- Braken Mountain Bakery
- Annie's Bakery
- Beulah's Bavarian Pretzels [No Webpage]
- Bread Technique Inc
- Brother Moon Bakery
- City Bakery
- Hillside Bakery
- Farm and Sparrow
- Flat Rock Village Bakery
- Loaf Child Bakery (no link)
- Riverblaze Bakery
- Stick Boy Bakery
- Tellico Grains Bakery
- Wake Robin Farms
- West End Bakery
- Chicken Bridge Bakery
- Wildflour Bakery
- Smoke Signals Bakery
- To Your Health Bakery [No Webpage]
- Underground Baking Company
- Montford Walk In Bakery
- Dynamite Roasting Company
[Asheville, NC – November 1, 2014] – The 11th Asheville Artisan Bread Bakers' Festival (http://www.ashevillebreadfestival.com) - celebrating local farmers, millers and bakers – the first of its kind in the Southeast -- will feature the talents of three of the most respected bakers in the United States: Lionel Vatinet, Peter Reinhart, and Jeff Yankellow. This two-day event offers an opportunity for bread enthusiasts and professional bakers to break bread together, to improve their baking skills, share ideas, and network within the artisan bread community.
On Saturday May 2 from 10am to 2pm, over 15 local artisan bakeries will be sampling and selling their breads at the Magnolia Building on Asheville’s A-B Tech campus; hands-on workshops and lectures by the featured guest artisan bakers will take place from 10am to 4pm at the same location. In addition, one special workshop is being held at the Carolina Ground Mill. Tickets are required for all workshops and can be purchased at the festival website.
Saturday evening, the public part of the festival will conclude with a catered dinner with the bakers. The dinner brings together farmers, millers, bakers, and bread enthusiasts for an evening of bread talk and networking. The dinner will be held at the Smoky Park Supper Club, an architecturally acclaimed Asheville restaurant on the banks of the French Broad River in the River Arts District. TThe $30 ticket for the dinner and drinks can be purchased at the festival web site.
The Asheville Artisan Bread Bakers' Festival has drawn over 1,500 attendees each year. According to Peter Reinhart, “Asheville and its surrounding area, with a very small population, supports more artisan bakeries than most states so this really is an ideal setting for this festival. The bakeries are small but truly artisan in the purest sense of the word.” Steve Bardwell, one of the festival organizers, adds “No doubt about it, this festival showcases many of best bread bakers and most innovative ideas in bread today."
The festival is sponsored by local bakeries, the Bread Bakers Guild of America, Slow Food Asheville, Lindley Mills (an organic flour mill in Graham, NC), ASAP (Appalachian Sustainable Agriculture Project), Montford Walk-in Bakery, and Asheville-Buncomb Technical Community College.
Lionel Vatinet, a French master baker, baking consultant and teacher, owner of La Farm Bakery in Cary, NC, and now author of his first book – A PASSION FOR BREAD: LESSONS FROM A MASTER BAKER (Little, Brown & Co.) - is one of America's most respected experts on artisan bread. He has dedicated his life to sharing his knowledge and demystifying bread baking, as a
consultant for renowned bread bakeries worldwide. Before opening La Farm Bakery – recognized by Saveur Magazine as one of the “20 Great American Bread Bakeries” - Vatinet was the founding instructor at the San Francisco Baking Institute, the first school of its kind in the US. Vatinet’s techniques, breads and book have been featured in Martha Stewart, Food & Wine and O: Oprah Magazine, among others. Vatinet’s A PASSION FOR BREAD is a natural extension of his life’s work to teach the art and science of artisan bread baking. In it, Vatinet offers seven steps to successful bread baking at home, historical and personal anecdotes, bringing his delicious breads and unparalleled knowledge of artisan bread to life for home bakers everywhere.
Peter Reinhart, currently chef-on-assignment at Johnson & Wales University in Charlotte, is the author of nine bread cook books, three of which have won the James Beard Award. He is a widely respected teacher, author, and consultant. For a more complete listing of his accomplishments, see http://www.co.lincoln.nc.us/DocumentCenter/Home/View/1368.
Jeff Yankellow has been in the baking industry for 20 years -- in restaurants, production bakeries, academia, and consulting. He is a graduate of Johnson & Wales University with degrees in Culinary Arts and Foodservice management. His career started in the savory side of the kitchen before transitioning to baking during an externship at the National Baking Center in Minneapolis.
Jeff is the Chairman of the Board of the Bread Bakers Guild of America and was a member of the 2005 Bread Bakers Guild of America Team USA that captured 1st place at the Coupe de Monde de la Boulangerie in Paris. He recently coached the 2012 team to a second place finish. He joined King Arthur Flour in 2012, managing sales to bakery and food service customers in the western United States.
Last Updated (Friday, 03 April 2015 12:25)