2022-28 Updating the Classics

  • 10/04/2022
  • 8:00 AM
  • 10/05/2022
  • 4:00 PM
  • The Bread Lab - Burlington, WA
  • 15

Registration

  • Includes one year membership dues.

Register


Hands-on Class

Updating the Classics
Incorporating Local and Whole Grains
Into Your Legacy Lineup

with Laura Ohm & Mel Darbyshire
of Grand Central Bakery


(Product Display from Grand Central Bakery)

Learn clever and delicious techniques for incorporating more whole and local grains into your bakery menu or home baking repertoire from the bread and pastry experts at Grand Central Bakery. Make healthier, more delicious baked goods while supporting your regional grain economy. Learn and practice techniques for preferments, pan and hearth loaves, as well as sweet and savory brioche applications and few other sweet treats!

 

 October 4-5, 2022

     Tuesday - Wednesday 8:00 am - 4:00 pm
     

The Bread Lab - Burlington, WA 

Registration Deadline:  September 26, 2022
Skill Level: Beginner to Professional



Laura Ohm joined Grand Central Bakery in 1998. A graduate of Beloit College in Wisconsin, her early cooking and baking career took her from Vermont to North Carolina to California, and finally Portland, OR. After studying viennoiserie at The National Baking Center, Laura helped launch the Grand Central Commissary, which produces buttery croissants, flaky pie dough, and soups rich with local, seasonal produce. As Product Director, Laura oversees all aspects of the wholesale division, including delivery, sales and production. She is responsible for making sure all Grand Central bread, pastry and cuisine supports our mission of serving our customers delicious, authentic food made from high-quality local and sustainable ingredients, while growing a healthy, values-driven business. When she’s not in the kitchen at work or home, you’ll probably find her running Portland’s trails with her Australian shepherd.



Head Bakery Mel Darbyshire oversees Grand Central Bakery’s bread operations in Seattle and Portland, managing wholesale bread production for the company from its S. Nevada Street bakery. A native of England by way of Iowa, Darbyshire started her baking career with Grand Central Bakery and quickly moved through the ranks, becoming head baker for its Multnomah (Portland) location in 1997.  After a stint as head baker at Macrina in Seattle, she returned to Grand Central in Portland and spent a decade developing new breads, building hearth ovens and masterminding the highly technical switch from using mass-market flour to locally grown Shepherd’s Grain and Camas Country Mill flours. Based in Seattle since 2011, Darbyshire uses her platform as head baker to champion the use of locally grown and milled wheat both inside Grand Central and in the broader baking community. She teaches and collaborates frequently with Washington State University’s Bread Lab in the Skagit Valley.



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