3-Week Bread Club

Vetri Bread Club

Sunday, October 11, 2015  |  12:30PM
$450 per person plus tax
Limited to 12 guests

Baking bread and breaking bread are two of the simplest pleasures that life affords us. For our first multi-day event, Vetri Cucina will be doing just that as we explore the world of bread. Our Head Baker and Miller, Claire Kopp McWilliams, will lead group discussions on ingredients, equipment, and baking technique, as well as demonstrate several recipes. Aprons will never be out of reach, as participants will be called on to mix, shape, and bake.

Over the last year, the Vetri team has traveled the nation researching small grain production, while sourcing and testing dozens of varieties of wheat in order to discover the most exceptional grains on earth. The Vetri Grain Project seeks to promote the incredible flavor and improved nutrition of freshly milled, whole grain foods, while supporting small farms and the environment. All of the material covered in the Bread Club will be applicable to conventional ingredients, but participants will also have the opportunity to learn about and use house milled flour.

Vetri Bread Club is open to bakers of all abilities. Participants will be encouraged to share their progress both via social media and in the Cucina. A copy of Jeffrey Hamelman’s Bread is included, as well as light refreshments from Vetri Cucina Chef Matt Buehler and Maitre D Kane Seydou.