Learn to Bake with Local Grains

Written By Slow Food Cincinnati

You can learn the art of milling grains into flour, and prepping and shaping your handmade dough into baguettes at Slow Food Cincinnati’s Slow Grain Workshop in College Hill on Sunday, Nov. 10, 2024.

The workshop will be led by Ryan Morgan, founder of El Camino and Sixteen Bricks bakeries, and Jon Branstrator, who grows heirloom grains on his Branstrator Farm in Clarksville, Ohio. Participants will bake with Branstrator’s grains, then taste them with various spreads.

The event is from 2:30-5 p.m. on Nov. 10 at El Camino Bakery, 5915 Hamilton Avenue Cincinnati, OH 45224.

Get your $35 tickets in advance here: EventBrite link.

We look forward to seeing you!


Slow Food Cincinnati
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