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Asheville Bread Festival 2019

April 13 @ 10:00 am - April 14 @ 5:00 pm

 

15th Annual Asheville Bread Festival
APRIL 13TH + 14TH w/pre-festival activities beginning APRIL 12TH
ASHEVILLE, NORTH CAROLINA

The 15th Annual Asheville Bread Festival will take place April 13th + 14th. 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.
The theme of this year’s festival is: A CELEBRATION OF NATURAL LEAVENING.
2019 will be 15 years since this festival’s inception, and to mark the occasion we are aiming to make the festival more representative of the people working in the industry. For the first time, our headliner will be a woman. We are super excited to bring in Sarah Owens, author of James Beard award-winning book, Sourdough.
Other presenters include Tara Jensen Green, owner of Smoke Signals Bakery and author of A Baker’s Year; Sharon Burns-Leader, Bread Alone Bakery; Maia Sudam, OWL Bakery; Kailey Laird, of Rhubarb + Rhu Bakery; Amy Halloran, author of The New Bread Basket, Dr Erin McKenney, PhD, Dunn Lab, Sourdough Project, NCSU; Jennifer Lapidus of Carolina Ground Flour Mill, as well as Peter Reinhart, chef at Johnson & Wales University, Charlotte campus, and prolific bread book author; Lionel Vatinet, La Farm Bakery, author of “A Passion for Bread;” Harry Peemoeller instructor at Johnson and Wales, Tas Jansen, millwright, and more…

In the spirit of camaraderie and a nod to the shared history between baker and brewer, New Belgium Brewery will again host the bread fair, taking place Saturday April 13th 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, April 13th hands-on workshops and lectures by the featured guest artisan bakers will take place from 10am to 3:45 pm at various locations in and around Asheville.

On April 13th, a six-hour Master Class for professional bakers will offer intensive instruction and discussion on NATURAL LEAVENING + SOURDOUGH led by Sarah Owens and Sharon Burns-Leader.
Pre-festival activities begin Friday, April 12th, with a tour of the Bread Wheat Trial plots led by USDA-ARS lead public wheat breeder, Dr David Marshall. Dr Marshall will provide an overview of the bread wheat trials planted, and will discuss varieties of hard wheat that grow well in NC and their quality components.
For more information www.ashevillebreadfestival.com
Email carolinaground@nullgmail.com or cathy@nullthecookandgarden.com and please include AABF in the subject line.

Details

Start:
April 13 @ 10:00 am
End:
April 14 @ 5:00 pm
Event Category:

Venue

New Belgium Brewery
21 Craven Street
Asheville, 28806