The Castle Rockaway
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Workshops

Freshly Milled Flour Workshop with Sarah Owens
Oct
27
to Oct 29

Freshly Milled Flour Workshop with Sarah Owens

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

$750.00

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. 

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Weekend Advanced Bread Making Workshop with Sarah Owens
Aug
25
to Aug 27

Weekend Advanced Bread Making Workshop with Sarah Owens

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. 

Join James Beard awarded author for a weekend of baking with natural leavening! Start the weekend with a wine and cheese reception and meet your fellow baking companions as well as chat with Sarah while watching the sunset over the Atlantic. On Saturday, you will learn techniques to make several loaves of bread using sprouted whole grains, heirloom flours, and soakers. The second day will be devoted to using sourdough as a less conventional ingredient in baked goods and time will be spent scoring and baking breads made the day before. Each participant will leave with a jar of starter, some helpful baking tools, and armfuls of bread.

Friday Meet & Greet Reception 7:00pm

Saturday Workshop 10am-4pm, Dinner 7:30pm

Sunday Workshop 10am-3pm

Price: $750.00

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. 

 

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Introduction to Sourdough:  Bread Making Workshops with Sarah Owens
Jul
22
10:00am10:00am

Introduction to Sourdough: Bread Making Workshops with Sarah Owens

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 one day workshop, you will be introduced to the world of natural leavening, baking with regional whole grains, and bread baking classics.  You will be guided through the process from start to finish and will take home your own starter, a baked loaf, and dough to bake at home.  Breakfast and lunch provided.

Price: $300.00

For booking information, please register HERE.

 

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Three Day Bread Making Workshop with Sarah Owens
Jun
30
to Jul 3

Three Day Bread Making Workshop with Sarah Owens

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. 

Join the James Beard awarded author for a holiday weekend of baking with natural leavening! Start 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. The weekend's activities are designed to be the ultimate immersion into the world of sourdough baking including hearth breads, flatbreads, bagels, and pastry using stone milled heirloom grains. Plenty of time will be leftover to visit the beach and newly rebuilt boardwalk just a few blocks away. Leave with a whole grain sourdough starter, armfuls of bread, and a solid foundation upon which to make naturally leavened baked goods at home.

All meals provided. 

Friday 7:30pm Meet & Greet

Saturday Workshop 10am-4pm, Dinner 7:30pm

Sunday Workshop 10am-4pm, Dinner 7:30pm

Monday Workshop 10am-2pm, 3pm check-out

Price: $950

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. 

 

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Bread Making Workshop with Sarah Owens
Jun
4
10:00am10:00am

Bread Making Workshop with Sarah Owens

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 one day workshop, you will be introduced to the world of natural leavening, baking with regional whole grains, and bread baking classics.  You will be guided through the process from start to finish and will take home your own starter, a baked loaf, and dough to bake at home.  Breakfast and lunch provided.

Price: $300.00

For booking information, please register HERE.

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Introduction to Sourdough: Bread Making Workshop with Sarah Owens
May
21
10:00am10:00am

Introduction to Sourdough: Bread Making Workshop with Sarah Owens

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 one day workshop, you will be introduced to the world of natural leavening, baking with regional whole grains, and bread baking classics.  You will be guided through the process from start to finish and will take home your own starter, a baked loaf, and dough to bake at home.  Breakfast and lunch provided.

Price: $300.00

For booking information, please register HERE.

This workshop is also available on July 22nd.  Please register HERE.

 

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Bread Making Workshop with Sarah Owens
May
20
10:00am10:00am

Bread Making Workshop with Sarah Owens

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 one day workshop, you will be introduced to the world of natural leavening, baking with regional whole grains, and bread baking classics.  You will be guided through the process from start to finish and will take home your own starter, a baked loaf, and dough to bake at home.  Breakfast and lunch provided.

Price: $300.00

For booking information, please register HERE.

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