Integrating Whole Grains into Baking Culinary Experience

Go beyond white flour and discover the depth, texture, and character of whole grains in this collaborative baking masterclass with Dayna Evans of Downtime Bakery and Bread Room Pastry Chef, Kate Hughes.

Designed as an interactive demonstration and tasting, this class explores how rye, spelt, and einkorn can transform pastries by adding complexity, nutrition, and flavor to everyday baking. Take a deep dive into each grain’s personality and practical applications.

Throughout the evening, guests will sample a curated selection of pastries and light bites while learning directly from both teams in an approachable, conversational format.