Sarah Owens is an autodidactic baker and gardener with a thirst for travel and an insatiable hunger for creativity. She grew up in Clinton, Tennessee and received her B.A. from Bellarmine University in Louisville, Kentucky. She spent six years as curator of the historic Cranford Rose Garden and the Rose Arc Pool at Brooklyn Botanical Garden. She is the owner of BK17 Bakery, an artisan microbakery that began in Brooklyn. She is the author of Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories and More, which won a James Beard Award. She teaches workshops on natural leavening, fermenting, and horticulture worldwide. She lives and teaches seaside on New York's Rockaway Peninsula.
In this workshop, participants will learn the art and craft of home milling various grains to make naturally leavened breads. Start on Friday with a wine and cheese reception at the workshop location, a beautifully restored Tuscan-style house in the heart of Rockaway. Meet your fellow baking companions as well as chat with Sarah while watching the sunset over the Atlantic. Emphasis will be using heirloom varieties from the Northeast with others sourced selectively from across the country to highlight regional differences. Participants will leave with a whole grain starter, some helpful baking implements, and armfuls of bread.
All meals provided.
Friday 7pm Meet & Greet
Saturday 10am-5pm Workshop
Sunday 10am-3pm Workshop
For booking information, please register HERE.
The Castle Rockaway offers accommodations for this Weekend Workshop. For more information about availability and rates, please visit ROOMS.