The two-day event celebrates artisan bread by bringing together local bread enthusiasts and professional bakers to hone their baking techniques, explore ideas and network.
Great Harvest Bread Co., brings handmade loaves, made-to-order sandwiches and sweet baked offerings to South Asheville beginning Friday, Jan. 22, when the company celebrates its grand opening.
Sethi’s book warns readers that a slow erosion of food biodiversity could affect beloved staples like coffee, chocolate, wine and bread. The author returns to Asheville, where she interviewed several members of local food-supply chains, for two tasting events during her book release tour.
Each spring, the Asheville Bread Bakers Festival brings together local bread artisans to network and learn about their craft, while offering bread enthusiasts an opportunity to admire and sample a their work. Here, four Asheville bakers talk about their passion for the art of baking bread.
Cooking classes in Clyde, new management at Stonebowl, big changes for Tupelo Honey and a Whole Foods event celebrating a favorite Italian cheese.
White Duck Taco Shop expands hours, both the Gluten-Free Expo and Artisan Bread Bakers Fest are happening this weekend — and much more.
A proposed bill in Congress may drastically affect the production of local grain — which means, ultimately, possible changes to our local food system.
John McEntire (pictured above) grows heirloom turkey wheat on his farm in Old Fort—Photo courtesy of Hazen Hunter photography
In its 6th year, the annual festival promises to deliver the fruits of Asheville’s productive artisan-bread scene.
After a two-and-a-half-month hiatus, Farm & Sparrow artisan bread returns to shelves this Friday. WNC has been blessed with traditional bakers, each of whom has contributed much to putting such fine loaves on our table.
“A mill devoted to NC grains made sense to everyone,” says well known area baker Jennifer Lapidus. “The estate of Alan Scott, is providing our project with the use of his 48” diameter stone-burr Osttiroller gristmill with sifters for one year as a test mill. It was Alan’s work that inspired me to do the work of linking the farmer, miller, and baker in North Carolina. It seems the appropriate measure, a bittersweet story, for Alan’s mill to be used to inspire growers to plant wheat and bakers to buy local grain in North Carolina.”
Each year about this time, the wind in Asheville carries with it the funk of yeast, the tang of sourdough culture and the warm aroma of freshly baked bread. Yes, it’s true: The Asheville Artisan Bread Bakers’ Festival is back, and you’re invited to get a piece. The fourth-annual event begins next Saturday, March 29, […]