suite A, Washington, DC 20001
COST: Free but space is limited to 30 people. Registration is required.
Maria Speck’s new book is a deep dive into baking with whole flours, heart-healthy olive oil, and little to no added sugar, drawing on the food traditions of the Mediterranean and her upbringing in Greece and Germany. The book features 100% whole-grain flours including rye, spelt, buckwheat, barley, cornmeal, amaranth, and teff.
About ‘Baking with Ancient Grains’
Veteran food writer and cookbook author Maria Speck is the author of Baking with Ancient Grains, as well as Simply Ancient Grains and Ancient Grains for Modern Meals. Her work has received multiple awards, including a Julia Child First Book Award from the IACP and an M.F.K. Fisher Cookbook Award. The New York Times named her first book a notable cookbook, and Cooking Light included it among the 100 best cookbooks of the past 25 years.
Raised in Greece and Germany, Maria has a lifelong passion for whole grains. She has contributed to publications including The Washington Post, Gourmet, Eating Well, Saveur, Gastronomica, and Modernist Bread. Her work has helped introduce a wider audience to the flavor, versatility, and possibilities of ancient and whole grains.
About Maria Speck
Samuel Fromartz is author of In Search of the Perfect Loaf: A Home Baker's Odyssey, recounting a personal obsession with craft baking. It won an award for Literary Food Writing from the IACP. Sam currently works part time slinging dough at Seylou. Visit @fromartz on Instagram
About Sam Fromartz
registration:
Please note that this meet-up is a gathering (not a class) for bakers — home and professional alike.
Subscribe to our newsletter to stay up-to-date about future CGA events and meetups.
