14 TH ANNUAL ASHEVILLE BREAD FESTIVAL:
A celebration of Rye
FRIDAY MAY 4, 2018-- PRE-FESTIVAL FIELD DAY WITH USDA-ARS WHEAT BREEDER DR DAVID MARSHALL, Mountain Research Station, Waynesville, NC
SATURDAY MAY 5, 2018, 10am-2pm, BREAD FAIR, NEW BELGUIM BREWERY,
Bakers will gather. An incredible array of bread, pastries, flour, books, and merch will be availbel for sale. .
SATURDAY MAY 5, 2018 from 10am-3:30pm, WORKSHOPS + RYE PANEL / TASTING 4:00pm-5:30pm
Hands-on workshops and lectures by the featured guest artisan bakers will take place from 10am to 3pm will take place at various locations around and on the outskirts of Asheville.
Tickets are required for all workshops and can be purchased here starting March 5th, 2018.
RYE PANEL AND TASTING MODERATED BY STANLEY GINSBERG 4:15PM-5:45PM, NEW BELGUIM BREWERY
THE DINNER- Satruday, May 5, 2018 6:30pm
Saturday evening, the public part of the festival will conclude with a catered dinner with the bakers. The dinner brings together farmers, millers, bakers, and bread enthusiasts for an evening of bread talk and networking. Tickets for the dinner will go on sale starting April 1, 2018
SUNDAY MAY 6, 2018: MASTER CLASS
A six-hour "Master Class on RYE" for professional bakers will offer intensive instruction and discussion will be lead by Harry Peemoeller and Lionel Vatinet w/ Stanley Ginsberg. Professional bakers can inquire about tickets by emailing email@example.com (please include ABF Master Class in the subject line).