Bread and Art - Baking Your Way To Community Sponsored by: Bread Bakers Guild of America
Sponsored by Bread Bakers Guild of America
Opportunity: 2 – Day Hands On Baking Session with Tara Jensen of Smoke Signals Baking
Location: Johnson & Wales University, Charlotte, NC
Includes: Airfare (up to $500). Hotel (up to $400). Class Tuition ($375 value). Guild Membership for one year ($85) *Meals are not included.
DEADLINE FOR APPLICATION: MARCH 10, 2017
Bakers who follow Instagram are familiar with Tara Jensen’s astonishingly beautiful baked creations. An artist by training, she tells this story: “Three years after leaving the arts scene to develop the bakery, I found myself in a well-known gallery, slicing bread for an opening. I was asked, ‘Didn’t you used to make art?’ To which I replied, ‘I still do. Here, have a bite.’”
In this class, she will connect baking, art, and community. Students will bake country-style, slow-fermented bread using freshly milled flour and will enhance their loaves with artistic scoring and stenciling. Tara will also discuss CSBs (Community Supported Bakery), pizza nights, and other ways to engage the community with your baking. Class is geared to include both beginner and intermediate bakers
Hand mixing dough, folding and shaping techniques, home milling and flour qualities, starting a naturally leavened culture
Creating bread stencils, scoring techniques, baking our bread, refreshing cultures We’ll be baking country-style loaves made with freshly milled, Carolina Ground flour, naturally leavened and slow fermented. We’ll also discuss how to start a CSB (Community Supported Bakery), how to hold a pizza night, and ways to get your whole neighborhood excited about healthy, nourishing food. We’re all in this together!
ABOUT TARA JENSEN
Tara Jensen is the baker/owner behind Smoke Signals a small, wood fired bakery specializing in workshops and small scale, experimental baking. Acting as a bridge between home bakers and the professional world, her aim is to provide learning experiences that foster personal growth through a creative and technical understanding of baking. Tara accomplishes this through facilitating an educational environment where participants are encouraged to ask questions, share life experiences and make connections while baking together. She seeks to improve the future of food one loaf at a time. Tara has been featured in: Food & Wine, Bon Appetit, Sift Magazine (King Arthur Flour), Edible Charlotte, Smoky Mountain Living and more. Her first book, A Baker’s Year, is due out in 2018 (St. Martins Press).
ABOUT BREAD BAKERS GUILD OF AMERICA
The Bread Bakers Guild of America is a non-profit alliance of professional bakers, farmers, millers, suppliers, educators, students, home bakers, technical experts, and bakery owners and managers.
The Guild is today a community of 2,000 members from across the United States and around the world. The Guild counts among its membership both a veritable “Who’s Who” of celebrated artisan bakers, as well as the next generation of bakers.
The Bread Bakers Guild of America has dedicated itself to advancing the artisan baking profession. The Guild is well known in the baking community as the go-to educational resource for substantive, accurate information on the craft of making bread. If you want to know how to make incomparable bread—mix it, ferment it, shape it, bake it and sell it, you’ve come to the right place. The materials and activities generated by The Guild are available nowhere else! They represent the cutting edge in providing the tools needed to produce the highest quality bread products.
*Must be a current WCR Member to apply for this scholarship
Completed Application HERE should include a one page essay on your interest in baking and what you hope to gain from this scholarship.
Dates: April 8-9, 2017