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Simo Larmo believes that the best bread begins with a healthy soil — and a great grain.

Wolfgang Mock invites you to be a part of an “escape” from using only refined flours for bread, pastries, pizza, and pasta to exploring the wide world of grains that is opening in front of us.

Learn how we classify grains and wheats in biological families, species, and subspecies, and know the difference between wheat, emmer, einkorn, spelt, and khorasan.

An overview of the vocabulary and concepts that serve to distinguish the sorts of grains we as bakers have at our disposal.

Tharwa Boulifi explores her family’s affection with bread, through their Tunisian roots and traditions.

Learnings from the second day of A Taste for Grain event.

Inspirations gathered from day 1 of “A Taste for Grain,” an event that gathers informed onlookers, amateurs, and professionals around a conversation about grains, taste, flavor, food, bread, beer, etc.

An interview with Norwegian sourdough baker and bread-making book author Martin Fjeld from Ille Brød.

Why do you bake? What do you give your heart and mind to? What do you believe in?

A call to empower ourselves and to connect with each other—through bread and baking.

Do you want to give voice to your unspoken credo through bringing your passion for bread to life?