The Burnsville resident turned back-of-house restaurant experience and a love of bread-making into an artisan baking business.
With its own local flour mill and a wealth of highly skilled and knowledgeable talent, Western North Carolina is becoming a regional hotbed for artisan baking culture.
Booze is big business in Western North Carolina these days, and everyone seems eager to cash in on the opportunity. There are 34 breweries operating now in the Asheville area, the wine scene is booming in the mountains, and the recent development of four new distilleries brings the area’s total up to seven. But in a […]
Asheville writer, audio documentarian and singer-songwriter Carla Seidl wraps up her two-year local foods project, Earth Flavors, with a reflection on what she learned from her many interviews with local growers and foragers.
In its 12th year, the Asheville Artisan Bread Bakers’ Festival offers opportunities for learning, networking and nibbling free bread; Villagers hosts a class on growing vegetables in Asheville; and Chestnut’s culinary team plans a dinner to showcase the wines of a new favorite Carolina vineyard.
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.
In the mill room, a cavernous, chilly space in a multiuse facility in West Asheville that used to be an electrical equipment plant, Kim Thompson takes out a marker and kneels down by a sack of freshly milled flour. She writes the type of flour, the date, and often, something extra. One day, it might […]
Pig roast event supports Carolina Ground Flour Mill’s wheat-seed expansion project
Jennifer Lapidus, owner of Carolina Ground Flour Mill, was on a mission to find locally grown, soft white wheat seed to stone-grind at her mill. When she called Paul Murphy, professor of crop science at N.C. State University in Raleigh, she found what she was looking for. Murphy had in fact developed a soft white wheat seed, but he advised Lapidus that there was no market for it. “I told him we are the market,” says Lapidus.
The gathering of professional and amateur bakers promises big names, such as cookbook author Peter Reinhart, as well as plenty of samples.