Flour Company Partners with Washington State University’s
Bread Lab and Opens Baking School
King Arthur Flour, America's oldest flour company, is taking its baking expertise from New England to the Pacific Northwest, as today it announces the Fall 2016 opening of its Baking School at Washington State University's Bread Lab in Skagit Valley, Washington.
The endeavor marks another milestone in the growing relationship with the wheat think tank and baking laboratory.
King Arthur Flour offers unparalleled baking education for home and professional bakers with over 800 hands-on classes every year, free recipes, tips and techniques at www.kingarthurflour.com, access to professional bakers through its toll-free Baker's Hotline, and online classes through Craftsy.com.
The Baking School classroom is part of the new 12,000 square-foot Bread Lab facility in Skagit Valley, Washington that also includes bread and milling labs, a professional kitchen, and meeting areas for collaboration and experimentation.
"The work of The Bread Lab is inspirational to King Arthur Flour. Their commitment to rebuilding regional grain economies through breeding wheat varieties for flavour and nutrition gives us a wonderful opportunity for continued growth and discovery in the field of baking," says Susan Miller, Director of Baking Education at King Arthur Flour.
"Teaching bakers how to bake with both new and ancient whole grains, and how to adapt recipes to new varieties is really exciting to us. The King Arthur Flour Baking School at The Bread Lab welcomes the added benefits this close collaboration will bring to our instructors and students alike. While we will continue to teach our traditional offerings, we look forward to incorporating what we learn from The Bread Lab's work."
Classes begin on November 5 and registration is open online at www.kingarthurflour.com/baking-school.
Topics focus on bread and pastry baking, with instruction from notable guests and King Arthur's own certified master baker Jeffrey Hamelman, Board Chair for The Bread Bakers Guild of America Jeff Yankellow, and several instructors from its Baking School in Norwich, Vermont. All classes during the month of October are free to the public.
Through the scientific study of grain diversity along with the expansion of available regional grains, the Bread Lab researches and breeds whole grains for a healthy diet and introduces innovative applications and techniques for wholegrain milling, baking, cooking, and malting.
"From the start we have partnered with King Arthur Flour. They were the first sponsor of the Bread Lab and Grain Gathering and that connection continues to build through the bakers, the school, and the leadership that they show," notes Bread Lab's founder Dr. Stephen Jones.
"As breeders, bakers, scientists, and cooks we look to help develop food systems that are innovative and equitable - providing increasing access to good food to as many people as possible."
King Arthur Flour, America's oldest flour company, is taking its baking expertise from New England to the Pacific Northwest, as today it announces the Fall 2016 opening of its Baking School at Washington State University's Bread Lab in Skagit Valley, Washington.
The endeavor marks another milestone in the growing relationship with the wheat think tank and baking laboratory.
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| Image: Martin Lindstrom |
King Arthur Flour offers unparalleled baking education for home and professional bakers with over 800 hands-on classes every year, free recipes, tips and techniques at www.kingarthurflour.com, access to professional bakers through its toll-free Baker's Hotline, and online classes through Craftsy.com.
The Baking School classroom is part of the new 12,000 square-foot Bread Lab facility in Skagit Valley, Washington that also includes bread and milling labs, a professional kitchen, and meeting areas for collaboration and experimentation.
"The work of The Bread Lab is inspirational to King Arthur Flour. Their commitment to rebuilding regional grain economies through breeding wheat varieties for flavour and nutrition gives us a wonderful opportunity for continued growth and discovery in the field of baking," says Susan Miller, Director of Baking Education at King Arthur Flour.
"Teaching bakers how to bake with both new and ancient whole grains, and how to adapt recipes to new varieties is really exciting to us. The King Arthur Flour Baking School at The Bread Lab welcomes the added benefits this close collaboration will bring to our instructors and students alike. While we will continue to teach our traditional offerings, we look forward to incorporating what we learn from The Bread Lab's work."
Classes begin on November 5 and registration is open online at www.kingarthurflour.com/baking-school.
Topics focus on bread and pastry baking, with instruction from notable guests and King Arthur's own certified master baker Jeffrey Hamelman, Board Chair for The Bread Bakers Guild of America Jeff Yankellow, and several instructors from its Baking School in Norwich, Vermont. All classes during the month of October are free to the public.
Through the scientific study of grain diversity along with the expansion of available regional grains, the Bread Lab researches and breeds whole grains for a healthy diet and introduces innovative applications and techniques for wholegrain milling, baking, cooking, and malting.
"From the start we have partnered with King Arthur Flour. They were the first sponsor of the Bread Lab and Grain Gathering and that connection continues to build through the bakers, the school, and the leadership that they show," notes Bread Lab's founder Dr. Stephen Jones.
"As breeders, bakers, scientists, and cooks we look to help develop food systems that are innovative and equitable - providing increasing access to good food to as many people as possible."
Read more HERE.
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