Red Hen Artisanale | Baking Workshops in Grey County, Ontario

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Hands-On Baking Workshops and Food Experiences held in the Heart of Grey County

A blue sky with cotton candy clouds setting on a recently rained on bridge. Priceville, ON

Sign up for Workshops HERE!

Through hands-on workshops and various food experiences
including private dinners, team building, and markets, I connect with people by sharing my love for all things sourdough, delicious food, and passion for teaching. My workshops are aimed at satisfying individuals of all skill levels and act as a tool to bring people across different communities together.

A woman wearing a red shirt, pouring wheat berried into the top of a wooden mill, and the fresh flour coming out the chute in front, into a white and black speckled pottery bowl. Priceville, ON

The update you didn't ask for:
1. Life off of IG is better than anticipated.
The clarity and focus is up. The stress is down.
2. In a completely runaround way...a photo of ME, and a mention of my BUSINESS.. in the @lcbofoodanddrink ! ALL I EVER WANTED!!!!! Thank you @ontarioculinary , for out of all of the businesses within your program, choosing this one to feature. What an AMAZING SURPRISE! 🩷🩷🩷

K. Bye! Join me in my newsletter for a new recipe this week, an update, and a COUPON code. ✌️

Thanks @lcbo this is the coolest thing ever for me! Come out here and check it out for yourself eh?!

The update you didn't ask for:
1. Life off of IG is better than anticipated.
The clarity and focus is up. The stress is down.
2. In a completely runaround way...a photo of ME, and a mention of my BUSINESS.. in the @lcbofoodanddrink ! ALL I EVER WANTED!!!!! Thank you @ontarioculinary , for out of all of the businesses within your program, choosing this one to feature. What an AMAZING SURPRISE! 🩷🩷🩷

K. Bye! Join me in my newsletter for a new recipe this week, an update, and a COUPON code. ✌️

Thanks @lcbo this is the coolest thing ever for me! Come out here and check it out for yourself eh?!

April...Snow Showers, Bring May Flowers?!
🤞🤞🤞
If you're looking ahead for Mother's Day..I've got a Decorative Pie Workshop happening on Saturday.May.11! Just a handful of spots remain. Send your mom here on her own and let me take care of the rest, or join her and spend a fun morning getting creative. Join me for Pie! 🥧

#baking #baker #maker #Pie #DIY #experience #creative #workshop #learning #community #redhenartisanale #thingstodonearme #mothersday #visitgrey #greycounty #decorativepie

April...Snow Showers, Bring May Flowers?!
🤞🤞🤞
If you're looking ahead for Mother's Day..I've got a Decorative Pie Workshop happening on Saturday.May.11! Just a handful of spots remain. Send your mom here on her own and let me take care of the rest, or join her and spend a fun morning getting creative. Join me for Pie! 🥧

#baking #baker #maker #Pie #DIY #experience #creative #workshop #learning #community #redhenartisanale #thingstodonearme #mothersday #visitgrey #greycounty #decorativepie

Working for yourself totally has its perks. A sort of freedom, being the decision maker..etc, but working for yourself, wearing all of the different hats..it can be a little bit isolating -- having you live in a sort of bubble.
In January, I was feeling the need for some inspiration, a little personal check..do I actually know what I think I know? How are other people doing things? Are there things I can change?
So, I reached out to @almanacgrain to see if they'd let me come hang out for a few days. We met at the @greatlakesgraingathering in September, and I've followed along to the cool things that they're up to..milling all of their own flour on a whopper @newamericanstonemills , working closely with farmers to source their product, and just being real NICE people! Last week, I drove on over to Ottawa and hung out with them at the bakery! They're just a group of nice people, doing really good things, making delicious products, and it was an inspiring mini work-ation away. Big thanks to the @almanacgrain team for letting me join you! 🩷

Working for yourself totally has its perks. A sort of freedom, being the decision maker..etc, but working for yourself, wearing all of the different hats..it can be a little bit isolating -- having you live in a sort of bubble.
In January, I was feeling the need for some inspiration, a little personal check..do I actually know what I think I know? How are other people doing things? Are there things I can change?
So, I reached out to @almanacgrain to see if they'd let me come hang out for a few days. We met at the @greatlakesgraingathering in September, and I've followed along to the cool things that they're up to..milling all of their own flour on a whopper @newamericanstonemills , working closely with farmers to source their product, and just being real NICE people! Last week, I drove on over to Ottawa and hung out with them at the bakery! They're just a group of nice people, doing really good things, making delicious products, and it was an inspiring mini work-ation away. Big thanks to the @almanacgrain team for letting me join you! 🩷

We had a lot of really incredible breads coming out of the ovens this weekend! The Sourdough Level II is a great workshop because with it taking place over 2 days..you have the opportunity to let all of the info from Day 1 marinate in your brain overnight. Then you can come back the next morning to a fresh breakfast, hot coffee, and get those queries at the top of your mind answered!
We also play around with different flours and grains -- everyone chose a different flour, or blend of, to make up 25% of the flour in their recipe. Each person's bread is completely unique! And even decorated with their own stencil creation!
It's not a 'Level II' because you have to have a certain amount of knowledge before arriving. That's what I'm here for: to help you out along the way, explaining each step and debunking the things that don't make sense.
Whether you bake every weekend, or you hardly bake at all, you'll walk away with some helpful tips and info, or even a little boost in your confidence that you're doing all the right things.
The next Sourdough Level II with space available is in June, and there's just 1 spot left! Or, if you just want to dip your toes in and try something else, there's 1 spot left for April 8 Decorative Pie, and a few for Sourdough Bagels in May.

#baking #bread #sourdoughbread #sourdoughbaking #baker #workshop #experience #community #adultlearning #maker #greycounty #visitgrey #redhenartisanale

We had a lot of really incredible breads coming out of the ovens this weekend! The Sourdough Level II is a great workshop because with it taking place over 2 days..you have the opportunity to let all of the info from Day 1 marinate in your brain overnight. Then you can come back the next morning to a fresh breakfast, hot coffee, and get those queries at the top of your mind answered!
We also play around with different flours and grains -- everyone chose a different flour, or blend of, to make up 25% of the flour in their recipe. Each person's bread is completely unique! And even decorated with their own stencil creation!
It's not a 'Level II' because you have to have a certain amount of knowledge before arriving. That's what I'm here for: to help you out along the way, explaining each step and debunking the things that don't make sense.
Whether you bake every weekend, or you hardly bake at all, you'll walk away with some helpful tips and info, or even a little boost in your confidence that you're doing all the right things.
The next Sourdough Level II with space available is in June, and there's just 1 spot left! Or, if you just want to dip your toes in and try something else, there's 1 spot left for April 8 Decorative Pie, and a few for Sourdough Bagels in May.

#baking #bread #sourdoughbread #sourdoughbaking #baker #workshop #experience #community #adultlearning #maker #greycounty #visitgrey #redhenartisanale

My @trailblazherco issue came in the mail this week, and I finally got a minute to crack into it! Thank you @trailblazherco for allowing me to contribute to this beautiful creation! SO cool to be featured alongside so many other talented women, diverse in their offerings, throughout rural North America. This is a really beautiful magazine, and I'm so glad I got to be a part of this issue 🩷
20 year old me...trying to keep her head down, work her way up, and put the hours in..would be so hyped and proud if she knew what she was going to get herself into.

My @trailblazherco issue came in the mail this week, and I finally got a minute to crack into it! Thank you @trailblazherco for allowing me to contribute to this beautiful creation! SO cool to be featured alongside so many other talented women, diverse in their offerings, throughout rural North America. This is a really beautiful magazine, and I'm so glad I got to be a part of this issue 🩷
20 year old me...trying to keep her head down, work her way up, and put the hours in..would be so hyped and proud if she knew what she was going to get herself into.

This week, it's felt a little bit summery, so summery snacks on deck for Bread Club it is. Strawberry Cremeux. Lemon Shortbread + Crumble. Silky smooth. Rich, but light at the same time. Summer in your mouth! With the last of Summer 2023's Strawberries!
🍓

This week, it's felt a little bit summery, so summery snacks on deck for Bread Club it is. Strawberry Cremeux. Lemon Shortbread + Crumble. Silky smooth. Rich, but light at the same time. Summer in your mouth! With the last of Summer 2023's Strawberries!
🍓

Last summer at Kids Camp, Jayden made us all friendship bracelets. We made personal pizzas, mini raspberry pies, whole grain pasta noodles. There were shoes everywhere, so many kids LAUGHING, helping each other! It was A TIME! This summer, I'm offering 2 different dates -- 1 in July, and another in August. I'm so excited to see the registration filling up, and getting to welcome back some of our campers for a THIRD YEAR IN A ROW! Have someone aged 6-12 in your life who wants to come and spend 3 days here, baking, cooking, and doing some nature-themed activities?! Click the link in my bio. Head to 'workshops', and scroll down til you see the Kids Camp dates. Once the spots are filled up, it's full!

#Camp #kidscamp #greycounty #visitgrey @greyhighlands @visitgrey @brucegreysimcoe #redhenartisanale #bakingcamp #baking #cooking #summer #summercamp

Last summer at Kids Camp, Jayden made us all friendship bracelets. We made personal pizzas, mini raspberry pies, whole grain pasta noodles. There were shoes everywhere, so many kids LAUGHING, helping each other! It was A TIME! This summer, I'm offering 2 different dates -- 1 in July, and another in August. I'm so excited to see the registration filling up, and getting to welcome back some of our campers for a THIRD YEAR IN A ROW! Have someone aged 6-12 in your life who wants to come and spend 3 days here, baking, cooking, and doing some nature-themed activities?! Click the link in my bio. Head to 'workshops', and scroll down til you see the Kids Camp dates. Once the spots are filled up, it's full!

#Camp #kidscamp #greycounty #visitgrey @greyhighlands @visitgrey @brucegreysimcoe #redhenartisanale #bakingcamp #baking #cooking #summer #summercamp

Every Friday, I get to bake bread for, and see, each of my Bread Club Members. Sometimes there's a little exchange of town news, sharing cocktail ideas. Other times it's a quick grab and go. Whatever it is, they sign up for the month, my bread makes it into their kitchens, and gets shared with family meals. They're a HUGE part of my growing community, and I'm so thankful they keep me BUSY, baking away something new each week. 💛

#bread #Sourdough #sourdoughbread #baking #baker #maker #breadclub #redhenartisanale #workshop #bakingclass #handmade #milltodaybaketomorrow #wholegrain #teamrofco #komofamily #community #csb #visitgrey #greycounty

Every Friday, I get to bake bread for, and see, each of my Bread Club Members. Sometimes there's a little exchange of town news, sharing cocktail ideas. Other times it's a quick grab and go. Whatever it is, they sign up for the month, my bread makes it into their kitchens, and gets shared with family meals. They're a HUGE part of my growing community, and I'm so thankful they keep me BUSY, baking away something new each week. 💛

#bread #Sourdough #sourdoughbread #baking #baker #maker #breadclub #redhenartisanale #workshop #bakingclass #handmade #milltodaybaketomorrow #wholegrain #teamrofco #komofamily #community #csb #visitgrey #greycounty

Home Sweet Home 🩷

Home Sweet Home 🩷

Black Pepper + Parmesan Biscuits made with last Summer's Scape Butter, for dinner. With the final bits of proof of a weekend away in the city! 💅 💅 💅 The first weekend off in a month, and MAN IT FELT GOOD! Time to get back to reality. A strong dose of nail polish remover, milling up many kilos of flour for Bread Club, and looking forward to a new group of Sourdough Bakers this weekend!

Black Pepper + Parmesan Biscuits made with last Summer's Scape Butter, for dinner. With the final bits of proof of a weekend away in the city! 💅 💅 💅 The first weekend off in a month, and MAN IT FELT GOOD! Time to get back to reality. A strong dose of nail polish remover, milling up many kilos of flour for Bread Club, and looking forward to a new group of Sourdough Bakers this weekend!

I don't always make these, but when I do, I usually eat one before counting them all and then find out I'm 1 short and have to make ANOTHER batch! BUTTERTARTS FOR BREAKFAST! HAPPY FRIDAY!

#baking #redhenartisanale #buttertart #buttertarttrail #greycounty #breadclub #maker #baker #treats #pastrychef #visitgrey

I don't always make these, but when I do, I usually eat one before counting them all and then find out I'm 1 short and have to make ANOTHER batch! BUTTERTARTS FOR BREAKFAST! HAPPY FRIDAY!

#baking #redhenartisanale #buttertart #buttertarttrail #greycounty #breadclub #maker #baker #treats #pastrychef #visitgrey

Ship shaping up some Orecchiette + Cavatelli in my Whole Grain Pasta Workshop from a few weekends ago. This dough has a blend of flours in it, including freshly milled Rye and Wheat. The whole grain gives this pasta SO MUCH flavour and a deliciously chewy texture. And this workshop is a bunch of fun -- it's interactive, social, and of course you get to eat ALL the pasta. Already looking forward to the next Pasta Workshop date in March! 💛🍝

#Pasta #wholegrain #wholegrainpasta #orecchiette #cavatelli #Workshop #redhenartisanale #cooking #social #community #adultlearning #greycounty #experience #visitgrey

Ship shaping up some Orecchiette + Cavatelli in my Whole Grain Pasta Workshop from a few weekends ago. This dough has a blend of flours in it, including freshly milled Rye and Wheat. The whole grain gives this pasta SO MUCH flavour and a deliciously chewy texture. And this workshop is a bunch of fun -- it's interactive, social, and of course you get to eat ALL the pasta. Already looking forward to the next Pasta Workshop date in March! 💛🍝

#Pasta #wholegrain #wholegrainpasta #orecchiette #cavatelli #Workshop #redhenartisanale #cooking #social #community #adultlearning #greycounty #experience #visitgrey

"Push it to the limit. The bulk ferment, the proof, the bake. Push it all to the limit."
This is some advice I read several years ago when I was really getting into creating bread. To get the loftiest, lightest bread, take it to the limit.
It's kind of a scary thing going to the limit.
Because where is it even?
It can be a pretty fine line between reaching the limit and flying right over. Yesterday I reached a bunch of invisible limits, and today's batch of Bread Club was just one of them. Juggling several different tasks, all of a sudden, I looked over and remembered that I was proofing 30 loaves by the woodstove. And they were growing OUT of their banneton. I thought for sure that I had overproofed it all. Scurry. Hurry. Stick them in the fridge and try not to think too much about it until the grand reveal out of the oven this morning. At that point, there's not much you can do but wait. A practice in patience?
Pretty close to perfect. Pretty much reached the limit.

#bread #baking #sourdough #sourdoughbread #sourdoughbaking #baker #maker #redhenartisanale #lifelessons #breadlessons ##teamrofco #wholegrain #milltodaybaketomorrow #greycounty #visitgrey #breadclubisthebestclub #breadclub

"Push it to the limit. The bulk ferment, the proof, the bake. Push it all to the limit."
This is some advice I read several years ago when I was really getting into creating bread. To get the loftiest, lightest bread, take it to the limit.
It's kind of a scary thing going to the limit.
Because where is it even?
It can be a pretty fine line between reaching the limit and flying right over. Yesterday I reached a bunch of invisible limits, and today's batch of Bread Club was just one of them. Juggling several different tasks, all of a sudden, I looked over and remembered that I was proofing 30 loaves by the woodstove. And they were growing OUT of their banneton. I thought for sure that I had overproofed it all. Scurry. Hurry. Stick them in the fridge and try not to think too much about it until the grand reveal out of the oven this morning. At that point, there's not much you can do but wait. A practice in patience?
Pretty close to perfect. Pretty much reached the limit.

#bread #baking #sourdough #sourdoughbread #sourdoughbaking #baker #maker #redhenartisanale #lifelessons #breadlessons ##teamrofco #wholegrain #milltodaybaketomorrow #greycounty #visitgrey #breadclubisthebestclub #breadclub

Workshop Bread!
Back when I used to have a higher power to report to, and yearly performance reviews were a part of the routine, I was given the feedback that I wear my heart on my sleeve and give everything all I've got. Great, "but negative feedback is going to come one day, and I'm worried about how much it's going to rock you." - Chef
Ugh..true
But, the opposite reaction to opposite feedback is also true. When I receive positive feedback, something like what Lisa says below, it does something to my eye balls. They get a little bit wet. I give pretty much everything I've got to the people and experiences that I welcome into this space, but I am also somehow totally taken aback when someone takes the time and energy to leave such a thoughtful comment. Just like. Wow. Lots of things are planned from now, until even the Fall! And it's a bit bonkers. Sometimes A LOT to keep up with. But something like this puts a little pep in my step. 🩷

"Tranquil setting, welcoming smiles, prepared teacher. A spacious, bright, and clean setting for the day was a lovely surprise! Caring teacher she is and very informed on her craft! Sense of humor and constant attention to students. Delicious lunch and lovely day! Highly recommend! Thank you Lauren!" - Lisa

🩷❤️💜🩷❤️💜

#baking #bread #sourdough #sourdoughbaking #baker #sourdoughbread #maker #experience #redhenartisanale #visitgrey #greycounty #thingstodo #community

Workshop Bread!
Back when I used to have a higher power to report to, and yearly performance reviews were a part of the routine, I was given the feedback that I wear my heart on my sleeve and give everything all I've got. Great, "but negative feedback is going to come one day, and I'm worried about how much it's going to rock you." - Chef
Ugh..true
But, the opposite reaction to opposite feedback is also true. When I receive positive feedback, something like what Lisa says below, it does something to my eye balls. They get a little bit wet. I give pretty much everything I've got to the people and experiences that I welcome into this space, but I am also somehow totally taken aback when someone takes the time and energy to leave such a thoughtful comment. Just like. Wow. Lots of things are planned from now, until even the Fall! And it's a bit bonkers. Sometimes A LOT to keep up with. But something like this puts a little pep in my step. 🩷

"Tranquil setting, welcoming smiles, prepared teacher. A spacious, bright, and clean setting for the day was a lovely surprise! Caring teacher she is and very informed on her craft! Sense of humor and constant attention to students. Delicious lunch and lovely day! Highly recommend! Thank you Lauren!" - Lisa

🩷❤️💜🩷❤️💜

#baking #bread #sourdough #sourdoughbaking #baker #sourdoughbread #maker #experience #redhenartisanale #visitgrey #greycounty #thingstodo #community

Spring/Summer Workshop dates are LIVE! I've got a whole bunch of pizza workshops on deck -- work with and taste 2 different doughs: a 50% whole grain dough, and a classic white dough. We'll bake pizza in my portable pizza oven, out in the beautiful summer weather!

2 Kids Camp dates are available (July AND August).

I've now got a New, Enhanced Sourdough Workshop up and running. Learn how to incorporate different additions into your bread, and how to write your own recipe using Baker's %!

The next few months are BIG! Check out all of the different offerings at my website and book the workshop that calls out to you! There are just 3 spots left for the first Pizza Workshop, and others are filling up, ALREADY! 💛
*edit: June 1 Pizza sold out, but still dates available for July + August!!

#pizza #Workshop #redhenartisanale #learning #community #visitgrey #brucegreysimcoe #bread #baking #cooking #baker #summer #experience #thingstodo #smallbusiness

Spring/Summer Workshop dates are LIVE! I've got a whole bunch of pizza workshops on deck -- work with and taste 2 different doughs: a 50% whole grain dough, and a classic white dough. We'll bake pizza in my portable pizza oven, out in the beautiful summer weather!

2 Kids Camp dates are available (July AND August).

I've now got a New, Enhanced Sourdough Workshop up and running. Learn how to incorporate different additions into your bread, and how to write your own recipe using Baker's %!

The next few months are BIG! Check out all of the different offerings at my website and book the workshop that calls out to you! There are just 3 spots left for the first Pizza Workshop, and others are filling up, ALREADY! 💛
*edit: June 1 Pizza sold out, but still dates available for July + August!!

#pizza #Workshop #redhenartisanale #learning #community #visitgrey #brucegreysimcoe #bread #baking #cooking #baker #summer #experience #thingstodo #smallbusiness

Big stretchy marks in all the right places. This Peasant Rye is one of my favourites! Thinly sliced, a bit of honey. Some cheese and tomatoes with butter. Croutons. Just a little sliver on its own. SO GOOD! This recipe comes out for the Sourdough Level II. 2 spots remain for the beginning of February! But not for long...🙃

Big stretchy marks in all the right places. This Peasant Rye is one of my favourites! Thinly sliced, a bit of honey. Some cheese and tomatoes with butter. Croutons. Just a little sliver on its own. SO GOOD! This recipe comes out for the Sourdough Level II. 2 spots remain for the beginning of February! But not for long...🙃

Yesterday kicked off the first workshop of 2024! And we even had some local icons in the group!
We had a small, quaint group to get the year going, which was really nice. When I first started doing workshops, I always capped them at 5 people. I was/am very conscious of wanting to keep the groups small so that it was/is less like a formal classroom where you zip through the curriculum, and more of an opportunity to meet people, and feel comfortable asking your questions...while also feeling heard and seen.
Since having my own space that flows really well, I usually max the groups out at 8 people, depending on the experience, never any more than 10. I am absolutely taken aback and just wow-ed that January is completely sold out, February has very few spots left, and March is well on its way!
Spring/Summer 2024 dates are getting released this Saturday! Make sure you're a newsletter subscriber (ahem..link in bio 🙃) to get first dibs! Pizza. Kids Camp. Multi-day relaxation and creativity retreat..ah! Sooooo much coming!

#Sourdough #bagel #sourdoughbagel #baking #workshop #experience #adultlearning #community #bread #foodislove #baker #maker #sourdoughbaker

Yesterday kicked off the first workshop of 2024! And we even had some local icons in the group!
We had a small, quaint group to get the year going, which was really nice. When I first started doing workshops, I always capped them at 5 people. I was/am very conscious of wanting to keep the groups small so that it was/is less like a formal classroom where you zip through the curriculum, and more of an opportunity to meet people, and feel comfortable asking your questions...while also feeling heard and seen.
Since having my own space that flows really well, I usually max the groups out at 8 people, depending on the experience, never any more than 10. I am absolutely taken aback and just wow-ed that January is completely sold out, February has very few spots left, and March is well on its way!
Spring/Summer 2024 dates are getting released this Saturday! Make sure you're a newsletter subscriber (ahem..link in bio 🙃) to get first dibs! Pizza. Kids Camp. Multi-day relaxation and creativity retreat..ah! Sooooo much coming!

#Sourdough #bagel #sourdoughbagel #baking #workshop #experience #adultlearning #community #bread #foodislove #baker #maker #sourdoughbaker

Looking forward to a year of:
:: Getting more Grain in the Ground and expanding the Garden in new ways

:: Welcoming in more eager people for:
*different experiences
*lengthier and more creative experiences
*listening to the stories of others and making new friends

:: Cozying up to the world of storytelling and sharing more recipes and experiences with my newsletter subscribers

:: Doubling the offerings for Kids Camp!

:: Getting involved with more community events: friendly baking competitions, gatherings of folks from all over the map

:: More, More, More.
But also actively taking time to give back to the Me Me that is separate from the Business Me. Bike rides. Gym goals. Summer time floats in the river with something Fizzy in hand. Pruning the tomatoes and watching the peas flower.

Looking forward to a year of:
:: Getting more Grain in the Ground and expanding the Garden in new ways

:: Welcoming in more eager people for:
*different experiences
*lengthier and more creative experiences
*listening to the stories of others and making new friends

:: Cozying up to the world of storytelling and sharing more recipes and experiences with my newsletter subscribers

:: Doubling the offerings for Kids Camp!

:: Getting involved with more community events: friendly baking competitions, gatherings of folks from all over the map

:: More, More, More.
But also actively taking time to give back to the Me Me that is separate from the Business Me. Bike rides. Gym goals. Summer time floats in the river with something Fizzy in hand. Pruning the tomatoes and watching the peas flower.

Same Same but Different. Same recipe, same yield, two different flours.

The one on the left is made with Renan -- a Hard Red Winter Wheat, developed in France in the 80's, milled in my little @komo.bio The one on the right is made with a 7 Variety Spring Wheat -- grown by a farm out West, milled in a commercial mill.

Everything about these two loaves is different: the volume, colour of the crust and the crumb, how they scored, subtleties in the flavour. Putting them side by side to see the comparison is SO COOL!
It's all great bread, they're both just different.

I so often get emails from people who have attended a workshop, asking why their bread isn't turning out the exact same..and more often than not, I hear that they've been playing around with different flours.
You can't change a key component and expect it to turn out the exact same as the master recipe. But change is OK. Sometimes you'll end up with something you like a whole lot more. Other times you might end up with a big learning moment! Change and substitute as you wish, but adjust your expectations simultaneously.

In my Sourdough Level II, we play around a little bit with different flours. Everyone starts with the same base recipe and has the opportunity to choose a different whole grain: kamut, spelt, winter wheat, rye. Throughout Day 1, we compare the differences in the consistency of the dough. On Day 2, we compare how they score and bake up, and everyone goes home with multiple loaves of their own bread..in between all of that, I make you lunch AND breakfast. Join me here on February 6/7 for the next 2-Day Sourdough Workshop to learn, connect, eat, relax, enjoy!

#Sourdough #sourdoughbread #wholegrain #baking #bread #naturallyleavened #komo #teamrofco #workshop #redhenartisanale #visitgrey #experience #greycounty #smallbusiness #sourdoughbaking
@visitgrey @brucegreysimcoe @whatsupin.greycounty @tourismontario @localloveon

Same Same but Different. Same recipe, same yield, two different flours.

The one on the left is made with Renan -- a Hard Red Winter Wheat, developed in France in the 80's, milled in my little @komo.bio The one on the right is made with a 7 Variety Spring Wheat -- grown by a farm out West, milled in a commercial mill.

Everything about these two loaves is different: the volume, colour of the crust and the crumb, how they scored, subtleties in the flavour. Putting them side by side to see the comparison is SO COOL!
It's all great bread, they're both just different.

I so often get emails from people who have attended a workshop, asking why their bread isn't turning out the exact same..and more often than not, I hear that they've been playing around with different flours.
You can't change a key component and expect it to turn out the exact same as the master recipe. But change is OK. Sometimes you'll end up with something you like a whole lot more. Other times you might end up with a big learning moment! Change and substitute as you wish, but adjust your expectations simultaneously.

In my Sourdough Level II, we play around a little bit with different flours. Everyone starts with the same base recipe and has the opportunity to choose a different whole grain: kamut, spelt, winter wheat, rye. Throughout Day 1, we compare the differences in the consistency of the dough. On Day 2, we compare how they score and bake up, and everyone goes home with multiple loaves of their own bread..in between all of that, I make you lunch AND breakfast. Join me here on February 6/7 for the next 2-Day Sourdough Workshop to learn, connect, eat, relax, enjoy!

#Sourdough #sourdoughbread #wholegrain #baking #bread #naturallyleavened #komo #teamrofco #workshop #redhenartisanale #visitgrey #experience #greycounty #smallbusiness #sourdoughbaking
@visitgrey @brucegreysimcoe @whatsupin.greycounty @tourismontario @localloveon

December.18.2017. MY first workshop EVER.
I ironed aprons, studied my notes, and crammed in more information in that amount of time than I can possibly try to understand, looking back. December 18 sold out quickly, and gave me an opportunity to host a second group the following day.
The next year, I think I hosted a total of 6 workshops (big deal!), found a few new locations to rent, and loaded up and unloaded my car countless times.
The following years brought 20..then 20+ workshops per year..then covid, and virtual experiences turned into a thing.
Last week was the final workshop of 2023, and marked a FULL year of living entirely self-employed.
52 workshops. 43 weeks of Bread Club. 1 Maple Taps. 1 Great Lakes Grain Gathering. FEWF! What a year! What a bunch of 6 YEARS!
Starting out doing this in my tiny apartment in St.Catharines, I never would have imagined in a million years that I'd be here. Didn't know it could even be a thing. DREAM BIG!

December.18.2017. MY first workshop EVER.
I ironed aprons, studied my notes, and crammed in more information in that amount of time than I can possibly try to understand, looking back. December 18 sold out quickly, and gave me an opportunity to host a second group the following day.
The next year, I think I hosted a total of 6 workshops (big deal!), found a few new locations to rent, and loaded up and unloaded my car countless times.
The following years brought 20..then 20+ workshops per year..then covid, and virtual experiences turned into a thing.
Last week was the final workshop of 2023, and marked a FULL year of living entirely self-employed.
52 workshops. 43 weeks of Bread Club. 1 Maple Taps. 1 Great Lakes Grain Gathering. FEWF! What a year! What a bunch of 6 YEARS!
Starting out doing this in my tiny apartment in St.Catharines, I never would have imagined in a million years that I'd be here. Didn't know it could even be a thing. DREAM BIG!

The Christmas Cookie Box!

I only ever typically bake for Bread Club Members. But this Holiday Szn, I'll bake for you too! The Christmas Cookie Box is open for ordering!
Meet the Cookies!:
*3 Salted Chocolate Rye
*2 Oaty Raspberry Thumbprints
*3 Orange Rosemary Shortbread
*3 Ginger Cookies
*2 Brown Butter Dulce de Leche Linzer
13 Fancy Cookies

**Cookie Boxes will be ready for pickup on Friday.December.22 between 12-4pm.
Alternative dates and pickup times cannot be accommodated.
Get your order in by Sunday.December.17 to secure your cookies!**

#Christmas #cookiebox #christmascookies #baking #treats #redhenartisanale #greycounty #smallbusiness #baker #maker

The Christmas Cookie Box!

I only ever typically bake for Bread Club Members. But this Holiday Szn, I'll bake for you too! The Christmas Cookie Box is open for ordering!
Meet the Cookies!:
*3 Salted Chocolate Rye
*2 Oaty Raspberry Thumbprints
*3 Orange Rosemary Shortbread
*3 Ginger Cookies
*2 Brown Butter Dulce de Leche Linzer
13 Fancy Cookies

**Cookie Boxes will be ready for pickup on Friday.December.22 between 12-4pm.
Alternative dates and pickup times cannot be accommodated.
Get your order in by Sunday.December.17 to secure your cookies!**

#Christmas #cookiebox #christmascookies #baking #treats #redhenartisanale #greycounty #smallbusiness #baker #maker

Another Pie Giveaway for GOODNESS!

🥧 Tag someone below who you think should win the pie. And tell me WHY!

🥧 On Monday.December.11, I'll randomly scroll for a winner and announce it in my STORIES!

🥧 The person who you nominate, wins the pie. If you/the winner picks up on a Friday, I'll also bake a small something for YOU! WIN WIN WIN.

🥧 Winner + Nominator must be a part of this community (following this account), and the pie must be picked up before Christmas

🌟 The pie is Apple Cranberry w/ Brown Butter Sourdough Pie Dough. It is frozen. Baking instructions will be provided. A special treat from me to you, to SHARE with your family!

🌟Get tagging! May the most generous odds be in your favour!

Another Pie Giveaway for GOODNESS!

🥧 Tag someone below who you think should win the pie. And tell me WHY!

🥧 On Monday.December.11, I'll randomly scroll for a winner and announce it in my STORIES!

🥧 The person who you nominate, wins the pie. If you/the winner picks up on a Friday, I'll also bake a small something for YOU! WIN WIN WIN.

🥧 Winner + Nominator must be a part of this community (following this account), and the pie must be picked up before Christmas

🌟 The pie is Apple Cranberry w/ Brown Butter Sourdough Pie Dough. It is frozen. Baking instructions will be provided. A special treat from me to you, to SHARE with your family!

🌟Get tagging! May the most generous odds be in your favour!

The Long Noodle

"Man. I feel like I just painted a picture, and now we get to eat it."
This sums up how I feel when we make a fun and delicious dinner. It's creative. It's edible. It's so rewarding, and it's satisfying to be cooking with things from this past summer's garden: squash, garlic, pesto...
In December's Newsletter *coming out tmro*, I walk you through the steps to make something like this, in your own home. If you're not already signed up, click over to my website to do so!
*thx @aripastaclub for the inspo!

#pasta #freshpasta #Noodle #longnoodle #raviolo #pastashapes #redhenartisanale #dinnerideas

The Long Noodle

"Man. I feel like I just painted a picture, and now we get to eat it."
This sums up how I feel when we make a fun and delicious dinner. It's creative. It's edible. It's so rewarding, and it's satisfying to be cooking with things from this past summer's garden: squash, garlic, pesto...
In December's Newsletter *coming out tmro*, I walk you through the steps to make something like this, in your own home. If you're not already signed up, click over to my website to do so!
*thx @aripastaclub for the inspo!

#pasta #freshpasta #Noodle #longnoodle #raviolo #pastashapes #redhenartisanale #dinnerideas

Today, I got to be the student instead of the teacher, thx to @madmaxbakehouse Cookie Decorating Session! Christmas Cute!

Today, I got to be the student instead of the teacher, thx to @madmaxbakehouse Cookie Decorating Session! Christmas Cute!

BreAd CluB FrIdaYs!
The snow has been sprinkling down all afternoon as I set up for tomorrow's workshop, and await all of my Bread Club pickups. Every week, my schedule is completely different, but prep and pick-ups for Bread Club are a constant in the irregularity of things. Something that tells me it's Thursday and then Friday, and then everyone trickles through the door for their weekly treats. I love it and appreciate this wonderful group of people who commit to the month, and more, of weekly bread from me. January Bread Club is up and available if you're looking for a delicious and satisfying Christmas gift. More updates on gift ideas coming next week!
* This week's loaf is an Apple Rye. Always sourdough, always freshly milled flour.*

#Bread #sourdough #sourdoughbread #baking #sourdoughbaking #breadclub #csb #redhenartisanale #workshop #diy #greycounty #visitgrey #milltodaybaketomorrow #freshflour #wholegrain #rye #teamrofco

BreAd CluB FrIdaYs!
The snow has been sprinkling down all afternoon as I set up for tomorrow's workshop, and await all of my Bread Club pickups. Every week, my schedule is completely different, but prep and pick-ups for Bread Club are a constant in the irregularity of things. Something that tells me it's Thursday and then Friday, and then everyone trickles through the door for their weekly treats. I love it and appreciate this wonderful group of people who commit to the month, and more, of weekly bread from me. January Bread Club is up and available if you're looking for a delicious and satisfying Christmas gift. More updates on gift ideas coming next week!
* This week's loaf is an Apple Rye. Always sourdough, always freshly milled flour.*

#Bread #sourdough #sourdoughbread #baking #sourdoughbaking #breadclub #csb #redhenartisanale #workshop #diy #greycounty #visitgrey #milltodaybaketomorrow #freshflour #wholegrain #rye #teamrofco

"What is the best flour to use?"
It's a question I get all the time, and the answer is different for everyone.
Is fresh best? Yeah, for sure.
Is the most whole grain flour the best? For nutrition, of course. For your own taste buds? Maybe! Maybe not.
Small scale? If that's in your wheelhouse, definitely, but maybe it's a bit of a stretch right now.

Depending on where you live, what you get joy from, or the amount of money you can or are willing to spend on flour, it might mean that the freshest, wholest flour isn't necessarily the option for you.
If you can get your hands on a mill - perfect -- create your own fresh flour at home!
If you find a miller that you like (Hello! 1847, K2, Stone Bridge, Arva, Flourist, Second Spring, etc.etc.) incredible, use their flour!
If all you can do to make your own bread at home is to add a bag of flour to your cart at the grocery store, then amazing. Making your own bread at home is beneficial in more ways than 1, and is a proper step in a great direction. The 'best' flour isn't the same for everyone, and so when asked this question, it's a complete grey area, non-commital answer from me. Do what works for you. Get curious. Try new things. Keep making your bread, and you're doing a great job.

#flour #wholegrain #baking #redhenartisanale #workshop #breadbaking #greycounty #community #learntobake

"What is the best flour to use?"
It's a question I get all the time, and the answer is different for everyone.
Is fresh best? Yeah, for sure.
Is the most whole grain flour the best? For nutrition, of course. For your own taste buds? Maybe! Maybe not.
Small scale? If that's in your wheelhouse, definitely, but maybe it's a bit of a stretch right now.

Depending on where you live, what you get joy from, or the amount of money you can or are willing to spend on flour, it might mean that the freshest, wholest flour isn't necessarily the option for you.
If you can get your hands on a mill - perfect -- create your own fresh flour at home!
If you find a miller that you like (Hello! 1847, K2, Stone Bridge, Arva, Flourist, Second Spring, etc.etc.) incredible, use their flour!
If all you can do to make your own bread at home is to add a bag of flour to your cart at the grocery store, then amazing. Making your own bread at home is beneficial in more ways than 1, and is a proper step in a great direction. The 'best' flour isn't the same for everyone, and so when asked this question, it's a complete grey area, non-commital answer from me. Do what works for you. Get curious. Try new things. Keep making your bread, and you're doing a great job.

#flour #wholegrain #baking #redhenartisanale #workshop #breadbaking #greycounty #community #learntobake

Make your bread work for your schedule, and not the other way around.
You wake up in the morning, the house has been chilly all night, and your starter is just not very lively. At this rate, it's going to be until noon before you can mix dough. But you've got plans! Don't cancel them to hang around for your bread. It's "just" bread, after all. Fill the sink with some warm water, and plunk your bin of starter in there. Weigh it down so that the container is mostly bathing in its warm, cozy swim spa, encouraging it to get ready for show time (dough mixing). Give it 30 min, and come back to take a look!
In the Sourdough Level I and Level II Workshop, we discuss the important role that temperature plays in your schedule, and in your final product. Here's just 1 way that you can take back the control!

#baking #bread #sourdough #sourdoughstarter #redhenartisanale #workshop #greycounty #experience #bakeyourown

Make your bread work for your schedule, and not the other way around.
You wake up in the morning, the house has been chilly all night, and your starter is just not very lively. At this rate, it's going to be until noon before you can mix dough. But you've got plans! Don't cancel them to hang around for your bread. It's "just" bread, after all. Fill the sink with some warm water, and plunk your bin of starter in there. Weigh it down so that the container is mostly bathing in its warm, cozy swim spa, encouraging it to get ready for show time (dough mixing). Give it 30 min, and come back to take a look!
In the Sourdough Level I and Level II Workshop, we discuss the important role that temperature plays in your schedule, and in your final product. Here's just 1 way that you can take back the control!

#baking #bread #sourdough #sourdoughstarter #redhenartisanale #workshop #greycounty #experience #bakeyourown

I'm giving this Brown Butter Apple Cranberry Pie AWAY!

Details:
It'll be frozen, so you can save it for Christmas, or bake it as soon as you get it!

How it Works:
🥧Head to my stories.
🥧See this picture in the story, and nominate someone who you think should win the pie.
🥧 Write their name in the comment box, and why they should get the pie!

Ie. Are they just so thoughtful? Maybe you think YOU deserve a great pie! Why?! Are they having a rough week? Tell me!

🥧 Giveaway closes when the story expires. The winner will be announced on Sun.Nov.26.
🥧 You, or the person you nominate will need to pick up at some point next week.

Let's spread some goodness + positivity! More pie giveaways will be coming in December!

I'm giving this Brown Butter Apple Cranberry Pie AWAY!

Details:
It'll be frozen, so you can save it for Christmas, or bake it as soon as you get it!

How it Works:
🥧Head to my stories.
🥧See this picture in the story, and nominate someone who you think should win the pie.
🥧 Write their name in the comment box, and why they should get the pie!

Ie. Are they just so thoughtful? Maybe you think YOU deserve a great pie! Why?! Are they having a rough week? Tell me!

🥧 Giveaway closes when the story expires. The winner will be announced on Sun.Nov.26.
🥧 You, or the person you nominate will need to pick up at some point next week.

Let's spread some goodness + positivity! More pie giveaways will be coming in December!

Now we're winter ready! With wood being the only heat source for the studio -- aside from the warmth of the sun in the mornings -- I'll go through the majority of this wood between now and the spring. The house has its own wood storage. Special thanks to @mck.aaron for building my vision...and for stacking most of it! Now I'm fully prepared to keep all of my workshoppers warm and cozy, and it feels good to have it all done before any major winter weather has come our way. Bring on the snow!

Now we're winter ready! With wood being the only heat source for the studio -- aside from the warmth of the sun in the mornings -- I'll go through the majority of this wood between now and the spring. The house has its own wood storage. Special thanks to @mck.aaron for building my vision...and for stacking most of it! Now I'm fully prepared to keep all of my workshoppers warm and cozy, and it feels good to have it all done before any major winter weather has come our way. Bring on the snow!

Jalapeño Cheese Pretzel Bombs! 💣 🔥
Bread Club Treats! Bread Club menu + registration for December AND January are live on my website! Sign yourself up for December, and give the gift of fresh weekly Sourdough in January to someone you love, this holiday! Join THE Club!

#bread #breadclub #baking #baker #breadclubisthebestclub #greycounty #visitgrey #redhenartisanale

Jalapeño Cheese Pretzel Bombs! 💣 🔥
Bread Club Treats! Bread Club menu + registration for December AND January are live on my website! Sign yourself up for December, and give the gift of fresh weekly Sourdough in January to someone you love, this holiday! Join THE Club!

#bread #breadclub #baking #baker #breadclubisthebestclub #greycounty #visitgrey #redhenartisanale

Today was a really good day. I got to welcome in some familiar faces, and some new people too! And some people who had heard of the workshops from other friends who have already attended..multiple!
It's a really nice feeling to be hanging out in the centre of the room, hearing so much friendly banter going on around me, in this space that I created with the intention of bringing people together. It's days like today that I am so aware of and thankful for this giant, cozy community of people, floating around me, out there in the world. Each of us connected by a thread or two, and sometimes getting the opportunity to come together and weave them all into something really special.

#community #pie #love #foodislove #pieart #workshop #redhenartisanale #baking #baker #visitgrey #greycounty #experience #learning #connection

Today was a really good day. I got to welcome in some familiar faces, and some new people too! And some people who had heard of the workshops from other friends who have already attended..multiple!
It's a really nice feeling to be hanging out in the centre of the room, hearing so much friendly banter going on around me, in this space that I created with the intention of bringing people together. It's days like today that I am so aware of and thankful for this giant, cozy community of people, floating around me, out there in the world. Each of us connected by a thread or two, and sometimes getting the opportunity to come together and weave them all into something really special.

#community #pie #love #foodislove #pieart #workshop #redhenartisanale #baking #baker #visitgrey #greycounty #experience #learning #connection

Friday Morning Routine 🌾🌅
Wake Up before the sun, and pre-heat the oven.
Coffee #1 and clearing the inbox
Coffee #2, @armchairexppod Armchair Anonymous in my headphones, scoring and getting the first loaves of Bread Club in the oven
Score, Bake, Cooling Rack, on repeat until all the loaves are done.
Clean Up and Set Up × Tomorrow's Workshop
Meet and Greet Bread Clubbers as they pick up their weekly loaves!

This time of day in here has the rising sun coming screaming in the front windows! It provides light and warmth that get banked in the concrete floors to use for the remainder of the day.
#breadclubisthebestclub

#greycounty #visitgrey #redhenartisanale #breadclub #sourdough #wholegrain #csb #naturallyleavened #milltodaybaketomorrow #baking #bread #sourdoughbread #baker #supportlocal #workshops #experience #smallbusiness #teamrofco #rofco

Friday Morning Routine 🌾🌅
Wake Up before the sun, and pre-heat the oven.
Coffee #1 and clearing the inbox
Coffee #2, @armchairexppod Armchair Anonymous in my headphones, scoring and getting the first loaves of Bread Club in the oven
Score, Bake, Cooling Rack, on repeat until all the loaves are done.
Clean Up and Set Up × Tomorrow's Workshop
Meet and Greet Bread Clubbers as they pick up their weekly loaves!

This time of day in here has the rising sun coming screaming in the front windows! It provides light and warmth that get banked in the concrete floors to use for the remainder of the day.
#breadclubisthebestclub

#greycounty #visitgrey #redhenartisanale #breadclub #sourdough #wholegrain #csb #naturallyleavened #milltodaybaketomorrow #baking #bread #sourdoughbread #baker #supportlocal #workshops #experience #smallbusiness #teamrofco #rofco

Tomorrow, I get to welcome in a full group of people who are eager to learn all about sourdough! At the end of the day together, they'll walk away with 2 loaves (and all of the information they need!) to bake at home the following day, a yummy galette to bake that evening, their own jar of sourdough starter to keep on growing and baking with, and a new network of baking friends.

In preparing to invite a new group of people in, I make sure that they've got everything they could need or want during the day, so it's an inviting and relaxing environment to learn in. In the shoulder seasons, controlling the temperature in the studio with fire, is an art form I get closer at perfecting with each session. It's cold enough to warrant a fire, but not so cold that a fire needs to be going all the time. Otherwise it's quite tropical -- especially when you get 9 or 10 people in here! So the day before I welcome my new group in, I load the wood stove constantly all day, getting it as hot as I can (usually about 30°C!) The studio is insulated really well, and by the time everyone arrives in the morning, I'll crack a window for a little bit of fresh air, and we're cozy as can be!

#redhenartisanale #smallbusiness #visitgrey #destinationontario #workshop #baking #greycounty #thingstodo #experience #sourdough #wholegrain #community
@ontariotravel @visitgrey @brucegreysimcoe

Tomorrow, I get to welcome in a full group of people who are eager to learn all about sourdough! At the end of the day together, they'll walk away with 2 loaves (and all of the information they need!) to bake at home the following day, a yummy galette to bake that evening, their own jar of sourdough starter to keep on growing and baking with, and a new network of baking friends.

In preparing to invite a new group of people in, I make sure that they've got everything they could need or want during the day, so it's an inviting and relaxing environment to learn in. In the shoulder seasons, controlling the temperature in the studio with fire, is an art form I get closer at perfecting with each session. It's cold enough to warrant a fire, but not so cold that a fire needs to be going all the time. Otherwise it's quite tropical -- especially when you get 9 or 10 people in here! So the day before I welcome my new group in, I load the wood stove constantly all day, getting it as hot as I can (usually about 30°C!) The studio is insulated really well, and by the time everyone arrives in the morning, I'll crack a window for a little bit of fresh air, and we're cozy as can be!

#redhenartisanale #smallbusiness #visitgrey #destinationontario #workshop #baking #greycounty #thingstodo #experience #sourdough #wholegrain #community
@ontariotravel @visitgrey @brucegreysimcoe

2 years ago + Today.
November 2021, I stood in the middle of the studio to be -- on the grass the builder just cleared and laid the gravel on. I looked around, freaking out. I wanted it on more of an angle towards the gate. 2 feet that way. Is it big enough? Is it too big? This thing is going to drain my bank account. Is the Municipality finally going to OK the paperwork? What am I doing?? Should I cancel it before they pour the concrete tomorrow?! Within the week, the walls were up. The next week, the roof was framed in. Then, it was several dark, chilly nights of drilling holes in walls for plumbing and electrical. Fireplaces, and fridges, and cabinets started arriving. Stress was high. I moved in full time, and the commuting from Paris, to Toronto, to Priceville mostly came to an end. And then, it was done. Two months later, the last coat of paint went on, I tiled the backsplash, and baked my first loaves for my first Bread Club! A few weeks later, the first workshop took place! Whole Grain Pasta.
Today, I'm hanging out, staying cozy with the fire, mixing some dough for this week's Bread Club. Getting back into the swing of things after some time away. Wild to think of everything that has taken place over the last 2 years!

2 years ago + Today.
November 2021, I stood in the middle of the studio to be -- on the grass the builder just cleared and laid the gravel on. I looked around, freaking out. I wanted it on more of an angle towards the gate. 2 feet that way. Is it big enough? Is it too big? This thing is going to drain my bank account. Is the Municipality finally going to OK the paperwork? What am I doing?? Should I cancel it before they pour the concrete tomorrow?! Within the week, the walls were up. The next week, the roof was framed in. Then, it was several dark, chilly nights of drilling holes in walls for plumbing and electrical. Fireplaces, and fridges, and cabinets started arriving. Stress was high. I moved in full time, and the commuting from Paris, to Toronto, to Priceville mostly came to an end. And then, it was done. Two months later, the last coat of paint went on, I tiled the backsplash, and baked my first loaves for my first Bread Club! A few weeks later, the first workshop took place! Whole Grain Pasta.
Today, I'm hanging out, staying cozy with the fire, mixing some dough for this week's Bread Club. Getting back into the swing of things after some time away. Wild to think of everything that has taken place over the last 2 years!

All (good) things must come to an end. The first real vacation in a very long time, and a nudge that it shouldn't be so long until the next.
10 days of driving through the mountains and into the clouds. Hiking the Ausable Chasm, and eating and drinking our way through New York, Vermont, Massachusetts, and Kingston. Walking along the ocean, checking out abandoned shells, sweating buckets in the late-October summer. Fresh fish from the ocean for dinner. Mansions. Castles. Towns and cemeteries established in the 1600's. Hidden gem sandwich shops in old mill towns. Cheap gas and butter. I didn't know what to expect, but this sure was a great trip, and the first time in a while that I forgot about real life and just lived in the moment.

All (good) things must come to an end. The first real vacation in a very long time, and a nudge that it shouldn't be so long until the next.
10 days of driving through the mountains and into the clouds. Hiking the Ausable Chasm, and eating and drinking our way through New York, Vermont, Massachusetts, and Kingston. Walking along the ocean, checking out abandoned shells, sweating buckets in the late-October summer. Fresh fish from the ocean for dinner. Mansions. Castles. Towns and cemeteries established in the 1600's. Hidden gem sandwich shops in old mill towns. Cheap gas and butter. I didn't know what to expect, but this sure was a great trip, and the first time in a while that I forgot about real life and just lived in the moment.

In the land of old fishing towns, witches, tides, great deals on butter, and some of the oldest buildings in the entire US.

In the land of old fishing towns, witches, tides, great deals on butter, and some of the oldest buildings in the entire US.

Yesterday, we drove through 4 States in just as many hours. Today, we toodled the sea shore, collected sea shells, touched the ocean, and drank some good beers in the marsh lands. Vacation: It's been too long.

Yesterday, we drove through 4 States in just as many hours. Today, we toodled the sea shore, collected sea shells, touched the ocean, and drank some good beers in the marsh lands. Vacation: It's been too long.

Hands Down #1 Best Cookie Sandwich.
Fudgy Chocolate Rye Cookies with a sprinkle of flaky sea salt. Fluffy, rich, Peanut Butter Mousse.
THE BEST!
Today's Bread Club Bake is all things Rye. Peasant Rye half loaves. Marble Rye Sourdough. Chocolate Rye Cookies.
🌾

Hands Down #1 Best Cookie Sandwich.
Fudgy Chocolate Rye Cookies with a sprinkle of flaky sea salt. Fluffy, rich, Peanut Butter Mousse.
THE BEST!
Today's Bread Club Bake is all things Rye. Peasant Rye half loaves. Marble Rye Sourdough. Chocolate Rye Cookies.
🌾

Final outdoor Pizza Night of the season?? MAYBE! On the front porch, covered from rain sprinkles. It's so quiet out, you can hear these big farm machines coming from the next Concession over (2km). Thinking of how to make some Pizza Workshops work out for next summer! Over the fire, in the @gozney, in the @rofco_belgium ...what toppings?..maybe we need to build an oven? Obviously...ideas.

Final outdoor Pizza Night of the season?? MAYBE! On the front porch, covered from rain sprinkles. It's so quiet out, you can hear these big farm machines coming from the next Concession over (2km). Thinking of how to make some Pizza Workshops work out for next summer! Over the fire, in the @gozney, in the @rofco_belgium ...what toppings?..maybe we need to build an oven? Obviously...ideas.

Last year, I waited until this Spring to properly clean down the wheat and ready it for replanting. That was a really annoying move. This year, it was a family affair, totally done, and now it's all stored away in a dry spot, awaiting its connection with the soil in the Spring. My mom and dad and I hung out in the garage, going through each variety with a pair of scissors. We snipped the grain heads off into a bucket, and tossed the straw in another. Then we broke up the seed heads...with hands and gardening gloves, a metal rake, a paint mixer. Sorted through and broke it up more with our fingers. Then we went onto the front porch to pour it all from one Rubbermaid to another, and let the wind blow the chaff away (mostly all over the deck 😅). Into labeled paper bags they went, and ready for 2024 I am.

Last year, I waited until this Spring to properly clean down the wheat and ready it for replanting. That was a really annoying move. This year, it was a family affair, totally done, and now it's all stored away in a dry spot, awaiting its connection with the soil in the Spring. My mom and dad and I hung out in the garage, going through each variety with a pair of scissors. We snipped the grain heads off into a bucket, and tossed the straw in another. Then we broke up the seed heads...with hands and gardening gloves, a metal rake, a paint mixer. Sorted through and broke it up more with our fingers. Then we went onto the front porch to pour it all from one Rubbermaid to another, and let the wind blow the chaff away (mostly all over the deck 😅). Into labeled paper bags they went, and ready for 2024 I am.

I did a side-by-side experiment this week with my croissant recipe. I tweaked the dough a tiny bit. I altered how I enclose the fat, and then I made one batch with a book fold and a single fold (left side), and another batch with 3 single folds (right side). I am so pleased with the minor tweaks and final outcome..Sure, they both could have benefitted from a slightly longer proof, but I could really care less today. These croissants are so tender and flaky, and delicate but rich.
I'm always looking for ways of improving the tried and true recipes, ways to make the theory more digestible, and overall just level up the whole experience. If you're looking for a workshop on how to make the best croissants at home, and danishes (!!), click the link in my bio. The first weekend of December, I'm teaching a virtual croissant and danish workshop. This is by far the most popular online workshop in my repertoire, and I love it when people email me photos of their success, in their own kitchen. Even though it's online, spots are of course limited! 🎟 🥐

#redhenartisanale #workshop #virtualworkshop #experience #laminateddough #lamination #croissant #butterisbetter #butter #handsonlearning

I did a side-by-side experiment this week with my croissant recipe. I tweaked the dough a tiny bit. I altered how I enclose the fat, and then I made one batch with a book fold and a single fold (left side), and another batch with 3 single folds (right side). I am so pleased with the minor tweaks and final outcome..Sure, they both could have benefitted from a slightly longer proof, but I could really care less today. These croissants are so tender and flaky, and delicate but rich.
I'm always looking for ways of improving the tried and true recipes, ways to make the theory more digestible, and overall just level up the whole experience. If you're looking for a workshop on how to make the best croissants at home, and danishes (!!), click the link in my bio. The first weekend of December, I'm teaching a virtual croissant and danish workshop. This is by far the most popular online workshop in my repertoire, and I love it when people email me photos of their success, in their own kitchen. Even though it's online, spots are of course limited! 🎟 🥐

#redhenartisanale #workshop #virtualworkshop #experience #laminateddough #lamination #croissant #butterisbetter #butter #handsonlearning

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