Join bakers Grace and Keia for a demonstration style course where they highlight the abundance and versatility of Southern grown Soft wheat! Using Carolina Ground’s catalog of soft red wheat, Grace and Keia will each demonstrate a recipe highlighting Crema, 85 extraction and Whole Soft wheat to make tender biscuits, crumbly coffee cakes and flaky pie dough. During the demonstration, both instructors will share tips on the use of this flavorful flour and how to best incorporate it into your baking. Students will take away plenty of snacks, an armful of recipes, and a newfound appreciation for stone milled Soft wheat!
WHERE/WHEN: Saturday, April 26th, 2:30PM- 4:00PM // Carolina Ground (kitchen), 1237 Shipp St, Hendersonville.
Instructor Bio: I’m the founder and head baker of Nomad Bakehouse, a Cottage Law bakery in Orlando, Fl. In late 2018, after over a decade in the hospitality industry working in everything from bakeries, to restaurants, hotels and resorts both in BOH and FOH I settled in Orlando in the hopes of turning what had been merely a vision for years into reality. Nomad began at the start of 2020 and at the cusp of the Covid-19 pandemic; as supply chains faltered I began to get many requests for bread. What started out as a few hand-mixed loaves a week has turned into hundreds alongside thoughtfully crafted sourdough pastries using solely stone milled flours from Carolina Ground. In the summer of 2011 I graduated with an AA in Baking and Pastry Arts from St.Philip’s College in San Antonio,Tx before graduating from The French Pastry School in Chicago, Il in 2014. I was born in Miami, Fl and raised between Honduras and the U.S; moving often. I am first generation Honduran and Puerto Rican and currently reside in New York.
Instructor Bio: Keia Mastrianni is the owner and baker behind Milk Glass Pie, a certified cottage bakery located on Old North Farm, the farm she co-owns with her husband (and farmer) Jamie Swofford. Located in the foothills of Western North Carolina, Milk Glass Pie focuses on making old-fashioned pies and baked goods centered on the seasons and local landscape. Relationships with farmers, millers and friends in the region are the backbone of the bakery, including a longtime relationship with Carolina Ground. Before diving head first into farm life, Keia spent a decade as a multi-media food writer and editor. Her most recent work can be found in the 2024 compendium from America’s Test Kitchen titled When Southern Women Cook. She has an essay on cottage bakers featuring her workshop partner Grace Garay and Betsy Gonzalez of Osono Bread. She also writes regularly on her Substack, Pleasant Living.