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  • Home
  • 2021-20 Baking with Mother Grains

2021-20 Baking with Mother Grains

  • 05/08/2021
  • 7:00 PM - 8:30 PM
  • Virtual Zoom Class
  • 69

Registration

Registration is closed

Interactive Demo

Baking with Mother Grains with
Roxana Jullapat    

Head Baker and Co-Owner of Friends & Family Los Angeles, Roxana Jullapat will bring her love and expertise of whole grain baking from her debut cookbook, Mother Grains: Recipes for the Grain Revolution. 

Join Roxana in this interactive demo as she shares the history of the eight "mother" grains - barley, buckwheat, corn, oats, rice, rye, sorghum and wheat - their health benefits and their unique flavor and texture profiles. 

Anyone can appreciate the blank canvas brioche provides. In this demo, Roxana will further broaden those options with a whole grain version and will hone in with her beloved Sticky Bun formula. Whole Grain Baking can open a whole new world in your line up of in-demand products and Roxana is just the baker to get you there.



May 8, 2021
Saturday, 7-8:30 PM ET
      Registration Deadline:   May 7, 2021

Skill Level: Beginning to Professional


Baker/Pastry Chef Roxana Jullapat, a Los Angeles native of Costa Rican and Thai descent, pursued a degree in journalism before turning to cooking. While taking a break after graduating from college, Roxana found herself baking a tarte tatin in the kitchen of Café Figaro in the bustling neighborhood of Los Feliz. Her fate was sealed. Over the next ten years she held tenures at nationally acclaimed restaurants including Campanile, Bastide, Lucques, AOC and Clarklewis. In the fall of 2011, she teamed up with chef Daniel Mattern to open Cooks County, which they ran for 4 years. In May of 2017, she opened Friends & Family bakery, where she has fully manifested her appreciation for ancient grains and California’s seasonality in her breads and pastries. She’s an advocate for garden-based education, and volunteers often at school gardens around town. Her first cookbook, Mother Grains: Recipes for the Grain Revolution (W.W. Norton), was released on April 20, 2021. 

Suggested Member Price - $ 75

The Pay-What-You-Can System

  • Pay the Suggested Price - Register and proceed through online payment process.
  • Pay what you can - Register, use the 'Invoice Me' option and email Rebecca to modify your invoice. 
  • Pay it Forward - make a donation to the Neale Creamer Scholarship Fund

How to Pay

  • You may pay online with the registration button
  • Call the Guild office at 707-935-1468 to pay over the phone

Cancellations

In the event that your class is cancelled due to low enrollment, or other circumstances, we will notify you as soon as possible by email and issue you a full refund. 

Refunds

If you cancel your reservation with more than a 15 day notice:

  • Refund (less a $50 cancellation fee) if the class has a waiting list and we are able to fill your spot.
  • Account credit (less a $50 cancellation fee) for a future class if the class is not full.

If you cancel your reservation with less than a 15 day notice:

  • Account credit (less a $50 cancellation fee) for a future class if the class has a waiting list and we are able to fill your spot.
  • No refund and no credit if the class is not full.

Ready to be part of a sharing community of artisan bakers who are passionate about their craft?


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Questions about membership? Please contact us:

The Bread Bakers Guild of America
P.O. Box 8679
Cranston, RI 02920

T - 707.935.1468
E - info@bbga.org


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