Wholesome Pastry: Whole Grain Pies, Tarts & Treats
Monday, July 31, 2017 (All day) to Friday, August 4, 2017 (All day)
Wholesome pastry? Why, yes! Learn to bake savory and sweet pies, tarts, and treats incorporating a healthy dose of whole-grain and fresh milled flours to make more nourishing treats. Bakers will also learn how to source sustainably produced grains and appeal to eaters who are rightfully skeptical of eating highly-processed flours. Under the tutelage of Olga Bravo, owner of Olga’s Cup + Saucer in Providence, Rhode Island, who has been incorporating whole grains into her baked goods for nearly three decades, students will make whole grain pastries that are easily as or more irresistible than their highly-refined counterparts. Students will learn to decrease their reliance on white flours, harness the health benefits of whole and minimally processed foods, and develop flavor by using and blending whole grains into pies, tarts, and galettes. The class has been scheduled to take advantage of mid-summer’s agricultural bounty. Using hyper-local produce from Sterling’s own farm and edible forest garden, we will make scrumptious whole wheat hand-pies, rye-crusted blueberry pies, corn flour savory galettes, and buckwheat flour tarts. Each day we will focus on a different flour, making our doughs and baking with them in both savory and sweet applications. In hands-on sessions, we will learn and refine a range techniques for finishing our products: lattice pies, whole grain streusel toppings, rustic galettes, and formed tarts.