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Hand-mixing and Baking Bread using Heritage Wheat with Ellen King

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Ellen King is the co-owner and Director of Baking Operations at Hewn. She is a classically trained chef and has worked in various restaurants in Seattle with a specialty in French, Mediterranean and Vegetarian foods. She also served as the artisan cheese buyer for Whole Foods in Bellevue, WA. Ellen spent time at Quillisascut Farm School, a sustainable farm school in Rice, WA, where she first learned to bake bread in a wood fired oven. She has also been a chef instructor for the “Food as Medicine” culinary classes held in Evanston with Dr. Geeta Maker-Clark. Ellen attended the Seattle Culinary Academy where she was awarded the Les Dames d’Escoffier 2003 scholarship. She holds an MA in American History from the University of Maine, and a BA in History from St. Norbert College. She was chair of the Evanston Backyard Chicken Committee, served on the Evanston Environment Board and is a member of Chefs Collaborative, Women Chefs and Restaurateurs and the Bread Bakers Guild of America. Ellen oversees all of the Back of House and baking operations at Hewn.