Bread and Butter 101 with Avery Ruzicka
Not so long ago, there were small plots of grain grown throughout our surrounding valleys, and all flour was whole-grain and freshly milled. Today, the superior nutritional benefits and extraordinary flavors of whole grain flour are largely unavailable in the breads most of us consume. Along with our fellow farmers and bakers, we want to change that.
Join us for a springtime workshop with Avery Ruzicka, baker and co-owner of Manresa Bread, for a class on baking with fresh-milled grains and churning fresh butter at home.
Attendees will learn to use a table top mill to create flour for delicious breads and pastries, and how to churn and shape your own butter at home. Enjoying a slice of bread with a liberal spread of butter on top is one of life’s simplest pleasures – once you start making your own at home, it’s hard to go back to the store-bought kind!
Avery Ruzicka is the baker and co-owner of Manresa Bread, a spinoff of the popular Manresa restaurant. The North Carolina native learned to love food while living in France. After returning and finishing college, she attended the French Culinary Institute in New York and worked at Per Se. She met Manresa chef David Kinch and took a job as a runner at the restaurant for six months, eventually moving to the back of house and overseeing the restaurant’s breads program. There are now two Manresa Bread brick & mortar locations, as well as stands at the Palo Alto and Campbell farmers’ markets.
May 12, 2018
11:00 AM - 1:00 PM
25 North Street, Healdsburg, CA, USA