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. Spots are limited! Register below to secure your place. 

When: Tuesday, December 10th from 5:30pm to 7:30pm

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

Cost: Recommended donation of $10, $15, or $20 to the Common Grain Alliance. CGA members: Admission is free, register via MembershipWorks portal.

Bring:

• A bread or baked item of your choice made with an alternative grain (e.g., buckwheat, sorghum, millet, oat, etc.) (bonus points for regionally-sourced flour!)

• A recipe card card with information about your bake, and ideally a recipe to share. Please include your name on the recipe card. We will collect these cards at the end of the event and share them through the CGA Home Baker Google Group.

• 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.)

Theme: Baking With Alternative Grains — Your baking practice can include more than just wheat. Alternative grains like buckwheat, millet, oats, sorghum, and others offer unique flavors, textures, and nutritional benefits, making them exciting additions to your baking repertoire. Incorporating these grains into breads, pastries, and other baked goods can create distinctive, wholesome products that stand out. Buying these alternative grains locally supports farmers to grow a diversity of crops in rotation on their farms, a cornerstone of regenerative agriculture systems. We will discuss ways to use alternative grains in various forms and share tips and experiences for balancing their unique characteristics. Whether you’re adding a touch of buckwheat to enhance flavor, experimenting with millet, or incorporating sorghum for its natural sweetness, there’s plenty to explore. Bring your ideas, experiments, and questions, and come ready to share how you’re baking with alternative grains in your kitchen!

Register

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

Interested in becoming a CGA member? Learn more about membership and join HERE.