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 3rd, 2018
RYE PANEL AND TASTING MODERATED BY STANLEY GINSBERG 4PM-5PM PANEL //5PM-5:30PM TASTING, 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. The $50 ticket for the dinner and drinks can be purchased along with tickets for workshops starting March 3, 2018 here.
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.