Diversity Baked In: A Heritage Flour Workshop for Scottish Bakers

Join us for two days of hands-on exploration of working with heritage and population grains in sourdough baking. This is a unique opportunity to discover and bake with diverse grains such as Rouge d’Écosse, April Bearded, Mariagertoba, einkorn and spelt. Alongside practical baking, the workshop will offer plenty of opportunities to exchange knowledge, troubleshoot challenges and learn from fellow professional bakers - as well as baking bread and sharing bakes together!

The workshop will be led by Gilles Quillot, Head Chef at the French Ambassador’s residence in London. Gilles will share his experience of heritage grain and sourdough bread through a practical, participatory workshop co-producing several loaves and other baked goods with the chosen flours.

Whether you want to refine your baking skills or discover new ways to work with diverse grains, this is an opportunity to share ideas, deepen your practice and celebrate the diversity of grain and bread with a great bunch of bakers.

Schedule

Sunday 29th

• 1pm - arrival
• 2pm - prepping dough, sharing bakes/peer learning
• 5:30 - dinner

Monday 30th

• 8:45 - coffee and breakfast, morning prep and bake session
• 12:45 - lunch and tasting
• 1:15 - second bake
• 2:30 - peer learning, next steps
• 3:00 - finish

This event is a collaboration between Lapwings Community Mill, the Common Grains network and the Gaia Foundation's Seed Sovereignty Programme.

With gratitude to Newton Dee for the use of their bakery and Gilles Quillot for his time and expertise. 

If the full ticket cost would be prohibitive to you participating, please contact sinead@gaianet.org for a subsidised ticket.