Join us for our first baker-meet up in the city of Richmond, Virginia on Tuesday, Oct. 8!
Hosted by CGA member Reservoir Distillery (1800A Summit Ave) from 6-8 p.m., the event will feature remarks from Evrim Dogu, owner of Sub Rosa Bakery, and Mark Woodward, Serious Home Baker. Evrim will share his philosophy behind sourcing and milling local grain at Sub Rosa, and Evrim and Mark will share tips and tricks for baking with local grains.
Register below!
Baking with local grains yields delicious results and connects us to the rich agricultural heritage of our region. By sourcing grains grown nearby, we not only support local farmers and reduce our carbon footprint but also discover a depth of flavor and character that cannot be replicated with mass-produced ingredients. Whether it's the earthy sweetness of freshly milled whole wheat flour or the subtle nuttiness of locally grown oats, baking with these grains brings a sense of terroir to our loaves, muffins, and pastries, fostering a deep appreciation for the land and the hands that nurture it. Get ready to share how you like to use local grains in your baking!
This will also be an opportunity to meet with local farmers participating in the Agriculture Leadership Development Initiative, and discuss how bakers and farmers can work together to build the regional grain economy.
Come hungry and bring the following items:
A bread or baked item of your choice made with local grains. Please bring your baked item with a tray or board, and pre-sliced or portioned for easy sharing.
A recipe card with information about your bake (consider including a formula or recipe, along with which grains are locally sourced) and any contact information you would like to share (such as your instagram handle). We will collect these cards at the end of the event and share them through the CGA Home Baker Google Group.
About Evrim Dogu & Sub Rosa:
Evrim Dogu's Turkish parents instilled a love of bread in him from an early age, sharing their culture in which bread is a part of daily life. In 2012, Evrim opened Sub Rosa Bakery in Richmond, Virginia, with his sister, Evin, who is the bakery's pastry chef, co-owner, and general manager. Sub Rosa only sources local, organic grains (wheat, rye, corn), and stone mills their own flours. All of their breads, tarts, and quiche are made exclusively with freshly milled flours.
About Reservoir Distillery:
Established in 2008, Reservoir is the third distillery outside of Kentucky to make bourbon since Prohibition. CGA board member & Reservoir Distillery’s Director of Distillery Education Shelley Sackier is leading the Virginia Heritage Grain Project, which is tasked with studying our country’s oldest grains used in relation to the spirits industry, ultimately asking the questions, “Are the forgotten flavors of history waiting to be rediscovered? And are they worthy of being unearthed?”
