Asheville Artisan Bread Bakers Festival 2014
Celebrating Local Farmers, Millers, and Bakers
April 12 – 13, 2014
Click the image below to see the 2014 Poster
Advance ticket sales have now ended, BUT there's plenty of fun to still be had at the festival. Some tickets will be given away by the exhibitors with a purchase, so please come see us at the festival!
[Asheville, NC – February 6, 2014] – The 10th 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 five of the most respected bakers in the United States: Lionel Vatinet, Didier Rosada, Peter Reinhart, Dominique Homo, and Harry Peemoeller. 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 April 12 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, with a stone dressing demonstration by Roger and Tass Jansen of Jansen Gristmills. Tickets are required for all workshops and can be purchased at the festival website.
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), the Carolina Farm Stewardship Association, 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.
Dominique Homo is a graduate of the Baking School of Rouen, France; he worked closely with the French bread guru, Raymond Calvel for a number of years and now shares his worldwide view of baking, along with his wide range of experience, skills and technical knowledge through his own company. Involved in the training of the three first Bread Bakers Guild Team USA that participated at the Coupe du Monde de la boulangerie, he has worked as a bakery technical expert for the Lesaffre group for more than 15 years.
Harry Peemoeller is a certified German master baker, is a senior instructor at Johnson & Wales University in Charlotte. He is an expert in baking northern European breads with rye flours. He has directed bread production at a number of bakeries in both the United States and Germany.
Click Logo at Left for 2013 Poster!
The 9th Asheville Artisan Bread Bakers' Festival will feature the talents of three of the most respected bakers in the United States – Craig Ponsford, Peter Reinhart, and Lionel Vatinet. The March 23, 2013 all-day event begins with a bread tasting and sale at the Magnolia Building on the A-B Tech campus in Asheville, NC from 10am to 2pm. Hands-on workshops and lectures will take place from 9am to 6pm at the same location.
Last Updated (Thursday, 03 April 2014 02:10)
The Asheville Artisan Bread Bakers' Festival will be hosting its ninth event in 2013. The Festival has grown from a small afternoon event hosted by Greenlife Grocery with a few local bakeries participating, into an important part of the baking scene in the south-eastern United States. The festival now attracts more than a 1000 visitors, 15 area bakeries, and big-name bakers as instructors, for a two-day showcase for local bakers, an educational event for home-bakers, and a chance for advanced training for bakers in our area.
Last Updated (Tuesday, 11 September 2012 03:29)