Date: Sunday, March 10th

Time: 10 am - 2 pm

Description: Join us for a deep dive into the world of sourdough flatbreads with Eli Je Bailey of Hominy Farm. In this workshop, you will be shown how to use a versatile base dough made of stone-ground, flavor-forward flour, paired with natural leavening techniques, to make Manoushe, Pita, and a variety of other flatbreads in a wood fire or home oven.

Bio: Elijah Je Bailey is the Head Baker and Owner of Hominy Farm, a sustainable homestead and wood fire bread bakery in the Hominy Valley of North Carolina. After working in upscale kitchens and bread bakeries in Montréal, Miami, and Asheville for over a decade, Eli was lucky enough to carry on the Farm & Sparrow bake space in 2019, where he would live and create Hominy Farm with his partner Sydney Rubin. Hominy Farm reflects a passion for local grains and produce, natural leavening techniques, and the Lebanese baking & cooking techniques of his ancestors. You can find Eli every week at markets and pop-ups in the Asheville area, where he serves up a variety of wholesome sourdough loaves, Middle Eastern flatbreads, and seasonal hand pies made with 100% stone-milled whole grains and local organic produce from small farms.

Join James Beard award-winning Pastry Chef Camille Cogswell in a fun and festive day of holiday cookie baking! Camille has developed 3 cookie recipes specifically for this class utilizing flavorful freshly-milled regional flours from Carolina Ground. Students will have a chance to mix one of the cookie doughs together, bake both their dough and others pre-made by Camille, and decorate their cookies with icing and special toppings prepared by Camille. Each participant will go home with a beautiful box of 3 types of freshly baked holiday cookies as well as Camille’s written recipes for each, to be able to make them again year after year.

A light snack during the class will also be provided.