What is an ancient grain, and what makes them different from modern wheat? Together we will go over the many benefits and unique qualities of ancient grains, including Emmer, Kamut, Spelt, and Einkorn. We’ll delve into a bit of their histories, clear up some common misconceptions, explore how to source these locally-grown grains, and of course, how to bake with them!

Refunds will be issued up to 48 hours before the class.

Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.

This workshop is sold out! Please add your name to the waitlist to be notified if tickets become available.

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. This winter she'll be a Maker in Residence for Chatham’s Center for Regional Agriculture, Food, and Transformation (CRAFT) where she can continue to develop her craft, expand her business, and engage her communities with sustainable baking.