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.
For booking information, please register HERE.
This workshop is also available on July 22nd. Please register HERE.