Join Chloe Newman, owner and head baker of Crust Worthy, in an exploration of two delicious cookie recipes using whole grain rye flour and whole grain buckwheat flour. You’ll learn all about these unique grains, as well as the particular flavors and traits that make them so fun to work with. Participants will leave with cookies they made in class, as well as the recipes and knowledge to recreate them at home for the holiday season.
This will be an in-person class. Chatham University’s current policy states that mask-wearing is required indoors, regardless of vaccination status.
Refunds will be issued up to 48 hours before the class.
Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.
Instructor: Chloe Newman
Chloe first fell in love with sourdough baking in 2016, although she’s always had a deep connection to cooking and the community of food. Naturally-leavened bread has become a strong expression of her overlapping backgrounds in visual art and organic life sciences, as well as her more recent studies in sustainability and local food systems.
In January 2019, Chloe became the founder and baker of Crust Worthy, a small-scale, community-supported baking operation, providing organic-grain, hand-crafted, naturally-leavened bread and specialty baked goods to local areas in Pittsburgh, PA.
