• Hazelnut Rye Cake
• Rye Tart 
• Rye Scones with Chive and Cheddar
• Zaleti Cookies
• Rye Sour Cookie
• Raisin, Walnut and Rye
• Roasted Onion Rye
• Freshly Milled Rye Flour Bread
• Rye Berry Bread
• Sesame Sprouted Rye

Objectives include:

• Learn how to acidify rye flour, and why it matters 
• Balance flavors using rye in sweet and savory applications 
• Proper sprouting techniques for controlling activity and sanitation 
• Working with rye mashes
• Adjusting fermentation for regional rye characteristics
• Special handling considerations

Carrie Brisson is the Head of the Bakery at the King Arthur Bakery in   Norwich, VT and has worked for the company since 2011. Carrie obtained the Certified Artisan Baker certification from the BBGA. She also had the honor of joining a team of US bakers to participate in the Fete du Pain in Paris. Carrie is a proud board member of the Northern Grain Growers Association which allows her to work closely with the area's grain growers. She also contributes to the King Arthur Baking School, where she teaches a series of professional classes. When not in the bakery, Carrie's time is filled with the excitement of raising two young boys in Vermont with her husband.