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
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.