2022-26 Raspberry Showcase

  • 07/13/2022
  • 11:00 AM
  • 07/14/2022
  • 4:00 PM
  • King Arthur Baking School West
  • 12

Registration

  • Includes one year membership dues.

Register


Interactive In-Person Demo

Raspberry Showcase

with Solveig Tofte & Leslie Mackie
sponsored by


The Washington Red Raspberry Commission

and

King Arthur Baking Company


The cool, marine climate of the Pacific Northwest creates the ideal environment for growing red raspberries that will be frozen within hours of being harvested and transformed into versatile formats. Come join us for a very special showcase, made possible through the support of the Washington Red Raspberry Commission and King Arthur Baking Company on July 13-14, 2022.

The first day of the session includes a tour of a working raspberry farm and processing facility in the nation’s raspberry capital Lynden, Washington, where you will not only get to talk to raspberry farmers, tour raspberry fields, taste raspberry varieties in test plots and see an operating processing plant, but Dr. Lisa Jones will conduct a special session on fermentation.

The second day will be a hands-on training with Solveig Tofte and Leslie Mackie at the King Arthur Baking School Washington in Burlington, Washington. From flaky buckwheat and raspberry pastries to nectarine and raspberry lattice pies, you’ll explore new ideas and old favorites. The day will also include a lunch with The Bread Lab, as Dr. Stephen Jones discusses wheat breeding and revitalizing the local grain economy.


 July 13-14, 2022

     Wednesday, Farm & Processing Tour, 11 am - 5:30 pm
Thursday, In-person Training, 8:00 am - 4:00 pm
     

Local Raspberry Farm - Lynden, WA
King Arthur Baking School, West - Burlington, WA 

Registration Deadline:  July 7, 2022
Skill Level: Beginner to Professional


Solveig Tofte, along with her husband Martin Ouimet, is co-owner of Sun Street Breads in Minneapolis, MN.

Before opening her bakery and restaurant in early 2011, she was the head baker for 10 years at Turtle Bread Company, also in Minneapolis.  She was the captain and breads representative on Bread Bakers Guild Team USA 2008, served several years on The Guild’s Board of Directors, most recently as the Board Chair from 2019-2021.



Leslie Mackie is a native of Portland, OR, and a graduate of the California Culinary Academy.  Before starting Macrina Bakery & Café, she was the head baker at Grand Central Bakery, where she and Gwen Bassetti introduced artisan European breads to Seattle.  In the late 1980’s Leslie caught what she calls “bread fever,” immersing herself in recipe testing and experimentation. Now all of Seattle is familiar with Macrina’s irresistible artisan breads. 

Leslie is the author of the acclaimed Leslie Mackie’s Macrina Bakery and Café Cookbook, and she has appeared on Julia Child’s “Baking with Julia” TV series.  She  has been nominated four times as Outstanding Pastry Chef by the James Beard Foundation. 


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