Calling all bakers (home and professional alike!):

Common Grain Alliance invites you to join us for a Baker Meetup, hosted by CGA members Jonathan Bethony of SEYLOU Bakery & Mill and serious home baker Mark Woodward. We’ll gather bakers from around the DC-Metro area to exchange tips and tricks, share bread, and chat all about baking. This will be the first of four CGA Baker Meetups coming your way in 2023, each of which will have a theme. Spots are limited! Register below to secure your place. 

When: Monday, March 20th from 6 to 8pm

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

Cost: Recommended donation of $5, $15, or $25 to the Common Grain Alliance

Bring: A bread or baked item of your choice made with whole grains (bonus points for regionally-sourced flour!)

Theme: Baking With Whole Grains — Most of the nutrition and fiber in grains is found in the bran and germ, which are removed from white flours. We can therefore make our breads both more nutritious and flavorful by incorporating whole grains into our baking. There are many ways of baking with whole grains. Both Jonathan and Mark habitually bake with 100% freshly milled whole grains. But whole grains can also be added to breads made with bread flour or high extraction flour. Wholemeal flours can be used for a portion of the total flour. Whole grains – milled, cracked, or whole – can also be added as soakers, porridges, or scalds. Come ready to share how you like to use whole grains in your baking!

Register

Please note that this is not a class, but rather a meetup for bakers (home and professional alike).

UPDATE - the 3/20/23 CGA Baker Meetup at SEYLOU has filled up and registration is now closed. Please join the waitlist below, or let us know where we should have a future CGA Baker Meetup.