We’re excited to share baking demonstrations from incredible chefs and bakers throughout the day! More information about ingredients and equipment will be released as we get closer to the conference, in case you want to cook along at home.
Jay from Popping Mustard Seeds will be demonstrating how to make idlis, a steamed cake eaten in south India for breakfast, made using fermented rice and urad dhal (black gram lentils).
Rachel Bernier-Green of ‘Laine’s Bake Shop in Chicago IL will demo her Mexican Hot Chocolate Brownies, using a dark rye flour from Janie’s Mill. These fudgy brownies use melted chocolate and cocoa powder combined with just the right amount of spice for a superb Fall treat.
Join Adriana from Three Sisters Nixtamal for a demonstration of tortilla, sope, and gordita making and to learn about the cultural importance of corn in the Americas. Adriana will use her Naturapathic knowledge to talk about the nutritional benefits of nixtamalization.