the 14TH ANNUAL ASHEVILLE BREAD FESTIVAL PRESENTS:
A celebration OF RYE!!
MAY 5+6 2018
WITH PRE-FESTIVAL FIELD DAY WITH DR DAVID MARSHALL, MOUNTIAN RESEARCH STATION, WAYNESVILLE, NC, MAY 4
BREAD FAIR + WORKSHOPS ON MAY 5
MASTER CLASS ON MAY 6
asheville, north carolina
Celebrating local farmers, BREEDERS, millers, and bakers – the first of its kind in the Southeast
Welcome to the 14th year of the Asheville Artisan Bread Bakers' Festival. Fourteen plus years ago, when Steve Bardwell + Gail Lunsford envisioned bringing together all of us bakers-- as a community-- to showcase our breads, we had no idea what would happen... People came. AND LOTS OF THEM. And they continue to come. All lovers of good B R E A D. Today, the festival draws over 1,500 attendees each year and the strength and vibrance of our bakers' community continues to flourish. .
New Belgium Brewery will host this year’s bread fair+WILL BE OUR GROUND ZERO
rye forward keynote: Stanley Ginsberg, author of The Rye Baker, the critically acclaimed baking book devoted entirely to the rye breads of Europe and America.
Other presenters include: Harry Peemoeller, certified German master baker and senior instructor at Johnson & Wales University in Charlotte, specializing in baking northern European breads with rye flours; Lionel Vatinet, certified French master baker and owner of La Farm Bakery; Tara Jensen, owner of Smoke Signals Bakery, Peter Reinhart, currently chef-on-assignment at Johnson & Wales University in Charlotte and copious bread book author, Sharon Burns-Leader, VP Bread Alone Bakery, Amy Halloran, Author of The New Bread Basket, Jennifer Lapidus, Carolina Ground Flour Mill, and Tas Jansen, millwright and more...