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Incorporating Ancient Grains Into Your Baking
January 21 @ 1:00 pm - 4:00 pm
If you are looking to incorporate whole, freshly milled and ancient grains into all of your baking, look no further. Mike Zakowski, world class baker and whole grain enthusiast, will guide you through the steps necessary to add these incredibly flavorful and nutritious grains to your everyday baking. Through his passion, be inspired to swap out white flours for more wholesome flours, and get comfortable using Einkorn, Spelt and more.
Products made in the class:
Banana Chocolate Bread
Mike Zakowski is a graduate of the Culinary Arts program at Kendall College in Chicago, Illinois. When he owned Kraftsmen Baking in Houston, Texas, he was named Best Baker in Houston and won the Best Bread award for his pain biologique during the bakery’s first year of operation. He was the Operations Manager at Artisan Bakers in Sonoma, California for 5 years and currently owns his own bakery, The Bejkr, and markets his creations at local farmers markets in Sonoma County, CA. Mike is a member of Bread Bakers Guild Team USA and competed at the 2010 Louis Lesaffre Cup and the 2012 Coupe du Monde de la Boulangerie in the Baguette & Specialty Breads category, where he and his teammates brought home the silver medal. He was then selected to compete in the Masters de la Boulangerie 2014 representing the USA as 1 of 6 competitors.